Meals and Recipes

[Functional]

OK, we have a few different threads for vegetables and another on just pics of what we ate. Seeing as so many of us cook or like to cook and ALL of us like to eat, lets get a thread going of recipes. I keep looking in those threads and making a note of messaging so many people about what they made I figured it would be easier to do it this way. 

 

Few guidelines:

-Must have picture of finished product (process pics optional)

-Must have recipe of meal and/or sides

-Include any tips/tricks to get it *just right*

-Optional: include any alterations/variation tips if you have any.

-Optional: drink pairing, I don't do this often but some meals deserve a fine drink with it

 

Tomorrow, I'm going to be making semi home made tomato sauce and home made pasta and will cover it as a kick off to the thread unless someone beats me to it.

[TnRiver46]

Recipe: drive to Taco Bell and get whatever they have under $5 ……. 🤣 

 

drink pairing : water or cheap beer from gas station 

[Functional]

@TnRiver46 post shooting range trip tradition was me and the fellas would stop and get McDonald's or taco bell. I stopped eating taco bell when they put a fist full of lettuce and a demi task spoon full of meat. 

[Jig Man]

SMOKED WHOLE CHICKEN

I bought a 5.5 lb never frozen chicken at Walmart.  I picked up a couple of roasting ears and a cucumber.  I had fresh tomatoes in my garden.

I washed the chicken and patted it dry.  Then I sprayed it with olive oil and covered it with a dry rub.  I put it in the smoker at 225° and cooked it to 157° (about 4 hours).

 

The corn was cut through the husks to the cob then cooked for 6 minutes in the microwave.  When done you can hold the end of the cob and with a mitt slide the husks and silk completely off.

 

The chicken was moist and tender.  We ate half of it tonight and will have the other half later.  I used a little barbecue sauce with mine.

 

COST

chicken $6.88

corn         $1.00

cucumber 1.00

Total.         $8.88 with half a chicken left over.

 

[slonezp]

Ask @Glenn for a dedicated food thread. I've done it before and it fell on deaf ears. I posted a recipe in this thread and it was removed and I got a time out. Well deserved time out as I broke the rules. Most normal folks don't post recipes for Haitian cats, I did. Sorry. Let's move on. That being said, I think a recipe/cooking/bbq thread should have a dedicated thread. We have a thread for the Super Bowl every year and not everyone follows football or the SB but, they get their say so. 

 

 

 

 

[deaknh03]

5 minutes ago, slonezp said:

Ask @Glenn for a dedicated food thread. I've done it before and it fell on deaf ears. I posted a recipe in this thread and it was removed and I got a time out. Well deserved time out as I broke the rules. Most normal folks don't post recipes for Haitian cats, I did. Sorry. Let's move on. That being said, I think a recipe/cooking/bbq thread should have a dedicated thread. We have a thread for the Super Bowl every year and not everyone follows football or the SB but, they get their say so. 

 

 

 

 

I agree and I would bet a large proportion of the members would too

[slonezp]

And @Glenn I don't care one way or another anymore. Keep me, get rid of me, whatever. There's more to life than BR.

[Glenn]

We did have one, but people stopped posting on it, and it disappeared into the abyss.  Feel free to resurrect it again or start a new one (like this one!).

 

Good luck!

 

P.S. Confine it to ingredients you'd find in an American grocery store or game. No recipes for pets, horses, rats, endangered species, etc.  Not only is it crass, but it floods my inbox with complaints and I'll have to respond.

[gim]

On another outdoors forum I frequent, there is a thread titled “what’s for dinner” and people post a photo of their meal. It’s fairly popular. Recipes are generally not posted unless asked for. I will try to post a meal here every once in a while so this thing doesn’t end up in the abyss. There will not be any cats, rats, or other horses posted by me.

[Glenn]

Well I was wrong about the cooking thread....there wasn't one....there were FOUR.  All of them died on the vine.

 

Plus there have been many, many, many threads on specific cooking topics.  Again, they all died.

 

Here's a sample ( there were too many to post here):

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I ain't holding you guys back.  Never have. It's up to you to keep 'em going.  It's not up to me.

[MN Fisher]

Let's kick it off with a meal - wife wanted her own thing the other night, so I made up this for myself.

Roasted Cornish Game Hen with my own spice mixture

Nathan's onion rings, air fried

Steamed broccoli florets with a couple slices of Velveeta over them.

[Junger]

On 10/3/2024 at 12:26 PM, Functional said:

Tomorrow, I'm going to be making semi home made tomato sauce and home made pasta and will cover it as a kick off to the thread unless someone beats me to it.

 

My current, ezmode recipe is a chuck short rib ragu. My kids crush it and it's somewhat set it and forget it.

 

* 3-4lbs short rib, or chuck, top round, whatever floats your boat. If you go bone-in, you probably need more.

* 1 cup of each: diced carrots, yellow onion, celery. More or less of each is fine. More carrots if you like sweeter ragu.

* 3 cloves minced garlic

* 3oz tomato paste

* 28oz whole peeled tomatoes (take a table knife or fork and break it up in the can)

* 3 bay leaves, 4-5 sprigs fresh thyme (bundle these up with some cooking twine to make it easier to take out)

* 2 table spoons of italian seasoning, more or less to taste.

* 1/2 bottle of a heavy red wine, like a cab or bordeaux

* 16 to 32oz beef stock. 16oz or less if you like your ragu meatier, or 32oz if you like it more saucy.

 

Pre-heat oven to 300F. Pat meat dry and coat with salt and pepper. Use a large dutch oven, heat it up on medium+ and coat bottom with olive oil, sear the meat on all sides and remove. Add onions to just become translucent, then add carrots and celery until just softening up. Add garlic for a few minutes more. Add tomato paste and continue to stir so it doesn't burn. Add red wine and start to scrape the bottom to get all the bits from the beef sear off. Keep simmering until the alchohol is burned off, then add the beef stock, can of whole peeled tomatoes, bay leaves, thyme, and italian seasoning and bring to a slight simmer. Add beef and make sure it's covered by the liquid. Cover fully and put it in the oven for 2 hours. After 2 hours, take a look at the sauce, if it's too thick, add some more beef stock. Place the lid slightly ajar and put it back in for 1 more hour, then check the meat for tenderness. Remove the pot from the oven, remove the thyme and bay leave bundle and remove the meat to a big bowl and start to shred to your liking. I prefer big chunks of meat. This is the optional part. You can put the shredded meat back into the sauce now, OR take an immersion blender and smooth out the sauce before putting the meat back in. I prefer the blended with big chunks of meat. Salt to preference and let it cool. I think the ragu tastes better after it's cooled down and then reheated. Serve over a thick pasta, like pappardelle or fettucine, topped with shaved parmesan and/or chopped parsley. Bon appetite!

[TOXIC]

I’ll do my part to keep this thread up because now that I’m retired, I enjoy cooking more.  While I’m better known for my BBQ ribs and margaritas, my wife and daughter like a break from it and really enjoy a smoked citrus chicken that I make.  Really easy and it’s actually very good.  Key is to not over smoke the chicken.  I find yard birds have a tendency to absorb a lot more smoke than beef or pork.  I smoke the chicken for 1 hour per pound at 225 or whenever the internal gets near 160.  I hate dry chicken so I stay on the lower end.  I prepare the bird by washing, rubbing with butter or olive oil (IMHO olive oil gives a little bitter taste and butter helps brown) then I rub with a good citrus rub like Rufus Teague and then squeeze (depending on bird size) 2 lemons, 2 limes and 1 orange.  After squeezing into the carcass, put the citrus skins in the bird like stuffing.  Better to go lighter on the amount of citrus than over because it will make it bitter.  I like apple wood for smoking chicken because it is milder than hickory, cherry or mesquite which are my most used woods. 

[TnRiver46]

Gimme them birds!!!

[Susky River Rat]

Now I’m hungry and I just ate. 

[DaubsNU1]

Wife and her son do meal prep on Sunday's. Some weeks I throw meat on the smoker...this week it was Greek buda-bowls. Five bowls each...15 total for the week. Dang good!

• Aldi's chicken breast
• Home made street corn
• Home made dressing
• Cabbage, vegetables and a little brown rice underneath

 

 

 

[Functional]

Was just me tonight so tried something different. Liked the idea of Mexican barria tacos but never had any I liked so tried my own. 

 

Venison hamburger meat

Jalapeños 

Sweet/hot banana peppers

Fresh grated mild cheddar

Corn tortillas 

Au jus mix

 

Minced up a bunch of the peppers and cooked it on the Blackstone along with the venison. 

 

While that was going I had the tortillas heating up on a bunch of melted butter. Flipped them after a few minutes and buttered that side again before one final flip back to the original side. Layed down some cheddar until it started to melt and then put the venison/pepper mix on and folded the tortilla. Gave it a minute or 2 each side to make sure the cheese stuck to everything and called it done. 

 

The Au Jus seemed like it went well but I think something with similar taste but hair thicker would do well. Overall I really liked it. 

 

[Glenn]

Did you know we have a recipe section on Bassresource?  Yep, we do!  It's been there for years.

 

https://www.bassresource.com/fishing-articles/recipes

 

[Glenn]

On 10/28/2024 at 5:58 PM, Glenn said:

We did have one, but people stopped posting on it, and it disappeared into the abyss.

 

On 10/28/2024 at 6:34 PM, Glenn said:

Well I was wrong about the cooking thread....there wasn't one....there were FOUR.  All of them died on the vine.

 

Plus there have been many, many, many threads on specific cooking topics.  Again, they all died.

 

And so, this one too.

 

Suffice to say, people LIKE the IDEA of a thread like this, but not enough to really have one.  Please stop asking me to make one.  It can't be forced. 

 

 

[Jigfishn10]

I feel like this is a winter thing. How about a 3 month winter forum limited time special and then hide it? 

 

I know, stop asking ...  

[Functional]

All fair, I may have been hungry when I started this thread 😂

[Jar11591]

I’ll add my favorite thing to eat and to cook. I’d love for this thread to continue. 
 

Braised Beef Short Ribs 

 

Ingredients:

-4 or 6 bone-in beef short ribs with fat trimmed and silver skin removed

-4 or 5 carrots, roughly chopped 

-4 or 5 celery stalks, roughly chopped 

-1 onion, roughly chopped 

-5 cloves garlic, smashed 

-1.5 cups red wine

- 1 or 2 cups beef or chicken broth (I prefer beef)

-prune or grape juice, (something sweet and sticky, helps with building the sauce)

-1/4 cup soy sauce 

-tomato paste

-sprig of thyme 

-sprig of parsely 

-neutral oil for searing (avocado oil is my choice). 
 

Step 1.  Heat up a couple tablespoons of oil in an oven safe pot or Dutch oven until it starts to smoke a little. As that is heating, season all sides of the ribs with lots of salt and black pepper. When oil is hot, sear each side of each short rib until it has a nice crust on it. Should only take 1-2 mins per side if you have the oil hot enough. When done, set aside on a plate. 
 

Step 2. When short ribs are out of the pot, turn the heat down to medium and go in with a dollop tomato pasta and the chopped onions, carrots, and celery. Cook them in the oil and rendered beef fat that was created from searing the short ribs. Cook until the veggies just start to soften, so about a couple minutes. 
 

Step 3. When veggies have started to soften, add in the wine, prune juice, soy sauce, and beef stock, garlic, thyme, and parsley and stir. At this point the pot can be taken off the stove, and the oven can be preheated to 275. When oven is preheated and ingredients in the pot have been married briefly, place your short ribs in the pot so that the side with the least searing is just above the liquid level, with the rest of the rib submerged. Use the carrots and celery as a stool for the ribs if the liquid is too deep keep one side exposed. Cover the pot or Dutch oven and cook at 275 for 4 hours. 
 

Step 4. After 4 hours, remove pot from

oven and CAREFULLY remove the short ribs. They will want to fall apart after the slow cooking and the bone will want to slide out. Don’t let that happen because it’s important for presentation and it’s basically the only thing keeping the tender meat cube together. Place them

on a plate and cover with plastic wrap. Strain all the liquid through a fine mesh sieve into a sauce pan. You want something with a lot of surface area to encourage reduction. Cook that liquid on medium high until it has reduced to a dark red, sticky, sweet, savory sauce that coats the back of a spoon. Add your short ribs to the pan, spoon some sauce over them,  cover pan, reduced heat to low, and cook until the short ribs have warmed back through. They are now ready to serve. Make sure to get lots of that sauce. 

 

The ribs should be incredibly tender and literally fall apart when poked with a fork. It’s the most delectable cube of meat. The sauce should be thick, rich, sweet and savory and a dark reddish brown color. 

I usually serve it over a bed of mashed potatoes. The sauce goes so well with the ribs and mashed potatoes. Asparagus is usually my veggie of choice, but something like broccoli or Brussels sprouts would go well as well. Some fresh thyme and parsley sprinkled on top can’t hurt either. This is a fairly involved recipe and it takes hours and hours, but I promise you it’s worth it. If you’ve never had braised short ribs, you won’t regret it. 
 

 

[TnRiver46]

Had some good ole fried catfish New Year’s Eve. It’s very complicated. Shake fish in cornmeal, fry in veggie oil. Drink beer and pretend you’re really working hard in carport 

 

[TOXIC]

Wife is superstitious.  We had our first meal of the year the traditional Hoppin John for good luck. 

[NorcalBassin]

Smoked thinly sliced tritip sandwich with grilled onions and BBQ sauce. Tots on the side. 🙂