Put a Maria Calender's Chicken Pot Pie in the microwave, on high for 9 minutes.

the woman and i made a pizza with fried green tomatoes on it. we bought some ready dough from a local bread guy and figgered our tomatoes weren't going to go red so we fried them b!tches up and threw in some mushrooms, garlic, green bell's from the garden, red onions from the garden, some chorizo, grated parmesan on a pizza stone and into the oven. wonderful

(10-15-2014 01:49 PM)Lush Wrote:  the woman and i made a pizza with fried green tomatoes on it. we bought some ready dough from a local bread guy and figgered our tomatoes weren't going to go red so we fried them b!tches up and threw in some mushrooms, garlic, green bell's from the garden, red onions from the garden, some chorizo, grated parmesan on a pizza stone and into the oven. wonderful

Making me hungry, Lush. Fresh ingredients, chorizo, cooked on a pizza stone. That is the win-all of pizza.

That sounds awesome Lush.

Lush - That sounds amazing. I have so many different pizza recipes that I've tried (using Publix dough).

My favorite is a white pizza from Giada (yeah, I know but the pizza's really good)

I've got a recipe for ABTs I'm going to attempt one weekend. If it goes well, I'll post here along with any other recipe I've tried that works.

I also wanna do a fatty one day. Which is basically meat wrapped inside a pound of bacon.

I love to cook, I just suck at it. Prefer to grill outside.

Sweet Bacon Wrapped Venison Tenderloin
2 lbs venison tenderloins (a single deer loin)
1/2 lb bacon
3 cups dark brown sugar
2 cups soy sauce (Regular NOT low-sodium)
1/4 cup white sugar (Optional for added Sweetness)

Directions:
1. Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into a soupy soy liquid.
2. Put Deer Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it.
3. Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time. Also GREAT to use a Food Saver or other Vacuum device to Vacuum pack/seal the meat with Marinade. With this method, you can achieve Overnight-level marinade in just a couple hours!
4. Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Don't throw away marinade.
5. Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick.
6. Repeat this process until the entire loin is wrapped in ten or so bacon "loops." The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips.
7. Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster.
8. Place on center rack in oven and bake at 350°F for 30-40* minutes. *This should cook the meat to about Medium. For those of you who prefer rare meat (like me), cut the time to 25-30 minutes and then follow with the "OPTION 2" step below regarding searing.
9. OPTION 1 - with about 10 minutes of cooking time left, you can lightly dust the top of the loin with white sugar. This creates a sweet crust on top of the bacon. Might be too sweet for some. Try doing it on just HALF of the loin to see if you like it!
10. OPTION 2 - For a crispier crust and crispier bacon, remove Loin from oven and place the Loin(s) directly on a Grill over medium-high heat to sear the bacon and outer loin. (Thanks to all of you reviewers who taught me this. It's a great step for those of us who like a cooked crust and a pink center).
11. Remove from oven and place on cutting board. Using a knife, cut the loin between each strip of bacon so that you have many pieces of meat, each with their own toothpick.
12. You can eat these pieces directly from the toothpick or remove the toothpick and eat like steak.

Did someone say venison?

venison's yummy. my buddy makes those wrapped in bacon you say bit. him got fresh deer. if yer ever in madison, indiana around august 20th, they've a quasi amateur bbq festival/ hootenanny. taj mahal played last year, robert randolph the year prior. my buddy and about 20 of his family members compete against each other and a host of other amatuers. it's all free. expect for taj mahal. that's inside the gates and that's where the pros set up. that cost you money, you see. madison's lovely and we camp at the nearby state park

(01-05-2015 07:29 PM)bitcruncher Wrote:  Sweet Bacon Wrapped Venison Tenderloin
2 lbs venison tenderloins (a single deer loin)
1/2 lb bacon
3 cups dark brown sugar
2 cups soy sauce (Regular NOT low-sodium)
1/4 cup white sugar (Optional for added Sweetness)

Directions:
1. Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into a soupy soy liquid.
2. Put Deer Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it.
3. Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time. Also GREAT to use a Food Saver or other Vacuum device to Vacuum pack/seal the meat with Marinade. With this method, you can achieve Overnight-level marinade in just a couple hours!
4. Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Don't throw away marinade.
5. Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick.
6. Repeat this process until the entire loin is wrapped in ten or so bacon "loops." The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips.
7. Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster.
8. Place on center rack in oven and bake at 350°F for 30-40* minutes. *This should cook the meat to about Medium. For those of you who prefer rare meat (like me), cut the time to 25-30 minutes and then follow with the "OPTION 2" step below regarding searing.
9. OPTION 1 - with about 10 minutes of cooking time left, you can lightly dust the top of the loin with white sugar. This creates a sweet crust on top of the bacon. Might be too sweet for some. Try doing it on just HALF of the loin to see if you like it!
10. OPTION 2 - For a crispier crust and crispier bacon, remove Loin from oven and place the Loin(s) directly on a Grill over medium-high heat to sear the bacon and outer loin. (Thanks to all of you reviewers who taught me this. It's a great step for those of us who like a cooked crust and a pink center).
11. Remove from oven and place on cutting board. Using a knife, cut the loin between each strip of bacon so that you have many pieces of meat, each with their own toothpick.
12. You can eat these pieces directly from the toothpick or remove the toothpick and eat like steak.

I've done this except for the soy and all the sugar, we would let it sit in Italian dressing over night.. Next day dry it off, split it down the middle and put chopped pepper and onion in it. Then wrap with the bacon. Wrap it up in some foil, and throw it on the grill.

(01-06-2015 03:08 PM)gdunn Wrote:  

(01-05-2015 07:29 PM)bitcruncher Wrote:  Sweet Bacon Wrapped Venison Tenderloin
2 lbs venison tenderloins (a single deer loin)
1/2 lb bacon
3 cups dark brown sugar
2 cups soy sauce (Regular NOT low-sodium)
1/4 cup white sugar (Optional for added Sweetness)

Directions:
1. Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into a soupy soy liquid.
2. Put Deer Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it.
3. Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time. Also GREAT to use a Food Saver or other Vacuum device to Vacuum pack/seal the meat with Marinade. With this method, you can achieve Overnight-level marinade in just a couple hours!
4. Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Don't throw away marinade.
5. Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick.
6. Repeat this process until the entire loin is wrapped in ten or so bacon "loops." The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips.
7. Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster.
8. Place on center rack in oven and bake at 350°F for 30-40* minutes. *This should cook the meat to about Medium. For those of you who prefer rare meat (like me), cut the time to 25-30 minutes and then follow with the "OPTION 2" step below regarding searing.
9. OPTION 1 - with about 10 minutes of cooking time left, you can lightly dust the top of the loin with white sugar. This creates a sweet crust on top of the bacon. Might be too sweet for some. Try doing it on just HALF of the loin to see if you like it!
10. OPTION 2 - For a crispier crust and crispier bacon, remove Loin from oven and place the Loin(s) directly on a Grill over medium-high heat to sear the bacon and outer loin. (Thanks to all of you reviewers who taught me this. It's a great step for those of us who like a cooked crust and a pink center).
11. Remove from oven and place on cutting board. Using a knife, cut the loin between each strip of bacon so that you have many pieces of meat, each with their own toothpick.
12. You can eat these pieces directly from the toothpick or remove the toothpick and eat like steak.

I've done this except for the soy and all the sugar, we would let it sit in Italian dressing over night.. Next day dry it off, split it down the middle and put chopped pepper and onion in it. Then wrap with the bacon. Wrap it up in some foil, and throw it on the grill.

It's even better cooked overnight in a smoker IMO.

Did this for Festivus, I mean Christmas,

Roast rack of lamb with rosemary


Very easy and tastes great. As a side Potatoes Au Gratin.


Ingredients

4 racks of lamb (2 pairs of best ends), French trimmed
4 garlic cloves, roughly chopped
a big stalk of rosemary, needles stripped off and roughly chopped
8 tbsp light olive oil


Stand the racks of lamb in a china or glass baking dish, scatter the garlic and rosemary over the top, and drizzle with the olive oil. Leave to marinate for at least 4 hours (or overnight if you have the time), turning occasionally.

Preheat the oven to fan 200C/ conventional 220C/gas 7. Season the lamb generously with salt and pepper. Heat a large, heavy frying pan over a moderately high heat and brown two of the racks well on the meaty sides for about 1-2 minutes, then turn and brown the other sides for a further 1 minute. Finally, brown the ends briefly so that all of the exposed meat is seared. Remove and repeat with the remaining two racks.

Put racks in a large roasting tin, standing them in pairs with their bones interlinked. Roast for about 8 minutes for very pink meat, 10 minutes for medium and 12-15 minutes for well-done.

Transfer the lamb to a warmed plate, cover loosely with foil, and allow to rest in a warm place for about 5 minutes before carving (if you have to wait longer than this, you may want to return the lamb to the oven for a minute or so before serving, to bring back up to temperature). Carve into cutlets and serve on warmed plates with a spoonful of the chickpea stew.

Recipe from Good Food magazine, May 2003
BBC GoodFood Magazine

(01-06-2015 03:55 PM)bitcruncher Wrote:  

(01-06-2015 03:08 PM)gdunn Wrote:  

(01-05-2015 07:29 PM)bitcruncher Wrote:  Sweet Bacon Wrapped Venison Tenderloin
2 lbs venison tenderloins (a single deer loin)
1/2 lb bacon
3 cups dark brown sugar
2 cups soy sauce (Regular NOT low-sodium)
1/4 cup white sugar (Optional for added Sweetness)

Directions:
1. Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into a soupy soy liquid.
2. Put Deer Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it.
3. Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time. Also GREAT to use a Food Saver or other Vacuum device to Vacuum pack/seal the meat with Marinade. With this method, you can achieve Overnight-level marinade in just a couple hours!
4. Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Don't throw away marinade.
5. Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick.
6. Repeat this process until the entire loin is wrapped in ten or so bacon "loops." The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips.
7. Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster.
8. Place on center rack in oven and bake at 350°F for 30-40* minutes. *This should cook the meat to about Medium. For those of you who prefer rare meat (like me), cut the time to 25-30 minutes and then follow with the "OPTION 2" step below regarding searing.
9. OPTION 1 - with about 10 minutes of cooking time left, you can lightly dust the top of the loin with white sugar. This creates a sweet crust on top of the bacon. Might be too sweet for some. Try doing it on just HALF of the loin to see if you like it!
10. OPTION 2 - For a crispier crust and crispier bacon, remove Loin from oven and place the Loin(s) directly on a Grill over medium-high heat to sear the bacon and outer loin. (Thanks to all of you reviewers who taught me this. It's a great step for those of us who like a cooked crust and a pink center).
11. Remove from oven and place on cutting board. Using a knife, cut the loin between each strip of bacon so that you have many pieces of meat, each with their own toothpick.
12. You can eat these pieces directly from the toothpick or remove the toothpick and eat like steak.

I've done this except for the soy and all the sugar, we would let it sit in Italian dressing over night.. Next day dry it off, split it down the middle and put chopped pepper and onion in it. Then wrap with the bacon. Wrap it up in some foil, and throw it on the grill.

It's even better cooked overnight in a smoker IMO.

What kind of smoker?

(01-07-2015 09:06 AM)gdunn Wrote:  What kind of smoker?

Something like this...



Any smoker will do, if you use it properly. But a summary of the various types of smokers, and their approximate cost, can be found here.

HOW TO CHOOSE THE BEST BBQ SMOKER

I've got an ECB myself. I didn't know if you used electric, propane, or charcoal...

(01-07-2015 04:11 PM)gdunn Wrote:  I've got an ECB myself. I didn't know if you used electric, propane, or charcoal...

I've got an old fashioned homemade smoker. Wood is all that's incinerated. Water is spritzed manually to generate the smoke.

I use my George Foreman grill for hamburgers & hot dogs.

So do I occasionally.

Chicken White Bean Chili

Ingredients:

4 cans Great Northern Beans, drained and rinsed
1 large onion, diced
4 cups cooked shredded chicken breast
4 cups reduced sodium chicken broth
1 jar Salsa Verde
1- 4 oz can diced green chiles
1- 4 oz can diced jalapeños
1 can Rotel tomatoes with chiles, lightly drained
1 can white corn, drained
1 can yellow corn, drained
4 cloves minced garlic
½ teaspoon ground red pepper
2 teaspoons cumin
1 teaspoon dried oregano, crushed

Cooking Instructions:

Heat in crock pot (ours is a 5 quart one, but it ends up very full, so if you are transporting, use a 6 quart) on low 7-9 hours.
Mix in one 8 oz bag (2 cups) shredded Colby Jack cheese until melted.
Serve.

Our Comments:

1. We used 2 cans of Kroger-brand combination golden & white corn, no sugar added.
2. We used the original Rotel blend with chiles, not the one marked "Mild". We like our chili with kick!
3. Since we didn't have a whole onion on hand, we used 3 Tablespoons of minced onion which equates to 1/2 cup chopped onion. Seemed to blend well.
4. We served with Tostitoes Whole Grain Chips w/Hint of Lime. The lime in the chips really highlighted the flavor of the chili well.
5. Overall impression: dandy tastin'!!