What's for supper?

[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.

[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.