What's cookin' boys?

[SidecarFlip]

Didn't know we had a food thread. Like that. Had sauerkraut from the cellar with deer brats for dinner tonight and home made apple pie with ice cream for dessert.

Living in a 150 year old farm house, it came complete with a root cellar that I've been using for the last 40 years myself. Amy and I can sauerkraut (cabbage from the garden), can corn relish, green beans, layer carrots in sand in tubs, hang potatoes in mesh sacks, Amy cans killer spaghetti sauce and we do canned pickled beets.

Freezers are full of processed game, deer, bear, elk and moose along with about 10 gallons of apple cider I ran this fall from put apple trees. Made apple sauce too.

Eating is my second favorite hobby.

 

[Magicman]

Start da pot boiling with dried kidney Beans, onion, etc. Add Sausage and get the cast iron skillet out for da Corn Bread while da Rice is cooking.

Yup, Red Beans over Rice with Yellow Cornbread.

 

[RCW]

Looks great Magic!!

Shrimp Fra Diavolo over linguini fini last night.

Gonna be curry-marinated eye round steaks on the grill tonight, with brown rice, Hubbard squash and a veggie.....

The eye round did come from the store. We just don’t have a similar cut from the local steer.

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[John T]

Eye round steaks look good ... I usually smoke the whole thing....

Gonna try steaks next time.

I smoked a small brisket flat today ...
Usually go close to 200°
But I pulled it at 180 today ....

Whippin up some cauliflower mashed and some grass (asparagus)

.

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[RCW]

Eye round steaks look good ... I usually smoke the whole thing....

Gonna try steaks next time.

I smoked a small brisket flat today ...
Usually go close to 200°
But I pulled it at 180 today ....

Whippin up some cauliflower mashed and some grass (asparagus)

John -

I do the steaks very rare - eye is very lean. Either go rare or go really done.

Otherwise tough as nails and dry as a popcorn fart. Kinda like flank.

Your flat looks and sounds great - and that's in your refrig-i-smoker?

I'll be interested in your take on 180 versus 200....

I miss the dogs in your pic...my boxer always helps....

 

[John T]

John -



I do the steaks very rare - eye is very lean. Either go rare or go really done.



Otherwise tough as nails and dry as a popcorn fart. Kinda like flank.



Your flat looks and sounds great - and that's in your refrig-i-smoker?



I'll be interested in your take on 180 versus 200....



I miss the dogs in your pic...my boxer always helps....

Yes,

I used the Smoker-ator ... I'm getting spoiled with it... set it and walk away...



180 was good... prolly coulda pulled it earlier also... since it was small and I also didn't foil wrap it after half way...



My male shepherd is having a real hard time walking... can't feel his back legs..

He's got DM / degenerative Myelopathy.... One day at a time.... but I don't think the poor boy is not gonna make the new year...

He just turned 11

 

[RCW]

My male shepherd is having a real hard time walking... can't feel his back legs..
He's got DM / degenerative Myelopathy.... One day at a time.... but I don't think the poor boy is not gonna make the new year...

Ouch....so sorry to hear that. Love your pictures of the 2 of them...

Our Boxer has a history of MAST cell tumors. He's almost 9, and our only dog....

God speed to you and your dog....

 

[Fordtech86]

Smoked pork loin and mashed taters with onion gravy


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[edritchey]

My male shepherd is having a real hard time walking... can't feel his back legs..

He's got DM / degenerative Myelopathy.... One day at a time.... but I don't think the poor boy is not gonna make the new year...

He just turned 11

I'm so sorry to hear that buddy our family has been through that with one of our German Shepherd years ago we still have his boots and wheelchair. That is one of the worst things they can get because they are still with it mentally but physically it takes them down. You and you pup will be in our thought and prayers.

 

[johnjk]

Beef tongue on the smoker. Tender and juicy. Presser cook it for around 45 min with herbs and spices, cool and peel. Put on some paprika paste and one of my dry rubs and off to the smoker for an additional 1.5 hrs.

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[skeets]

Do you peel your after cooking or after smoking?

 

[RCW]

Ford - that smoked loin looks awesome!

Johnjk - tongue is something I’ve never cooked or eaten...looks good. I’ve heard it’s great if you know what you’re doing, especially leftover in a sandwich?


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[sheepfarmer]

Tongue is fabulous, even if you don't have a smoker or grill! Simmered with spices, peeled and sliced. I got a quarter of beef and volunteered to take the tongue and the tail....if no one else wanted them. Yum.

 

[skeets]

Same here sheepfarmer, last one we got butchered I wound up with 6 of them,,never smoked one though it might be really good with hickory and apple

 

[RCW]

Tongue is fabulous, even if you don't have a smoker or grill! Simmered with spices, peeled and sliced. I got a quarter of beef and volunteered to take the tongue and the tail....if no one else wanted them. Yum.

Same here sheepfarmer, last one we got butchered I wound up with 6 of them,,never smoked one though it might be really good with hickory and apple

Always heard same things; good stuff you can do anything with.

I've always passed on the organs, fat, bones (except a few soup bones), etc.

Certainly no aversion to those, just tried to keep the space for other "stuff" when their were 5 of us.

Hard to believe, but even with just 2 of us now we keep two large freezers full!

But it is the time of my wife's annual "pie sale." She only has 50 to do before Thanksgiving; has done as many as 80+. Many are bought raw/frozen, to be baked at the buyers' homes.

She makes great pies....my waistband shows it....

 

[RCW]

This would be a good spot to post this......

I hopefully finished cleaning out my deceased mother-in-law’s house Saturday.

Came across this knife that was obviously father-in-law’s. He passed 30 years ago.

It’s a butcher knife, 12” blade of carbon steel. Guessing he used it occasionally for venison carcass processing.
Edge wasn’t good; I got an okay edge on it but it needs more work.

The handle is just a loose, but pulled from the tang.

I’m thinking I’d like to take the handle off, and put another on.

Any suggestions for type of wood? How do the halves fasten back to the tang?

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[Fordtech86]

This would be a good spot to post this......

I hopefully finished cleaning out my deceased mother-in-law’s house Saturday.

Came across this knife that was obviously father-in-law’s. He passed 30 years ago.

It’s a butcher knife, 12” blade of carbon steel. Guessing he used it occasionally for venison carcass processing.
Edge wasn’t good; I got an okay edge on it but it needs more work.

The handle is just a loose, but pulled from the tang.

I’m thinking I’d like to take the handle off, and put another on.

Any suggestions for type of wood? How do the halves fasten back to the tang?

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A guy I used to work with made knives, I had a couple filet knives he made and used deer antlers for the handles. That was two moves ago and for the life of me I cant find them . It would take a very big antler for that blade though .

If you are handy with wood, google knife handle blanks.

 

[RCW]

If you are handy with wood, google knife handle blanks.

I can do wood pretty well. I don’t hunt anymore, so an antler handle is out.

I always got along with my FIL; MIL not so much. I guess I’d like to rehabilitate this just in his memory. Try to keep it original.

We have some knife-makers here on OTT. I will google it also.


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[Fordtech86]

I can do wood pretty well. I don’t hunt anymore, so an antler handle is out.

I always got along with my FIL; MIL not so much. I guess I’d like to rehabilitate this just in his memory. Try to keep it original.

We have some knife-makers here on OTT. I will google it also.


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Might consider starting a new thread to get some attention too. Many probably wont see it buried in this thread, only seems like a few of us follow this one.

 

[Daren Todd]

I'm one of the followers Got the waist line to prove it

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