Shelter-in-place cooking

[JTHOMP]

I took a whole deer shoulder (minus the shank) and smoked it on Monday. Smoked for 4 hours then covered and cooked at 160 for 8 hours. A little on the dry side but good flavor and beautiful color. Then got a wild hair to do BBQ pulled meat with it.

Yesterday took the meat off the bone and added it and the little bit of juice from pan into the crock pot with sweet baby rays, Memphis stick fingers, and peppers. After a few hours it seems as if it was dry meat boiling or close to boiling in liquidy sauce. Added some jelly but only a minor help.

Yesterday evening we were discussing the flavor. My gf suggested making a roux to help thicken it up so I made a small roux. WOW!! Completed fixing everything! Gave it a rich thick flavor on the sweet side with a little kick. I cut up and added more peppers because I’d almost prefer a piece of pepper with every bite.

It went from a cooking disappointment to one of the best BBQ pulled meat I’ve eaten. A Lazy Magnolia Southern Pecan paired very well with it.

 

[JohnCushman]

Looks awesome! How bout your gluten free biscuit recipe? Wife is celiac and She misses biscuits something fierce!

They make GF bisquick and also AP flour. You can make the standard biscuit recipe and substitute the GF flours, it'll just come out a little dense.

 

[shannerdrake]

Pamela's GF Biscuit Mix is pretty good. However, America's Test Kitchen has a cookbook called "How Can it Be Gluten Free" and i think there are two volumes. It has been an absolute game changer in our house. Cushman is correct, if you swap one to one with GF flours, the recipes usually don't turn out great. the ATK recipes are adjusted to make them actually turn out like a standard recipe. That being said, their biscuit recipe is worth the cost of the cookbook as is the buttermilk pancake recipe.

 

[rideold]

I make GF drop biscuits using Bob's Red Mill GF flour and the basic recipe in Joy of Cooking.

 

[Matt Dworak]

Cured and smoked some bacon today. This is from a domestic pig (we buy very little meat but I'm bored and needed something to do). Pork belly, cured for three days and smoked for a couple hours. First time trying and it turned out pretty dang good!

 

[rideold]

Chili with the last of the white tail tonight. It's Wednesday, our "COVID Pandemic Movie Night". We keep saying that every Wednesday with the caveat that "Soon we won't be able to say that!".

 

[runningmt]

Deer shanks and gravy over rice last night. Planning to smoke a beef rib roast today if I don't get blown away outside!

Looks great, I did a similar looking dish with WT shoulder last Sunday. So good.

 

[runningmt]

Breakfast Pizza.

Sausage gravy, eggs,bacon, jalapeño cheddar elk sausage, ham, green peppers and onions.

I have tried many times, and I can never make it as good as a the little personal pan size ones you buy in the gas station.
View attachment 133554

That looks WAY better than the ones in the wheel-o-death at the gas station!

 

[WestKyHunt]

smoked the last of the wild Turkey in my freezer to make space for opener this weekend. First time smoking wild turkey breast and was very happy with the outcome.
Smoked on 200 for 3 hours. Then wrapped in foil, added a splash of chicken broth and cooked at 225 until done

 

[JohnCushman]

Leftover elk taco meat and cheese flautas. Veggie sides with sour cream and slasa verde.

 

[JoltnJoe]

Pamela's GF Biscuit Mix is pretty good. However, America's Test Kitchen has a cookbook called "How Can it Be Gluten Free" and i think there are two volumes. It has been an absolute game changer in our house. Cushman is correct, if you swap one to one with GF flours, the recipes usually don't turn out great. the ATK recipes are adjusted to make them actually turn out like a standard recipe. That being said, their biscuit recipe is worth the cost of the cookbook as is the buttermilk pancake recipe.

Love the test kitchen but damned if they ain’t sharing anything for free ( I don’t blame them though,cuz their stuff is solid!)

 

[Dave N]

Lit some charcoal in the Weber and grilled some tbones. Baked potato and asparagus went with.

 

[JohnCushman]

I found a turkey breast fillet in the bottom of a freezer it shouldn't have been in. Yay!!! I'll get two meals out of it. Tonight I cut up some into nuggets and fried it it a light tempura batter and made a general tsao's sauce over rice.

 

[Gr8bawana]

Smoked half a breast from a home-grown turkey. The breast half weighed about 8lbs. Brined overnight and smoked at 225° for about 5 hours to an internal temp of 156° It is delicious and moist.
Makes the best turkey sandwiches you ever tasted!

 

[Dave N]

Little bit of salmon on the grill tonight. Asparagus has been on sale lately so we've been eating a lot of it!

 

[JohnCushman]

I made a couple of nice greasy and juicy bacon deer burgers with an egg on top.

 

[WildWill]

BLT with lettuce from the garden and bacon I cured and smoked from pigs I raised.

 

[Wildabeest]

Braised short ribs with fingerling potatoes, carrots, shallot, garlic in a Polygamy Porter reduction (it’s a UT thing ).

 

[Nick87]

Made duck steak burritos tonight. Phenomenal!!!

 

[JohnCushman]

I made a frozen pizza and pitcher of moscow mules