What's for supper?

Smoked pork loin and homemade cranberry sauce

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Made a big pot of chicken noodle soup today.

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Not an EPG grade chili but good stuff

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IDK Glenn, that looks pretty tasty 👍

Grilled nords, spuds and beans. Took the lemon slices off prior to picture. Full now

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Very nice

glenn57 wrote:

Leftover home made wild rice soup and ground bologna sammiches

Ok Glenn I have eaten a lot of bologna in my life, but what the hell is ground bologna??

John Rasmussen wrote:

<div class=”d4p-bbt-quote-title”>glenn57 wrote:</div>
Leftover home made wild rice soup and ground bologna sammiches

Ok Glenn I have eaten a lot of bologna in my life, but what the hell is ground bologna??

so, I get a ring of bologna from my favorite meat place. Take the skin off, and run it through a meat grinder. I used the grinder on the kitchen aid. I then add miracle whip, to your liking, onions, salt and pepper, and pickle relish. Slop it on bread. All the ingredients are kinda to your liking, no measurements needed

glenn57 wrote:

so, I get a ring of bologna from my favorite meat place. Take the skin off, and run it through a meat grinder. I used the grinder on the kitchen aid. I then add miracle whip, to your liking, onions, salt and pepper, and pickle relish. Slop it on bread. All the ingredients are kinda to your liking, no measurements needed

Glen, this works WONDERFULLY with SPAM as well!

ThunderLund78 wrote:

<div class=”d4p-bbt-quote-title”>glenn57 wrote:</div>
so, I get a ring of bologna from my favorite meat place. Take the skin off, and run it through a meat grinder. I used the grinder on the kitchen aid. I then add miracle whip, to your liking, onions, salt and pepper, and pickle relish. Slop it on bread. All the ingredients are kinda to your liking, no measurements needed

Glen, this works WONDERFULLY with SPAM as well!

awe……..i like spam but…….oh yea i bet it would……noe sense in getting on BK’s bad side!!!!!!

The bird is now embalmed and resting comfortably covered in the frig

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Ok Glenn sounds better than I thought. I would give that a try.

The 2 main courses along with baked beans. Yum!

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We were going for Turkey enchiladas but yours truly gobbled up the rest of the gobbler fir lunch. Soooo it was beef topped with Glenn’s top ten fav olives. Don’t feel bad, the whipper snappers side didn’t have any either , gotta have a side of beans n cheese!

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Pretty sassy fer anew guy!!

Brisket, who’d of guessed that with me??
Smoked for six hours on my GMG pellet pooper, in the oven at 300 until internal temp of 198.
Sliced after three hours of resting and devoured by nine attending dinner with sides such as green beans, pumpkin pie, cherry streusel, upside down pineapple cake, stuffing, macncheese, dairy and non dairy due to allergies by a certain few yours truly affected,, deviled eggs by sparklesonthewater, potent I will add!!
and, chicken parmesan.

Ugg, brisket overload but I will be making burnt ends thanks to SuperDave1959!!
Speaking of which, car 54 where are you????

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Iowaboy1 wrote:

Brisket, who’d of guessed that with me??
Smoked for six hours on my GMG pellet pooper, in the oven at 300 until internal temp of 198.
Sliced after three hours of resting and devoured by nine attending dinner with sides such as green beans, pumpkin pie, cherry streusel, upside down pineapple cake, stuffing, macncheese, dairy and non dairy due to allergies by a certain few yours truly affected,, deviled eggs by sparklesonthewater, potent I will add!!
and, chicken parmesan.

Ugg, brisket overload but I will be making burnt ends thanks to SuperDave1959!!
Speaking of which, car 54 where are you????

EPG said you could only cook bullheads????

looks great iowaboy!!!!!!

Melt in your mouth, marinated back straps.

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Man that looks great Gino,not sure I’d marinade a backstrap though. I’ve marinaded other venny steaks however.

Just used olive oil and some seasoning salt. I think a few hours in the olive oil really helps keep it tender.

Real burgers, sauteed onions and ore Ida seasoned fries.

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French’s Fried Onions aren’t just for green been casserole! I added some to my dinner last night…. a simple cheesy beefy pasta! It was excellent and those fried onions give such a nice crunch! 😋😋😋

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Gino wrote:

November 28, 2021 at 8:58 am#2077010
Just used olive oil and some seasoning salt. I think a few hours in the olive oil really helps keep it tender.

I wish i liked olive oil but i hate the stuff. Goose breast marinated in olive oil and greek seasoning is delicious you dont even know its a bird. I just dont do it anymore cause the shats icky.

Swedish meatballs.

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Whole Front shoulder, venison
Sear on grill
7hrs @325 in roaster.

Pull, add seasonings like I would for beef sandwiches. Excellent!

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First time grilling a whole turkey in the weber and turned out pretty damn good. Stuffed it with garlic, onions, and lemons and just seasoned it with butter, salt, and pepper.

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Pot Roast and Mashed Potatoes/Gravy all made in the InstantPot with some farm-fresh sweetcorn from my in-laws. Haven’t made a bad thing with this InstatPot yet!

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biggill wrote:

Swedish meatballs.

I love sweedish meatballs. Reminds me of great grandma. She made them like no one else.

Nothing like spaghetti with homemade sauce from my garden to remind me of greener, warmer weather! 🍅👩‍🌾 Yes, I know I mixed in bowtie noodles with spaghetti noodles. For some odd reason, I often find myself with an abundance of half used boxes of noodles! 🤣🤷‍♀️

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