Plate ‘em up

[Keep on]

Stuffed green peppers this evening

 

[duckhunt]

Stuffed green peppers this evening

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My wife started doing a stuffed pepper casserole that I actually like better than stuffed peppers.

 

[Nick87]

My wife started doing a stuffed pepper casserole that I actually like better than stuffed peppers.

Ound great but I'm reluctant to tell the wife about this. She tries to make everything into a casserole.

 

[Keep on]

My wife started doing a stuffed pepper casserole that I actually like better than stuffed peppers.

I take the tops and any that fall apart and use them for a caserole portion of the dish. I do caserole for stuffed cabbage, I don't have the patience to roll individual cabbage leaves.

 

[WildWill]

Just meat and potatoes. I promise I had a salad first.

 

[Wildabeest]

Leftover night. Put a fresh cheese crust on some leftover macaroni au gratin and paired it with leftover pulled pork.

 

[JShane]

Steak au poivre with poutine. My new twist on the classic steak frites. Had to break out a Bordeaux with all those French words

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Mother of God.

 

[JShane]

It's grill night with some grass fed beef, because I'm still down here in board shorts and a t-shirt waiting on duck season.

 

[Nick87]

View attachment 345772 It's grill night with some grass fed beef, because I'm still down here in board shorts and a t-shirt waiting on duck season.

What's in the glass?

 

[JShane]

 

[Dave N]

View attachment 345789

That's not on a plate!

 

[SwaggyD]

What's in the glass?

Foam

 

[Dave N]

Grilled a Cornish hen today.

 

[Flatbrimmer]

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Bro, there’s a gnarly hair on your plate just southwest of your corncob….

 

[LousyResident]

Bro, there’s a gnarly hair on your plate just southwest of your corncob….

Belly button hair that got caught on the tongs while grilling. That's how you know he's a real man.

 

[INMT]

Bro, there’s a gnarly hair on your plate just southwest of your corncob….

You mean the silk? Someone must not eat much corn!

Or am I missing something

 

[Nick87]

Bro, there’s a gnarly hair on your plate just southwest of your corncob….

You mean the silk? Someone must not eat much corn!

Or am I missing something

Yah it's the silk....Bro.

 

[Nick87]

Belly button hair that got caught on the tongs while grilling. That's how you know he's a real man.

Got that right!

 

[Flatbrimmer]

I pretty much followed Hank Shaw’s recipe. 2-1/2# roast brined for 7 days then rinsed in cold water and simmered for 3-1/2 hrs to 190’ internal temp. I added more pickling during the simmer which his recipe didn’t indicate but numerous corned beef recipes do.

Corned venison

How to make corned venison at home.

honest-food.net

I used a packaged pickling spice instead of the individual spices listed in his recipe.

I’ve also done his pastrami recipe, but would cut back on the coriander in the dry rub if I did it again. What I’ll probably do next time is use the corned venison brine recipe, and just do a cracked pepper dry rub and then smoke it. So something between corned and pastrami.

So even before you make your Ruebens, you still rinse and simmer before slicing and searing for sandwiches? It says in Hank shaws recipe not to simmer in too much water so you don’t draw that saltiness out. “It’s an osmosis thing…” he says.. just a thin layer of water in a crock pot til 190 internal?


First time making it and I’m on day 5 in the pickling solution. I used the individual spices in the recipe and it smells fantastic! Just don’t wanna mess it up!

 

[Dave N]

Bacon wrapped shrimp and rice pilaf.