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Post by Bill on May 4, 2006 9:37:46 GMT -5
Story of my life.
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Post by deputydon on May 14, 2006 21:11:40 GMT -5
Something new.............Grilled seasoned (w/ Cabela's game seasoning) Pork Chops, that were than placed in a crock pot and layered w/ a hot mixture of cream of mushroom soup; milk; butter; and morels, and also that was layered w/ some dry lipton onion soup mix . Than simmered for 5 hours. melt in your mouth baby!!!!!!!!! And STILL have the grilled taste to boot. Also salad and Hominy
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Post by Bill on May 14, 2006 22:22:00 GMT -5
New York strips sprinkled with frajita seasoning and grilled to perfection and then sprinkle on some blue cheese chunks and let it melt on. Baked russets rubbed with olive oil. Baked sweet onions also rubbed with olive oil French bread buttered and sprinkled with garlic seasoning and then grilled till toast and then sprinkle on some mozzarila cheese shredded. Lettuce salad with okra and chunked tomatoes and shredded cheese sprinkled on and then smothered in blue cheese dressing. MMMMMMMMMmmmmmmmmm
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bounce
Royal Member
Posts: 5,727
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Post by bounce on May 14, 2006 22:32:24 GMT -5
VanCamp's [NEW] Baked Beans GROUND DOG/BEEF FOOD..........it came home with me from the spring shoot...any more ?'s lol
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bounce
Royal Member
Posts: 5,727
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Post by bounce on May 19, 2006 22:04:24 GMT -5
Live'n High again tonight, Popcorn Chicken, made me a dip sauce of cocktail sauce & horseratish, cence I'm not all that hungery this chicken shrimp an't all that bad!!
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Post by Bill on May 20, 2006 14:56:42 GMT -5
SO, did you have popcorn chicken or popcorn shrimp. Inquiring minds don't care but I thought I would ask as my sense of homor dictates I ask. ;D ;D ;D ;D ;D ;D OH tonight is porkchops browned on the stove and then put in the crock pot for about 3 hrs and a veggie and baked potatoe.
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Post by deputydon on May 22, 2006 14:32:49 GMT -5
SO, did you have popcorn chicken or popcorn shrimp. Inquiring minds don't care but I thought I would ask as my sense of homor dictates I ask. ;D ;D ;D ;D ;D ;D OH tonight is porkchops browned on the stove and then put in the crock pot for about 3 hrs and a veggie and baked potatoe. don't brown 'em Bill GRILL 'em you'll never brown 'em again!!!!!!!!!!!!!!!!!!!!!!
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bounce
Royal Member
Posts: 5,727
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Post by bounce on May 23, 2006 12:37:47 GMT -5
Kapusta for lunch. a little Tony Chachere's CREOLE I just found out is ok with it allso.
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Post by Bill on Jun 1, 2006 20:06:04 GMT -5
I missed posting the sunday night dinner. ;D Alaksa Salmon caught by my dad grilled with orange marmalade and sprinkled with ginger and fresh ground pepper while grilling. Kabobs with inner loins cut in 1" chunks and double wrapped with bacon and grilled with green and red peppers and onions. Vegatable was sliced red and green peppers, sliced yellow squarsh, zuquinie sliced and diced and all mixed toghether and grilled on foil in butter. Desert was fresh rubarb crisp with a scoup of icecream. Now that was 1 awsome dinner.
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Post by deputydon on Jun 1, 2006 21:14:35 GMT -5
sounds super!!!!!!!
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Post by Bill on Jun 9, 2006 7:48:48 GMT -5
With the warm weather I have been grilling out just about every night. The night before last I took some chicken breast out and thawed them and sprinkled frajita seasoning on them and let that soak in for the afternoon in the frig. I then cut up the onions, small yellow squarsh, zuccunie, red peppers and green peppers and sprinkled on olive oil and then sprinkled the whole thing with the frajita seasoning and left that soak in a bowl. I had found a square basket with holes in it for barbaquing vegatbles at work so when I got home I dumped the veggies in that basket and put that and the chicken on the hot grill. Man I love that basket. It gives even more flavor to the veggies. This weekend I'm going to cut up some corn on the cob and add to the veggies along with some raw prawns. Just grill the whole thing. Last night it was hamburger night. Just do the veggie thing again and hamburgers with liquid smoke and frajita seasoning and add chease and toast the buns and WOW hamburger night is awsome. It sure makes eating on the cheap into just plain good food.
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Post by deputydon on Jun 9, 2006 7:59:12 GMT -5
That basket thingy sounds like something I need what's it called so I can find it in the catalog ?
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Post by Bill on Jun 10, 2006 22:03:13 GMT -5
Dep-Don, Its a vegable cooker thats sold by Cabela's. Its about 14"s square tapered down to about a 9" square bottom with handles and about 2 1/2"s deep. Its sold as a grill accesory but I cannot find them in the catalog or on the web site. Must be a retail item only. Tonight this is what I cooked. ;D There was just two of us so I cut down the quanitys so for each couple just double it. 12 #26 Uncooked and unpeeled frozen shrimp or thawed 1 whole onion / section into 1/8"s 1 green bell peper / cut to eating size pieces 4 Roma Tomatoes / sliced about 1/4" thick 2 yellow squarsh / sliced about 1/4" thick 2 zuquinni squarsh ( not sure how to spell Zuquinni for sure)1/4" 4 large fresh mushrooms / sliced Put it all in a bowl as you slice and dice including the shrimp. Pour about 1/2 cup of olive oil over it all and with a large spoon turn it all over until the olive oil kind of coats everything. Sprinkle frajita seasoning over it all and don't be shy. Then sprinkle natures seasoning over it also and again don't be shy. The pour about 1/3 bottle of Sun Dried Tomato dressing over that. Then sprinkle on some liquid smoke. Let it soak while you heat up the grill and put some hickory chips in the bottom of the grill. Put the basket onto of the grill and put the veggie mix in that. Then close the lid and let it cook. When the veggies are just starting to soften and the shrimp have turned a brite orange its done. My grill is a Holland and it doesn't cook real hot. Ain't worth a darn for steaks but man does it do Loins, vegatables, Burgers, and the like. Usually takes about 45 minutes for my grill but most grills are hotter and it takes considerable less time.
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Post by deputydon on Jun 11, 2006 9:27:47 GMT -5
How much is it for a basket ? I'll check Wally world and if they don't have one I'll have you send me one.
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Post by Bill on Jun 12, 2006 9:13:54 GMT -5
Just send me your address. I can handle the rest if you can't find one. Last night was grilling night again. ;D I went a little lighter on the veggies this time. I just did corn on the cob on the grill along with a venison rump roast. ;D This really needs a Jaccarder to get the best results. 1 Venison Rump Roast. Completly jaccard the whole roast. Place in bowl and pour burgundy wine over it till its mostly covered. Take a marinate injector and suck up the wine and inject it into the roast until the meat is completly full. After the jaccarding it will be oozzzzing out all over. Liberaly sprinkle on some Natures seasoning, Frajita seasoning, steak blackening seasoning and let set for about 3 hrs. Place on a foil pan on the grill. Liberaly smear orange marmalade over the roast. Grill till you get the desired doneness. EAT. ;D This makes a pretty awsome dinner and the Marmalade carmelizes the outside and keeps the moisture in (along with the wine) Serve with a bottle of wine and enjoy yourself. ;D
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