Thread: just wanted to share tonight's dinner with you guys..

Very cool. Love steam powered equipment.

Originally Posted by OCDshaver

Thank you Nightblade. Even though you didn't start this thread we owe it's life mainly to you and your contributions to it. We all chip in but I think you do the most to ensure its still active.

Oh hey now.........you humble me . Thank you very sincerely. Well I'll keep you posted but on that note. Thanks to your Confit mania goin on here , you got me thinking about canning and preserving. I'm mulling the idea of a pressure canner from Lehmans but it might be a bit. They're $200.00 but, I'm sure they're worth every penny. Good appetite to you !

I think now's a good time to raise a mug of joe and toast all the fine folks contributing to this fine thread. You make me want to become better in the kitchen.

Originally Posted by MikeB52

At last years local travelling rib fest a vendor named Pistol Pete was selling his own, so I bought 4 jars off him.
Used the last on that dinner. Has a real molasses sweetness and smoke favour that goes all the way through the meat.
I steam my ribs on the Q in pans lined with lemon and orange slices and beer, bone down, pans sealed tight in foil for 2 hrs at 325 many hours, or the day before. Then they hit the grill for the saucing 2 hrs before I plan to serve at 220 or just below flame up till they loook like mahogany.
That was 20 lbs of sides cut into halves on the grill. And there is still one rack left for lunch tomorrow now so it's all mine.

Glad I'm not the only meat-a-tarian on here..

Well as one Meat-a-Tarian to another I'm going to hijack this thread/but only once.

https://www.youtube.com/watch?v=iJM2TAtOyko

https://www.youtube.com/watch?v=aSlaPp-kB5Q

Well, once again no actual pictures of plates of food, but the other night it was just me and a couple of mates sitting around, and we decided to cook up a bit of a feed as we usually do when the bellys start to rumble. we threw together a bit of a starter of damper. And ate that with a bit of butter and golden syrup (as you do). That was followed by a main course of roast lamb stuffed with garlic and seasoned, baked potatoes and onions and a leg of goat basted and seasoned. Dessert was bourbon and playing music with a bit of singing thrown in. The tall lanky mate of mine has a brilliant voice.

The boys tending the fires and getting set to lift the lid on the camp ovens to check how things are going.


Just playing some Ukulele (me) and guitar (another bloke with the good name of Mick) while keeping an eye on the leg of goat on the spit


The faithful Devil Dog in the background wondering if she's going to get a feed as well.


Mick

Originally Posted by Nightblade

Oh hey now.........you humble me . Thank you very sincerely. Well I'll keep you posted but on that note. Thanks to your Confit mania goin on here , you got me thinking about canning and preserving. I'm mulling the idea of a pressure canner from Lehmans but it might be a bit. They're $200.00 but, I'm sure they're worth every penny. Good appetite to you !

Go for it. I don't do much canning myself. Homemade marmalade and raspberry jam, that's about it for me. But maybe you'll post some stuff and get me thinking.

Originally Posted by MickR

Well, once again no actual pictures of plates of food, but the other night it was just me and a couple of mates sitting around, and we decided to cook up a bit of a feed as we usually do when the bellys start to rumble. we threw together a bit of a starter of damper. And ate that with a bit of butter and golden syrup (as you do). That was followed by a main course of roast lamb stuffed with garlic and seasoned, baked potatoes and onions and a leg of goat basted and seasoned. Dessert was bourbon and playing music with a bit of singing thrown in. The tall lanky mate of mine has a brilliant voice.

The boys tending the fires and getting set to lift the lid on the camp ovens to check how things are going.


Just playing some Ukulele (me) and guitar (another bloke with the good name of Mick) while keeping an eye on the leg of goat on the spit


The faithful Devil Dog in the background wondering if she's going to get a feed as well.


Mick

Roughing it the right way ! I'll have what they're having please !

Originally Posted by MickR

Well, once again no actual pictures of plates of food, but the other night it was just me and a couple of mates sitting around, and we decided to cook up a bit of a feed as we usually do when the bellys start to rumble. we threw together a bit of a starter of damper. And ate that with a bit of butter and golden syrup (as you do). That was followed by a main course of roast lamb stuffed with garlic and seasoned, baked potatoes and onions and a leg of goat basted and seasoned. Dessert was bourbon and playing music with a bit of singing thrown in. The tall lanky mate of mine has a brilliant voice.

The boys tending the fires and getting set to lift the lid on the camp ovens to check how things are going.


Just playing some Ukulele (me) and guitar (another bloke with the good name of Mick) while keeping an eye on the leg of goat on the spit


The faithful Devil Dog in the background wondering if she's going to get a feed as well.


Mick

Thats good living there.

Originally Posted by OCDshaver

Go for it. I don't do much canning myself. Homemade marmalade and raspberry jam, that's about it for me. But maybe you'll post some stuff and get me thinking.

That's what I love about this forum. If you get AD of any kind ,no one says "maybe you should think it over first" instead it's "let the Devil have his way with you ! hahahaha ! We'll see about that canner. Like I said it is expensive hahahahaha ! I do appreciate the support though. after reading about Cudarunner and 32t's grandmothers storing sausage patties and chops in fat I just about saw God and then I was reading Lehmans description about their canners and storing meats and such.....well let's just say the gears are turning for now.

And, as an apartment dweller in the middle of a big city I am out to prove that just because you ain't living in the sticks doesn't mean you can't still be somewhat self sufficient. In my interest in Russian culture for example I have learned that a lot of modern day Russians who live in the city actually make their own pickles and dried Fish(in their apartments) how old skool peasant is that ? And in these uncertain economic times I listen to the wisdom of the Depression era folks. They either stretched a buck or starved and that was that.

So...spend $200.00 on a pressure canner and make wholesome real food forever or continue spending dollars on over hyped pre-made this and that for the sake of commercialism that isn't near as tasty or substantial. My bet is on Grandma's sausage patties ha ha. Processed commercial food is out as much as possible. And your Confit is helping me with that thought. Could someone please pass the biscuits thank you very much !

How funny, I have the Lehman's catalog sitting next to me. I'm not sure you need a pressure cooker to can. Anyway, here's a link to a brief canning primer.Home Canning Guide: Learn How to Can Your Own Food