What's on the stove, oven, or crockpot today?

[Rebel SS]

Tombstone deluxe with added onyums, ham, and green peppers...and mozzarella!

[Rebel SS]

                                             

[glenn57]

I'm having beer chops!!!

[Rebel SS]

I had a top and bottom burnt pizza with warm insides! 

[glenn57]

I had a top and bottom burnt pizza with warm insides! 

well take it easy on the TP. there's only so much on the shelf.

[Rebel SS]

The burnt charcoal crust should take care of that.  Didn't have my googles on when i put it in the oven; 25 mns later still looked the same. Looked again, and I'd set it at 300* instead of 400*. Turned up the heat and let it go another 10 mns, burning the crust. Top still wasn't bubbly, so I turned on the broiler to do the top. It did. Burned the hell outta that too. Great %$#@! supper. 

[LPS]

 

[Reinhard]

I have had that happen to me Reb, your not alone.  I wasn't paying attention and lost track of time and the pizza was toast.  I made some Asiago chicken pasta with sun dried tomatoes and spinach.  Really was good.  good luck.

[deadeye]

Yesterday we had what's close to my favorite meal.  Diced Wild turkey and Wild rice soup. Very hard to beat.

[Dotch]

The burnt charcoal crust should take care of that.  Didn't have my googles on when i put it in the oven; 25 mns later still looked the same. Looked again, and I'd set it at 300* instead of 400*. Turned up the heat and let it go another 10 mns, burning the crust. Top still wasn't bubbly, so I turned on the broiler to do the top. It did. Burned the hell outta that too. Great %$#@! supper. 

See? If you'da sous vidal'd that baby for 4 or 5 hours none of this woulda happened! 

[mike89]

The burnt charcoal crust should take care of that.  Didn't have my googles on when i put it in the oven; 25 mns later still looked the same. Looked again, and I'd set it at 300* instead of 400*. Turned up the heat and let it go another 10 mns, burning the crust. Top still wasn't bubbly, so I turned on the broiler to do the top. It did. Burned the hell outta that too. Great %$#@! supper. 

See? If you'da sous vidal'd that baby for 4 or 5 hours none of this woulda happened! 

oh my!!!!!!!   

[Rebel SS]

True. But with all that charcoal, my farts don't smell.   

[mike89]

True. But with all that charcoal, my farts don't smell.   

don't hold yer breath to long!!!   

[Rebel SS]

Don't you have a pineapple to go spiral slice or something?! 

[glenn57]

The burnt charcoal crust should take care of that.  Didn't have my googles on when i put it in the oven; 25 mns later still looked the same. Looked again, and I'd set it at 300* instead of 400*. Turned up the heat and let it go another 10 mns, burning the crust. Top still wasn't bubbly, so I turned on the broiler to do the top. It did. Burned the hell outta that too. Great %$#@! supper. 

See? If you'da sous vidal'd that baby for 4 or 5 hours none of this woulda happened! 

[mike89]

Don't you have a pineapple to go spiral slice or something?! 

as a matter of fact Linda just got me a pineapple slicer/corer yesterday!!  so a pineapple will be coming home with me this week for sure!!!    and thank you for asking!!!   

[Rebel SS]

  Any time!         

[mike89]

just read the April 10th issue of Outdoor News..  got it from a friend..  the recipe in that issue sounds good...  venison taco cornbread casserole...    I won't type it out but I will try to figure out how to find it on their website.. so far no go..  sounds tasty too!!  any help to find it and post I would appreciate!!!

[Rebel SS]

It's not on there yet...latest is April 5th, under menus.....how about this one?

https://www.deerrecipes.online/venison-cornbread-casserole-2/

[mike89]

that would be close but not the same, but  I like the ingredients on this one too. a blend of the two maybe when the next issue is on line..  thanks!!!

[LPS]

Gonna do that 1/3 of a pork loin.  Thinking I may cut an opening from the top and stuff it that way so the cheese won't leak out the side.  Will saute some onions and garlic, and mushrooms first.  Then stuff it in the loin.  I may add some green olives sliced up too.  Rub olive oil all over the outside of the loin.  Then I will mound it with cheese so it melts and runs into the pocket of goodies.  Man I am making myself drool.  I suppose let it get to 145 or so I think I saw youse guys say.  Then let it rest for 10 minutes and eat.  Wondering about whether to cover with foil or not?

[Rebel SS]

Wow!   

Guess I always tent my pigger and let it "rest" for about 10-15 mns....

[LPS]

Think I should cook it uncovered?  That is always a hard call to make for me.

[Rebel SS]

That I don't know......same here. 

[mike89]

Think I should cook it uncovered?  That is always a hard call to make for me.

covered will be way more moist!!!! 

[LPS]

Ok will do covered.  Thanks Mike. 

[Rebel SS]

pics would be appreciated.   

[LPS]

Will do.

[Reinhard]

Like Mike said for a boneless pork loin covering it with foil does keep it moist.  But just before you reach internal temp I would take the foil off and Let it form a little crust on the outside before letting it rest.  In the smoker I have never covered it but did it at a lower temp around 250 but I did baste it once in awhile and I pulled it at 155 internal.  Yesterday I made a quick chicken stir fry with noodles.  good luck.

[mike89]

Rh is right, but I forgot to ask LPS if he was grilling or smoking it too...  that does make a difference...  sorry buddy!!!