Maggie’s THE "NOM NOM NOM" THREAD
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Honestly, that looked like medium rare to me. Just the way I like it!
Shot a bobcat. Ate the tenderloin with just s&p and fried in butter to a medium rare. Was really really good.
this is canned enchilada sauce, but some chopped garden fresh jalapeños and some salt added. Wish i knew how to make enchilada sauce. I would do it fresh.
Bobcat is really tender to begin with, surprisingly meaty animal.
this is canned enchilada sauce, but some chopped garden fresh jalapeños and some salt added. Wish i knew how to make enchilada sauce. I would do it fresh.
Bobcat is really tender to begin with, surprisingly meaty animal.
I can tell you that the bobcat legs smoke up like a pulled pork. I kept a little apple cider and butter in the bottom of the pan to keep it from getting burned.
Totally gonna try that! I actually shot 2 cats and have a ton of meat. ruined one front leg on a bullet exit, rest i have. Going to try a few different things!
That looks great.
Hatch brand chillies makes a very good green enchilada sauce.
Making red enchilada sauce is a pain. guajillo peppers is a good start. I normaly add a small amount of others to blend flavors.
Onion garlic cumin salt and a pinch or two of sugar.
Boil in water or chicken broth, blender and strain then fry the sauce in a pan.
Or you can buy a can of red for a base and add some fresh made till you get it like you want. (Training wheels)
The hot pan with a little oil to season it and then pour the sauce in, it will splatter.
Last time I skipped that step of frying the sauce it really was missing in flavor, (raw) but I fixed it before use.
Very similar to a Texas bowl of red.
I also forgot to tell you a small t-spoon of MEXICAN oregano, not any other kind, absolutely not interchangeable maybe try 1/2 teaspoon at first.
It comes out milder without the seeds if you wish.
Last time I skipped that step of frying the sauce it really was missing in flavor, (raw) but I fixed it before use.
Very similar to a Texas bowl of red.
I also forgot to tell you a small t-spoon of MEXICAN oregano, not any other kind, absolutely not interchangeable maybe try 1/2 teaspoon at first.
It comes out milder without the seeds if you wish.
Picked up some beef ribs today. Will probably cook Sunday. Last time I BBQed beef ribs the kids called them yankee ribs and requested I don't do that again...
I put a little Dale's marinade, uncle Cris steakhouse rub and Goya's fajita seasoning on my beef ribs and throw them in the smoker.
Sometimes the grill. My sons would shove me in the dirt to get the last beef rib.
Low and slow on the smoker comes out like brisket on a stick.
Sometimes the grill. My sons would shove me in the dirt to get the last beef rib.
Low and slow on the smoker comes out like brisket on a stick.
Here's a twist to the Mac and Cheese.
Add some smoked sausage, mix in a can of cream of mushroom soup then add some of the crispy fried onions on top.
Add some smoked sausage, mix in a can of cream of mushroom soup then add some of the crispy fried onions on top.
People always violating something with thier sausage.
Smoker going. Yankee ribs bout to go on. Either redemption or more failure.
@Snuby642 3.5 hrs at around 250? Kingsford with pecan.
@Snuby642 3.5 hrs at around 250? Kingsford with pecan.
Country Style Pork Ribs with 2 different Stubbs Sauce. Love COSTCO's Meats!
Should work out, I go longer on 225 so that should equal out.
Everybody's smoker runs different and meat differs. If they start to gert too much bark and not yet tender do not be afraid of foil or butcher's paper.
+1 on the Stubbs sauce I make some rib lollipops with that stuff.
I wait till the meat is dry before putting it on.
When I can't decide which one of them I want I just mix them.
Yankee ribs ain't for me. Will stick with pork from here on.
Heh, did ribs today too. Traeger smoked, Peach juice in the bowl, mix of traeger seasonings, baste with butter every 2 hours, been on for 7 hours at 175-200 and then kicked up at the end. My own “sauce” made with brown sugar, butter, apple cider vinegar that was stewed for an hour on low before hand. Pork ribs obviously. Not quite fall off the bone, but separate from the bone easily. Could have gone for an additional hour. Ran out of time.
Nice job. And regarding that Traeger Seasoning, we're loving that stuff! It's a good, for our taste, off the shelf blend.
A nice Reuben for tonight smoke something tomorrow.
Well here we go again.
99 cents a pound could not resist it. This one got a rinse to get rid of any bone chips, no need for any trimming, and BBQ rub . On at 11am .
Currently running at 250 f we will see how long timmey takes.
Hope I dont have to pull it early for severe weather later.
Ok 97 cents even better.
Edit: Took 12 hrs, anout 2 too long because my fire kept going down to 220 f.
99 cents a pound could not resist it. This one got a rinse to get rid of any bone chips, no need for any trimming, and BBQ rub . On at 11am .
Currently running at 250 f we will see how long timmey takes.
Hope I dont have to pull it early for severe weather later.
Ok 97 cents even better.
Edit: Took 12 hrs, anout 2 too long because my fire kept going down to 220 f.
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Those shell holders look really slick. Never seen that before but I'll definitely be picking some up now. Drives me nuts when they fall apart and spill out on the plate.
It never ends mr long sausage got jealous and I figured the pork butt was fair game.
The baloney was just barely dried on the surface and gotten tender.
You do not want to "fat out" baloney or over smoke it.
One hour was good to go on favor and texture. Lay it out single layer to cool to room temperature before putting in refrigerator.
Or if serving imidiatly slop on the q sauce.
The baloney was just barely dried on the surface and gotten tender.
You do not want to "fat out" baloney or over smoke it.
One hour was good to go on favor and texture. Lay it out single layer to cool to room temperature before putting in refrigerator.
Or if serving imidiatly slop on the q sauce.
A little work and a cheapo chub is awsome eats. Do not over do the smoke or temperature.
Miss Lori outa town at school. Filet last night over charcoal and a chunk of Black Cherry...
That black cherry will put out some heat. It didn't work too well in my smoker.
That fillet looks perfect.
That fillet looks perfect.
- Nov 3, 2010
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Steak and blue cheese I’m assuming, but what is the side? Looks tasty, I may want to try it someday
Looks like a twice baked tater. That dish was the only one I could identify.
- Nov 3, 2010
- 10,244
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I wasn't going to visit my family last December but my mom promised to make eggs benedict. So I am going for the hollandaise
- Nov 3, 2010
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