What's for dinner?

[wyoDreamer]

Last night was supposed to be Dublin Coddle ( a type of Irish Stew) but it was getting too late to start stew so we had roasted Sweet Potatoes and Tenderloin Steaks.

 

[baymule]

Tonight we had baked chicken thighs and drumsticks, cream corn, fried okra, baked beans and grapefruit salad. I'm fat and swelled up like a grey dog tick.

 

[frustratedearthmother]

Yum! We're having leftovers with a side of wine.

 

[NH Homesteader]

I cooked the last of our CX broilers from last year. And I have completely lost my taste for chicken so it might be the last homegrown CX I ever cook. DH enjoyed it anyway, lol.

 

[frustratedearthmother]

I'd be in big trouble if I lost my taste for chicken - cuz I love chicken! Or... I guess if I lost my taste for it I wouldn't miss it, lol.

For sure though, if I didn't like it I'd have a hard time cooking it too! If they want chicken send 'em to a chicken place!

 

[NH Homesteader]

Lol yeah... I'll still cook the occasional cull too but won't be raising meat birds again! DD1 doesn't like chicken either, works for me.

 

[NH Homesteader]

Cull roo, not too. Ugh phone thinks it's smarter than me!

 

[baymule]

I didn't eat chicken for over 10 years. When I was in FFA in high school, seems like everyone raised 20 broilers. We butchered chickens for weeks. I never wanted to even see another chicken, much less eat one. I finally got over it and like chicken now. It doesn't bother me to slaughter them one bit.

 

[CrealCritter]

I cooked my wife and I up Doe loin steaks, baked potato, brussels sprouts, garlic bread. My wife said "You knocked this steak out of the park, your hired". She also said their was no gamey taste, I agreed absolutely none.

I hung the doe 3 days after I skinned her and cut her in half down the back bone.
The steaks we're the meaty part of the backstrap & loin so I guess the would be a TBone cut. I cut the steaks a good 2 1/2" thick. Each side yielded 5 steaks. I then seasoned both sides of each steak with Lawry's Seasoned Salt. I then vacuum sealed 5 bags of two steaks each and tossed them in the deep freezer.

I defrosted them in the refrigerator for 5 days. Took them out and lightly seasoned them again with Lawry's Seasoned Salt. I fired up the smoker and smoked the steaks with wild black cherry wood for about 1/2 hour. Then I fired up my iron skillet with a nice layer of bacon grease over.med low heat. I butterflied each steak with bone in and dropped the cut meat side down into the bacon grease. I put the lid on my iron skillet and left them cook no more than 2 minutes, I didn't flip them. I then placed them on a plate and covered tight with plastic wrap and allowed them to sit for about 10 minutes.

They came out medium rare, delicious, jucicy, with a hint of smoky flavor and fork tender. I didn't even need a knife to cut the meat off the bone, cut the meat off with my fork. I'm no butcher, but I'm learning.

 

[frustratedearthmother]

You did good - that looks and sounds delicious!