What's for supper?

[Lloyd Smale]

we get them on the ground here too. Ive seen them near as big as  basketballs

[Lloyd Smale]

pasties last night. Most here probably dont know what they are. There meat (i used course ground venison) Potatoe and Rudabaugh and onion in a pie crust but folded over to make individual sized units. Its not traditional but we add cheddar chese to them too. Proper way to eat one is smoothered in ketsup but some like gravy. The cornish settlers that came when ore minging first hit here brought them here and there real popular up here. Pasty shop in about every town in the UP anymore. Tonight its venison philly cheese steaks. One of my favorite ways to eat venison. 

[oldandslow]

No supper around my house last night. We returned from a trip to Texas in the middle of the afternoon and came back through Hobbs where there is a Rosa's Cafe and Tortilla Factory. Wife had tacos and I had my favorite, rolled enchiladas smothered in Texas style chile that I topped off with fresh pico de gallo. Neither of us had the least bit of interest in supper after that late meal.

[oldandslow]

Mexican soup last night. It's a dry mix that my wife likes and gets at the grocery store. It's a blah, bland, almost tasteless thing to me. Next time she fixes some mine is going to get some Hell On The Red salsa or at least Louisiana Hot Sauce mixed in mine.

[Dee]

Mexican soup last night. It's a dry mix that my wife likes gets at the grocery store. It's a blah, bland, almost tasteless thing to me. Next time she fixes some mine is going to get some Hell On The Red salsa or at least Louisiana Hot Sauce mixed in mine.

"Hell on the Red" salsa made in Telephono Texas. Been there many times. Close proximity to the Riverby Ranch. Beautiful country and very close to the Red River.

Mine was Brats, saurkraut, chili, diced onion, and grated cheddar cheese.

[oldandslow]

I had no idea where Telephone, TX is. The only place I can find it is our local grocery store and we buy multiple jars because it doesn't last long around this house.

[Dee]

North of Bonham TX a couple a miles from the Red River. The town died during, and after WWII. Probably ain't 10 families in the settlement.

[Bob Riebe]

Made Spaghetti with a semi-home brewed sauce, noodles from a never seen before company I got at a clearance store, two large onions and two small tubes of 73/27 hamburger and one patty out of a burger patty bag.

I fried the frozen hamburger by defrosting it as it fried on a bed of chopped onion, simmered two jars of tomato sauce, one from Italy and one never seen before brand from the U.S. of A., added dry spaghetti sauce components and dry salad components the other half had bought  to it, while I defrosted and fried the hamburger and boiled the noodles.

Mixed it all together and the other half liked it; not bad, not bad at all.

[Lloyd Smale]

kind of a failure last night. I never buy pork loin but they had whole loins on sale cheaper them any other cut of pork so i bought one and sliced it about 3/4s of an inch thick and seasoned it and grilled it. It was about as dry as the desert.

[Buckskin]

Cooked it too hard.  My wife had the same issue with pork, she thought it had to be well done but that is not needed. Nobody feeds pigs garbage anymore, so trichinosis is essentially eliminated from hogs these days and it's killed at less than 140 anyway.   We cook our chops and loins to 135 and it's brought up to over 140 while resting, should be a little pink in the middle.

[Bob Riebe]

kind of a failure last night. I never buy pork loin but they had whole loins on sale cheaper them any other cut of pork so i bought one and sliced it about 3/4s of an inch thick and seasoned it and grilled it. It was about as dry as the desert.

Pork loin does not grill well, ever.

Chops I used to grill on a lava rock gas grill with never cleaned grid; I would cook one side till it looked cooked and then flip and cook for a very short time then put them up on the warming rack while I cooked more fresh ones.
Nice and juicky and tender.

[Mule 11]

I’ve resorted to pork butt or sirloin roasts and slice em into chop size pieces than marinate in Italian dressing for a couple days then grill or salt water brine for coated and fried. Not a huge fan of loin but do buy and cook it once in a while. Leftover bones and such get the crock pot or slow simmer for soup and bbq.

[Buckskin]

kind of a failure last night. I never buy pork loin but they had whole loins on sale cheaper them any other cut of pork so i bought one and sliced it about 3/4s of an inch thick and seasoned it and grilled it. It was about as dry as the desert.

Pork loin does not grill well, ever.

Chops I used to grill on a lava rock gas grill with never cleaned grid; I would cook one side till it looked cooked and then flip and cook for a very short time then put them up on the warming rack while I cooked more fresh ones.
Nice and juicky and tender.

Ahhhhh, pork chops are pork loin...

[Bob Riebe]

Pork loin has no bone, unless you get bone-in roast with the ribs trimmed of meat, rarely seen around here,  a world of difference when cooking.

[BUGEYE]

There's a difference in pork loin and pork tenderloin.
Loin is the white meat of the backstraps.
Tenderloin is located inside the hog, one on each side of the spine and can be pulled out without cutting.

The best way to fix it is, cut across the grain and make cutlets about 3/4" thick.
Lay the cutlets on their sides and grab your meat hammer and pound them down to 1/4" thick.
dredge them in flour, then beaten egg, then your favorite coating, cracker crumbs, bread crumbs, more flour, whatever turns your crank.
Fry them golden and they are tender, juicy, and delicious.

Edited to add, we haven't bought loin porkchops in years.   Only when I find the butt end chops do I buy them because they are the dark flavorful chops you see occasionally.

[Lloyd Smale]

makes me think bugeye. Wonder if i took a loin and cut it across the grain into one inch slices and ran it through my cuber attachment for my grinder and made cube steaks out of them and chicken fried it like i do venison. It would cook MUCH faster that way and the flour would keep any juices in it from baking out like a grill does.

[BUGEYE]

makes me think bugeye. Wonder if i took a loin and cut it across the grain into one inch slices and ran it through my cuber attachment for my grinder and made cube steaks out of them and chicken fried it like i do venison. It would cook MUCH faster that way and the flour would keep any juices in it from baking out like a grill does.

Well, that loin has very definite grain and I'm wondering if maybe it would fall apart going through the cuber.
If it were me, I'd cut some with the grain and try cubing it.
They should make great chicken fried pork.

[Lloyd Smale]

im going to have to have the wife pick up a couple loins next time she shops and ill try it both ways and see which works best

makes me think bugeye. Wonder if i took a loin and cut it across the grain into one inch slices and ran it through my cuber attachment for my grinder and made cube steaks out of them and chicken fried it like i do venison. It would cook MUCH faster that way and the flour would keep any juices in it from baking out like a grill does.

Well, that loin has very definite grain and I'm wondering if maybe it would fall apart going through the cuber.
If it were me, I'd cut some with the grain and try cubing it.
They should make great chicken fried pork.

[Lloyd Smale]

Did to much today so im feeling a bit lazy. Had a pan of breakfast burritos in the freezer took them out and some sausage gravy to put on them.

[BUGEYE]

im going to have to have the wife pick up a couple loins next time she shops and ill try it both ways and see which works best

makes me think bugeye. Wonder if i took a loin and cut it across the grain into one inch slices and ran it through my cuber attachment for my grinder and made cube steaks out of them and chicken fried it like i do venison. It would cook MUCH faster that way and the flour would keep any juices in it from baking out like a grill does.

Well, that loin has very definite grain and I'm wondering if maybe it would fall apart going through the cuber.
If it were me, I'd cut some with the grain and try cubing it.
They should make great chicken fried pork.

I don't know your prices up there in the great frozen wasteland, but here the tenderloins are about the same price as pork chops and they're way better.

[Bob Riebe]

Had Pork Chops tonight fried in Beef Lard and Coconut Oil.
Sprinkeled onion, garlic , salt and other spices heavily on them.

I put them in the oil too early so they were semi-boiled as excess moisture was cooked off , flipped them over after a few minutes and by then fried the reverse.
After sixty seconds or so, flipped them back spice side up and turned the heat off, letting simmer as the heat went away.

Fat was not fried hard but they were nice and tender and juicy.

[Ranger99]

A few fish sticks and what few
tots I had left

The 3 closest stores have been out
of potatoes and potato products.
Chips went up a dollar
You can rest assured the tater farmers
didn't see any extra profit

[Mule 11]

Had Pork Chops tonight fried in Beef Lard and Coconut Oil.
Sprinkeled onion, garlic , salt and other spices heavily on them.

I put them in the oil too early so they were semi-boiled as excess moisture was cooked off , flipped them over after a few minutes and by then fried the reverse.
After sixty seconds or so, flipped them back spice side up and turned the heat off, letting simmer as the heat went away.

Fat was not fried hard but they were nice and tender and juicy.

After the previous posts my tastes for pork have risen also. Had a bit of pork butt in my vegetable beef stew and not even noticeable as to toughness.

[Lloyd Smale]

CFS?

Leftovers last night from the consolidated
birthday dinner yesterday
CFS, gravy, macaroni salad, coleslaw,
baked beans, cornbread, greenbeans,
spare piece of BD cake,  tea

[billy_56081]

Smoked chuck roast and cheese and bacon stuffed Jalapenos and mushrooms.

[Lloyd Smale]

well mule id did the test. I bought two loins. cut them across the grain about a inch thick and ran them through the cuber attachment for my grinder. They held together fine. I then seasoned them with salt, garlic powder and montreal steak seasoning and pushed them into flour like i do venison cubed. Fried it to a nice brown (light brown so i didnt overcook them. They tuned out great. My wife said it was better then pork chops. They were dry like pork but usually is fried and they were very tender. For under 2 bucks a lb it will be used alot here. Next ill try them on the grill. One things for sure. From here on out all the pork loin i buy will be cubed. What else im going to try is sliceing some of the better cuts off a pork but and cubing them. I usually save some pork but for pork roasts but have probably a dozen roasts already so next time i do sausage ill try it. If you have access to a cuber i highly recommend you try this.

[Lloyd Smale]

my nephew does fantastic jalapenos stuffed with cream cheese and bacon. He brought a bunch to Easter dinner and i think i ate more of them then i did anything else.

Smoked chuck roast and cheese and bacon stuffed Jalapenos and mushrooms.

[BUGEYE]

I bought two loins. cut them across the grain about a inch thick and ran them through the cuber attachment for my grinder. They held together fine. I then seasoned them with salt, garlic powder and montreal steak seasoning and pushed them into flour like i do venison cubed. Fried it to a nice brown (light brown so i didnt overcook them. They tuned out great.

I'm glad they were able to be cubed.
Cubing does make meat more tender and sets it up to be floured and fried.

I might just look on Amazon and check out cubers.

[Mule 11]

Just spent over $200 on a vertical snack stick/sausage stuffer. If I can find SS attachment for my grinder I’ll give it a whirl.

[Lloyd Smale]

https://shop.opticsplanet.com/weston-products-meat-cuber-tenderizer-attachment-for-pro-series-grinders.html?_iv_code=WS2-CGA-MCTAPG-07-3201-W-A&gclsrc=aw.ds&msclkid=cf2de2ceaef513c15ea680a80f5807a8&utm_source=bing&utm_medium=cpc&utm_campaign=All%20Products%3EShopping&utm_term=4585307092582765&utm_content=Products   
this is the one i use theres better more expensive ones but this one has done hundreds of lbs of venison and still works like new.

Just spent over $200 on a vertical snack stick/sausage stuffer. If I can find SS attachment for my grinder I’ll give it a whirl.