Finally have weather allowing Grilling, got some Ribeye, I'll do some baked potatoes, restaurant style. Out of veggies, but we eat enough throughout the week. The wife purchased some hand crafted Vodka to go with dinner.

Happy Grilling.

kv

 

Finally have weather allowing Grilling, got some Ribeye, I'll do some baked potatoes, restaurant style. Out of veggies, but we eat enough throughout the week. The wife purchased some hand crafted Vodka to go with dinner.

Happy Grilling.

kv

Funny you should mention that. Last night we had our first bbq of the season... here's proof!

 

Here is the Handmade Vodka.



kv

Birthday Present.

 

https://www.pbs.org/video/how-to-roast-a-whole-cow-jphm6t/

 

That was pretty cool. My best was a 130 pound dressed weight hog. I built the cooker using an old 300 gallon fuel tank. Got into cooking whole hogs during the early 70s in North Carolina. I like how the design in the video allowed rotation. Thanks for sharing that.

Ron

 

https://www.pbs.org/video/how-to-roast-a-whole-cow-jphm6t/

That was like, a crossover between this and weird thread!

 

 

I agree with the spoiled brats.

Ron

 

Rib-eye ribs, adobo pork ribs, buffalo hot wings, and machitos... which is the Mexican equivalent of Scottish black pudding, but made out of goat instead of lamb.

​

 

And then there's also the conventional cheddar pork sausage that I forgot to mention...

 

The osso buco at Vigolucci's in Carlsbad, CA.

 

Fish on Friday and beef for the weekend.

 

View attachment 175436
Fish on Friday and beef for the weekend.
View attachment 175434

Mmm... I’m making a rib roast tomorrow. Also home made ice cream. I’ll try to remember to take pictures.

 

Not exactly off the grill, but a batch of Savannah pralines for my gal:

 

Just did a nice Delmonico roast over the weekend too. Getting to be about time I get to the meat market.

Ron

 

@cmartinez The drumsticks page #28 post #555 what did yo coat them with they look great!


I also have a question about dehydration. We all love jerky here and I've had "some" success in making decent jerky in the past but never to the level of what I'm looking for. I'm looking for something that's close to (Old Trapper) teriyaki type flavor. Every time I use teriyaki I'm guessing I use too much so I cut this and that in the mixture. I want a little smoke flavor and have learned how potent it is. But if you want to make a lot you have to soak it in something to flavor it. I've used soy, dales sauce, Worcestershire, and many other sauces to fill the gap but nothing ever goes right. I mean it's OK but not great! any ideas.

Oh peppered and spicy.

 

@cmartinez The drumsticks page #28 post #555 what did yo coat them with they look great!


I also have a question about dehydration. We all love jerky here and I've had "some" success in making decent jerky in the past but never to the level of what I'm looking for. I'm looking for something that's close to (Old Trapper) teriyaki type flavor. Every time I use teriyaki I'm guessing I use too much so I cut this and that in the mixture. I want a little smoke flavor and have learned how potent it is. But if you want to make a lot you have to soak it in something to flavor it. I've used soy, dales sauce, Worcestershire, and many other sauces to fill the gap but nothing ever goes right. I mean it's OK but not great! any ideas.

Oh peppered and spicy.

Those drumsticks were seasoned with dry, powdered adobo. But I bought them pre-seasoned at my local butcher. They look good because they were tumbled in a bag and not just sprinkled with the seasoning. I'm sure you could find pretty good adobo at any local ethnic store up there.

Here's a pretty good recipe for wet adobo, that could work just as well.

​

As for beef jerky, I'm afraid I can't help you with that. I have a decent dehydrator, but so far I've only used it for fruits and veggies. Although jerky is definitely in my to-do list. I promise I'll share my results when I finally get to it.

 

@cmartinez Thanks! Hope you do better than me as I've been looking for that perfect recipe for years.
Never used adobo so I'll place this on my list of things to try. Don't use a butcher cause their just not around here much anymore. The last one I used went outta business cause people just kill their own or buy it from Walmart. He also would process your kills but people here just do that too! Don't need a butcher when you own a knife.

Oh hot and spicy pickled eggs. we love them too.

 

I spent a fair amount of time researching jerky recipes, so I could make a big batch for a camping trip and be sure it would be good. I didn't want to risk a big batch of crap. One thing we've learned over the years is that just about any flavor you add will be reduced a LOT by the drying process, except salt. Getting the salt level is important and then add more than you would think of any other flavor.

My preference is jerky made from sliced meat but for this effort I wanted to use hamburger. Here's the recipe I used and it was a very big hit. I made some with extra sambal oelek added also, and I liked that even better but the grandkids not so much.

Wayne's Beef Jerky
4 lbs lean ground beef. Better beef makes better jerky
1/4 cup soy sauce (real, like Kikkoman, not the fake crap)
1/4 cup worcestershire
1/4 cup ketchup
1 tsp liquid smoke
2 tsp dry onion granules
1 tsp garlic powder
1 tsp black pepper
1/2 tsp ground ginger
1/4 tsp nutmeg
OPTION: Add sambal oelek to add spiciness
Blend, store overnight before drying​

I was tearing my hair out trying to find this recipe until it finally dawned on me that I had stuck it in the box with the jerky tools. Seemed logical at the time.

 

My Easter roast. I forget to take pictures but my daughter snapped one. The little worm-like things are dried onions. I swear they don't look like worms in person!