What's for supper?

Coletrain27 wrote:

<div class=”d4p-bbt-quote-title”>Bearcat89 wrote:</div>
So if you cook them on a gas grill are they then gas brats ? I never thought about labeling my food by the way it was cooked unless smoked. Lol

I labeled them charcoal brats because I tried just saying “brats” but I already made a post just saying that before so it won’t let me post that again. I get the “duplicate error message” when I tried that

I was just giving you a hard time. Brats looked delicious, we had the same thing last night but added chili and cheese on them with tater tots

Chili and cheese sound good but every time I put that on dogs or brats they go right threw me

Ribs and wings. Also had sweet heat Busch beans and jo Jo’s.

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that looks dyno mite BC!!!!

Heading out on the Lake again.
Hoping to show you pics of a walleye dinner tonight.

Like this EPG! grilled walleye and korr noodles.

And I never wet a line today!

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Eelpoutguy wrote:

Heading out on the Lake again.
Hoping to show you pics of a walleye dinner tonight.

Hope you got in to the eyes for dinner, we didn’t. But crappies salvaged the day and we will be having them for dinner.

Glen that baked walleye looks really good.

Grilled not baked!! and it was!

I had every intention of getting a picture of the bean pot yesterday but forgot. I made baked beans again in the old traditional bean pot. Man, they were good. Had ham and mashed spuds to go with the beans.

I soaked the navy beans for 8 hours in soda water, then par-boiled them for about
40 minutes and let cool. The I changed the water and rinsed the beans, covered them again in fresh water and let them soak again until about 6 yesterday morning. I mixed brown sugar, molasses, and ketchup into the beans and put them in the pot, covered and set the pot in a cake pan and put them in a 250 degree oven. At 2 I added 1/2 cup of water, about 1/2 cup of chopped up bacon ends from the cottage bacon I just made and gave them a stir and put them back in the oven along with the ham and things were ready to rock and roll about 6:30.

Made some late night pork chops last night

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Those look good!

Thanks they are the smoked pork chops from fareway. They are excellent

Crappy rainy day so I went to sams this morning and got a roast

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I’m still waiting for EPG’s walleyes he caught fried up!!

I’m at the channel now.
Pre-game you know, then out to catch dinner.
So stand by!!!

He might of got caught up in the pull tabs

Got two racks of baby backs sweating in some Plowboy’s Yard Bird rub for supper. Was planning on doing one or both with sauce but my local store has a crappy selection. KC Masterpiece and Sweet Baby Rays are way too sweet for me. Kraft and store brand is unworthy to enter my smoker. I dug up a Memphis style sauce recipe I used to make. Might base it on that and leave out the brown sugar because I almost never have sugar in the house. The Yard Bird has some sweetness to it already.

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Looks good picklerick. It’s already 3pm though and they’re still not on the smoker for dinner?

Let’s try this a 3rd time. Using my phone now. No kids at our house so it’s work, drink, eat then bed. Put them in the Weber Smoky Mountain at 4:45 and they’re done in about 3hrs at 250-275. Resting now. We’ll eat when we’re done hydrating.

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Too lazy to make a sauce but that Yardbird rub is really all you need

Too lazy to make a sauce but that Yardbird rub is really all you need. Toothpick is a fool proof test for tenderness

they look great. charcoal ribs are hard to beat!

picklerick wrote:

Too lazy to make a sauce but that Yardbird rub is really all you need. Toothpick is a fool proof test for tenderness

If you can order online or come near north branch, get your self some svens original or svens sizzling BBQ sauce. I also can’t stand sweet sauce. This stuff is thick like molasses and is as tasty as it gets. Hands down my favorite sauce. And it’s made here locally

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The ribs look great. I stopped using sauce on mine years ago. Once in while sauce is good, but a solid dry rub is all that you need.

Grilled salmon and brown rice. Filet was thicker than usual so had to cook longer.

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i got me a question for all you fancy chefs out there…….i had someone send me a text picture of something he made. it was chicken breasts cubed battered with fish batter and fried.

anyone ever do that or try it???????? think he said he used this Louisiana fish breading. thinking i might try that sometime with the Andy’s cajon breading.

interesting. never used fish batter but ive used flour and some other seasoning mixed together and then fry the chicken in butter and it comes out really good. was it a batter or did he just shake the chicken in the dry breading?

i see lousiana makes a chicken batter in a bag also

glenn57 wrote:

i got me a question for all you fancy chefs out there…….i had someone send me a text picture of something he made. it was chicken breasts cubed battered with fish batter and fried.

anyone ever do that or try it???????? think he said he used this Louisiana fish breading. thinking i might try that sometime with the Andy’s cajon breading.

Yeah, I’ve done that, basically homemade chicken nuggets. If you really wanna dress it up put a chicken breast, cooked peeled medium potato, quarter of a yellow onion, salt, mustard, an egg, little Worcestershire and cornstarch in a food processor. Puree it smooth and fry it, preferably in bacon or duck fat.

Coletrain…it appeared by the picture he just either rolled it in the batter dry and fried it. he was cooking it in a cast iron pan in Olive oil!!!!!

think i’d use the deep fat fryer we got!!!!!!