What's Cooking this Weekend (2/24-2/26)?

[CaptJack]

I have got to try "mutton" again
the wiffy and I have each only tasted it once and didn't like it so I've not tried to cook it myself
I'll probably have to deceive her until she eats it but it won't be the first time shhhhhhhhhhhhh

BIG difference between lamb & mutton!
https://en.wikipedia.org/wiki/Lamb_and_mutton

[OldUsedParts]

OK, I was playing with words and I'm sure that we had Lamb but didn't like it - - - she and I weren't together at those times but the stuff I had was kinda jelly textured, similar to a cheap ham, and very sweet tasting

[CaptJack]

lamb has a delicate flavor
mutton has a heavy/gamey flavor
Russ knows more about it than anyone on this board, since he lives in NZ
where the sheep out number the people

[woodenvisions]

Does Toast count ???

[woodenvisions]

I know that right there ^^^^^^^^ is a pathetic response, but I'm on target for that cuz I gots no time this weekend as of now , grrr

[OldUsedParts]

Fixing a big pot of "kitchen sink Gumbo" but I'm gonna try and sneak in a grilled chunk of rare Cow with a baked tater and rabbit food sometime before Monday.

As Promised but I'm only batting 500 - - - IMHO I made the best Gumbo I've ever attempted Thursday and we've eaten on it for two days HOWEVER, today I grilled the worst Steak I've ever cooked.

Beer Can Sheeken, Andouille Sausage and Shrimp Gumbo
YAAAAAYYYYYYY

My gut feeling said don't buy that steak but my stupidity bought it anyhow and the rest is History or rather Trash.
Cheap Meat = Cheap Results

BOOOOOOOOOO

[bsooner75]

OUP - eating good !


Sent from my iPhone using Tapatalk

[bondobill]

Fixing a big pot of "kitchen sink Gumbo" but I'm gonna try and sneak in a grilled chunk of rare Cow with a baked tater and rabbit food sometime before Monday.

As Promised but I'm only batting 500 - - - IMHO I made the best Gumbo I've ever attempted Thursday and we've eaten on it for two days HOWEVER, today I grilled the worst Steak I've ever cooked.

Beer Can Sheeken, Andouille Sausage and Shrimp Gumbo
YAAAAAYYYYYYY

ZGumbo4.jpg

My gut feeling said don't buy that steak but my stupidity bought it anyhow and the rest is History or rather Trash.
Cheap Meat = Cheap Results

BOOOOOOOOOO

ZSteak.jpg

So OUP what cut of cow was it and grade
Looks like a New York cut

Picked me up a 6 lb Clucker on sale this morn for .79 cents a lb. With all the beer can chicken being posted on here lately going give it a get go in my pellet today. Done beer can before but never in my pellet pooper. Thinking maybe starting out at 225 to give it some smoke for a couple hours and the kicking temp up to 350 to finish it off. Have you done a beer can bird in your pellet

Bill

[OldUsedParts]

I have not, Wild Bill, but I like your plan. Especially the "low and smoky" part - - - let us know how it comes out and I may try to duplicate you I"m thinking that the Skin/Bark is gonna be your biggest problem but maybe not

[CaptJack]

OUP, I agree with you
I gave up on trying to be thrifty with steaks
at Sam's, I buy either the choice tenderloins, or the prime top sirloins
the top sirloins are large, but thin so i cut them in half and use them for lunch steaks cooked rare to 125°
the tenderloins are for dinner, cooked to 130°
on occasion i'll pick up NY strips if they look good
i've never been a fan of ribeyes. i don't like all the fat

your gumbo looks excellent

[OldUsedParts]

It was totally my fault and I knew better all the time I was doing it I usually get thick cut ribeyes, T's or Porterhouse but this one was a NY Loin Strip Steak - - - I came close to malletizing it real good but opted not to do that either - - - - just wasn't my day to grill steak

[CaptJack]

OUP, if i have a piece of meat i think might end up tough
I use my Jaccard tenderize on it
then I sprinkle it with Adolph's at the same time I season it, before the cook
I let the Adolph's do it's magic for about 30'mins, but not longer than an hour

[OldUsedParts]

thanks, Capt'n

[OldUsedParts]

Picked me up a 6 lb Clucker on sale this morn for .79 cents a lb. With all the beer can chicken being posted on here lately going give it a get go in my pellet today. Done beer can before but never in my pellet pooper. Thinking maybe starting out at 225 to give it some smoke for a couple hours and the kicking temp up to 350 to finish it off. Have you done a beer can bird in your pellet
Bill

Hey Wild Bill, what ever happened to that 6# Pellet Bird Did you do one in the Pellet Pooper

"nosey minds would like to know"

[bondobill]

Sorry OUP but yes I did
It was good
Brined for around 5 hours in a simple brine of kosher salt and brown sugar.
Changed things up a little.....normally I would give the bird a rub down with olive oil before applying SBs Clucker dust. I read somewhere to apply a lather of Mayo before the rub supposed to give it crisper skin. Also said to apply Mayo under the skin. I didn't do that. I like to leave the skin connected to the meat, I think that way it helps to keep in the juices, that's just my opinion tho.

Any ways I gave it a heavy lather Of Mayo and a heavy coat of Clucker dust. Inserted a half can of warmed up beer and let her roll at 225 for 2 hours on extreme smoke.
My RecTec has a extreme smoke mode up to 250.
After 2 hours cranked it up to 350 and pulled her off at 165 it in the breast.





Skin was a little crisper then the way I normally do it but the site I read about using Mayo said to start out at 275 then crank up to 350 for crispy skin. Thinking next time I may start at 180 for a hour then 275 and then 350 to finish.

All and all it was very good. Very moist, great flavor through out

I'll give it thumps up

Bill