What's for supper?

Dilly Dilly.

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Thomas Fister wrote:

Sucker minnow chow mein for supper tonight. So tasty!!!

Winner for this weeks best post.

Tonight I had salmon balls on a bed of buttery egg noodles. Trident sea foods provided the balls. Never thought of the bait shop for dinner ingredients?

Recipe please?

glenn57 wrote:

no nuts allowed in my goodies!

Glenn, ya missing som’ton?

Denny O wrote:

<div class=”d4p-bbt-quote-title”>glenn57 wrote:</div>
no nuts allowed in my goodies!

Glenn, ya missing som’ton?

nope!

Not really supper just yet. But off to the dehydrator! Little venison.

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Tonight just venison weenies, this is melding in the frig for chow Sunday evening. Grilled on charcoal pork loin.

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glenn57 wrote:

Tonight just venison weenies

Imagine that. Ma is gone for a couple days so I fired up the grill yesterday and grilled a package of vennie wiener and a package of bratwurst. I hade a couple of the dogs for dinner last night then I snack on the remaining goodies cold right out of the fridge. Man food. Cold sauerkraut too.

Homemade from scratch, corned beef and pastrami from a packer brisket anyone?

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Tom Sawvell wrote:

<div class=”d4p-bbt-quote-title”>glenn57 wrote:</div>
Tonight just venison weenies

Imagine that. Ma is gone for a couple days so I fired up the grill yesterday and grilled a package of vennie wiener and a package of bratwurst. I hade a couple of the dogs for dinner last night then I snack on the remaining goodies cold right out of the fridge. Man food. Cold sauerkraut too.

kraut is on the menu for today to here!!!!!! got a hankering for it, need to fix that!!!!!!

Homemade kraut? Yummmmm!!

Yeppers!

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Well lunch anyway. Homemade venny polish, the kraut and horseradish that I make.

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End result, along with sqished spuds kraut and grilled asparagus.

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Denny O wrote:

Homemade from scratch, corned beef and pastrami from a packer brisket anyone?

That is how I do it also. Corn Beef and Cabbage yesterday Ruebens everyday day till its gone. And I have another whole Brisket corned in the freezer. Why do 1 when you can do 2.

fishdale you are exactly right! Points go into corned beef and the points get turned into pastrami. After you have it corned why put it in the freezer before you have allowed it to blossom into something beautiful? Why not do it all while it is in the process of the final product then freeze the portions in a vaced bag?

glenn57 wrote:

Well lunch anyway. Homemade venny polish, the kraut and horseradish that I make.

Glenn, ya got a napkin? I’m over salivating again!!

Denny O wrote:

fishdale you are exactly right! Points go into corned beef and the points get turned into pastrami. After you have it corned why put it in the freezer before you have allowed it to blossom into something beautiful? Why not do it all while it is in the process of the final product then freeze the portions in a vaced bag?

I do let it fully corn before I put it in the freezer. I always make corn beef and cabbage first then Ruebens after. Since I like to cook the veggies in the flavored water I like to do it this way. Besides if I cooked two full briskets I would probably eat both and my gout would be so bad I would not be able to walk for a month.

When I take corn beef on the fishing trip in the full I fully cook it and vac/freeze both the water and the beef. After fishing I just heat the beef/veggies in the flavored water works great.

fishdale wrote:

<div class=”d4p-bbt-quote-title”>Denny O wrote:</div>
fishdale you are exactly right! Points go into corned beef and the points get turned into pastrami. After you have it corned why put it in the freezer before you have allowed it to blossom into something beautiful? Why not do it all while it is in the process of the final product then freeze the portions in a vaced bag?

I do let it fully corn before I put it in the freezer. I always make corn beef and cabbage first then Ruebens after. Since I like to cook the veggies in the flavored water I like to do it this way. Besides if I cooked two full briskets I would probably eat both and my gout would be so bad I would not be able to walk for a month.

When I take corn beef on the fishing trip in the full I fully cook it and vac/freeze both the water and the beef. After fishing I just heat the beef/veggies in the flavored water works great.

Have you ever tried to make Pastrami from the flats?

Not yet but it is on my list. Do you have a good recipe for it?

Momma’s nummy tater hot dish.

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glenn57 wrote:

Momma’s nummy tater hot dish.

Your kind of funny glenn, in a good way. I enjoy your “vittles” posts…it brings a little comfort to “comfort food”.

BTW, why the Clorox wipes?

SuperDave1959 wrote:

You’ll struggle to beat this one.

Smoked meatloaf!

Recipe for smoked meatloaf please.
Here or pm me.
Thanks

Walleyestudent Andy Cox wrote:

<div class=”d4p-bbt-quote-title”>glenn57 wrote:</div>
Momma’s nummy tater hot dish.

Your kind of funny glenn, in a good way. I enjoy your “vittles” posts…it brings a little comfort to “comfort food”.

BTW, why the Clorox wipes?

still cleaning up after kids moved out and haven’t put them away? Or throw them out.
And I don’t feel all that comfort! I ate to much!

Sauger and refried beans tonight.

Busy morning. Kettle if soup, venny neck roast for deer camp 2018, and some Chinese chicken for supper tomorrow night.

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not much of a contender for whats already been shown but I will give it a go.
my own version of comfort food on a spring day when everything is iced up and snowing to beat the band.

three large Idaho potatoes cubed
one large sweet potato cubed.
one large onion chopped in large pieces.
one pound of beef stew tips.
the sauce,
one third cup soy sauce.
one third cup worchestershire sauce.
one and a half shots of jack daniels old number seven.
half of a tablespoon steak seasoning.

in a 13 x 9 baking dish combine all of the ingredients and pour the sauce mix over it.
you can do this in an oven but I am doing mine in my GMG daniel boone pellet smoker.
375 degrees for twenty minutes then stir everything to re-coat the ingredients with the sauce.
bake until taters are done.

the sauce recipe minus the steak seasoning works wonders on any mushroom of your choice,marinate the shrooms for a half hour then onto the grill,baste the shrooms while cooking with the remaining sauce.

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that’s still a good lookin pan of vittles!!!!!

here you go Glenn,vittles granny would be proud of even if it doesnt have opossum in it !!
just took it off of the pellet grill,I cheated and turned the heat down so I could add to the smokiness of the sauce mix I posted.

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looks good to me!!

Pheasant, mashed taters green beans! Oh and I full!

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