What did you have for dinner II?

#7,202
#7,202
Tin Man said:
Frozen. Used to be able to by fresh beans & peas of all kinds in season. I may start growing some.
Click to expand...
Supposedly our growing season is too short. I know that we used to buy them at roadside stands in the Sandhills region of NC when we were on our way to the beach.
 
  • Like
Reactions: vollygirl
#7,203
#7,203
Clean out the fridge and freezer night turned into Leftover Redneck Pho bowl stuff... its my own creation lol. Black bear shoulder roast sliced with some baby carrots, diced up swan breast, some soba noodles, Thai basil, green onion and baby spinach from the garden, some shrooms, cilantro, lime juice, candied jalapenos, and a bangin stock I made with some fish sauce, venison stock and shrimp stock.
Pho.JPG
 
  • Like
Reactions: quadlee21, 71VOL, vollygirl and 6 others
#7,205
#7,205
JCHateSteve said:
We're planning on sling snap peas this season. It has gotten harder to find them.
Click to expand...
If we can get some sort of handle on the garden in March, I’d like to plant peas early and then replace them with tomatoes, which just sit there and look at you until well into late June before really taking off.
 
  • Like
Reactions: JCHateSteve
#7,206
#7,206
VolNExile said:
If we can get some sort of handle on the garden in March, I’d like to plant peas early and then replace them with tomatoes, which just sit there and look at you until well into late June before really taking off.
Click to expand...
That sounds like a good plan. We are planning on expanding the garden this year. Given our love for food we can never seem to get enough fresh produce.
 
  • Like
Reactions: bag12day and VolNExile
#7,207
#7,207
VolNExile said:
Supposedly our growing season is too short. I know that we used to buy them at roadside stands in the Sandhills region of NC when we were on our way to the beach.
Click to expand...
No its just really short shelf life for baby limas, butterbeans, garden peas, purple hull peas, etc... so when farmers grow them and shell them they really need to sell in a couple of days before the sugar turns to starch and they get pasty. Similar to the way fresh corn does but much faster. Also most people don't want to pay for the very labor intensive effort of picking and shelling ( by machine) but doing a final sort by hand. Ask me sometime how I know this... Pro tip my friend and I were gonna make a fortune when we grew 3 acres of purple hull peas, and limas when we were in Jr/high school when they sold for about $25 a bushel in the late 70s early 80s. We had to pick them after working in tobacco all day and send them to farmers market with his grandma. After selling about 6 bushels we wound up letting the goats eat them. I know its counterintuitive but this is a clear example of fresh picked , blanched and frozen within hours is better than most anything you get unless you grow it yourself or know your farmer who picked that morning.
 
  • Like
Reactions: Tin Man and VolNExile
#7,208
#7,208
joevol33 said:
Smoked boston butt, baked potato, slaw, and baked beans.
Click to expand...

Had a smoked boston butt yesterday as well to follow the wings. It was fantastic. Atleast in my barrel smoker. a boston butt is the easiest meat to learn how to smoke to fall apart perfection. If it's under 7 lbs, my smoker will take one load of charcoal and 6.5 hours on the dot. And it will not budge off temp for over 6 hours. I do not understand how my boston butt can quite possible be the best of any BBQ joint in all of Cookeville.
 
  • Like
Reactions: joevol33, VolNExile and Go aeiou
#7,209
#7,209
VolNExile said:
I keep asking people this, but do you /can you buy fresh lima beans, or are these frozen?

I'm starting to think that lima beans grow in ice cube trays. ☹️
Click to expand...

You can serve me limas fresh, frozen or canned. I do not discriminate. Especially if there's a touch of ham floating with them.
 
  • Like
Reactions: VolNExile
#7,210
#7,210
GVF said:
Had a smoked boston butt yesterday as well to follow the wings. It was fantastic. Atleast in my barrel smoker. a boston butt is the easiest meat to learn how to smoke to fall apart perfection. If it's under 7 lbs, my smoker will take one load of charcoal and 6.5 hours on the dot. And it will not budge off temp for over 6 hours. I do not understand how my boston butt can quite possible be the best of any BBQ joint in all of Cookeville.
Click to expand...

When people ask me where to get the best bbq in Nashville I tell them "my house". Perhaps it is just what I have become accustomed to? The restaurants have some excellent sides though.

The best butt I've found at a restaurant is in North Nashville, and is carry out for the most part. I Retired 5 years ago and have not been since then.
 
#7,211
#7,211
GVF said:
You can serve me limas fresh, frozen or canned. I do not discriminate. Especially if there's a touch of ham floating with them.
Click to expand...
Just don’t eat them raw. They contain a chemical that converts to cyanide! 1583160650264.gif

Just cook for 10 minutes (in the US), and they’ll be fine.
 
#7,212
#7,212
GVF said:
Had a smoked boston butt yesterday as well to follow the wings. It was fantastic. Atleast in my barrel smoker. a boston butt is the easiest meat to learn how to smoke to fall apart perfection. If it's under 7 lbs, my smoker will take one load of charcoal and 6.5 hours on the dot. And it will not budge off temp for over 6 hours. I do not understand how my boston butt can quite possible be the best of any BBQ joint in all of Cookeville.
Click to expand...
Sounds about like how mine is. Same size butt, and one load of charcoal and it's done, and good.
 
#7,213
#7,213
joevol33 said:
Sounds about like how mine is. Same size butt, and one load of charcoal and it's done, and good.
Click to expand...

Yep. We get the best of both worlds. My son has a good sized 40" Master Built electric. I have a 14" Barrel House smoker. And it is super efficient. That one load of charcoal will go usually 8 hours. With the wind yesterday the lid thermometer was down to 150 at 6.5 hours, but it held 200 for about 5.5. In mine 200 at the lid is a pretty steady 250 in the center. Mine is mostly a hanger, but roasts can be laid on a rack. you can rack a chicken or turkey as well, but hung I can get three chickens or 6 rib racks. I have about 25" vertical hanging space. I can hang a full brisket, but we did the last brisket in the electric laying flat and got it spot on, so that probably won't go to the barrel anymore. I'm not sure about those Drum smokers and larger barrel smokers, but my 14" has altitude set vent choices oat the bottom and fixed exhaust ports up top, and it is dead on the cooking times in the manual. It is truly a set it and forget it charcoal burner. I add a small, like palm sized, chunk of usually two different woods and that is all the added smoke it takes. What I added yesterday was on the verge of being too much smoke. Literally, two pieces about 2 inches long and maybe 1.5 inches on thick side and was almost too much smoke. I love that cooker. Fire it up and go do something else. And on that electric, it burns chips and of course those trays are small. On a 10.5 hour brisket cook, we loaded that tray with 2 fingertip grabs of chips that burns only one of those at a time, and that was a perfect smoke on that brisket. I might have added a small foil pouch of chips that smolders like a Marlboro and keeps it just right after the initial hit of smoke. Both of these are our first smokers, other than trying to emulate on a charcoal or gas grill. I'm more than satisfied enough that I may not ever put any money into a side box burner. But, I digress.
 
  • Like
Reactions: joevol33
#7,217
#7,217
Big spinach salad since we have a lot of spinach and been running some test batches of our chicken breasts cooked in the Sous Vide to slice and serve on the side. Did Garlic Italian, BBQ Sauce, White wine and herb, Citrus Lime and orange, Ponzu w/ginger and sesame and a brine of plain sea salt with a touch of honey.
Definitely learned some lessons about any Citrus including pineapple, it does not sous vide well.
 
  • Like
Reactions: joevol33, vollygirl, volwindy and 2 others
#7,218
#7,218
bag12day said:
Big spinach salad since we have a lot of spinach and been running some test batches of our chicken breasts cooked in the Sous Vide to slice and serve on the side. Did Garlic Italian, BBQ Sauce, White wine and herb, Citrus Lime and orange, Ponzu w/ginger and sesame and a brine of plain sea salt with a touch of honey.
Definitely learned some lessons about any Citrus including pineapple, it does not sous vide well.
Click to expand...
I’ll keep that in mind if I ever work up the courage to try the sous vide setting - no mojo marinade!
 
#7,219
#7,219
So with my wife being a scientist we had a working theory based on some marginal successes/ failures with citrus so this time I made everything fresh (no marinating) tossed the chicken in and cooked at 145 for about 1 hour and removing it sliced it and tried it. It does the opposite of what fish/seafood does with ceviche. It changes the proteins drastically and rapidly into like mush. So just after taking it out we had to remove anything that had any citrus even Ponzu. I had tried in the past with pineapple juice and had same failure. Vinegar seems to be fine so its not an acid thing just citrus.
 
  • Like
Reactions: joevol33, VolNExile and JCHateSteve
#7,220
#7,220
bag12day said:
So with my wife being a scientist we had a working theory based on some marginal successes/ failures with citrus so this time I made everything fresh (no marinating) tossed the chicken in and cooked at 145 for about 1 hour and removing it sliced it and tried it. It does the opposite of what fish/seafood does with ceviche. It changes the proteins drastically and rapidly into like mush. So just after taking it out we had to remove anything that had any citrus even Ponzu. I had tried in the past with pineapple juice and had same failure. Vinegar seems to be fine so its not an acid thing just citrus.
Click to expand...
The recipe for the mojo chicken said to only marinate it 15 minutes max (up to hour in fridge), or the meat would go to mush. This must be a Thing!
 
  • Like
Reactions: bag12day
#7,221
#7,221
VolNExile said:
The recipe for the mojo chicken said to only marinate it 15 minutes max (up to hour in fridge), or the meat would go to mush. This must be a Thing!
Click to expand...
Do yourself a favor and try Sous vide and thank me later but start with something not so intimidating like pork loin or a steak. I am curing some bacon right now and will be ready to smoke next week but I'm gonna sous vide some of the pork belly scraps later this week.
 
  • Like
Reactions: VolNExile
New posts
You must log in or register to reply here.

VN Store



Back
Top