What's cookin' boys?

[Daren Todd]

14lbs of country ribs today. Got the kids coming for dinner tonight

 

[BigG]

I worked on a ranch that was 13000 acres at one time. No more it is now several subdivisions. But the owner allowed his friends to hunt there. However there was a fee. The fee was you had to share whatever you took from the ranch with each other. So when it was cool and on the appointed day every one showed up with something to share with the group. Deep fryers, smokers, fry pans and plain fires were used to cook on. You never saw such a feast. Deer, hogs,turtle, snake, gator, dove,turkey and anything else eatable was prepped and shared by each person. There are so many different ways to do just the deer meat. Including the summer sausages and other bologna. Roots, berries, and the best heart of palm were also shared. All from the ranch. Then there was corn and beans, home made breads, etc from other places.

This was a feast for kings. Watching this thread takes me back to that meal.

I wish we all lived near enough to share these meals in such a trying time in our country.

Thanks for sharing. I am no cook so I can not share any good looking recipes.

 

[RCW]

I remember you posting about the wing sauce. Always meant to ask if you would post a generic version of your sauce (not asking for your actual recipe.). I've wanted to make my own.

Ford - - - for you (and everyone else on the interwebs) I would...

I know Buffalo wings are nation/world-wide now. There's pre-made buffalo sauce everywhere.

I got tired of restaurants just using a buffalo sauce and butter for wings. Less butter = hotter, more butter = mild. Bland..... Don't get me wrong, I like many commercial sauces. But after 40 years.....

I'm also a buffalo wing purist....I don't want honey/garlic, BBQ, cantonese, thai, smoked, etc.

My son was about 8 or 10. I/we made wing sauce at home one winter afternoon.

Used some commercial buffalo, BBQ, and homemade tomato sauces. Adjusted heat such that we called it "medium," but many would say "HOT."

It was PERFECT! Unfortunately, I didn't write anything down.....

It literally took another 5 years to get back to that original success....stupid me. I wrote everything down and refined it as we went along. I can make the BBQ tomato sauce flavors I want now....

Haven't perfected buffalo yet, so I still use a commercial sauce as a base.

Essentially there's a generic recipe in here, and I'm betting you can run with that.....

My son is now 21 and an aspiring Medical Doctor. He still likes his "own" Buffalo Chicken Wing Sauce....

My next mission is a Texas Hot Sauce for hot dogs.....got that pretty close too, but it still needs some tweaks.

 

[Daren Todd]

Ford - - - for you (and everyone else on the interwebs) I would...

I know Buffalo wings are nation/world-wide now. There's pre-made buffalo sauce everywhere.

I got tired of restaurants just using a buffalo sauce and butter for wings. Less butter = hotter, more butter = mild. Bland..... Don't get me wrong, I like many commercial sauces. But after 40 years.....

I'm also a buffalo wing purist....I don't want honey/garlic, BBQ, cantonese, thai, smoked, etc.

My son was about 8 or 10. I/we made wing sauce at home one winter afternoon.

Used some commercial buffalo, BBQ, and homemade tomato sauces. Adjusted heat such that we called it "medium," but many would say "HOT."

It was PERFECT! Unfortunately, I didn't write anything down.....

It literally took another 5 years to get back to that original success....stupid me. I wrote everything down and refined it as we went along. I can make the BBQ tomato sauce flavors I want now....

Haven't perfected buffalo yet, so I still use a commercial sauce as a base.

Essentially there's a generic recipe in here, and I'm betting you can run with that.....

My son is now 21 and an aspiring Medical Doctor. He still likes his "own" Buffalo Chicken Wing Sauce....

My next mission is a Texas Hot Sauce for hot dogs.....got that pretty close too, but it still needs some tweaks.

My wife and i get bags of Rotisserie flavored wings from Sam's club. We can't do the super spicy. And found that these are perfect for us. Really good flavor, but little heat.

 

[RCW]

You never saw such a feast. Deer, hogs,turtle, snake, gator, dove,turkey and anything else eatable was prepped and shared by each person.

I wish we all lived near enough to share these meals in such a trying time in our country.

Big - -

Bet it was quite a feast! Years ago, we had some organizations that had "game dinners." I was only part of a couple of them and it was so cool...stuff I'd never get to eat otherwise.

Our trying times have isolated so many, to their/our detriment. It's both individual and societal isolation. Not that I go out to eat much, but I haven't eaten a meal with anyone except my wife and son; all at-home, and home-made.

Everyday before work, I met "the boys" for coffee. Hasn't happened since mid-March.

As you know, we have some very talented cooks here. I'm not going to name any, at the risk of omission.

Things about a good cook are (1) they like GOOD food, (2) they view cooking as a creative expression, and (3) they want/need share it with family, friends, and whoever-the-hell else wants to eat it.....Or, maybe (4) share pictures of it on a tractor website to share with folks miles away.....maybe that's why I started this thread years ago....

I wish we all lived near enough to share, too.....

 

[Daren Todd]

Just pulled the ribs from the smoker, got them doctored up with cider vinegar and BBQ sauce. I'll pull them from the oven around 5:30 and let them rest till dinner at 6:00

 

[RCW]

Just pulled the ribs from the smoker, got them doctored up with cider vinegar and BBQ sauce. I'll pull them from the oven around 5:30 and let them rest till dinner at 6:00

Dang.....show off!!

But you do have reduced fat Wheat Thins to go with them.

Enjoy!

 

[Fordtech86]

Ford - - - for you (and everyone else on the interwebs) I would...

I know Buffalo wings are nation/world-wide now. There's pre-made buffalo sauce everywhere.

I got tired of restaurants just using a buffalo sauce and butter for wings. Less butter = hotter, more butter = mild. Bland..... Don't get me wrong, I like many commercial sauces. But after 40 years.....

I'm also a buffalo wing purist....I don't want honey/garlic, BBQ, cantonese, thai, smoked, etc.

My son was about 8 or 10. I/we made wing sauce at home one winter afternoon.

Used some commercial buffalo, BBQ, and homemade tomato sauces. Adjusted heat such that we called it "medium," but many would say "HOT."

It was PERFECT! Unfortunately, I didn't write anything down.....

It literally took another 5 years to get back to that original success....stupid me. I wrote everything down and refined it as we went along. I can make the BBQ tomato sauce flavors I want now....

Haven't perfected buffalo yet, so I still use a commercial sauce as a base.

Essentially there's a generic recipe in here, and I'm betting you can run with that.....

My son is now 21 and an aspiring Medical Doctor. He still likes his "own" Buffalo Chicken Wing Sauce....

My next mission is a Texas Hot Sauce for hot dogs.....got that pretty close too, but it still needs some tweaks.

Thank you for sharing! That was all I was looking for, BUT....I was kind of disappointed in the commercial sauce as a base thats what I was wanting to avoid. Someday I will give it a shot. I love chicken wings, used to be convinced only fried, but my favorite way now is to smoke them for about 2 hrs, flash fry them to get the crispy skin, then toss. My last wing post was just a hurry up meal with what was on hand, grilled the wings til almost done, throw in the oven at 450 with the convection on for a few minutes to crisp them up. Took BBQ sauce and jalapeños blended together .

 

[RCW]

Thank you for sharing! That was all I was looking for, BUT....I was kind of disappointed in the commercial sauce as a base thats what I was wanting to avoid. Someday I will give it a shot.

Funny; I was kinda reluctant/embarrassed to admit that, but had to do full disclosure.....

What I actually use is a prepared cayenne pepper sauce, just not sure how to reproduce it......

Honestly it’s a minor add to my recipe.....where there’s a will there’s a way.....

 

[Magicman]

Our Labor Day meal: ( I don't know why OTT turns some of my pictures. Every picture is rotated 90 degrees clockwise.)

Ribs, baked beans, microwave taters, and cole slaw.

Peach cobbler.

And with Ice Cream.

 

[Daren Todd]

Our Labor Day meal: ( I don't know why OTT turns some of my pictures. Every picture is rotated 90 degrees clockwise.)
View attachment 48140
Ribs, baked beans, microwave taters, and cole slaw.
View attachment 48141
Peach cobbler.
View attachment 48142
And with Ice Cream.

You need to send some of that cobbler this way That looks yummy

 

[RCW]

Last night was salt potatoes, sautéed summer squash, chicken thighs and ribs outside with a fire.

 

[Fordtech86]

 

[Daren Todd]

View attachment 48302

Pulled beef or pork?

 

[Fordtech86]

Pulled beef or pork?

Yes! Beef tonight, pork will be for tomorrow

 

[Daren Todd]

Yes! Beef tonight, pork will be for tomorrow

I got a 6lb chuck roast marinating in the fridge for tomorrow's dinner

 

[RCW]

We call it fun food Saturday.

Tater Crowns and onion rings (commercial), along with some homemade chicken tenders.

 

[Fordtech86]

Y

We call it fun food Saturday.

Tater Crowns and onion rings (commercial), along with some homemade chicken tenders.

View attachment 48319

you got a big outdoor fryer?

 

[RCW]

you got a big outdoor fryer?

I do, but not for these ...do the tater tots and rings in an air fryer... got that a year ago.

I like to do the tenders by just seasoning the fillets cut from breasts, egg wash, then Italian bread crumbs.

I shallow fry in olive oil....not high heat...darned good...

I have a couple outside propane burners with a fish fryer kettle and a turkey fryer bucket. Never interested in frying a turkey, but use those for bunches of stuff, including frying. Even use the turkey fryer to boil maple sap sometimes.

 

[RCW]