What's for supper?

Eelpoutguy wrote:

What’s that plate doing next to my bowl?

Beef barley soup. Red wine is the key

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Yo Jensen, we done had fried chicken mashed taters and beans.

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Looks good crappie. Glen see you had take out from KFC 🤣. I’m done now Glen hope you can move on too. Dont take things so personal it’s not good for your health.

Jensen wrote:

Looks good crappie. Glen see you had take out from KFC 🤣. I’m done now Glen hope you can move on too. Dont take things so personal it’s not good for your health.

we’re good. My wife’s going to be chasing you with the rolling pin if she she’s you calling her chicken KFC.

Was just playing along!!

Mmmm. KFC sounds delicious

Bearcat89 wrote:

Mmmm. KFC sounds delicious

Yea when she goes to st cloud and it’s her turn to cook…. That’s what we get.

Cottontail legs pan fried.

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Boneless nordern pike. No spear marks either.

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Wild rice, cremini mushrooms with Farro grains and smoked thigh and brest turkey.
The pot looks half full.
I share with those next to me.
Dipping a grilled Baggett throws it over the top.

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Venison jerky

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Tater tot hotdish is in the oven! 😋😋

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1hl&sinker wrote:

Wild rice, cremini mushrooms with Farro grains and smoked thigh and brest turkey.
The pot looks half full.
I share with those next to me.
Dipping a grilled Baggett throws it over the top.

Not a fan of shrooms but that sounds amazing. Care to share the recipe?

Grilled burgers, fried onions and beans. Dandy chow!!

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Glen that looks delicious

Bearcat89 wrote:

Glen that looks delicious

thanks. Did them up the old fashioned way. Well the way I was brought up with. Ground beef, oatmeal, onions, 1 egg. Mix it all together.

I like adding Montreal steak seasoning with it. Did that earlier today so it melds into the meat.

Looks awesome. What does the oatmeal do? Hold it all together better?

Originally I was told it was the old timers way to stretch out the burger. I only put in a small handful. I like the taste, guess growing up with it that happens.

Honestly I don’t think it holds it together or not, does seem to help.

Way. Way better then them premade burgers.

That’s the way my mom did it for us growing up as well – 4 kids and a tight budget. Great stuff, more or less meatloaf burgers but we loved them.

Reverse seared a Prime Rib roast for our last Christmas celebration this weekend.

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The Phillys the day after were almost as good!

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BigWerm wrote:

Reverse seared a Prime Rib roast for our last Christmas celebration this weekend.

Oh man. Home made prime rib is the best.

gimruis wrote:

Oh man. Home made prime rib is the best.

Tough to beat! We got it pre-marinated from Thielen’s, whole roast was only $11/lbs, a partial and trimmed was $16/lbs, so we got a whole 18 pounder. It was too big for the roasting pan, so we have another 6ish pounder for another day.

BigWerm wrote:

Tough to beat! We got it pre-marinated from Thielen’s, whole roast was only $11/lbs, a partial and trimmed was $16/lbs, so we got a whole 18 pounder. It was too big for the roasting pan, so we have another 6ish pounder for another day.

You let me know when that “another day” is and PM your address.

I will catch hell for this but that looks raw. I love cooking and smelling prime rib but hate eating it. I would have to throw that on the grill for a minute. My old lady on the other hand would love it.

JEREMY wrote:

I will catch hell for this but that looks raw. I love cooking and smelling prime rib but hate eating it. I would have to throw that on the grill for a minute. My old lady on the other hand would love it.

It was definitely more on the rare side of the medium rare I was going for, and due to that we put the other half of the roast back in the off, but still warm oven. The other half was used for the phillies, so as you can see it was still a little pink. The men of my family like it on the rare side, so it was all good for us, and the ladies had the end pieces. It was cooked tho as you could cut it with a butter knife. All good, and you are not wrong.

FWIW here is the recipe I used, and the internal temps after just over 4 hours at 200 degrees was 120-125 (recipe calls for 115).

http://www.allrecipes.com/recipe/245638/reverse-sear-prime-rib-roast/

JEREMY wrote:

I will catch hell for this but that looks raw. I love cooking and smelling prime rib but hate eating it. I would have to throw that on the grill for a minute.

I thought it was a little undercooked too Jeremy. I prefer it medium rare too.

Kinda a snack really. I wasn’t impressed with the new pike restrictions at first, but I can live with it. Plenty of pickling and smoking material.

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Oh man I bet that is tasty!