Haven't had ostrich in yonks.
The "mielie" was great.
The "mielie" was great.
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It tastes nothing like bald eagle, it has more of the taste and texture of baby sloth.Last edited by Panhead John; April 19, 2022, 04:53 PM. -
Panhead John No, no, no! Ole definitely says that baby sloth is very similar to Minnesota Loon.
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Skirt Steak with Red Miso
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That would go into a bacon grease tortilla with diced yellow onion, cilantro, pico, avocado, and minced jalapeno stat. Then baptise it with lime juice and salsa verde! -
texastweeter I've got a little leftover and this will be happening!
SheilaAnn, there were a few more items included but the red miso was the base for the marinade. The recipe is titled Skirt Steak with Red Miso, from the book The Japanese Grill.
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We are rockin' this thread at almost a page a day!Comment
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Wild hog ham (the ball joint end i cut off so it stand up pretty for presentation), yard eggs, hashbrowns with onions and peppers, redeye gravy.Attached FilesComment
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Sometimes you just need a cheeseburger.
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Char Siu Pork Belly Burnt Ends!
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Saturday cook prior to the big Easter ordeal. Thought I'd try something new. Big fan of lamb and I've been frequenting a Greek restaurant for some time now and the guy has got me going on lamb kabobs. I did some Lamb-Beef Kabob Koobidehs over live fire. Dang it was good, also grilled off a bunch of veggies to go with it, made it even better. Only thing I forgot to buy was some pita bread so I had to go with good old flour tortillas. Oh well, hope the Greeks don't mind
And as a bonus cook, my wife was marinating some Filipino Turkey Tails so we threw them on the fire as well. Awesome little appetizer, if you've never tried them they are quite tasty.
Last edited by Troutman; April 17, 2022, 10:28 AM.Comment
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Let the easter pics fly!
I am making some lamb chops today. Pics to follow!
Happy Easter Everyone.Comment
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Easter dinner got a bit out of hand. Trying to watch a bike race while preping & cooking, Beef got slightly over cooked, extra people turned up, portions all over the and general chaos. All fine in the end. no ones deadAttached FilesComment
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Plans always change. Just a few minutes after I put the ham on the Kamado, got a text from our daughter: "code brown x2". Considering we were expecting to babysit both toddlers yesterday afternoon but only had one because the other had some, er, intestinal distress, this was bad news indeed.
The Easter Egg hunt is put off until next weekend and daughter will drive by later for dinner pick-up.
I got a Publix honey-glazed spiral sliced ham (only $2.29/lb, take that, Honey Baked folks!) and cooked it according to Meatheads double smoked ham recipe, using the glaze mix that came with the ham instead of the apricot stuff in the recipe. Because I'm still trying to rest my glute as much as I can, the au gratin potatoes are from a box and the rolls are just Hawaiian rolls from the store. I probably won't even bother to cook the brussels sprouts tonight, they can turn up later in the week. Anyway, I won't bother with plated pics but here are the ham and spuds.
Wishing the best for this holiday from our family to yours.Comment
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While flying back from San Diego I was listening to one of Malcom Reed's HowToBBQRight podcasts and he detailed a super-simple, foolproof means to get a fried-like crisp on chicken wings.
I was in the mood for something foolproof last night, so I did them and they turned out fantastic, easily the best wings I've ever done.
You dry the wings as best you can and then dredge them in a mixture of 1/4 cup corn starch, 1/4 cup Kraft grated parmesan cheese, 2 tsp baking powder, 1 tbl salt, and 1 tbl pepper (he used his TX seasoning, which is a Texas-style brisket rub). Let the wings sit on a rack in the refrigerator for 1 to 2 hours and then smoke on a pellet grill for one hour at 400 F.
They came out absolutely perfect.
Here are the wings about ready to go on the smoker.
Here they are about 45 minutes in....
Here they are done. The skin is perfectly crisp.
I made up some simple buffalo sauce: 1/2 cup frank's red hot with 1/2 cup unsalted butter.
I tossed the wings and was astonished I didn't get buffalo sauce all over me....
Served with a side of ranch. Yum.
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Very nice! This is very similar to a Deb Perlman recipe from Smitten Kitchen (below).
We've made it a bunch of times. But, don't do what I did once: I used baking soda, instead of baking powder. Simple brain fart. Had to throw out the entire batch. So bitter, alkaline. PSA: Baking POWDER!! (Not Soda)
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Dr. Pepper - so many times I have accidentally mixed this for that, HA! My kids one time spied those brownish sugar cubes at a restaurant and somehow distracted me when the salad came. They sure LOOKED like croutons.
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No plated pics today, just the proteins. I despise ham, but the boss wanted it. So, did ham with a OJ, brown sugar and honey glaze and meatloaf. Wife made a green bean dish and a cheesy southern style hashbrown dish to accompany. Everyone else is griping about the weather, I think it’s fine and am the one cooking outdoors in it. I’m happy the wind is under 15 MPH and blowing into the front of the house for a change. We’ve had 30-40 mph winds about 4-5 days a week for the past month always blowing into the patio.Attached FilesComment
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