Dane Armory Posted June 25, 2014 Report Posted June 25, 2014 (edited) Fried Pork Blood Cakes ! Edited June 25, 2014 by Dane Armory
gnatshooter Posted June 25, 2014 Report Posted June 25, 2014 Fried Pork Blood Cakes ! What's that green stuff on it? And is it any good? I've had blood sausage and it's not bad.
Dane Armory Posted June 25, 2014 Report Posted June 25, 2014 What's that green stuff on it? And is it any good? I've had blood sausage and it's not bad.Banned by USDA and maybe the Taiwanese govt also. Wouldn't eat it if you put a gun to my head !
shepp Posted June 25, 2014 Report Posted June 25, 2014 (edited) Banned by USDA and maybe the Taiwanese govt also. Wouldn't eat it if you put a gun to my head ! So are you making or eatting this stuff or just posting stupid pictures?? Edited June 25, 2014 by shepp
gnatshooter Posted June 25, 2014 Report Posted June 25, 2014 So are you making or eatting this stuff or just posting stupid pictures?? At least he didn't post stuff about balut, we'd all have to bail into a bucket. But blood sausage is pretty good, my gramma used to make it from beef blood and diced bits of pork fat. The sausage casing is usually the bladder of a pig, which is pretty big when stuffed, and when the sausage is done, you cut off steak-sized slices and fry 'em up quick. It doesn't have much flavor by itself, so she added loads of black pepper. Another concoction that doesn't have much flavor is 'Hirn mit Ei' that they eat tons of in Austria. Basically it's chopped brains (from sheep, swine or cattle) mixed with scrambled eggs. With lots of brains, you don't get much of the flavor of eggs -- and, again, you gotta add plenty of salt and pepper. Pretty good stuff, though, and if you visit Austria, it's generally the cheapest thing on the menu. But balut, no way.
DNP Posted June 26, 2014 Report Posted June 26, 2014 I'm tempted to request a ban hammer...you guys are destroying a good thread. This is all about delicious stuff from the grill.....jeez. "Odd and disgusting foods" can be a thread of its own. Why can't I get the damn smileys on my phone...I want the barf one right here.
shepp Posted June 26, 2014 Report Posted June 26, 2014 I'm tempted to request a ban hammer...you guys are destroying a good thread. This is all about delicious stuff from the grill.....jeez. "Odd and disgusting foods" can be a thread of its own. Why can't I get the damn smileys on my phone...I want the barf one right here. Hence my attitude above!
washguy Posted June 26, 2014 Report Posted June 26, 2014 (edited) Me Three this is the best sub forum here or was...... :) Wash Edited June 26, 2014 by washguy
Dane Armory Posted June 26, 2014 Report Posted June 26, 2014 This just proves it... just a few cases of A$$holes can ruin any thing !
washguy Posted July 3, 2014 Report Posted July 3, 2014 (edited) Okay Everyone report in........Whats the meal plan for the weekend.....what hunk o meat is going on the smoker/grill? Me....tonite Panko fried catfish tomorrow....NY strips Saturday.....11lb pork butt Sunday.... intense gas :) Wash Edited July 3, 2014 by washguy
shepp Posted July 3, 2014 Report Posted July 3, 2014 (edited) Haven't thought that far ahead, maybe some manhole cover sized sirloins, been Latin week at the house Sunday night I made a big pot of taco meat and last night I made rice and beans with smoked sausage and chorizo, you wanna talk about gas brotha.......... Ps been craving ribs I got a few small racks outta my hog maybe I'll dig some them sob's out Edited July 3, 2014 by shepp
unforgiven Posted July 3, 2014 Report Posted July 3, 2014 Making sure my 20 something pound turkey is going to be defrosted for the GM tommorow. ^-^
washguy Posted July 3, 2014 Report Posted July 3, 2014 Whew....it was close... just got in 80lbs of pellets....these toothpicks came with the pellets :) Wash
DNP Posted July 4, 2014 Report Posted July 4, 2014 I was already drooling thinking about what you all will be cooking up for tomorrow. I'm going to stand guard right here....don't even think about it Mikey.....:)
unforgiven Posted July 4, 2014 Report Posted July 4, 2014 Nice I'm a big fan of cooking like that in a disosable aluminum pan. <thumbsup>
shepp Posted July 4, 2014 Report Posted July 4, 2014 They are just soaking in beer onion and garlic for now, going to grill them my soon then put them in a crock pot with the beer and onion till game time
unforgiven Posted July 4, 2014 Report Posted July 4, 2014 Well turkeys done,got it from work as a Christmas gift.We always use Butterball.Directions said 185* for 8 hrs.,I thought it was to low for the size turkey I had so ran @ 200* sprayed it w/apple juice Worcestershire sauce.Then they said flip breast side up and insert temp probe.Checked the temp and it was 180*....overdone.Breast meat was dry,but the dark meat was perfect.O well... next time I'll follow the directions better [lower temp] and use the temp probe sooner.
shepp Posted July 4, 2014 Report Posted July 4, 2014 I did one at Christmas think it only took 4 hours think I followed amazing ribs recipe
washguy Posted July 4, 2014 Report Posted July 4, 2014 Crap Rene.....over 165 and its toast......but you gotta give it a go.....no excuses for not smokin at least once a week....you got nice weather now :) Wash
washguy Posted July 5, 2014 Report Posted July 5, 2014 (edited) Last nite Panko fried catfish.... yikes too many fillets for the two of us :) tonite NY strips on the smoker....soy sauce, wersterchester, Emril's essence at 500 degrees 7 mins a side medium rare and add a lil butter on top at the table and yes I ate the whole damn thing :) Wash Edited July 5, 2014 by washguy
unforgiven Posted July 5, 2014 Report Posted July 5, 2014 Looks good brother Jeff.Yea I fuked up.Breast was dry [gravy will help] but the dark meat was done.Got to cook more for sure.
shepp Posted July 5, 2014 Report Posted July 5, 2014 Soaked them like I said put them on the charcoal once they were done into the crock pot with the beer onion garlic mix and ready for game time
unforgiven Posted July 5, 2014 Report Posted July 5, 2014 How do you get the grill to stay together in the horizontal position brother,crazy glue ??? <lmao> <laughs>
Sisco Posted July 5, 2014 Report Posted July 5, 2014 Got some soft shell crab and grilled them, basted in olive oil garlic, obay, vinegar, orange peal and parsley Drool drool drool! When I was in North Carolina in April I made a royal pig of myself on soft shell crab. Wish I had taken some pictures the other night. I had an Argentine Asado. I pulled out my 4'x3'ft Parrilla grill, stoked up a maple log fire underneath it, and put on a leg of lamb, 6 2 inch thick bone in rib eyes, a dozen lamb chops, two venison tenderloins, a half dozen venison chops, and a half dozen chorizo sausages for appetizers. Fed twenty people, and I am still feasting on the left overs. Seasoned them all with hand minced garlic, ground pepper, and salt water. I think "Parrilla" should mean "Death by meat" in Spanish.
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