What's for supper?

[TheGreekTitan]

I stab the chicken all over with a fork after smearing some BBQ sauce on it. I've only done that with chicken breasts mind you (both boned and boneless) and it seems to work well on those when grilling them.

I use all kinds of salad dressings for marinating steak. One of my favorite being sundried tomatoes. But I've never tried it on chicken. I may just have to this weekend!

Cool, the sun dried tomato sounds like a good idea. I believe I'll try that soon myself, thanks. Let us know how your road kill fowl turns out.

[CptnBlues63]

Cool, the sun dried tomato sounds like a good idea. I believe I'll try that soon myself, thanks. Let us know how your road kill fowl turns out.

I may not use the grill. The weather forecast is for rain, rain, rain all freaking weekend *grrrr*

That's ok, I'll just do it in the oven with potatoes and onions in the bottom of the broiler pan...........heh heh

[Sailor71]

I'm getting ready for my annual summer pool party. 12lb brisket with a 13lb Pork Butt above placed on the Big Green Egg. First photo is the start and second one is 10hr into the cook

[craig]

D*mm, looks yummy. I am going to have to stop by one of these days!

Hope you don't have too much rain this holiday weekend!

To stay on topic, I am doing a Teriyaki Pork Tenderloin roast later today.

[badwhale]

2 ~ T bones; 2 ~ Porterhouse organic steaks, salad, and steamed cabbage....and beer.

[TheGreekTitan]

2 ~ T bones; 2 ~ Porterhouse organic steaks, salad, and steamed cabbage....and beer.

How long do you nuke the steaks? I like mine medium rare.

[kingbeefy]

Medium rare for me too please.

I made some burgers on the Weber. Mixed 80/20 beef with an egg, seasoned bread crumbs, season salt, grilled, and served on some Kings Hawaiian buns. Delicious.

[badwhale]

How long do you nuke the steaks? I like mine medium rare.

Let's see:

[TheGreekTitan]

Let's see:

So, just 1 minute. Got it. Guess it has to be room temp before it goes in. Thanks!

[badwhale]

So, just 1 minute. Got it. Guess it has to be room temp before it goes in. Thanks!

So you don't have a cow:

[TheGreekTitan]

Yum! That looks great.

[badwhale]

Helped butcher 250 organic free range chickens today. That was fun! I was on leg / head duty.

Cooked one in the MICROWAVE with a olive oil / soy sauce / garlic rub under the skin. Probably the most fresh chicken I've ever had.

[Sailor71]

Just back from my fishing trip and decided to cook up some fresh Red Snapper and Ling Cod using a Himalayan salt block.

[Sailor71]

Not for supper, but a snack.
Indian Candy Smoked Salmon

[ashauler]

Helped butcher 250 organic free range chickens today. That was fun! I was on leg / head duty.

Cooked one in the MICROWAVE with a olive oil / soy sauce / garlic rub under the skin. Probably the most fresh chicken I've ever had.

Man, does this bring back memories. When I was a kid, one of my duties on the grandparents farm was helping butcher chickens. Did it every summer from about 7 to 16 years old. No shit, fresh from the chopping block into the hot frying pan....gooooood eatin.

[badwhale]

Participating in a smoke-off on Saturday at the organic farm. I have about 24 drumsticks, thighs and 10# of pork shoulder to do.

Everything tonight was divided up, and put in a brine. Tomorrow night, I plan on prepping the chicken with an all purpose rub / dressing them while the pork is going to do a 3-4hour smoke in a shallow bath of brine, I guess.

Sat morning, I'll start the chicken the normal way in the smoker, but the pork I decided was going to finish it's cooking in a roaster oven, submerged in root beer. I think I gave that recipe to KB.

Made another batch of Oh Yeah (tomato based) BBQ sauce, so all in all, I'll be doing pulled pork. Hopefully, it doesn't suck.

[S.A.W.B.]

With some corn.

[CptnBlues63]

With some corn.

Damn!

You just made me VERY hungry! LOL

That looks really good.

[SailorJoe]

i cooked an 85lb hog a few weeks ago. we cooked it belly down for about 3 hours and then we flipped it and glazed it with some squeeze butter, honey, homemade rub and an apple juice injection. and cooked it for another 8 hours. it was pretty epic.

[badwhale]

Tonight, we had duck. The Kate Moss of poultry.

Actually, I followed a recipe in a Polish cook book, where you stuff it with apples, and oranges, and prunes and apricots. The filling was really good, and the meat was tasty. Lots of fat on a duck, and the places you'd normally carve certain parts, isn't where you expect, so I kinda butchered it for the presentation.

All in all, the recipe was a success, but we agreed, duck isn't going to be in the regular rotation.

For a late dessert, I made butternut squash bars from a recipe on our CSA flyer. It was really good. Like, I wanted to eat half the tray.

You peel and cut up the squash, and apples, then mix that with brown sugar, cinnamon, and ground cloves, and bake that covered for 30min. Meanwhile you mix flour, (melted) butter and more brown sugar. When it comes out the first time, you cover it with that mix, and bake uncovered for another 40min. Then, cut it up into squares, and serve with ice cream.