So what did you cook today?

Yum.....

Started the yogurt....for yogurt, honey wheat bread....It is good!

Started more cheese (for cream cheese this time for the icing to that carrot cake)

Ham is smoking outside....Gotta go feed it some wood...Where did Hubby go????Oh the feedmill...

Next pastry crust for the blueberry pie!

Gotta kick this thing into overdrive....
 
Just "finishing up" a 19 lb. TURKEY in my Outdoor "Smoker".

(The Whole Neighborhood smells GOOD !!!)
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-Junkmanme-
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8 lbs. of tenderized venison, fried in butter (margerine) and onions, rice, english peas, "Lighter than Air" rolls (recipe from this board).......Heck, I can't remember it all. The butter-fried deer steak is always a hit for our gathering (12 folks this time).
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Randall, can you help me understand after you pan fry do you add the veggies in a sauce or just put in to cook with the pan fried meat.....It looks really good.

Okay the rundown of what was cooked for today:

Guinea Gumbo
Roasted goose
Smoked Barbeque
Homemade wheat bread
spiced apples and refrigerator pickles (homemade)
Rice Dressing
Stuffed Celery
steamed broccolli
Field Peas
cranberry sauce
creamed potatoes
glazed sweet potato casserole
Pineapple upside down cake
Carrot Cake with homemade goat cream cheese icing and toasted walnuts
Assorted chocolates....

This evening, hummus and chips and snacks....

I took a long walk around the farm and will slow down eating in the morning!!! I'll post some pics later........
 
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Well, it's nothing more than tenderized venison steaks, margerine, and yellow onions. Here's the recipe:

https://www.backyardchickens.com/forum/viewtopic.php?id=269613

I'm not braggin', but there's some elderly folks in my family that don't do the "wild game" thing....if you know what I mean. But, I also had 18 quail smothered in gravy (that is also the bomb), and the deer went really quick. But, the added bonus to cooking these is the onion chips. I take them out every time I unload the skillet for the next load, and keep piling them up. My paw-in-law just came over to get him a big bowl of those onion chips to munch on. The key is to not cook it too quickly. If cooked right, you can cut it with a plastic fork. I had two electric skillets going for 3 hours cooking this, and I don't know how many times I loaded and unloaded them, but it was a steady job keeping the "assembly line" going.......LOL. Let me know if I need to explain further.

Randall
 
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_Randall_,

I have never "brined" a turkey. I wash the turkey, wrap in perforated aluminum foil, usually baste......then place in the smoker.

Smoking time generally works out to 1/2 hour per pound of turkey.
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-Junkmanme-
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Slow cooking day on Friday but did make some homemade butter (yum) and some kefir.

Saturday ,,,,oops that today must find some new to do with collards.....Is there a possibility for soup.....

Have a blessed day.
 

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