Shelter-in-place cooking

[JohnCushman]

Sorry....I'm fat and I was hungry so I didn't get a pic of dinner...

Chunked elk backstrap with sliced mushroomed tossed in olive oil and garlic and cooked 4 minutes in the air fryer, then stirred up and cooked another 2 minutes. A couple of jalapeno poppers, and some air fryer fried potatoes. You can't see it, but it was yummy...

 

[cahunter805]

Fired up the Oak BBQ pit Sunday. Round 1 was just some grilled chicken breasts and Bacon wrapped hotdogs. Round 2 was some delicious Carne Asada. Of course a few cold ones while tending the fire. Forgot to get a plated pic but it went fast.

 

[BrokenArrow]

Boeuf Bouginon ala Julia Child...by way of Kent Rollins

Kent Rollins is the man! I have learned a ton from his vids. Nice work

 

[np307]

Been eating on leftovers, but decided to make some cookies tonight.

 

[JohnCushman]

Deer cottage pie. I make a gravy with the burger meat, Frozen mixed veggies, mashed potatoes, and fresh grated cheese. I had a chopped salad with it.

 

[shannerdrake]

Corned Elk Round and Cabbage with homemade horseradish mustard sauce and gluten free biscuits.

I used Hank Shaw’s brine recipe with a few small changes. I never deviate from his water/salt/sugar/cure ratios as those are important. However, I use a pickling spice mix that I bought in bulk when I was on a pickling kick. Instead of measuring out all the different spices, I just used about 5tbl of the pickling spice and I double the garlic.

Even though it was a smaller roast I still gave it 6 days in the brine. I think a longer soak yields a better product. I also add butter to the cooking liquid since the elk is so lean. It makes a big difference on the veggies.

The sauce is just grated horseradish, sour cream, course mustard, garlic powder, mustard powder, mayo, lemon juice, salt and pepper.

 

[JoltnJoe]

Corned Elk Round and Cabbage with homemade horseradish mustard sauce and gluten free biscuits.

I used Hank Shaw’s brine recipe with a few small changes. I never deviate from his water/salt/sugar/cure ratios as those are important. However, I use a pickling spice mix that I bought in bulk when I was on a pickling kick. Instead of measuring out all the different spices, I just used about 5tbl of the pickling spice and I double the garlic.

Even though it was a smaller roast I still gave it 6 days in the brine. I think a longer soak yields a better product. I also add butter to the cooking liquid since the elk is so lean. It makes a big difference on the veggies.

The sauce is just grated horseradish, sour cream, course mustard, garlic powder, mustard powder, mayo, lemon juice, salt and pepper.

Looks awesome! How bout your gluten free biscuit recipe? Wife is celiac and She misses biscuits something fierce!

 

[JTHOMP]

I took a whole deer shoulder (minus the shank) and smoked it on Monday. Smoked for 4 hours then covered and cooked at 160 for 8 hours. A little on the dry side but good flavor and beautiful color. Then got a wild hair to do BBQ pulled meat with it.

Yesterday took the meat off the bone and added it and the little bit of juice from pan into the crock pot with sweet baby rays, Memphis stick fingers, and peppers. After a few hours it seems as if it was dry meat boiling or close to boiling in liquidy sauce. Added some jelly but only a minor help.

Yesterday evening we were discussing the flavor. My gf suggested making a roux to help thicken it up so I made a small roux. WOW!! Completed fixing everything! Gave it a rich thick flavor on the sweet side with a little kick. I cut up and added more peppers because I’d almost prefer a piece of pepper with every bite.

It went from a cooking disappointment to one of the best BBQ pulled meat I’ve eaten. A Lazy Magnolia Southern Pecan paired very well with it.

 

[JohnCushman]

Looks awesome! How bout your gluten free biscuit recipe? Wife is celiac and She misses biscuits something fierce!

They make GF bisquick and also AP flour. You can make the standard biscuit recipe and substitute the GF flours, it'll just come out a little dense.

 

[shannerdrake]

Pamela's GF Biscuit Mix is pretty good. However, America's Test Kitchen has a cookbook called "How Can it Be Gluten Free" and i think there are two volumes. It has been an absolute game changer in our house. Cushman is correct, if you swap one to one with GF flours, the recipes usually don't turn out great. the ATK recipes are adjusted to make them actually turn out like a standard recipe. That being said, their biscuit recipe is worth the cost of the cookbook as is the buttermilk pancake recipe.

 

[rideold]

I make GF drop biscuits using Bob's Red Mill GF flour and the basic recipe in Joy of Cooking.

 

[Matt Dworak]

Cured and smoked some bacon today. This is from a domestic pig (we buy very little meat but I'm bored and needed something to do). Pork belly, cured for three days and smoked for a couple hours. First time trying and it turned out pretty dang good!

 

[rideold]

Chili with the last of the white tail tonight. It's Wednesday, our "COVID Pandemic Movie Night". We keep saying that every Wednesday with the caveat that "Soon we won't be able to say that!".

 

[runningmt]

Deer shanks and gravy over rice last night. Planning to smoke a beef rib roast today if I don't get blown away outside!

Looks great, I did a similar looking dish with WT shoulder last Sunday. So good.

 

[runningmt]

Breakfast Pizza.

Sausage gravy, eggs,bacon, jalapeño cheddar elk sausage, ham, green peppers and onions.

I have tried many times, and I can never make it as good as a the little personal pan size ones you buy in the gas station.
View attachment 133554

That looks WAY better than the ones in the wheel-o-death at the gas station!

 

[WestKyHunt]

smoked the last of the wild Turkey in my freezer to make space for opener this weekend. First time smoking wild turkey breast and was very happy with the outcome.
Smoked on 200 for 3 hours. Then wrapped in foil, added a splash of chicken broth and cooked at 225 until done

 

[JohnCushman]

Leftover elk taco meat and cheese flautas. Veggie sides with sour cream and slasa verde.

 

[JoltnJoe]

Pamela's GF Biscuit Mix is pretty good. However, America's Test Kitchen has a cookbook called "How Can it Be Gluten Free" and i think there are two volumes. It has been an absolute game changer in our house. Cushman is correct, if you swap one to one with GF flours, the recipes usually don't turn out great. the ATK recipes are adjusted to make them actually turn out like a standard recipe. That being said, their biscuit recipe is worth the cost of the cookbook as is the buttermilk pancake recipe.

Love the test kitchen but damned if they ain’t sharing anything for free ( I don’t blame them though,cuz their stuff is solid!)

 

[Dave N]

Lit some charcoal in the Weber and grilled some tbones. Baked potato and asparagus went with.

 

[JohnCushman]

I found a turkey breast fillet in the bottom of a freezer it shouldn't have been in. Yay!!! I'll get two meals out of it. Tonight I cut up some into nuggets and fried it it a light tempura batter and made a general tsao's sauce over rice.