dfitzo53 Posted June 4, 2017 Share Posted June 4, 2017 4 minutes ago, sportjunkie07 said: Got a boar today, about 70 lbs. Wild hog is the best. Havent cooked it yet but if you've never had slow smoked backstrap with potatoes and corn you are missing out. When's dinner? Link to comment Share on other sites More sharing options...
sportjunkie07 Posted June 4, 2017 Share Posted June 4, 2017 22 minutes ago, dfitzo53 said: When's dinner? Lol prolly Monday. I get to pick whatever cut i want! gonna cook the one half of thr pig piece by piece and smoke the other half on a river trip this summer. 1 Link to comment Share on other sites More sharing options...
d0ublestr0ker0ll Posted June 4, 2017 Share Posted June 4, 2017 Been grilling pizza again. Packing on the pounds. Will be working all day and night tomorrow, so I can burn off thems calories to make room for more grilled pizza. 3 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted June 4, 2017 Share Posted June 4, 2017 1 hour ago, sportjunkie07 said: Got a boar today, about 70 lbs. Wild hog is the best. Havent cooked it yet but if you've never had slow smoked backstrap with potatoes and corn you are missing out. You better post pics or I'll be insulted. 1 hour ago, d0ublestr0ker0ll said: Been grilling pizza again. Packing on the pounds. Will be working all day and night tomorrow, so I can burn off thems calories to make room for more grilled pizza. No pics? That's not fair! Link to comment Share on other sites More sharing options...
skinsmarydu Posted June 4, 2017 Share Posted June 4, 2017 On 6/2/2017 at 8:07 PM, LadySkinsFan said: Getting ready to cook some shrimp and grits. I cooked grits for breakfast. I mentioned this delicacy to my mom once...it's on almost every menu in every restaurant in Savannah, and when I lived there I ate a ton of it!... Mom's been a nurse almost her whole life, so not much makes her queasy...but I thought she was gonna barf on the spot...she needs to get out of VA once in a while. 1 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted June 4, 2017 Share Posted June 4, 2017 26 minutes ago, skinsmarydu said: I mentioned this delicacy to my mom once...it's on almost every menu in every restaurant in Savannah, and when I lived there I ate a ton of it!... Mom's been a nurse almost her whole life, so not much makes her queasy...but I thought she was gonna barf on the spot...she needs to get out of VA once in a while. Grits are a no for me. It's a texture thing. Link to comment Share on other sites More sharing options...
skinsmarydu Posted June 4, 2017 Share Posted June 4, 2017 Just now, AsburySkinsFan said: Grits are a no for me. It's a texture thing. You gotta do 'em right. There's a breakfast/lunch spot in Savannah called Sunny Side Up...I swear, the creamiest grits on the planet, better than my grandma's were, and I didn't think that was possible. (And you're in Kentucky, what the hell is wrong with you?) 1 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted June 4, 2017 Share Posted June 4, 2017 38 minutes ago, skinsmarydu said: You gotta do 'em right. There's a breakfast/lunch spot in Savannah called Sunny Side Up...I swear, the creamiest grits on the planet, better than my grandma's were, and I didn't think that was possible. (And you're in Kentucky, what the hell is wrong with you?) East coast/Yankee brat. Too many years in Maine I guess...I can't eat corn bread either unless it's sweet with actual corn in it. Biscuits and gravy on the other hand! 1 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted June 4, 2017 Share Posted June 4, 2017 59 minutes ago, skinsmarydu said: You gotta do 'em right. There's a breakfast/lunch spot in Savannah called Sunny Side Up...I swear, the creamiest grits on the planet, better than my grandma's were, and I didn't think that was possible. (And you're in Kentucky, what the hell is wrong with you?) I don't use milk or butter when cooking them, just a bit of salt. Don't use quick grits! They have to be cooked awhile to get the creamiest. I cook the shrimps in butter and Old Bay, that's where the salt is, I have to watch that. I use frozen shrimp, Giant has some that are shelled, deveined with tails off. The liquid from the shrimp combines with the butter to make the sauce. Delicious dinner! Link to comment Share on other sites More sharing options...
skinsmarydu Posted June 4, 2017 Share Posted June 4, 2017 4 minutes ago, LadySkinsFan said: I don't use milk or butter when cooking them Really? Just water? Well I'll be... 1 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted June 4, 2017 Share Posted June 4, 2017 5 minutes ago, skinsmarydu said: Really? Just water? Well I'll be... It's the length of cooking time. Like smoked meat, low and slow. 1 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted June 4, 2017 Share Posted June 4, 2017 12 hours ago, sportjunkie07 said: Got a boar today, about 70 lbs. Wild hog is the best. Havent cooked it yet but if you've never had slow smoked backstrap with potatoes and corn you are missing out. I have some backstrap. I've only eat it rare, to med-rare, tops. How do you slow smoke it, and keep it tender? Link to comment Share on other sites More sharing options...
zoony Posted June 4, 2017 Share Posted June 4, 2017 Tried wild boar once. Been offered it several times since 1 Link to comment Share on other sites More sharing options...
Going Commando Posted June 4, 2017 Share Posted June 4, 2017 I ate boar in a ragu in Italy once. They roam the country side and outskirts of the city in the evenings. It was good but it wasn't super memorable. Link to comment Share on other sites More sharing options...
dfitzo53 Posted June 4, 2017 Share Posted June 4, 2017 A family friend gave my parents a gift certificate to some hoity toity place in Fairfax County when I was in high school. I think they specialized in game. Long story short I had boar and it was really good. Link to comment Share on other sites More sharing options...
ixcuincle Posted June 9, 2017 Share Posted June 9, 2017 http://abcnews.go.com/Lifestyle/guys-fill-job-viral-craiglist-ad-generic-father/story?id=47862425 It’s summertime, which means it’s time to fire up the grill. But this group of about 40 guys who call themselves “The Boys,” all in their 20s from the Spokane, Washington, area, didn’t want to throw the shrimp on the barbie alone. Dane Anderson, the group’s ringleader of sorts, created a Craigslist ad calling for a “Generic Father for Backyard BBQ” to help “The Boys” with a very specific, very enticing list of duties for their “backyard BBQ on June 17th to celebrate beer and each other.” Rybarski said they’ve have had about 100 applicants to date and is pleased to announce their friend Taylor Wright, who has been reviewing all the candidates, has hired the first official dad as of Tuesday. “We’re going to have several barbecue dads now,” he said of the overwhelming response. “This dad has a very heartwarming local story. The guy who reviews our applications hired the guy right on the spot and we all agreed it was the right decision.” 1 Link to comment Share on other sites More sharing options...
Dont Taze Me Bro Posted June 9, 2017 Share Posted June 9, 2017 1 hour ago, ixcuincle said: http://abcnews.go.com/Lifestyle/guys-fill-job-viral-craiglist-ad-generic-father/story?id=47862425 It’s summertime, which means it’s time to fire up the grill. But this group of about 40 guys who call themselves “The Boys,” all in their 20s from the Spokane, Washington, area, didn’t want to throw the shrimp on the barbie alone. Dane Anderson, the group’s ringleader of sorts, created a Craigslist ad calling for a “Generic Father for Backyard BBQ” to help “The Boys” with a very specific, very enticing list of duties for their “backyard BBQ on June 17th to celebrate beer and each other.” Rybarski said they’ve have had about 100 applicants to date and is pleased to announce their friend Taylor Wright, who has been reviewing all the candidates, has hired the first official dad as of Tuesday. “We’re going to have several barbecue dads now,” he said of the overwhelming response. “This dad has a very heartwarming local story. The guy who reviews our applications hired the guy right on the spot and we all agreed it was the right decision.” That's pretty cool. Link to comment Share on other sites More sharing options...
FrFan Posted June 9, 2017 Share Posted June 9, 2017 (edited) On 4/6/2017 at 11:41 PM, stevemcqueen1 said: I ate boar in a ragu in Italy once. They roam the country side and outskirts of the city in the evenings. It was good but it wasn't super memorable. I love it, it's a specialty of my hometown. We use young wild boar and we marinate it 24H to 48H in red wine with indian pepper, carots and herbs. Then cook it low and real slow (5 hours). You get a melt in your mouth meat with a delicious burgundy wine reduction sauce with tagliatelles. Edited June 9, 2017 by FrFan 4 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted June 9, 2017 Share Posted June 9, 2017 3 hours ago, ixcuincle said: Rybarski said they’ve have had about 100 applicants to date and is pleased to announce their friend Taylor Wright, who has been reviewing all the candidates, has hired the first official dad as of Tuesday. “We’re going to have several barbecue dads now,” he said of the overwhelming response. “This dad has a very heartwarming local story. The guy who reviews our applications hired the guy right on the spot and we all agreed it was the right decision.” I'd have been a lock! I do all the dad stuff, dad jokes, anecdotes, drink beer, bbq, have nicknames for the kids. This is an awesome feel good story though! Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted June 10, 2017 Share Posted June 10, 2017 On 6/4/2017 at 8:13 AM, skinsmarydu said: You gotta do 'em right. There's a breakfast/lunch spot in Savannah called Sunny Side Up...I swear, the creamiest grits on the planet, better than my grandma's were, and I didn't think that was possible. (And you're in Kentucky, what the hell is wrong with you?) Slow cooked, of course. You can't take short-cuts. Served with butter, salt, pepper, and a couple of sunny-side eggs on top. 3 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted June 10, 2017 Share Posted June 10, 2017 Never have liked sunny side up eggs, over easy for me. Making shrimp and grits for dinner tonight. Put some dehydrated onions in the grits, 25 minutes at the least. Frozen shrimp, Old Bay and butter. 3 Link to comment Share on other sites More sharing options...
dfitzo53 Posted June 11, 2017 Share Posted June 11, 2017 Little man helped me get two pork tenderloins on the grill and green bean casserole in the oven. There's potato salad in the fridge, and now we're chilling outside with our drinks. Life is good. 3 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted June 11, 2017 Share Posted June 11, 2017 Fancy dinner last night. Still undecided about tonight. Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted July 9, 2017 Share Posted July 9, 2017 A delicious fresh local farm raised chicken meal! Spatch****ed (butterflied) with rosemary, thyme, sage, sun-dried tomatoes, and roasted garlic under skin, with a chicken rub on the skin, then on the grill with cedar planks. First time with pan seared radishes too...yummy!! And don't forget the grilled sweet corn! 3 Link to comment Share on other sites More sharing options...
skinsmarydu Posted July 9, 2017 Share Posted July 9, 2017 Wow, preacher man...you got it goin' on! 1 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