Dreadhead Posted May 25, 2015 Report Posted May 25, 2015 Nothing too fancy. Beer infused boneless chicken thighs.
Dreadhead Posted May 25, 2015 Report Posted May 25, 2015 Well they were that. Best use for old beer that I have found to date.
Dusty Chalk Posted May 25, 2015 Report Posted May 25, 2015 Best use for old beer that I have found to date. Well if you need any more, you know who to ask... Â My ex also has a beer chili recipe I've been meaning to try. 1
skullguise Posted May 25, 2015 Report Posted May 25, 2015 My ex also has a beer chili recipe I've been meaning to try. Â Hmmmm, would love to see this.....been meaning to brown up some of my ground Kangaroo for an alterna-chili someday soon.....this sounds like it could give me proper culinary impetus
Dusty Chalk Posted May 25, 2015 Report Posted May 25, 2015 1 1/4 pounds boneless beef chuck cut into 1/2 inch cubes1/3 cup water2 red onions chopped2 fresh Portobello mushrooms, stems discarded and diced (I scrape the gills out with a spoon before I dice them to keep the chili from being too dark)2 large carrots (3/4 lb) diced 3 garlic cloves thinly sliced1 cup dark beer (I prefer a medium red ale it's not as strong, broth or water will work too)1/4 cut tomato paste1 chipotle en adobo seeded and finely chopped (I found these in small can in the Mexican food section - freeze the rest for next time)3 tablespoons honey3 tablespoons chili powder2 teaspoons ground cumin3/4 teaspoon dried oregano1 tablespoon cornmeal (I skip this completely)1/4 cut light sour cream for topping if desired spray a large nonstick skillet with nonstick spray and set over medium high heat. Add half the beef and cook until browned about 4 minutes. Transfer the beef to a 5 to 6 quart slow cooker. Repeat with remaining beef Add the water to the skillet; bring to a boil stirring constantly to scrape the brown bits from the bottom of the skillet (I skip this step if nothing stuck to my skillet). Transfer the liquid to the slow cooker. Add the onions, mushrooms, carrots, garlic, beer, tomato paste, chipotle, honey, chili powder, cumin and oregano; mix well. Cover and cook until the beef and vegetable's are fork tender. 4-5 on high or 8-10 on low. (I think low or a mixture of high for an hour or two and then low for longer -- just make sure the meat is tender) (I skip this step) About 20 minutes before the cooking time is up, gradually stir the cornmeal into the slow cooker until blended; cover and cook on high until thickened, about 15 minutes. Serve with sour cream enjoy -- this is a weight watcher recip3 1 1/3 cup serving with 1 tablespoon sour cream is 337 calories, 9g fat, 6 g fiber, 7 points 1
grawk Posted May 25, 2015 Report Posted May 25, 2015 Now sweet corn, next new York strips and burgers 2
Voltron Posted May 26, 2015 Report Posted May 26, 2015 I didn't think it was going to be nearly as much work as it was to prepare this whole meal, but I made rib-eyes with shisito pepper sauce, wild king salmon with yogurt sauce and skin cracklins, and potato/onion/bacon skewers (with a veggie option substituting zucchini). I was rushed with these pics, but you'll get the idea.  Steak pulled off the grill and sliced (hopefully not too well done for Shelly!)   Two of three steaks with blistered peppers and sauce, ready to serve   This is actually a beautiful 2.8 lb fillet of wild king salmon with sumac seasoning, although you cannot perceive its glory from this image   The salmon was served with a greek yogurt, fresh chives, dill and grilled scallion sauce   As well as salmon skin cracklins that are awesome as a topping   Lastly, other than a salad brought by my brother-in-law, was the potato/onion/bacon skewers and veggie alternative (not pictured)   Quick pic of my plate before setting upon it  7
swt61 Posted May 26, 2015 Report Posted May 26, 2015 Makin' me homesick with that Salmon! That meal looks good enough to eat.
Voltron Posted May 26, 2015 Report Posted May 26, 2015 Thanks all.  That salmon was one of the most beautiful pieces of fish I have seen in awhile. The whole fillet was over 5 lbs and I would have gotten it all except that it was about $150. I think you'd have gotten it a bit cheaper when you were fishing, Steve.Â
swt61 Posted May 26, 2015 Report Posted May 26, 2015 That's a bit more than I would have to pay at home (usually got Salmon and Halibut free), but that skin sure is tasty huh? Makes a nice wallet too... Â http://fishcreekalaska.com/index.php?main_page=index&cPath=94
Dusty Chalk Posted May 27, 2015 Report Posted May 27, 2015 That salmon had me drooling so hard I didn't post. Â I need to stop visiting this thread.
acidbasement Posted June 19, 2015 Report Posted June 19, 2015 Had some of the homegrown for supper tonight. 'Twas delish.
Augsburger Posted June 20, 2015 Report Posted June 20, 2015 New York steak was OK, Camus XO made it better. 2
tyrion Posted June 20, 2015 Report Posted June 20, 2015 Sent from my SAMSUNG-SM-N900A using Tapatalk 5
Voltron Posted June 21, 2015 Report Posted June 21, 2015 Hey Mike, glad to see you're still grillin/smokin up a storm. Looks tasty.
Edwood Posted June 21, 2015 Author Report Posted June 21, 2015 (edited) Looks great.  And probably tasted better too.  Oh my, pulling two butts with forks must make for some hand cramping. Edited June 21, 2015 by Edwood
tyrion Posted June 21, 2015 Report Posted June 21, 2015 Pork butt is probably the easiest thing to smoke and not screw up which is probably why it is also the thing I smoke the best. I don't think I will ever get brisket right. Ed, fortunately I had my son to help with the pulling.
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