That darned moon...

I'm pretty sure most people had better things to do on Valentine's Day. lol  I spent my evening on the front porch,  watching the pretty full moon rise.

It was soooo pretty. I'm sure it looked the same as the last full moon..... but I still enjoyed it. :)

 The weather is a bit chilly here especially at night but I think spring is around the corner. The birds flying above are headed north. :)

Hope everyone made it through winter in good shape.

Smoked Chivo on Indian Fry Bread

Last time I smoked some chivo (young goat) I made Tacos . It was soooo tasty I went with the same recipe but added a nice kick of Tatonka Dust to the mix.

Combined about one tablespoon each of garlic, black pepper, rosemary, thyme and paprika..

 



Gathered my wet ingredients, 1/2 cup of A1, 1/4 cup worcestershire sauce, 1/4 cup of Bufalo Chipotle sauce, 1 cup of water....also added a good dash of Tatonka Dust. About one teaspoon.

 

 

 

 

 

Trimmed the fat from the goat leg...

 

 

 

 

Coated the meat with the dry rub ingredients, placed in a large baggie and poured the marinade in too

 

  

 

 

 

 

 

I let this marinade overnight in the fridge...

 

the next day I placed the goat meat, marinade too into the BPS drum at 275F degrees...

 

 

 

 

While the goat meat slow smoked I made my Indian Fry Bread...

 

2 cups of flour, 1 TBS baking powder, 1 tsp salt combined

then add 1 TBS lard or shortening, mix well

add 1/2 cup of warm water, knead and let it rest 30 minutes

 

 

 

 

 

Roll these out and use your hands to form an edge around the bread.

 

 

 

Fry til golden and puffy.. I have better luck getting them to puff up if I use a large spoon and baste the top of the bread with hot oil while the bottom is browning.

 

 

 

 

 

 

When the goat meat is pull apart tender it's ready...this took about 6 hours and I did cover it half way through the cook.

 

 

 

 

 

 

I topped a fry bread with some of the meat, gave it a sprinkle of more Tatonka Dust, then added asadero cheese, onions, tomatoes, lettuce....and can't remember what else. lol  I was so interested in the meat, it didn't matter what was on top. :)

 

 

 

 

 

 

 

 

 

It was pretty danged tasty. :)  

Again, it's tempting to raise goats but I know how much work they are. They get into everything. lol For now I'll just stay with cattle, pigs, poultry and shrimp. :)

























A Frosty Morning...

Frosty trees and snow covered ground. This was the view from my front porch a few days ago. Today the temperature climbed to the 70's!  :) 

Steak~n~Tatoes

A quick and simple meal but it was pretty tasty. Used the Char-Broil gas grill. Seasoned the steaks with Big Poppa Smoker's Money Rub. Gave them a quick sear on the grill and called it good.

Sprinkled the tatoes with Big Poppa's Happy Endings....

The weather has been so danged cold here (and everywhere). I didn't feel like tending a fire so the gas grill really came in handy. Both the steaks and tatoes were pretty tasty.

I am looking forward to spring. Had some warm weather the last few days. Maybe there really will be an end to winter. :)
Hope everyone is keeping warm!

Happy Valentine's Day!

The cold spell made things interesting for awhile...broken water lines, heater problems, windmill down. The usual things you don't want to happen during winter. lol
The weather is warming back up though. Really going to be nice this weekend!

Hope everyone has a nice Valentine's Day. I'm going to be outside this evening, taking in the beautiful full moon. :)

Tatonka Dusted Venison~n~Smooshed Tatoes

I've been enjoying the venison from rifle season. Chickenfried backstrap has to be one of my favorite comfort meals!
I love Tatonka Dust and decided to give it a try on the chickenfried steaks.  It was a simple meal, sprinkled the steaks heavily with the Tatonka Dust. Dredged in flour and panko breadcrumbs then fried til crisp and golden.

 

made skillet gravy with the drippings....

The chickenfried steaks, smooshed tatoes...and skillet gravy...

Added some green stuff to make it look healthy... 

and dove in....

It was soooo tasty. After the first bite, I let out one of those little whimpers...reserved for things like bacon wrapped bacon. It was that good! :)

Love the addition of the Tatonka Dust. I will be making this more often! 

Dreaming about summer...

I know most of the country has been hit by snow and cold temperatures, it's been cold here too.

Can't stop thinking about warm weather, the garden, baby pigs, ducks,chicks and calves, camping and of course fishing.
To ease my spring fever I thawed out a few catfish filets caught during the summer at my favorite little lake. 

Didn't do anything fancy... tossed them in a mixture of cornmeal, flour, salt and cayenne pepper.

fried til crisp...

They tasted sooooo good...and took my mind off what's going on outside. :)

 

 

I do enjoy the snow though.  It will make for green pastures this spring. Reminds me... I need to gather my snowballs for the 4th, make a few snow angels and a BIG batch of snow ice cream before it's gone.  :)

 

Hope everyone else is making it through winter in good shape. :)

 

 



APL Beef Ribs, Strange but Tasty :)

I tried out an Adam Perry Lang recipe for beef ribs the other day. This was from his "Serious Barbecue" cookbook that friend Greg sent awhile back. (not sure if you will see this Greg, but thanks again!)
The recipe is called Short Ribs with Fleur De Sel.  I'm a huge fan of beef ribs...they rate right up there with bacon, chocolate and garlic for me. I was looking forward to tasting these bad boys.

I'm not sure if it's alright to post recipes that belong to someone else so I'll just give a brief description.

The recipes calls for a mustard/vinegar base coat.

A 6 ingredient dry rub...

After coating the short rib plate with the dry rub, the recipe says to brush with a bit of oil. I just used my spray bottle of oil and gave it a good misting.

Onto the horizontal wood burner... (the danged wheels are starting to sink into the soft ground again. Still need to build a patio under it)

 

After smoking the ribs for 5 hours at 250F,  foil with a brown sugar, honey, beef bouillon mixture and cook meat side down for another hour.

This is where the strange part started happening...
After removing the ribs from the foil, cook bone-side down for another 45 minutes.

During this process I noticed the bones ..... two headed east..... and two were westward bound.
 As many beef ribs as I've cooked, I've never had them do this before. I'm sure it was the way they were cut. :)

 

 

The ribs were nice and thick...

The recipe for the finishing dressing reminded me of parsley salad that I used on beef marrow. SO I went that route. Toasted some bread slices...

Topped the toasts with slices of the beef ribs...

topped with the parsley/Fleur de sel finishing mixture...

It was pretty danged tasty :)

The recipe has 20 ingredients (not including the beef ribs). I'm more of a keep it simple cook especially when it comes to beef....but these were pretty fine ribs. I will make them again for sure. :)