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Everything posted by ICDEDTURKES

  1. Spicy BBQ sauce from Uncle Bob's it's hot, brined pork tenderloin. Sal makes best Yukon garlic mashed seriously, Individual portions green bean
  2. Been seeing this decided to do. Blackened shrimp, Cajun sausage, red skins, halved, purple onions, mushrooms, corn. A good dose of butter Cajun seasoning, good splash of Frank's extra hot. Grill foil packet 40 minutes did shrimp straight on grill as they don't take long. Flat out amazing
  3. Haven't been posting much, been getting take out support our small rural community.We have cooked a few times indoor our weather been crapSo funny story starting dating sal 20 yrs ago she's like come over for hamloaf. I'm like WTH is hamloaf. Fell in love. We made one other night essentially canned ground ham, crushed pineapple mixed in. Glazed every 15 WTH acv water and brown sugar. Seriously a favorite
  4. Haven't been cooking much winter doldrums been eating out. Sal and I went away for a couple nights to a cabin. With wind ripping and snowing sideways took indoor route Really nice when a girl you dated and a life long friend owns a butcher shop. Called her up said want two 2" thick chuckeyes. They're 21oz a piece. They're meats amazing. Gave a 2 hour. bath in Worcestershire sauce, seasoned with Kingsford original (really good) into oven for reverse sear to 120, into cast iron pan for sear to 128. Then blackened shrimp in cast. Vegetables in oven potatoes, asparagus, zucchini, green beans yellow squash, red pepper, mushrooms, tomatoes and onions in butter, garlic and pepper seasoning. Last we found a artisan bread we love toasted Next night. Honey glaze pork tenderloin Sal whipped up a meal tonight Pork tenderloins with a glaze with pure honey and BBQ sauce and other things I found online years ago for ribs in oven a member here claimed he came up with found the recipe few years prior and posted link lol @ 250 to 130 basting every 10 minutes and a flash sear to 145 in cast. Hassleback potatoes with butter an onions. Garlic, pepper and butter green beans and asparagus. With toasted artisan bread.
  5. Was gonna do seafood Alfredo last night. I suggested cloning Mancinos seafeed sub Sal's eyes lit up. She ran got everything we needed, toasted on ciabbetta with Swiss, onions and roasted redskins
  6. Didn't eat til 11:30. Had a tritip from L&J, hassleback yukons stuffed with cheese and onions and a salad garnished with a mix of berries
  7. Got my #1 gift on list. I've seen it used on Food Network for competition with high end. Chefs when pinched for time, it adds smoke flavor in 1-3 minutes Watch the videos, pretty cool. No way it adds smoke like smoking, but a bit of smoke flavor in a hurry. From cocktails to meat to apps. I'll give a review after couple a uses. Anyone have one?
  8. So we rented a place on the lake for 6 months it's perfect So there's a stove but the middle is a gas grill with a great fan. Last night tried it was awesome, sure beats going outside in N MI winter's Went to L&J today that's our favorite store, awesome meat, my life longfriend she owns it she takes care of us. picked up some thick pork chops hit with blackening seasoning on grill to 140. Cheesy green beans and boxed rice. Dang juicy and tasty.
  9. CK is right more you use more seasoned it gets. I moderate a large Blackstone group and it comes up regularly I'll throw out another tip. After cooking scrape, turn burners to med give a light coat of Pam. Let it go til smoke subsides. Turn off, essentially your giving a light seasoning and prevents rust and sticking next cook.
  10. Been busy deer hunting haven't posted much. We had a good season Sally killed two 8s in two days so we started cooking them. Have never thought about brining vennie. Oh WTH. Tenderloin med rare with sliced potatoes in beefy onion soup mix and olive oil and boxed stuffing. Other cook backstrap med rare. We've been buying Hi Mountain black pepper and garlic seasoning sal can make a mean loaded mash I think I like this better all Hi Mountain stuff is quality and regular ol bush beans Bambi beatdown coming late antlerless season
  11. We've got 8 clippers. They're perfect size knife for gutting, skinning and kitchen work. The high carbon sharpens so easy
  12. Sal has been craving goulash. She went to town making up her own version. I was stuffed by supper as she'd constantly bring me a spoonful, "what does it need" five minutes later "what does it need" It's really good got the perfect tolerable bite. She's a mad scientist in kitchen. It's over three cheese tortellini. I'm not huge on goulash but this was dang amazing
  13. Bwahaha. Never knew we had a rocket scientist on forum or the best redneck engineer ever Just playing owl
  14. So with the food truck we've been thinking about trying get I tip up town, North American Snowmobile Festival and some mentioned launch at Linwood Saginaw bay during ice fishing on weekends. So we've been tweaking our soup recipes. So got a picnic ham and a couple pounds of bacon from L&J Meats other day. Sal went to work on a corn chowder/Potato Soup hybrid. She makes a mean chowder and a potato soup, which one do I do, heck I'll cook um together"she asks how is it" I'm like the best thickest tastiest I've had. She's a mad scientist indoor cooking.
  15. 50 mph winds cold and rain means one thing So buying food trailer gonna do winter events we needed a new chili recipe. We both love our moms but wanted something different. So my fiancee mad scientist in kitchen goes to work. Took her hours lil this lil that add more of this. She freakan nailed it, I've ate chili in hundreds of establishments, quite possibly best I've ever had. She goes try this handing me a spoonful there is a hint of sweet from brown sugar on front and a hint of heat on backend. Totally correct. Gives your toungue a tingle. Perfect lil touch of heat and it's tasty and thick. I hate stewed tomatoes in my chili and this has none
  16. Went to L&J Meats asked for a small tri tip, pretty cool when a girl that was one of your best friends since kindergarten is now your butcher,we marinated over night in St.Elmos steak sauce reverse seared to 128. She made Yukon gold garlic mashed taters, green beans and garden maters.
  17. Called Heather at L&J Meats had some 2.5-3 inch chuckeyes cut. Cool when a friend since kindergarten is your butcher. Marinated in a charbonnet steak sauce over night reverse seared to 115 then seared to 128. One of the best steaks we have ever had. Veggie packet with ghost chili sauce, it's hot! Cold shrimp with the best cocktail sauce St.Elmos
  18. I'd hit it weird but probably awesome. We all eat cat and dog at Chinese buffet.
  19. I'll do my best pry it out. Sals privy when it comes to her family recipes.
  20. With a washout yesterday and it being Oct, no outdoor cooking, sal whipped up her bacon corn chowder with garlic cheese bread from a local market. Sure fit the bill for the day. Sal's indoor cooking is amazing like your grandma made, she's old school.
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