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Post Info TOPIC: What's for dinner tonight?


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RE: What's for dinner tonight?


Mello Yello wrote:

If it wasn't for Hi-Jacks - - - Poncho wouldn't even have to check the board for obsenities LMAO

Me Grandmaw on Pops side was 50% Cherokee so I guess I be about "2 bits worth" eh?


My grand mother on my dads side was 100% full blood Cherokee,,  god only knows what % that makes me,, but I do have a soft spot for the Cherokee nation,, 

 



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I was no good at maths either,lol, I just class myself as a kiwi but know my English heritage. It's kinda good knowing I've visited where my forebears started from and the fact I can go back anytime I want.

I'd be pretty proud if I knew I had Cherokee blood in me.

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Russ

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Oh got off topic, made chicken kebabs last night with my home made satay sauce. Premo!!

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Decided to get up earlly instead of an all night cook so I managed to get this 4# Flat on the Pit Boss around 3:15am. Also got the A-MAZE-N smoker fired and anxious to see how all this comes out.

I am not a patient person and I've always been a little hyper-active so this cook today should give those characteristics a real test. Also learning as I cook various meats on the Pellet Grill.

Checked it at 4 hours. The internal temp was around 148 and the A-MAZE-N smoker was about half used up.


Smell'n Guuuuud and smok'n well so I checked her again at 8hrs. Internal was 165 so I'll check it again at 10hrs.


10hrs and my stomach is growling but ?so what? the internal temp is just 178 - - GRRRRRR However, I am gonna do this the way I've been told even if I eat it for a Midnight Snack.


190 at 11hrs - - - so I pulled it - wrapped and rested for an hour - - - It is tender but not real juicy with plenty of smoke but I musta stumpted my toe on the Salt. Gotta do some thinking before I try another one.



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Man that's a long time to wait but it sure looks worth the wait. Enjoy.

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Russ

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I agree, Russ, and I don't think I'll be doing another Brisket - - - to make it even worse, it was too salty for even me so it will probably go to my Son for his dogs tomorrow

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Lol, put it down to experience eh? Just like me , the amount of times I've made stuff and it hasn't turned out right, some of my recipes have taken years and years to perfect.

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Russ

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image.jpegMade 8 litres of home made plum sauce for my stock. 2 more batches to make. Here's a pic of finished goods

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Did us some Dead Pig Memphis Style Dry Ribs today on the Pellet Grill and I have to admit that I'll be going back to my 3-2-1 system with Q sauce from now on.nodisbelief



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Look pretty dam good. I normally have my kids n grands over for tea on a Sunday night but we busy tomorrow so they coming tonight. I'm doing an old family favourite, hot lamb off the bone sammys, with sesame bread and choice of fillings, sliced onions, tomato relish, mint jelly I've just made,cheese and anything else they want.
Serviettes definitely required here. Primo.

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Russ

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image.jpegPic of lamb

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Looks like sammich fixins to me, Pard - - - good job

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Speaking of Sammiches, here's today Dinner

My oldest son had given us some ground Venison and Hawg that he put up this year so I decided to do some Bambi and Babe Burgers on the El Cheapo Brinkman today. The wiffy's not too hep on the Wild Game so hers is store bought meat. Since mine was "wild" then Suckle Busters Wild Thang was the season of the day for me and I was not disappointed :tup: I do be'luvn those lightly grilled Cobblestone Onion Buns also.



Grilled some own-yawns and a penner to put on mine along with honey mustard, home made pico and pepper jack chez.


Definite Lone :texas: Star Sized and it was yummy



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It's hard to beat a nice burger, that looks real good. My local burger joint do me a bacon egg and double cheese burger. It's the bees knees!

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Russ

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I was gonna put bacon on this one but there wasn't any room left and my jaws won't open that wide HAHAHAHA

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Did the first cook on my other new toy today.  A Butterball Masterbuilt Oil Free Turkey Roaster except, instead of a turkey, it was a 6.5 # chicken.  I injected her with 6oz of Tony's Cajun Butter, brushed her good with Olive Oil and then sprinkled liberally with Slap Yo Mama.  Cooked on high for 80 minutes and pulled out when thigh temp was 175.  LORDIE was she moist - - maybe a little too juicy for my taste but the taste was good.  I'll probably try and figure out how to achieve a little more crispness and less moisture on the next cook but I was not disappointed in the taste of this one.



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Is that green beans ya got there, I love green beans. Got to babysit 3 of the grandys tonight, think we having mackers tonight!

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yuppers dem be green beans - - - I guess that's my favorite veggie after all is said and done - - - I always sautee some green own-yawns with chopped bacon and then chunk the beans in to just warm but not cook - - - they be the canned variety

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Wife's picking green beans and butter beans from our garden at the moment. Also can't beat corn out of your own garden. Corn about to be pulled out. Plenty in the freezer though.lol.
I put up a shot of garden in a minute.

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image.jpeg

image.jpegLater gator
Russ
Here's some pics



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Bottom picture shows corn dying in middle, beetroot to the right along with spring onions, courgettes to the left along with red onions and chillies

Top picture you can see closert strawberry plants, picked 15 today, lotsa chilly plants.in the background by the garage is my wife's herbs, coriander thyme Rosemary sage and rosemary growing there and picked and dried weekly. The pools the grandys for splashing in. It's. Been quite warm up to the last few days.
The bottom right Picture is our lime and our lemon trees, there was new potatoes there up til a month ago. My wife loves her garden. I make my own chilly sauce. It's hot as!! I'm not a fan of heat but my friends are.

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Russ

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way cool, Russ, I could probably do some raised bed gardening but with the Wiffy's health like it is, I don't dare take on anything that needs maintenance.

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My wife is already plotting her garden and how it's prepared. Of course, it's HER garden but you know who does the ground prep and weeding then fall clean up.

Dinner this evening will be whatever can be put in an oven and warmed up since I (again) have the kitchen counter torn up and the sink in the basement. Our new batch of tile finally arrived. More on my other thread. Tomorrow will be corned cow parts and cabbich, boiled taters, nernyawns and caroots



-- Edited by Dave W on Wednesday 16th of March 2016 11:13:23 AM

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Did me some chillin and grillin the KISS way.  Basic Steak, Taters and Salad - nothing fancy and was it ever "larapin".



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Yeah I prepared the beds for the wife, railway sleepers were in another part of the garden, I just cut and placed. Then I got the fill from one of my customers for a box of beer. Can't beat fresh herbs and verge from your own garden. Wife spends about 30 mins out there after work picking and weeding. I've made about 20 litres of tomato sauce just from her tamatoes. Sweet as.

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Russ

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Pawpaw would have been proud, even tho it was not as good as he used to make, I did the best from memory and it turned out good.  What am I talking about you ask ???- - - Well Fried Okrieee

of course, which was the main course today with side of Hebert's Cajun deboned Yardbird stuffed with shrimp and rice dressing.  The okra that I fried and then covered tasted better to me and wasn't as crunchy as the batch I friend and then put on paper towels uncovered.





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Leftovers for tea tonight after a big BBQ. Won't be having much ,I've got a suit measurement tomorrow. A good friend of mine is second time around getting married next month, I'm one of two best men. New lady is a top lady who I regard her as a little sister I never had. We get on really good. I can pick a nut job pretty quick I might add.lol, she's definitely not.

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Russ

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Had leftover "Shepherd's Pie" last e'enin', and some romaine salad on the side. Think I'm gonna toss some sort of soup together tonight; ain't feelin' up to snuff, even less than usual. We went to SoCal this past weekend, and the trip kind-a kicked my tail.

I gotta get out and do some creative grocery shopping; that Okra got my taster to waterin'.

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I have been trying to loose my spare tire. LOL
Meals have been very light and full of veggies lately.

Fillet trout or salmon on a foil lined cookie sheet, sprinkle with your favorite seasoning and bake for 20 -30 mins depending on thickness.

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Had pot roast (chuck) in the slow cooker (crock pot) for supper last night, I went without the customary starchy vegetable and just had meat with homemade sweet chow-chow and relish for my veggies.


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Joe, can Y'all get the Cajun Seasoning called "Slap Yo Mama" - - - I think you'd like it on your fish - - - sure would take the boring out of it.

Em(I), think I'll do a Pork Ribeye Roast in the Crock Pot this weekend but I'll be adding Taters, Carrots, Anaheim, Shallots and Green Beans along with some gravy stock.

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Easter this weekend. Hot cross buns for lunch and then bottling peaches this arvo.
Tea tonight prolly tandoori chicken with veges. Yoghurt rhaita as a dressing. Yummo

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Russ

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Between the kitchen kinda (mostly!!)torn apart, my wife making trips every couple days to the nursing home to see her 101.5 YO mother who probably wont make it too much longer, a good friends funeral, my 'social life' at two different eye doctors for different things, our meals have been kinda pick up hectic. I suspect that even Easter will be not a great foodie day either. I'm enjoying the concoctions here in place of real food going down the hatch. Then, too is that extra stone* I added over my belt buckle the past year. And I seldom cookconfuse

 

*The stone (st) is a unit of measure equal to 14 pounds (lb) avoirdupois, or 6.3503 kilograms (kg). (Wikipedia def.



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Gotta watch them extry stones. I started collecting them after I lost my thyroid, have a sizable collection of them, now, keep them right out front where I can admire them.

cryfurious



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Every now and then I get the craving for some Pot Roast with veggies in the Crock Pot. So this morning at 5am I browned a 3# Pork Ribeye Roast and layed it on a bed of Sweet Own-Yawns in the bottom of the Crock Pot. Surrounded it with Carrots, White Taters, Anaheim pepper, Large Shallots and poured in some Chicken broth for stock. Set the timer for 8 hours and went back to bed. Pellet Poppers ain't the only cookery that lets you get your beauty sleep. About an hour before the Roast was through I fixed a pot of fresh green beans on the stove - - - mainly because there weren't no room for them in the Crock Pot. Lordie was it RICH but there's leftovers aplenty and maybe even some Stew in the forecast.



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Em, sounds like a winner to me.

I've finally gotten enough of the kitchen back together, albeit one eyed, and will have the postponed St Paddy's Day treat that is currently wafting the odor of corned beef, taters, cabbage, onions and carrots through the house. That crock pot works real well for yummies like that of yours and mine.

Speaking of that one eye - had the cataract out this past Wednesday - and amazing, don't need my specs for that eye as it is 20-20 for distance. I do need specs for close up and reading but at 5-6 bucks from Wally's, easily affordable. The other eye gets done in May, but that one will never be 100% again but at least better



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Dave, when I had my first cataract surgery I was wearing tri-focals prior to surgery but didn't need glasses afterwards HOWEVER, my retina detached in that eye 9 years later and because I didn't do what I was told I had to have two more procedures and the vision in that eye is blurred.  Now on the other eye, I had the cataract done in 2012 and lost my close up vision that I previously had - - - went to a new eye doc to get glasses before my next Retina Doc appt and he wants to do a 5 minute laser procedure called "second cataract surgery" where they remove the cloudy crap around the new lens - - - - soooo I am waiting on them to contact me for that procedure.

Good Luck with yours and the Kitchen also

Back to your normal programming - - - aka Dinner



-- Edited by Mello Yello on Sunday 27th of March 2016 05:23:56 PM

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Going non-traditional here for Easter supper; tradition for us has usually been a nice ham, or standing rib roast, mashed taters, gravy, some green veggie, some yellow or orange veggie, ambrosia fruit salad, pickle and relish plate, and pie and cake - that is, when we have a bunch of folks around. This year, it's only the two of us, and I'm going to cut up some bacon and fry it up crisp, chop a small head of cabbage an onion and a few cloves of garlic and fry them in the bacon grease. Gonna chop up what's left of that pot roast and stir it into the fried cabbage, cook up some egg noodles and butter them and add some herbs,some sort of bread for a pusher, and go after it.

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Had family here yesterday for annual easter meal, half ham cooked with glaze of equal parts bourbon apricot jam honey grain mustard and maple syrup. Kids fight over the fatty bits,lol. Served with garlic bread mash tatties corn and cauliflower broccoli cheese bake. Took grand kids to the miniature ride on trains afterwards . Big kids and wee kids all enjoyed it,lol.

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m.youtube.com/watch

This place

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Russ

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Rrumbler wrote:

Going non-traditional here for Easter supper; tradition for us has usually been a nice ham, or standing rib roast, mashed taters, gravy, some green veggie, some yellow or orange veggie, ambrosia fruit salad, pickle and relish plate, and pie and cake - that is, when we have a bunch of folks around. This year, it's only the two of us, and I'm going to cut up some bacon and fry it up crisp, chop a small head of cabbage an onion and a few cloves of garlic and fry them in the bacon grease. Gonna chop up what's left of that pot roast and stir it into the fried cabbage, cook up some egg noodles and butter them and add some herbs,some sort of bread for a pusher, and go after it.


 lotz of black pepper of course - - - - I'm thinking that's what my Grandpappy used to call "Slumgullion" but not sure



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Mello Yello wrote:

Dave, when I had my first cataract surgery I was wearing tri-focals prior to surgery but didn't need glasses afterwards HOWEVER, my retina detached in that eye 9 years later and because I didn't do what I was told I had to have two more procedures and the vision in that eye is blurred.  Now on the other eye, I had the cataract done in 2012 and lost my close up vision that I previously had - - - went to a new eye doc to get glasses before my next Retina Doc appt and he wants to do a 5 minute laser procedure called "second cataract surgery" where they remove the cloudy crap around the new lens - - - - soooo I am waiting on them to contact me for that procedure.

Good Luck with yours and the Kitchen also

Back to your normal programming - - - aka Dinner



-- Edited by Mello Yello on Sunday 27th of March 2016 05:23:56 PM


 'scuse me Gents but I wanted to Hi-Jack once more and post this for Dave or anyone else that might go through the cataract surgeries and have problems later - - - here's what my recent Eye Doc has recommended.

Other secondary cataract, left eye|H26.492 Opacified capsule significant Recommend Yag Capsulotomy to improve vision.



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I guess I take my sight for granted when there's lotsa folks out there having problems. I only need glasses for distance and driving. Hope you guys are getting sorted.

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Russ

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Well, since we're "jacked" again:

Your result sounds about like Mrs. Rr's, Dave. She had both of hers done some years back.

Hey, Russ, who doesn't like toy trains? I'd like to be the driver of one; that Gent driving the one in your video puts his hand on his leg the same way I do, and it made me think that would be a kick to drive one of those things. Is that all your family there behind? Good looking bunch, that.

Now, back to the subject at hand.

Yep, lots of black pepper, Em(E); Mrs. Rr commented on that. The mess turned out quite good, with a sizable amount of leftovers for me to gnaw on for a couple of days. I fried the bacon, tossed in the garlic and onions and sweated them, then tossed in the cabbage, some diced up ham, and added a few dashes of cider vinegar, probably a quarter cup, some red wine vinegar, some sesame oil, olive oil, a few tablespoons of butter, and about a half cup of water, stirred it up good, and let it stew for a while; cooked extra large egg noodles and buttered them and added salt, pepper, and chives. Piled noodles on a plate, and piled fried cabbage on top; larapin.

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We had our traditional Irish Day feast - while it was good, the corned beef was way too salty for my taste buds.

One of the cities here had a train in the park but the 'undesirable element' that has moved in there destroyed it.



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Rrumbler not my family on the train just a random video I found of the park. The place was packed the other night. It's an awesome place to take kids, there's lots of family picnics there,good feel about the place.

Back to dinner tonight I'm just having a sammy, well not just a sammy but one of my faves, whole meal bread with relish on 1 side and mint jelly on the other, I then microwave 25 secs cold sliced lamb,add to bread along with 2 slices smokey cheese red onions s and p, then microwave 25 secs. Not good for the waist but its Devine!

Wife will prolly have something similar, minus salt,lol

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Russ

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Wow, Russ, that is some juxtaposition of sweet and savory; I may try something like that, not with lamb, though, not one of the things normally in our larder.

Tonight, I'm bound to use the last of that pot roast; chopped it up, and am going to make tacos or tostadas.

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I've eaten on our Pork Roast for 3 days and it's time for it to be somewhere besides my frig - - - ?cat food maybe?

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Mello Yello wrote:

I've eaten on our Pork Roast for 3 days and it's time for it to be somewhere besides my frig - - - ?cat food maybe?


 Cats and dogs aren't good with pork according to my wife's research. Our 'sink pig' makes quick work of too much of a good thing



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Dave W (Irelands Child/IC2)

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Yeah, I'm thinking recycling when they pick up trash, Thursday, might be the better part of valor - - - - back in the Hawg Razin daze, it would be slop and fed back to it's kinfolk.

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