What's for dinner?

wyoDreamer

Super Self-Sufficient
Joined
Sep 29, 2014
Messages
1,798
Reaction score
2,443
Points
267
Last night was supposed to be Dublin Coddle ( a type of Irish Stew) but it was getting too late to start stew so we had roasted Sweet Potatoes and Tenderloin Steaks.
 

baymule

Sustainability Master
Joined
Nov 13, 2010
Messages
10,698
Reaction score
18,586
Points
413
Location
East Texas
Tonight we had baked chicken thighs and drumsticks, cream corn, fried okra, baked beans and grapefruit salad. I'm fat and swelled up like a grey dog tick.
 

NH Homesteader

Sustainability Master
Joined
Sep 6, 2016
Messages
7,800
Reaction score
6,665
Points
347
I cooked the last of our CX broilers from last year. And I have completely lost my taste for chicken so it might be the last homegrown CX I ever cook. DH enjoyed it anyway, lol.
 

frustratedearthmother

Sustainability Master
Joined
Mar 10, 2012
Messages
20,481
Reaction score
22,507
Points
453
Location
USDA 9a
I'd be in big trouble if I lost my taste for chicken - cuz I love chicken! Or... I guess if I lost my taste for it I wouldn't miss it, lol.

For sure though, if I didn't like it I'd have a hard time cooking it too! If they want chicken send 'em to a chicken place!
 

NH Homesteader

Sustainability Master
Joined
Sep 6, 2016
Messages
7,800
Reaction score
6,665
Points
347
Lol yeah... I'll still cook the occasional cull too but won't be raising meat birds again! DD1 doesn't like chicken either, works for me.
 

baymule

Sustainability Master
Joined
Nov 13, 2010
Messages
10,698
Reaction score
18,586
Points
413
Location
East Texas
I didn't eat chicken for over 10 years. When I was in FFA in high school, seems like everyone raised 20 broilers. We butchered chickens for weeks. I never wanted to even see another chicken, much less eat one. I finally got over it and like chicken now. It doesn't bother me to slaughter them one bit.
 

CrealCritter

Sustainability Master
Joined
Jul 16, 2017
Messages
10,639
Reaction score
19,825
Points
377
Location
Zone 6B or 7 can't decide
I cooked my wife and I up Doe loin steaks, baked potato, brussels sprouts, garlic bread. My wife said "You knocked this steak out of the park, your hired". She also said their was no gamey taste, I agreed absolutely none.

I hung the doe 3 days after I skinned her and cut her in half down the back bone.
The steaks we're the meaty part of the backstrap & loin so I guess the would be a TBone cut. I cut the steaks a good 2 1/2" thick. Each side yielded 5 steaks. I then seasoned both sides of each steak with Lawry's Seasoned Salt. I then vacuum sealed 5 bags of two steaks each and tossed them in the deep freezer.

I defrosted them in the refrigerator for 5 days. Took them out and lightly seasoned them again with Lawry's Seasoned Salt. I fired up the smoker and smoked the steaks with wild black cherry wood for about 1/2 hour. Then I fired up my iron skillet with a nice layer of bacon grease over.med low heat. I butterflied each steak with bone in and dropped the cut meat side down into the bacon grease. I put the lid on my iron skillet and left them cook no more than 2 minutes, I didn't flip them. I then placed them on a plate and covered tight with plastic wrap and allowed them to sit for about 10 minutes.

They came out medium rare, delicious, jucicy, with a hint of smoky flavor and fork tender. I didn't even need a knife to cut the meat off the bone, cut the meat off with my fork. I'm no butcher, but I'm learning.
IMG_20181201_173518564.jpg
 
Last edited:

Latest posts

Top