Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Tonight's Supper/Dinner was/is ?

McCormicks Sweet and Smokey is by far my favorite store bought rub..

Great on ribs...

Whole beef short ribs?

Fugk & yes.

Tonight Im thinking steak after playing golf.

Looking like enough for 1!!

Interesting FC,

I was going to comment that we have 2 stores here, the 4 Corners Mkt and a Holiday, good luck finding that here, but we actually have that stuff here! Matter of fact I just bought a package of their Hot Italian the other day. Was looking for ham hocks or some good looking bacon to go with some collards and beet greens, no luck so I said heck, I'll make some Italian style greens instead.....

Didn't get to that yet, my plans were for tomorrow, but we went over the hill to the farmers mkt in Cedarville today and one of the local folks had hocks, more Italian sausage, and grass fed beef liver so I get to make greens and hocks tomorrow! And liver for me and the four legged kids! I told the wife I might do it for breakfast and stink up the whole house for the day..................... made her really happy..............Not!

Thanks, I'll look for their chorizo. If we don't have it in one of the markets I'll see if they can order some. Should go good with the expensive eggs I hope to get soon.

Geno

Thanks ib,

Yeah, my feed store guy told me mid Aug before they get going much. Found another one last night outside the coop when I closed them in for the night. Nothing I could find today. They are sure making some laying type noises lately.

No power out there so I'm not going to do the light thing, of course we'll have more light than you folks so I may get a few more without the lights than you folks would. Going to have to figure out a water deal for them, maybe look for a solar water dish?

I added protein to their diet today. found two of these on my cherry tomato plant:



No weeds in my garden to speak of, but it seems the bugs have found me. Might have to break out some Bt.

Geno

Yes gentlemen, very nice.

Now, may I ask what brand propane units are those as I'm in the market for one myself? My little two burner, 1 lb canister, Coleman camping type was just bordering on two small for the canning pot I used for scalding those Godawful ALIEN technology Cornish Cross chickens I raised this year. And I could use a bigger set up for canning once this garden and hopefully greenhouse gets going here on our spread. And if our power ever goes out for more than a little while we can use it then too.

Thanks,
Geno

Zucchini "pancakes'" and a salad of a neighbor's mixed greens, red and romaine, spinach, tomatoes, cucumber and bellpepper. The latter tossed with olive oil, white wine vinegar, salt and pepper.

Where's the coconut? No friggen tree climbers around?

Geno

Sounds yummy Ed.

Ours was grilled..over oak charcoal.....yellowfin tuna, strip steaks, zucchini from the farmers mkt (discounted as we got there late and they wanted them gone, 2 for $0.50! ) and an Ichiban eggplant from our garden.



Geno

My big camp stove is a Camp Chef Explorer three burner. So far I have been very pleased with it.


It has a big pot of potatoes boiling in 5 mins.



I also have a Bayou Classic turkey fryer that works good for big pots.

Thanks Jim,

Geno

You can even cook breakfast on it.


This morning.....

Geno.......my two burner is also a Camp Chef and I also have a Turkey Fryer....I use it to boil and wax traps.

If you do get a Camp Chef (I would if I were you) get the cover too......it's worth the coin.

Yup the cover that doubles as a wind screen is worth it.

You could also try and find one of these old natural gas burners from the 1940’s and convert it like we did to propane.

This was a good breakfast.

Thanks guys

Jim, is that a RevereWare pan on the left with the sausage? If so, my second favorite pans after cast iron.

FC, I doubt I'll ever run across one of those old burners, but up here in the Old West, one never knows.

Charlie, thanks. I'll be keeping m y eyes open for "end of season" sales. Once the weather turns the stores will be trying to get rid of outdoor products so they can put the Christmas goodies out after Labor Day.

Geno

Local grass fed beef liver from our farmers market, onions from the garden. Liver was dredged in flour, dipped in beaten egg/milk, then covered with Progresso Italian Style bread crumbs. And because I was cooking, not someone behind a hash house counter it wasn't overcooked either.





And the final product



next years garden will have new potatoes for dinners like this.

Geno

That liver sure looks better than the stuff that comes out of that little tub you get at the super market.

Good luck with your Camp Chef quest. You won't regret buying one.

You probably didn't recognize it for what it was because I had the cover on but you were setting right next to that stove when you were here last year.

Oh, it was SO much better than the mass production frozen in the tub liver Charlie. I rarely eat liver anymore since they started doing that. I liked looking at the slices in the meat case before I bought it way back in the olden days.

Even though the rancher had it frozen, likely for transport from the butcher and for storage, when it thawed out it looked as much like fresh liver as I had ever seen. And tasted wonderful.

I probably saw your stove then but didn't inquire about it as I was not in the market then, living in the RV and what not. Now that I'm in an electric cooking environment, having a larger back up propane unit sounds reasonable. I miss the gas stove in the RV, but I don't miss the cramped nature of trailer park living.

Geno

It was my youngest sons 20th birthday today. We started with grilled linguica as we killed time to get the coals hot. He grilled fresh steelhead and asparagus over the coals whilst I pan seared scallops that I drizzled with a Balsamic reduction on the stove top along with rice pilaf. Dessert was a cherry pie his GF made pitting fresh cherries and rolling them into a proper crust that took two days to get right. The meal, in its entirety, was nutz.