What's for supper, again

[Lloyd Smale]

ribeyes. wife picked up our whole beef today.

[Ranger99]

A good steak definitely would be nice.
Not having any here, I'll have to make
do with something else.
I was contemplating taking out some
ground beef to thaw and making a pot
of spaghetaroni for this evening and
tomorrow. Or some chicken noodle
soup with some chicken and vegetables
I have

[Bob Riebe]

I have written before about rice hot dish.
While Instant Rice makes it quicker, I have found it to be truly worth the cost, for flavor , to get some genuine hand-harvested Wild Rice, and IF you have a foo-foo grocery in range,  if you happen to take a road trip, a bag of uncommon/exotic mixed red, black, yellow and white rice.
One bag goes a long way.

I fry up the hamburger with what ever seasoning I choose at that moment, including just black pepper and salt, to a point where it is close to be fried too hard, drain oil off and set it aside while I cook the rice.
Mix the rice, soup and the meat together and let it simmer for a while.
I have made a Tex-Mex version several times, as well as a Curry Version.
I use Chicken, Beefy Mushroom, Celery or what ever Cream-of soup I have or desire to add to the rice and hamburger.

I have made it using canned chicken, beef, pork etc..
 Keep it in a cool place in a tightly sealed container and it lasts a long time, depending on how much one eats.
Perfect meal for one guy.

[Mule 11]

Made a version of dirty rice and me and son have been eating on it for a few days, onions, garlic, hamburger, sausage, red pepper, bell pepper, salt, black pepper, chili powder, cumin then 1/4 cup flour 2 cups broth then folded in cooked rice and canned red beans. That’s one spicy meat a ball...

[Bob Riebe]

Cooked up a Box of Wick Fowler's 2-Alarm Chili last night.
I had pre-seasoned near fat free hamburger in the fridge that was aging so I thought time to make one of those boxed chilis that 30 years ago I made real often.

Do not see many of the boxed chilis around here any more; used t be 4-5 different brands in stores decades back.
When cooked I thought it looked rather soupy, so I added a can of Yellowstone Chili (made by Vietti) and a can of Hormel Chili both with beans.
The three combined together came out pretty good but 2-Alarm, maybe at a kindergarten school, had barely enough bite to be called chilli.

[Mule 11]

Made a nice bolognese with oxtail sauce for lasagna, half the tray was gone before I bellied up to the table. Heard some burps, compliments to the chef...

[neckisred]

Venison backstrap last night with garlic shrimp, loaded baked potato and hot rolls. Wife has been busy with a rental rehab and took yesterday off, so I got a good meal................

[Lloyd Smale]

son i law brought over a big bag of morels so its ribeye morels onion and hash browns on the blackstone.

[Bob Riebe]

Banquet Fried Chicken -- box does not say how many pieces are there so I discovered there are only 4, Two Legs and Two Breasts.

[Mule 11]

Sweet potatoes and beer battered fish in a convection oven and cold beer. Ahhh

[wtxbadger]

Fairly basic tonight, beef jerky and an adult beverage. Been on an antibiotic that doesn't play real well with the stomach and eating fairly basic until I get used to taking it again. A couple of days and everything will even out and I plan on enjoying a decent steak and salad again.

[Bob Riebe]

Flat Iron steak and hash brown potatoes.

Bought the steak last summer, seasoned well and sealed in a bag in the freezer.
Took it out, let it come to room temperature.

Uncovered the smoker grill just as Heavy rain hit, I am glad I had not lit the fire  yet.
Quit raining for a bit, loaded the grill with corn cobs, Lilac wood and pieces of what was once wooden lawn chair.
Put in 9 Fat Wood pieces, doused with alcohol and set it on fire.

Took about 20 minutes before it was burnt down to coals, and placed the steak on the very hot grill; let first side cook for about 8 or so minutes and turned it over, it was looking good.
Cooked the other side for approx. 7 minutes on a dying fire.
OF course, when it was done, it had started to pour again.

Took in inside and cut it in slices, it was a very juicy medium to medium well.
Fried some flour tortillas in a pan, added a slice or two of lettuce and pigged out.

Flat Iron steak is do nice and tender and easy to cook, gotta get some more.
UUUUMMMMM GOOD, nice an tender and full of flavor.

[Mule 11]

Cheeseburger’s, potato salad, egg salad, pure beef hotdogs, jalapeno cheddar sausages, buffalo chicken pizza, German chocolate cake and ice cream. Probably missed something.

[Lloyd Smale]

tacos last night

[Lloyd Smale]

we get a cow about every year. ive heard a lot about flat iron steaks being good but never tried them. next time ill tell them to cut some. i know i always said no to beef short ribs and he talked me into trying them and theyre fantastic too.

Flat Iron steak and hash brown potatoes.

Bought the steak last summer, seasoned well and sealed in a bag in the freezer.
Took it out, let it come to room temperature.

Uncovered the smoker grill just as Heavy rain hit, I am glad I had not lit the fire  yet.
Quit raining for a bit, loaded the grill with corn cobs, Lilac wood and pieces of what was once wooden lawn chair.
Put in 9 Fat Wood pieces, doused with alcohol and set it on fire.

Took about 20 minutes before it was burnt down to coals, and placed the steak on the very hot grill; let first side cook for about 8 or so minutes and turned it over, it was looking good.
Cooked the other side for approx. 7 minutes on a dying fire.
OF course, when it was done, it had started to pour again.

Took in inside and cut it in slices, it was a very juicy medium to medium well.
Fried some flour tortillas in a pan, added a slice or two of lettuce and pigged out.

Flat Iron steak is do nice and tender and easy to cook, gotta get some more.
UUUUMMMMM GOOD, nice an tender and full of flavor.

[Bob Riebe]

Last evening grilled up the last three steak made out of a Rib Roast bought approx. 6 years ago.
Cooked them over Spirea and Viburnum wood.
I love chewing the meat off of a nice  beef rib almost more than the steak itself.

[Ranger99]

 . . Cooked them over Spirea and Viburnum wood. . .

Aren't those flowers  ? ?

[Ranger99]

Had some hamburger meat and hotdogs
left over from previous forays, so stoked up
a fire and made up some patties and dogs.
Dogs will have to wait for supper. Burgers
and a few pickles pretty much filled me up.

Dang wind laid down after the sun got up,
and didn't even puff in the least until I
got my fire going, then it got to around 15mph
and I had to babysit until it got coaled over.
Of course, there's nothing now at all

[Bob Riebe]

 . . Cooked them over Spirea and Viburnum wood. . .

Aren't those flowers  ? ?

Bushes whose branches get from an inch to over 3 inches in diameter.

[Lloyd Smale]

birthday yesterday and the wife made lasagna

[Bob Riebe]

birthday yesterday and the wife made lasagna

Happy Birthday!

[Bob Riebe]

Two days ago I decided I was going to make some spaghetti.
So.
We had no hamburger so I cut up two pounds of stew meat into smaller chunks that had already been seasoned with  MSG, Tumeric, Garlic Powder, Black Salt and Onion Powder and had been sitting in the fridge for a week.
I browned that in butter and a little oil.
When I thought they were brown enough , I tasted and decided I had put too much salt in the seasoning, so I fill the pan with water, simmered for a minute and drained the water.
I tasted a couple of beef chunks and they were a lot better.
  I chopped up some Green Olives and added that to two bottle of Italian Marinara Sauce that contained Olives and Cappers  along with a little Tomato Sauce and simmered that for an hour.

Mean while, I was going to cook up some spaghetti noodles and found out we had none , so i cooked up a box of shell type noodles and another box of the type of noodles used in a mac and cheese.
I thought one box would be not enough but two ended up a little  more than I really wanted.

I mixed the meat into the noodles and it came out pretty good but we had a LOT.
Today, I was tired of eating the original , even though it still tasted OK, so, I cooked up a box of Cracker Barrel Mac and Cheese, added a some Havarti Cheese and Heavy Cream so it was a bit more liquid, then mixed in the noodle hot dish I made two days ago.

With the numerous quite large chunks of beef from the first dish, this came out pretty darn good, but as we still have quite a bit of the two combined , it will be a bit of time before I make noodles again.

[Lloyd Smale]

used to make supper bowl spaghetti when i was you and partied. about 20 people came over to watch the game and id feed them all. my super bowl spaghetti was legendary back then. for meat  (and it had alot!) i used well trimmed venison cut int cubes, ruff grouse breast, and meatballs made from an Italian sausage that is a local favorite. I think it brought more people over than the game. 

Two days ago I decided I was going to make some spaghetti.
So.
We had no hamburger so I cut up two pounds of stew meat into smaller chunks that had already been seasoned with  MSG, Tumeric, Garlic Powder, Black Salt and Onion Powder and had been sitting in the fridge for a week.
I browned that in butter and a little oil.
When I thought they were brown enough , I tasted and decided I had put too much salt in the seasoning, so I fill the pan with water, simmered for a minute and drained the water.
I tasted a couple of beef chunks and they were a lot better.
  I chopped up some Green Olives and added that to two bottle of Italian Marinara Sauce that contained Olives and Cappers  along with a little Tomato Sauce and simmered that for an hour.

Mean while, I was going to cook up some spaghetti noodles and found out we had none , so i cooked up a box of shell type noodles and another box of the type of noodles used in a mac and cheese.
I thought one box would be not enough but two ended up a little  more than I really wanted.

I mixed the meat into the noodles and it came out pretty good but we had a LOT.
Today, I was tired of eating the original , even though it still tasted OK, so, I cooked up a box of Cracker Barrel Mac and Cheese, added a some Havarti Cheese and Heavy Cream so it was a bit more liquid, then mixed in the noodle hot dish I made two days ago.

With the numerous quite large chunks of beef from the first dish, this came out pretty darn good, but as we still have quite a bit of the two combined , it will be a bit of time before I make noodles again.