OFFICIAL Quarantine Eats and Drinks Thread

[newjerseyhunter]

29 minutes ago, Hunter115522 said:

Your killin me! lol I'm dying to try the JREAM stuff

Yeah, good stuff. There have only been a few flavors that weren't awesome. 

[Hunter115522]

37 minutes ago, newjerseyhunter said:

Yeah, good stuff. There have only been a few flavors that weren't awesome. 

The wife and I are seriously talking about a trip to Burley Oak when the world gets back to normal.

[Hunter115522]

Did a venison stir-fry over brown rice tonight. Pretty simple, and delicious. Used cutlets for the meat. 

[_X7]

I brought some chicken in the gravy back to life as BBQ  with fries from the air fryer.

Tasted a lot better than it looked....trust me

[Hunter115522]

Tonights beers. All were really good. The Cucumber Melon Sour was one the best beers I've ever had. 

[Lunatic]

So two months ago I bought and butchered a pig. I have some great cuts, including ham, shoulder, pork belly, ham hocks lard and porkchops. Yes porkchops, my least favorite pork and maybe becasue I don;t know how to cook it. I have the loin/porkchops frozen in small 3 to r chop roast and I tried roaating it slow like a shoulder and it came out tough and dry. Any advise would be appreciated. ( what do I do? High heat? low heat? Maybe cut them to individual chops and it will be better? How do you cook pork loin or chops so they are not dry>)
meanwhile I decided to make corned pork, hoping this will help. The meat marinated for seven days and just went in the oven at 250, I am thinking 2 to 2.5 hrs. Never made corned pork so I will let you know how it comes out. Fingers crossed
 

Edited March 24, 2020 by Lunatic

[Farmshine]

Lunatic;

I’ve been raising and butchering pigs for about 6 years now. If you take individual chops and stuff them with cheese and spinach or anything else appetizing they come out great. 375ish heat. A quick google search will give you many recipes. If you cut the loin off the bone and cook it in some liquid. Chicken broth, beer, apple cider, root beer anything a little sweet adds a nice flavor. Crock pot low and slow or smoker and put it in a foil boat with liquids and cover with foil. * all of this advice is assuming you have the cut i am picturing.

 

 

Sent from my iPhone using Tapatalk

 

[DV1]

Took advantage of the afternoon sunshine, fired up the Weber kettle and did a small, smoked meat sampler board. Hickory smoked backstrap, deer sausage and chicken thighs. 

 

 

[Bone collector 85]

Bbq chicken on grill fresh brocolli scalloped potatoes and an ice cold brew

[CJ3a]

Fried pork chops or this recipe 

https://www.google.com/amp/s/cookingfrombooks.com/2015/09/01/pork-chops-with-capers/amp/ 

[Hunter115522]

6 minutes ago, CJ3a said:

Fried pork chops or this recipe 

https://www.google.com/amp/s/cookingfrombooks.com/2015/09/01/pork-chops-with-capers/amp/ 

That recipe sounds delicious. I love capers

[BCsaw]

No recipes...

[Lunatic]

6 hours ago, Farmshine said:

Lunatic;

I’ve been raising and butchering pigs for about 6 years now. If you take individual chops and stuff them with cheese and spinach or anything else appetizing they come out great. 375ish heat. A quick google search will give you many recipes. If you cut the loin off the bone and cook it in some liquid. Chicken broth, beer, apple cider, root beer anything a little sweet adds a nice flavor. Crock pot low and slow or smoker and put it in a foil boat with liquids and cover with foil. * all of this advice is assuming you have the cut i am picturing.

 

 

Sent from my iPhone using Tapatalk

 

 

Thanks!!

[Lunatic]

20 hours ago, Lunatic said:

So two months ago I bought and butchered a pig. I have some great cuts, including ham, shoulder, pork belly, ham hocks lard and porkchops. Yes porkchops, my least favorite pork and maybe becasue I don;t know how to cook it. I have the loin/porkchops frozen in small 3 to r chop roast and I tried roaating it slow like a shoulder and it came out tough and dry. Any advise would be appreciated. ( what do I do? High heat? low heat? Maybe cut them to individual chops and it will be better? How do you cook pork loin or chops so they are not dry>)
meanwhile I decided to make corned pork, hoping this will help. The meat marinated for seven days and just went in the oven at 250, I am thinking 2 to 2.5 hrs. Never made corned pork so I will let you know how it comes out. Fingers crossed
 

So the corned pork loin was a big hit. tender moist and delish!!! I am putting another loin in tomorrow!!!!!

Edited March 25, 2020 by Lunatic

[Lunatic]

2 hours ago, DV1 said:

Took advantage of the afternoon sunshine, fired up the Weber kettle and did a small, smoked meat sampler board. Hickory smoked backstrap, deer sausage and chicken thighs. 

 

 

That looks great!!!!!!