fluffhead77 Posted January 13, 2014 Report Share Posted January 13, 2014 What is everyone making this year? Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted January 14, 2014 Report Share Posted January 14, 2014 Wings with piri piri so far, hopefully bbq'd. Actually that reminds me to start looking for wings in the stores- don't want to leave it to the last minute and be stuck with crappy shrivelled up bits of skin and bone (see enough of that when Booche comes over, LOL) avoiding carbs like the plague is top priority though...learned that the hard way Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted January 17, 2014 Report Share Posted January 17, 2014 (edited) I'm starting to think tacos now Edited January 17, 2014 by Guest Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted January 17, 2014 Report Share Posted January 17, 2014 Or maaaaaybe a whole chicken Link to comment Share on other sites More sharing options...
fluffhead77 Posted January 17, 2014 Author Report Share Posted January 17, 2014 If you really wanted to make that appetizing you'd put Booche's face on that chicken. Link to comment Share on other sites More sharing options...
Booche Posted January 21, 2014 Report Share Posted January 21, 2014 Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted January 29, 2014 Report Share Posted January 29, 2014 okay...seriously thoughwings in the oven til crispy, tossed in various sauces then stuck back in oven for a few minutesslow cooker ribssalad or veggies and dip (prolly the latter)leftover pizza on deck in case the above doesn't suffice Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted January 30, 2014 Report Share Posted January 30, 2014 might push the limits with the wing sauce(s) Link to comment Share on other sites More sharing options...
Booche Posted January 30, 2014 Report Share Posted January 30, 2014 That's all? Couldnt you add a couple of more items to the menu? Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted January 30, 2014 Report Share Posted January 30, 2014 fresh out of yayo i'm afraid Link to comment Share on other sites More sharing options...
c-towns Posted January 30, 2014 Report Share Posted January 30, 2014 Made this over the weekend and glazed the fuck out of the loins; Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin Serves: 6 Ingredients •2 pounds Pork tenderloin •1 teaspoon Ground sage •½ teaspoon Salt •¼ teaspoon Pepper •1 clove Garlic; crushed •½ cup Water •½ cup Brown sugar •1 tablespoon Cornstarch •¼ cup Balsamic Vinegar •½ cup Water •2 tablespoons Soy sauce Instructions 1.Mix together the seasonings: sage, salt, pepper and garlic. 2.Rub over tenderloin. Place ½ cup water in slow cooker; place tenderloin in slow cooker. 3.Cook on low for 6-8 hours. 4.hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce. 5.Heat over medium and stir until mixture thickens, about 4 minutes. 6.Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust: remove from crockpot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.) 7.Serve with remaining glaze on the side. Link to comment Share on other sites More sharing options...
c-towns Posted January 30, 2014 Report Share Posted January 30, 2014 Forgot to mention I marinated them in Orange Juice and Soya Sauce for 12 hours prior to slow cooking. Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted January 30, 2014 Report Share Posted January 30, 2014 I'm glad you mentioned the marinade coz if there's one complaint I have about pork tenderloin it's the centre of the meat being a bit flavourless Link to comment Share on other sites More sharing options...
Esau. Posted January 31, 2014 Report Share Posted January 31, 2014 (edited) We'll be smoking a boston butt roast (pic below) on the offset, using local applewood and some more venison on the weber with smokenator insert using on property cherry felled in the fall. Whiskey and twice as mad tom IPAs to wash it all down. We might even go inside and watch the game, if the bonfire gets boring. [color:red][edit to add] Just got a call saying we'll also being doing up some smoked pulled pork as well, by request of our host. Edited January 31, 2014 by Guest Link to comment Share on other sites More sharing options...
c-towns Posted January 31, 2014 Report Share Posted January 31, 2014 what time should I be there? Link to comment Share on other sites More sharing options...
fluffhead77 Posted February 8, 2014 Author Report Share Posted February 8, 2014 Good eats, shitty game. We did a 7 layer dip, pulled pork, slaw and then chocolate fondue for dessert. Actually used my little barrel smoker for the first time to smoke the pork shoulder. Brined the bastard for 24 and then used apple and pecan to smoke it for 8.5hrs, Wrapped it and finished in the oven. Tasty times. Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted February 10, 2014 Report Share Posted February 10, 2014 new tradition Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted February 10, 2014 Report Share Posted February 10, 2014 yes, those are deep fried Ferrero Rochersbut sadly that's just an image that I copped off the internets not my own doing(sadface) Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted February 14, 2014 Report Share Posted February 14, 2014 post super bowl Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now