GoWyo
Well-known member
Can't beat a grilled lamb chop. I can eat 4-5 of those tiny T-bone chops. Lamb roast can be very good. Find a good Basque or Greek recipe and it is flat good.
What are you eating today?
- Thread starter Ouachita
- Start date
mwj
Well-known member
I like lamb and young goat but mutton is not something that I would eat. Almost like a different animal altogether!
Ky hills
Well-known member
Lamb and mutton are different things.
People here used to raise a lot of sheep, but to my knowledge not a lot of it was eaten. They sold their calves and lambs and ate hog meat and chicken.
In parts of western Ky barbecued mutton is a big thing.
On its own I find a lot of mutton is strong, stringy and tough, but the slow cooked pit style bbq makes it pretty decent. That said if you get a hold of a piece of mutton fat it will ruin your day.
People here used to raise a lot of sheep, but to my knowledge not a lot of it was eaten. They sold their calves and lambs and ate hog meat and chicken.
In parts of western Ky barbecued mutton is a big thing.
On its own I find a lot of mutton is strong, stringy and tough, but the slow cooked pit style bbq makes it pretty decent. That said if you get a hold of a piece of mutton fat it will ruin your day.
Ky hills
Well-known member
Grilled hamburgers and pork chops, with peppers and onion, baked potato, pickled beets, peas.
There will be enough meat to eat on for 2-3 days.
There will be enough meat to eat on for 2-3 days.
greybeard
Well-known member
leftovers today from this piece of pork.
I cooked the pork shoulder roast at 250*F fat cap down, slathered in Whataburger brand mustard, well seasoned with rib and brisket rub, initially cooked 'naked' in my vertical smoker for 2 1/2 hours to get some smoke, spraying every 25 minutes to keep moist, then transferred to a disposable alum pan mostly so it didn't make as much of a mess in the smoker. The pans I had on hand were really too big but they scrunched up enough to close the door. Cooked 2 more hours, continued to spray every 30 minutes with apple juice, then covered, some apple juice/water 50/50 mix in the pan and continued to cook for another 3 hours. When I went to cover it, the fat cap had stuck in the bottom of the pan, so I gingerly picked it up and sat that fatty goodness on top of the meat before wrapping it up. I pulled it at 200*F internal temp.
I cooked the pork shoulder roast at 250*F fat cap down, slathered in Whataburger brand mustard, well seasoned with rib and brisket rub, initially cooked 'naked' in my vertical smoker for 2 1/2 hours to get some smoke, spraying every 25 minutes to keep moist, then transferred to a disposable alum pan mostly so it didn't make as much of a mess in the smoker. The pans I had on hand were really too big but they scrunched up enough to close the door. Cooked 2 more hours, continued to spray every 30 minutes with apple juice, then covered, some apple juice/water 50/50 mix in the pan and continued to cook for another 3 hours. When I went to cover it, the fat cap had stuck in the bottom of the pan, so I gingerly picked it up and sat that fatty goodness on top of the meat before wrapping it up. I pulled it at 200*F internal temp.
Dave
Well-known member
Not much. Back in late January a doctor decided that I had elevated blood sugar an early stage fatty liver. Since then I have been on a sugar free diet and ate considerably less of anything. I need to go back to the doc in a few weeks for a check up. I don't know how other things have progressed but I have lost 24 pounds.
Texas G@l
Well-known member
New potatoes and green beans fresh out of the garden with grilled pork cops.
The spring garden has been disappointing due to too much rain but the tanks are full and the grass is deep.....definitely makes up for the dismal garden. Maybe my fall garden will do better.
The spring garden has been disappointing due to too much rain but the tanks are full and the grass is deep.....definitely makes up for the dismal garden. Maybe my fall garden will do better.
greybeard
Well-known member
Named'em Tamed'em
Well-known member
I just can't eat lamb; we raised them for 7 years. I've pulled so many lambs having triplets every year, it reminds me of the same smell. Once a fella I sold many lambs to made me try his chops, it was good. Once.
Ouachita
Well-known member
We had a gourmet Chinese Redneck meal this evening.
My wife would NOT allow a picture, because it was all laid out on paper towels and paper plates.
It was egg rolls she just bought from a genuine first gen Chinese lady this morning, and my darlin fried this evening, and of course, jalapeño deer poppers, with cream cheese and bacon wrapped.
Our jalapeño's have no punch yet. Been to cool and wet to produce a good pepper. Otherwise, I have no complaint.
My wife would NOT allow a picture, because it was all laid out on paper towels and paper plates.
It was egg rolls she just bought from a genuine first gen Chinese lady this morning, and my darlin fried this evening, and of course, jalapeño deer poppers, with cream cheese and bacon wrapped.
Our jalapeño's have no punch yet. Been to cool and wet to produce a good pepper. Otherwise, I have no complaint.
greybeard
Well-known member
Jalapenos don't need excessive sun to make the peppers hot. They do need 'dry' tho and excessive rain or watering will make them produce less capsaicin. (sp) But not enough water will do the same thing, as the plant produces the hot chemical as a reaction to stress. It takes about 50 days no matter what, from the time blooms appear to picking time, for the peppers to be mature. Once they start turning red, they lose heat as the red ones start to get sweeter.
Ouachita
Well-known member
My wife started these in her greenhouse about mid February. Then we planted them Easter weekend. The plants had blooms over 50 days ago, but we had a late frost that set them back to start over mode. I'm just a bit disappointed; beautiful plump jalapeños that taste like bell's.
I guess I could have tomatoes that taste like potatoes. That would be tragedy.
Rafter S
Well-known member
Maybe try some habaneros.
Ky hills
Well-known member
The last few times we tried growing jalapeños they didn't have much heat either. Have also noticed what we buy at the grocery have even less. Tried some serrano peppers from the grocery but bo heat to them either.
Can't get my wife to try habaneros.
She's been buying the canned jalapeños instead.
Can't get my wife to try habaneros.
She's been buying the canned jalapeños instead.
coachg
Well-known member
Fresh fried squash and cucumbers from the garden
Ky hills
Well-known member
Jip's faithfully staying close to the food.
Rafter S
Well-known member
He looks sad in the second picture. Did you give him a burger?
Ky hills
Well-known member
She a couple small bites of hamburger, she got to finish some leftover macaroni and cheese. She lays like that by the table waiting for food. It's funny she always waits till late at night to eat her dog food, we say it's because she waits to see what all she might get from the table through out the day. We both usually end up saving her a bite or two of what we're eating. She can look real sad and forlorn waiting for food. and whine like a person about to start crying when she wants attention. She has a range of growls for everything else.
coachg
Well-known member
Smart dog
!
greybeard
Well-known member
One of my dogs lays just like that when he wants a bite of something (he loves icecream) . I call it his 'good dog' pose. All the rest of the time he's kinda curled up around himself probably so he can reach back and lick his uknowhat...
(I know..too much information this early in the morning...)
(I know..too much information this early in the morning...)
