Jonathon Tried my hand at baleron. I think basically a Polish cross between Canadian bacon and ham. Used a pork butt cut into thirds. Not quite sure of all the possible seasonings, everything I found was in Polish. I can read, write and speak some but not as proficient as a native speaker.

twilliams I am with the others in this thread. This C19 craziness has caused our son and fiancee to cancel their wedding and reception and with the help of my better half decided to hold the event at our place and I can cook.The ace in the hole is that I have a brother that is a chef and is going to show up early and get things rocking.

Things are going to happen, you just need to power through them. I appreciate the folks that enjoy the food and not worry much about those that don’t. Folks have different tastes and expectations, e.g. Chicken Express or KFC.

Jonathon I am jealous about the pheasant, but I needed to celebrate my wife’s birthday and she has been hinting for beef. I found beef tenderloin for 5.99/lb. Going back tomorrow to stock the freezer.

Beef tenderloin, grilled Mexican street corn, baked potatoes, herbed butter and sauteed mushrooms and onions.

i

I didn’t even think about that, but we have an event this summer that it would be useful to have around. It is interesting how how life has come full circle from watching ‘the old people’ in my family making foods based on the seasons, moving on to convenience food and now back doing what they did and wishing they would have written down more recipes and I asked more questions. It has been an great learning adventure especially when you nail the recipe that brings back memories.

Today was a shrimp and cheesy grits day with pineapple upside down cake for dessert. Prepping a pork shoulder for a birthday dinner on Friday.

I believe that there is no such thing as to much ammo or firearms. And warning shots are considered a miss. I don’t think that we will get to that point here, but I believe that this is a wake-up call to many. I am not a prepper or doomsday proponent, but I was a Boy Scout and believe in being prepared. My family lived through WWII, concentration camps, depression, recession and the like. Always taught to be prepared and self sufficient. With all this free time availabe I am hoping to get a cold smoker set up and a curing chamber built. We used to have a French Mastiff, friendly dog, but you didn’t want to get on her bad side. Go team Orange

Tex_77 made my Porterhouse, baked potatoes, sweet potatoes, grilled asparagus, sauteed mushrooms and fried onions. Seasoned it up with Chicago Steak seasoning.

Just finished cooking for 50+/-, youngest son’s wedding. Four style of sliders, 2 chicken and 2 beef; baked beans, creamed corn, oriental salad, potato salad, desserts. Got a little bit behind on the cooking time curve other than that everything went w/o a hitch. Last of the guests left this evening, cleanup started breaking out the good stuff, Ben Riach, single malt, 12 yr.

I wish I would have read of Tex_77 location, we just spent two weeks roaming about the DFW - New Braunfels - Abilene area Jan/Feb. There are a lot of small Mom and Pop places along some back roads that I never made it all the way down. Good 'Que and food had at all. I know of a few of those similar places through out Europe. I recall one in Germany you leave the main two lane onto a much narrower two lane to a gravel road, through farm fields onto a two rut through the woods magically arriving at a gravel parking lot near a small chalet restaurant. I will be out and about in the Abilene area in about three months, if we are out of lock down, and will make an pilgrimage to the steakhouse.

Okay, I spent the good part of today researching, reviewing, comparing, etc… on thermometers. I am leaning way over to Fireboard. I like its versatilaty, capabilities and that it is an a American company. The price is a bit higher than I like, but that said, the reliability, customer service and construction are worth the extra bucks. I am going to sleep on it for a day and then proceed.

calldoctoday I have some fresh tortillas, I can bring right over. I pulled out my last flank for the same thing this weekend if we don’t have to go to a wedding. Even going to cook up a pot of pinto beans. And to make my wife even happier a big ol’ pitcher of on the rocks marqaritas.

FireHorse my experience, it depends on how they were grown. One year you can use a a TBS or two in a recipe the next you can be down to a tsp or two. I have been told the heat will vary on how the peppers were stressed during growing. I don’t know the scoville rating, but I would compare it to a jalapeno.

Bringing my trailer, new freezer on order…
…we have a full tank of gas, half a pack of cigarettes, it’s dark and we’re wearing sunglasses…

Back to almost $5/lb here, might pay to load up the trailer.

Tex_77 and rich Thanks again. I will check with the butcher and have him save me some plate ribs. The ones at the store just don’t work right. I do okay with short ribs for Asian and braising for a nice cold weather meal. Just trying to get the dino bones perfected when the nieces and nephews are around.

Something quick after a productive day. Pulled pork nachos with green hatch Chile cheese sauce, topped with onions, pickled jalapenos and BBQ sauce.

 

That is the same here, waiting for my brother to let me know they are ready. I still have a dozen vacuum bags with 1-2 cups sitting in the freezer. Just won’t make it till next year w/o restocking.

TexLaw thanks. What I am looking for is a good way to cook beef ribs. I haven’t quite figured out how to cook them consistently, usually end up tough/dry, dogs are always happy. Maybe I need to get meatier ribs. I cook them similar to pork ribs, low and slow, around 225°, season with a steak seasoning, no sauce or wrap.

Tex_77 it looked similar to the way my venison bacon turns out. I put the mix in a pan to set up, smoke it and then slice it up. That was my curiosity in the previous message, never saw your reply to Chef until later. Were the sausage strips fresh or cured? I bet the venison bacon process would work if they are a cured variety.

Tex_77 I think he is on the wrong side of the grass now, but his songs live on. LOL

Tex_77 Looks like you are getting a good harvest. No peppers here, due to whitetail taste testing, tomatoes are just starting to get a blush. Congrats