turkeyfeathers Posted September 11, 2016 Share Posted September 11, 2016 4 hours ago, First-light said: It was really good. I have to learn to thicken the sauce and then add it to the meat. I have been dumping the meat right back into the sauce. Last night I probably had a bit too much sauce for the amount of meat I had. It was still great! A wonderful way to use your roasts! I'm going to make this verbatim this week. Do you think more corn starch to thicken the sauce? Or maybe less bbq sauce ? Wife and daughter like the sounds of this, as do I Quote Link to comment Share on other sites More sharing options...
jjb4900 Posted September 11, 2016 Share Posted September 11, 2016 31 minutes ago, turkeyfeathers said: I'm going to make this verbatim this week. Do you think more corn starch to thicken the sauce? Or maybe less bbq sauce ? Wife and daughter like the sounds of this, as do I about a teaspoon of corn starch mixed in cold water at the very end, add more if needed. I do it all the time for sauces and gravy and it doesn't effect the flavor. 2 Quote Link to comment Share on other sites More sharing options...
turkeyfeathers Posted September 11, 2016 Share Posted September 11, 2016 2 minutes ago, jjb4900 said: about a teaspoon of corn starch mixed in cold water at the very end, add more if needed. I do it all the time for sauces and gravy and it doesn't effect the flavor. Does the meat pull apart as easily as a pork shoulder for pulled pork(venison) sammiches? 1 Quote Link to comment Share on other sites More sharing options...
jjb4900 Posted September 11, 2016 Share Posted September 11, 2016 16 minutes ago, turkeyfeathers said: Does the meat pull apart as easily as a pork shoulder for pulled pork(venison) sammiches? I have no idea, never made it, think I answered a question you were asking someone else about the sauce...... Quote Link to comment Share on other sites More sharing options...
turkeyfeathers Posted September 11, 2016 Share Posted September 11, 2016 4 minutes ago, jjb4900 said: I have no idea, never made it, think I answered a question you were asking someone else about the sauce...... ah gotcha, you were pertaining to actual sauces , not this exact recipe. Quote Link to comment Share on other sites More sharing options...
jjb4900 Posted September 11, 2016 Share Posted September 11, 2016 5 minutes ago, turkeyfeathers said: ah gotcha, you were pertaining to actual sauces , not this exact recipe. yes....but if you start playing with the main ingredients it may alter the outcome, easier to just add more thickener. Quote Link to comment Share on other sites More sharing options...
DirtTime Posted September 11, 2016 Share Posted September 11, 2016 Snack for the Bills game that's not being broadcast in my area, as usual. Marinated in Franks for three hours, then baked, and spun in Dinosaur and Dave's. Nice kick. 1 Quote Link to comment Share on other sites More sharing options...
DirtTime Posted September 11, 2016 Share Posted September 11, 2016 Actual dinner. The g/f made beef stew. Still simmering but tasting great! Biscuits too. 1 Quote Link to comment Share on other sites More sharing options...
turkeyfeathers Posted September 11, 2016 Share Posted September 11, 2016 Rob , how were the wings ? Better than the Bills game I hope. Stew looks good and nice call on the biscuits. Ever use juniper berries in the stew ? We do and it adds a good flavor Quote Link to comment Share on other sites More sharing options...
DirtTime Posted September 11, 2016 Share Posted September 11, 2016 (edited) 10 minutes ago, turkeyfeathers said: Rob , how were the wings ? Better than the Bills game I hope. Stew looks good and nice call on the biscuits. Ever use juniper berries in the stew ? We do and it adds a good flavor Wings came out great. The Dave's gives them a bit of a slow after burn, not really lip numbing ( I was very moderate with the Dave's for this batch ), but a slight sweat from the heat. As for the stew, just a good old fashioned hearty stew with our own blend of spices. After looking at the pic, I did realize she forgot the corn. So that just went in a few minutes ago. When it comes to stews, soups, and chili, we keep it simple. Might give the junipers a try over the winter though. Thanks for the tip. Edited September 11, 2016 by ....rob 1 Quote Link to comment Share on other sites More sharing options...
Marion Posted September 11, 2016 Share Posted September 11, 2016 When in Iceland eat pulled pork sandwiches no doubt! Sent from my SM-G935V using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
turkeyfeathers Posted September 11, 2016 Share Posted September 11, 2016 Remington tavern with the wife for 19th anniversary. Rocky nook and Pleasant bay oysters both from Cape Cod and Grass point and Summerside both from PEI Sent from my iPhone using Tapatalk 7 Quote Link to comment Share on other sites More sharing options...
DirtTime Posted September 11, 2016 Share Posted September 11, 2016 Happy Anniversary. 2 Quote Link to comment Share on other sites More sharing options...
turkeyfeathers Posted September 11, 2016 Share Posted September 11, 2016 Sesame encrusted tuna. Sent from my iPhone using Tapatalk 6 Quote Link to comment Share on other sites More sharing options...
First-light Posted September 12, 2016 Share Posted September 12, 2016 18 hours ago, turkeyfeathers said: Does the meat pull apart as easily as a pork shoulder for pulled pork(venison) sammiches? Pulls apart real easy. Corn starch works great, I just had too much sauce per meat. 1 Quote Link to comment Share on other sites More sharing options...
turkeyfeathers Posted September 13, 2016 Share Posted September 13, 2016 Smoked some ribs. 3-2-1 style. First time and fall off the bone tender and tasty. Ranch beans for a side Sent from my iPhone using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
BizCT Posted September 13, 2016 Share Posted September 13, 2016 Smoked some ribs. 3-2-1 style. First time and fall off the bone tender and tasty. Ranch beans for a side Sent from my iPhone using Tapatalk Looks good. What is 3-2-1 style? I always see ribs in the grocery store but not sure how to cook the without a smoker. I have a propane grill and of course a stove/oven inside kitchen.Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
turkeyfeathers Posted September 13, 2016 Share Posted September 13, 2016 Dry rubbed and smoked for 3 hours 2 hours in foil with a little apple cider 1 hour foil off and basted with BBQ sauce. I've heard good things about doing them in the crockpot too And with all your pool parties You absolutely need a smoker ! It's so easy to use Myself and others on here can easily walk you thru some of the basics 1 Quote Link to comment Share on other sites More sharing options...
DirtTime Posted September 13, 2016 Share Posted September 13, 2016 (edited) 12 minutes ago, Biz-R-OWorld said: Looks good. What is 3-2-1 style? I always see ribs in the grocery store but not sure how to cook the without a smoker. I have a propane grill and of course a stove/oven inside kitchen. Sent from my iPhone using Tapatalk Oven: 200 degrees for 4-5 hours. Gas Grill: Cut the rack in half, gook over med for 15-20 minutes. then turn off one side and cook low and slow until done. Usually 4-5 hours. Oven & Grill: In the oven at 200 for 3 hours, and hour on the grill on the side with no heat. Camp Coals ( have plenty of cold beer for this one as it's work ) : Get a really good pile of coals, slow cook the ribs over coals about 13-16 inches over the coals. Feed the coals with wood when needed ( add smoking chips if desired ) and rotate ( not flip ) the ribs every 30 minutes for about 5-6 hours, add sauce, let cook for another 40 minutes or until done, add more sauce and let them rest for 20 minutes. Smoked and grilled are good, but thee are the best IMO. Edited September 13, 2016 by ....rob Quote Link to comment Share on other sites More sharing options...
BizCT Posted September 13, 2016 Share Posted September 13, 2016 Dry rubbed and smoked for 3 hours 2 hours in foil with a little apple cider 1 hour foil off and basted with BBQ sauce. I've heard good things about doing them in the crockpot too And with all your pool parties You absolutely need a smoker ! It's so easy to use Myself and others on here can easily walk you thru some of the basics Oven: 200 degrees for 4-5 hours. Gas Grill: Cut the rack in half, gook over med for 15-20 minutes. then turn off one side and cook low and slow until done. Usually 4-5 hours. Oven & Grill: In the oven at 200 for 3 hours, and hour on the grill on the side with no heat. Camp Coals ( have plenty of cold beer for this one as it's work ) : Get a really good pile of coals, slow cook the ribs over coals about 13-16 inches over the coals. Feed the coals with wood when needed ( add smoking chips if desired ) and rotate ( not flip ) the ribs every 30 minutes for about 5-6 hours, add sauce, let cook for another 40 minutes or until done, add more sauce and let them rest for 20 minutes. Smoked and grilled are good, but thee are the best IMO.Thanks guys. Not sure I have the patience for 4-5 hours but maybe someday.Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Marion Posted September 13, 2016 Share Posted September 13, 2016 Ate some lamb soup at the geysírs today for lunch https://vimeo.com/182611069Sent from my SM-G935V using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
BizCT Posted September 13, 2016 Share Posted September 13, 2016 3 minutes ago, The Jerkman said: Ate some lamb soup at the geysírs today for lunch https://vimeo.com/182611069 Sent from my SM-G935V using Tapatalk Iceland looks cool. Lots of hot girls? Quote Link to comment Share on other sites More sharing options...
Marion Posted September 13, 2016 Share Posted September 13, 2016 Iceland looks cool. Lots of hot girls?I'm with my girl, but yes to answer your question lots of toe heads here everyone is either super blonde or really dark brown hair there is little in between. Beautiful country, it's awesome here! Got a nice reindeer skin and awesome lamb skin rug for the apartmentSent from my SM-G935V using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
turkeyfeathers Posted September 13, 2016 Share Posted September 13, 2016 Just checked in with folks as I took some ribs and beans over. They both said better than Al E Oops for you WNY guys. Guess I did ok Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
BizCT Posted September 13, 2016 Share Posted September 13, 2016 ChickenSent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
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