BB!

Post up your meat smoking, sausage making and other recipe secrets right here. This is the place for all things that are good eats.
Post Reply
fishin
2018 Member of the Year
Posts: 2112
Joined: March 3rd, 2004, 12:50 pm
Location: High Ridge/Monroe City

BB!

Post by fishin » August 9th, 2005, 1:56 pm

Got any new recipes?
"Now there's too many fools makin too many rules,
that's one thing you can't say about us."
Top
BornBad
2018 Member of the Year
Posts: 4128
Joined: March 3rd, 2004, 1:36 pm
Location: Rolla, Mo

Re: BB!

Post by BornBad » August 9th, 2005, 2:17 pm

I tried a Cordon Bleu Casserole recipe last week that was very tasty. Instead of chicken, I might be able to sub wild turkey and the ham from a wild boar. I dunno, will have to try it 1st Image.

Image
I take that life if I can, with regret as well as joy, and with the sure knowledge that nature’s ways of fang and claw or exposure and starvation are a far crueler fate than I bestow. – Fred Bear
Top
Big John
2018 Member of the Year
Posts: 1240
Joined: March 9th, 2004, 10:15 am

Re: BB!

Post by Big John » August 9th, 2005, 2:36 pm

I wouldn't use ham, the salt will be too strong with the bleu dressing. You could use spaghetti squash in the casserole.
Top
BornBad
2018 Member of the Year
Posts: 4128
Joined: March 3rd, 2004, 1:36 pm
Location: Rolla, Mo

Re: BB!

Post by BornBad » August 9th, 2005, 3:01 pm

Bleu dressing? Bleu dressing is nothing other than melted swiss cheese and lots of it.
I take that life if I can, with regret as well as joy, and with the sure knowledge that nature’s ways of fang and claw or exposure and starvation are a far crueler fate than I bestow. – Fred Bear
Top
Big John
2018 Member of the Year
Posts: 1240
Joined: March 9th, 2004, 10:15 am

Re: BB!

Post by Big John » August 9th, 2005, 3:08 pm

Right......But with the salt in the ham and the "melted cheese" it might be a little over whelming. Now a pork shoulder cut into chuncks or strips might be better.
Top
Big John
2018 Member of the Year
Posts: 1240
Joined: March 9th, 2004, 10:15 am

Re: BB!

Post by Big John » August 9th, 2005, 3:17 pm

Could go with an all white meat dinner, get some extra-large mushrooms and stuff them with precooked curied lobster tail meat, simmered in a nice white wine or a light blush until the shrooms are tender.
Top
BornBad
2018 Member of the Year
Posts: 4128
Joined: March 3rd, 2004, 1:36 pm
Location: Rolla, Mo

Re: BB!

Post by BornBad » August 9th, 2005, 3:42 pm

Wine selection for that dish would possibly be a white creamy burgundy or a California chardonnay.

Image
I take that life if I can, with regret as well as joy, and with the sure knowledge that nature’s ways of fang and claw or exposure and starvation are a far crueler fate than I bestow. – Fred Bear
Top
Big John
2018 Member of the Year
Posts: 1240
Joined: March 9th, 2004, 10:15 am

Re: BB!

Post by Big John » August 9th, 2005, 3:55 pm

Bollinger Spec Cuvee Brut 1829 A little expensive but worth every penny! I have to stop now, I am getting hungry!!!
Top
fishin
2018 Member of the Year
Posts: 2112
Joined: March 3rd, 2004, 12:50 pm
Location: High Ridge/Monroe City

Re: BB!

Post by fishin » August 9th, 2005, 4:18 pm

Huh, I would smoke the wild turkey and drink a bottle of Jack Daniel's WTF, is wrong with you two?? Ruin a perfectly good turkey and waste $100 bottle of wine on wild turkey? Image Image Image
"Now there's too many fools makin too many rules,
that's one thing you can't say about us."
Top
Big John
2018 Member of the Year
Posts: 1240
Joined: March 9th, 2004, 10:15 am

Re: BB!

Post by Big John » August 9th, 2005, 4:38 pm

Now wait a minute, I didn't say anything about Turkey!?
Top
BornBad
2018 Member of the Year
Posts: 4128
Joined: March 3rd, 2004, 1:36 pm
Location: Rolla, Mo

Re: BB!

Post by BornBad » August 9th, 2005, 4:42 pm

The wine selections were for the shrooms and lobster, Fishin.



A Pinot Noir would be my pick for smoked turkey; a red wine slightly more robust than white wines. It should compliment the smoked flavor of a wild bird.



Image
I take that life if I can, with regret as well as joy, and with the sure knowledge that nature’s ways of fang and claw or exposure and starvation are a far crueler fate than I bestow. – Fred Bear
Top
Big John
2018 Member of the Year
Posts: 1240
Joined: March 9th, 2004, 10:15 am

Re: BB!

Post by Big John » August 9th, 2005, 4:49 pm

Good choice for Smoked white meats.Penfolds '82 Grange Hermitage would be better for a smoked or BBQ red meat!
Top
fishin
2018 Member of the Year
Posts: 2112
Joined: March 3rd, 2004, 12:50 pm
Location: High Ridge/Monroe City

Re: BB!

Post by fishin » August 10th, 2005, 4:40 pm

Sorry my bad, I missed a post. The mushroom caps with lobster sound good but I would have to stick with a white such as Vignoles but I tend to like sweeter wines.
"Now there's too many fools makin too many rules,
that's one thing you can't say about us."
Top
User avatar
hobiecat
2018 Member of the Year
Posts: 5661
Joined: March 5th, 2004, 2:16 pm
Location: Columbia, MO

Re: BB!

Post by hobiecat » August 15th, 2005, 6:17 pm

I never understood the allure of wine. It all tasted the same to me... like chit!
I was drunk the day my momma got outta prison.
Top
Big John
2018 Member of the Year
Posts: 1240
Joined: March 9th, 2004, 10:15 am

Re: BB!

Post by Big John » August 15th, 2005, 6:31 pm

Hobie, the idea of a wine is to excite your taste buds so the flavor of the meals is enhanced.
Top
Post Reply

Return to “The Smoke House”