So I pruned down the wife's birthday menu not thawing the walleye for a small crowd but still going to trigger steak and shrimp. I am attempting a bacon grease shrimp marinade.
Alright I am getting old and figured out that it is time to share. My loved coleslaw recipe is Marzetti cole slaw dressing (very sweet) add Kraft coleslaw (more basic) till it comes up to flavor to knock off the sweet from the Marzetti. Water coat a bowl and put it in the freezer to frost up. Mix the coleslaw and dressing in the frozen bowl add 8 strips of bacon, slightly burn 35% of the bacon crumble that , stir put the bowl back in the freezer for 20 minutes then serve.
Try about 5 1/2 hours dumbass.... Started putting it together this afternoon waiting for World of Outlaws to start. Of course there's 20,000 pieces for "compact packaging" to ship it. Cheap Chinese hardware which to this point hasn't failed and it's actually coming together pretty smoothly, but at the same time you have to find that happy point of "tight" just before failure . At the point where I pretty much have to put it together in it's final place which will be tomorrow so I can enjoy the race and then the UFC fights after.
Kinda pissed, part of my decision on going with this hutch was the assumption it had full depth drawers. Had planned on using one for longer utensils and one for al. Foul, saran rap etc. Drawers are less than 12" deep. Practically useless for most things kitchen use.
Well that sucks next couple of weekends down the road going to go to an auction to buy a roll top liquor cabinet, bet all the bottles fit.
Pretty disappointed with it overall, cheap china hardware is the reason. Got it all put together for the most part. Still have to put on doors on and shelves in. It is pretty flimsy. The backing they sent with it would probably sturdy it up some, but it's in 5 different pieces that follows a lot of the same seams. Looked on Menards site and a solid white 4×8 panel sheet is only $14. A one piece backer would be a hell of a lot sturdier for bracing it up. Live and learn, $500 gamble. Win some lose some
Seriously looking into beef bacon ala beef belly. Same cut as pork belly only beef. So much suck with deer fat not rendering and being mostly useless for consumption. Have an electric slicer on the way, going to experiment with some jerky and improvised "deer bacon" experiments. Slicer will be for the deer bacon not the dehydrator
Threw this on the grill Sunday afternoon after getting back from the local farmers market.. All in one veggie dinner.
Has anyone smoked a whole deer shoulder? I have 2 I the freezer off of a yearling my wife shot last year.im concerned about it being terribly dry. Any advice? What temp should I shoot for? Sent from my SM-G781V using Tapatalk
Sorry to be digging up a zombie thread. I have a Pit Barrel Cooker that I love. This thing is a rib machine. Whole chicken is great. Smoked turkey is fantastic. I do it every year for Thanksgiving and I will never do it any other way. Here is a sample of the ribs it produces
Bumping this thread again. Who has some "different" things they like to make on their grill/smoker? Looking to make some stuff on Sunday but not sure what to make. I've done all of the basic meats outside of a brisket but do not plan to do that this weekend.
Have you tried vegetables? Loosely related, I've dabbled in making my own sausage. Started making loose breakfast sausage, but am looking to move to simmer sausages, brats or some other salumi...
Ive been wanting to try sausage stuffed chicken wings. Ill try to find a link of the video i saw. I was going to Smoke for about 30-40 min low heat then deep fry. couldnt find it but this one looks good too. Of course smoker instead of oven like she did
Pineapple on the grill is amazing, cut it into full length pieces vertically than cook it about two minutes on each side or until you get grill lines on it. Smoked trout is also fantastic. I brine it in water with brown sugar, paprika, and salt for about four hours and use apple wood chips on top of the charcoal.
