Recipe Trading

I'd do it. Share successes as well as failures ? Sure.

 

Yea, I'm all for it, but what REALLY makes recipes interesting is some history to go along with it.

 

OK, I'll begin.

Simplicity: Oven roast meat, pork, beef, venison. Must use meat thermometer to get it to where you want it. 325-350F oven temp is good.

Wash roast clean, and dry

Coat HEAVY, and I mean HEAVY with salt. Trust me, it's impossible to put too much salt on the surface of the roast. You may think you're ruining the cut of meat, but you're not. you're forming a barrier that will hold the moisture into the meat and flavor it 'just right' at the same time. Then go back over it with blk pepper and garlic powder and cook to desired internal temp.

'In my former life', I visited a comrade in arms in Illinois where deer are literally a pest and they eat venison as an afterthought. He said to me "watch this" (knowing that I would be amazed at the outcome), and took an entire deer ham and salted and salted and salted it over and over again and then went over it with black pepper also and put it on his propane grill at the lowest setting it had and then we left to go fishing! About five hours later this deer hind quarter prepared this way was incredibly succulent, savory, and delicious.

I've done many, many venison shoulder or ham, pork roast, beef roast, in this manner and everyone always loves it without fail.

 

With a beef roast, I do salt it to death, pepper it, but my oven is 400, for 15 minutes, then I cut it to about 300.

Pork roast I salt & pepper, then cover with a little melted lard, and cook it at about 350.

I have not had enough experience with venison. I have cooked elk backstraps with good results, treating it just like beef.

 

Ah, BC, you're being too persnickety. Apply the same method to all roasts, but not to thinner strips of meat. Trust me, you won't be disappointed.

Salt, blk pepper, garlic powder, onion powder, paprika, always compliments/accentuates red meat very nicely.

 

FYI, by no means is this the only way I cook chunks of red meat. I LOVE variety, Variety is the spice of life. As worldly as that may seem, it's a fact. We all love variety of anything.

 

I always have garlic and onion salts around. I agree.

The covering the pork roast in lard after salting it is from my grandmother. I forgot the history part. She taught me my staple, biscuits for the biscuits & gravy breakfast.

2 cups flour
a TBS of baking powder
a small handful of salt
3/4 cup of milk
5 TBS cold butter, cut into small chunks.

Mix flour, baking powder & salt in mixing bowl. Use forks to cut in the cold butter to the mix, and keep doing it until you see little balls in the dough. Then mix in the milk. Throw some flour on the counter cover a rolling pin with it, and flatten out the dough, folding it back over several times. A thin coat of flour will keep the layers separate, as you flatten & fold. The cold butter will insure that your biscuits will be flaky & delicious. You can use lard instead of butter, but the biscuits come out more like little stones, they're still good, but butter really works better. Bake on a greased cookie sheet for 12 minutes at 450 degrees. Serve warm.

We have a lot of community breakfasts, and these are always a big hit, and I never have any left over.

 

Mom made the best biscuits ever and she did exactly this, mixed hard butter into the dough and rolled it out on the board and cut with an upside down drinking glass. I've never attempted to duplicate it, I didn't know how, biscuits aren't on my basically paleo diet, but I do cook for others at our numerous gatherings and holidays. I can imagine these as good for Christmas morning breakfast w/gravy. I might try this.

 

Classic Americam Hamburger

Salt, Blk pepper, Garlic Powder, Onion Powder, Paprika mixed in with ground beef and slow fried thick or fast/hot fried thin makes for an All American excellent flavored burger either way.

Per lb ground meat (actually, adjust it the way you like it):

1 TBSP Paprika

1 TBSP Garlic powder

1 TBSP Onion ppwder

1 tsp blk pepper

salt

Mix meat with spices less salt, form into patties, salt surface generously just prior to frying (important), and then fry.

I have fond memories of when Mom would take us kids to town because she always went to the 'Corner Drug Store' and bought us cherry cokes to go with their burgers and fries. I've never forgotten the distinct flavor of their burgers and had not tasted that flavor again until running across a recipe entitled simply, 'Classic Hamburger'. That particular recipe emphasized the necessity of using a very hot griddle to cook thin patties on, but I've since found it's just as good or better to slow fry thick burgers with the same seasonings.

So if you've been hankering for a nostalgic old time hamburger, this may be what you've been looking for.

 

My next burger will be a KYRedneck burger.

:thumbs:

 

Quick

I like quick but also appreciate the art of preparing good food. This is my latest 'quick fix' that I also turned Dad on to (haven't heard his verdict yet). This is prime use of the bacon/ham/suet lard I render.

10 oz box of frozen chopped spinach. Remove from packaging and place frozen in a covered casserole dish along with a TBSP water, microwave on high for 5 min, add a dollop of lard (bacon grease would do), and salt to taste, enjoy.

 

PT, I got some frozen Costco deli chicken chunks I might use for your casserole. I'll probably eliminate the crackers though.

 

It's not calories as much as it is carbs we watch. A 10.5 oz can of COC soup has 25 g carbs total, which ain't bad. It's odd, but most of those creamed soups are not too overly hi carb. All the other ingredients are very lo or no carb.

 

I'll trade you an empty plate for some of this....