What's For Dinner?

[jagermeister]

Thanks @Jamie ! There’s always a ton of them down at my moms place in Carroll County... I just never realized they are edible, until now. I’m gonna have to give them a try!

 

[finelyshedded]

I am smoking baby back ribs from Kroger’s tomorrow so I just rubbed em down. Going to do an experiment to see which of the 3 Private Selection flavors is best for ribs for our pallets here at home. The top is the Memphis, bottom is the Kansas City and the smaller on in middle on top of the Saran Wrap is the Texas. By the smell of each during the run down I’m guessing KC will be number 1 followed by Memphis then Texas. The Texas rub appeared to best suited for brisket with the amount of black pepper and cracked pepper in it but I wanted to give it a fair shot. There’s one guarantee tomorrow though, our patio out back will be smelling damn good with good tunes and beverages being sipped on.....

 

[5Cent]

I am smoking baby back ribs from Kroger’s tomorrow so I just rubbed em down. Going to do an experiment to see which of the 3 Private Selection flavors is best for ribs for our pallets here at home. The top is the Memphis, bottom is the Kansas City and the smaller on in middle on top of the Saran Wrap is the Texas. By the smell of each during the run down I’m guessing KC will be number 1 followed by Memphis then Texas. The Texas rub appeared to best suited for brisket with the amount of black pepper and cracked pepper in it but I wanted to give it a fair shot. There’s one guarantee tomorrow though, our patio out back will be smelling damn good with good tunes and beverages being sipped on.....
View attachment 100777

Smiling reading that!

 

[finelyshedded]

yes, home made alfredo sauce. super easy recipe. capers are really nice with sockeye salmon. I can post the recipe if anybody wants it. I've actually substituted grilled Chicken of the Woods for salmon in this recipe. was very good, too.

yes, there are other kinds of edible fern fiddleheads, but I don't know what they are, and as far as I know the only edible ones in these parts are from Ostrich ferns. I just received three books on foraging/identifying wild edibles from Samuel Thayer. I've barely gotten into the first one, but I love his approach and writing style. I'm going to learn a lot from these books, so when I get onto other edible ferns, I'll share. we have a bunch of Ostrich ferns here in flowerbeds, dug up about 20 more from a patch at my MIL's last spring. we'll probably be able to cut enough to eat a couple more times in the next week or so. they are growing really fast now.

they have a flavor all their own, really. very mild, but reminiscent of asparagus/spinach combined if that makes sense. I'd say they taste more like fresh spinach to me more than anything else, but better. not bitter like spinach is sometimes. I have to say that last nights batch with fresh garlic and browning the butter was my best rendition yet. I kind of over cooked my first batch, finished with a squeeze of fresh lemon juice. I didn't really like it, neither did Nancy.

Can you share a pic here of what these edibles look like? Thanks in advanced...

 

[giles]

Yup, 75* with some sun...smoker, tunes and cold beverages. Sounds exactly like my plan

 

[Jamie]

Can you share a pic here of what these edibles look like? Thanks in advanced...

which ones?

 

[Fletch]

While I was out wondering around in the woods, wife was making a large pot of chicken soup...

 

[finelyshedded]

which ones?

The Fiddleheads but the capers too if you don’t mind

 

[Jamie]

https://theohiooutdoors.com/threads/another-tasty-score.24185/

Capers are not wild edibles. Find them in grocery near olives and pickles and such.

 

[finelyshedded]

Thanks Jamie! Forgot all about that thread.

 

[Bankfish]

Smoked some chicken wings, legs and pork chops tonight, plus noodles with homemade chicken broth.

Sent from my SM-G960U using Tapatalk

 

[finelyshedded]

This was at the 3 hour interval with nice bone/meat separation.

This was at 14:30. Washing cars during the 2 hour interval. Mixture for liquid/foil part was brown sugar,apple cider vinegar,melted butter, honey and mustard. Going to slather last hour smoke portion with Montgomery Inn BBQ sauce and sweet baby rays original.

 

[Fletch]

Ric... Looks great... Be over in a 1/2 hr...

 

[Fletch]

No dinner pics from me... That chicken soup was made in a 16 at pot... So leftovers for a few days.. But I love chicken soup so I'll be ok with that... I think stew is on Tues. menu...

 

[finelyshedded]

Phase 2 had them so tender I couldn’t get them back on the smoker without breaking up the KC slab.....
Gonna not stop them from getting canined!

 

[triple_duece]

Racks of pork ribs, corn and pepper poppers.

Daiquiri’s till it’s done. Chilling by the pool w the dogs.

Kids are gone and I already knocked of a piece. Today will be a good day

 

[Buckmaster]

@Jamie ...so while mushroom hunting this morning I saw a bunch of ferns starting out. I saw about 1000+ heads like these 4 examples I picked off of fern tops. Are these the fiddleheads you speak of? I’ll leave them alone this year until I get some assurance I’m doing it safe. What’s you thought here?

 

[Jamie]

I don't think so. I would not eat those unless you know what they are, because I think they are not Ostrich ferns. those little grey hairs are not found on Ostrich ferns, and Ostrich ferns have a rather "U" shaped stem. kinda like a stalk of celery.

 

[Buckmaster]

Ok. Simply woods ferns from SE Ohio. I haven’t a clue what strain but they are plentiful. Now back to cooking!

 

[triple_duece]

Ok the poppers fucked me as the bacon drippings made a hot spot on the ribs. I’m not a long bbq cook so all good. Everything else was off the hook.