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I cooked some'en: Chili and cornbread
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JLOCKHART29
Posts: 5,897
First start with the raws. 1/2 LB ground chuck, 1/4 lb. ground sausage, one stick aundui sausage diced, 1/2 onion, 5 cloves miced fresh garlic, one can dice roasted garlic tomatoes, one can tomato sause w/ garlic small, tomato can of water, salt and pepper, one can pintp beans drained and washed, Tony's and some chili powder.
Brown the chuck and sausage with the onion and fresh garlic. Drain grease and add the Aundui and other raws. Cook at 300 for 3 hrs with constant mild wood smoke. I use presimmon 1/4 uncovered adding beer to keep consistancy.
Next up cornbread. Never tryed it on the Egg. Heated Egg up to 350 dome. Wife normally cookes it in oven at 350 for about 30-35 min. Cooked this for 45 min at 350 dome and still sticky on top.
Cranked it up to 475 and cooked another 15 min till firm and starting to brown.
Wife made up the cornbread. She's made it for years in oven so just kind of throws it togeather but roughly: 2 cups self rise yellow cornmeal, one egg, roughly a cup buttermilk till a mix will just pour. Oil cast iron skillet well and heat then pour in the mix. Thats it.
All the cooking was done with smoke rocks between the cast and platesetter and zero burn problem. Cornbread turned out great but next time will start out at 425 and finnish with the high temps to chrisp the top.
Brown the chuck and sausage with the onion and fresh garlic. Drain grease and add the Aundui and other raws. Cook at 300 for 3 hrs with constant mild wood smoke. I use presimmon 1/4 uncovered adding beer to keep consistancy.
Next up cornbread. Never tryed it on the Egg. Heated Egg up to 350 dome. Wife normally cookes it in oven at 350 for about 30-35 min. Cooked this for 45 min at 350 dome and still sticky on top.
Cranked it up to 475 and cooked another 15 min till firm and starting to brown.
Wife made up the cornbread. She's made it for years in oven so just kind of throws it togeather but roughly: 2 cups self rise yellow cornmeal, one egg, roughly a cup buttermilk till a mix will just pour. Oil cast iron skillet well and heat then pour in the mix. Thats it.
All the cooking was done with smoke rocks between the cast and platesetter and zero burn problem. Cornbread turned out great but next time will start out at 425 and finnish with the high temps to chrisp the top.
Comments
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Another good one JL. How was the duck hunt this morning?
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JL, I see you have quickly dispensed with the 'all fish' health diet you were on for, a day :laugh: :laugh: :laugh:
look'n good as per usualhappy in the hut
West Chester Pennsylvania -
Good looking chow! Did you down any duckies?
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Lousy. Me, wife and Dad. Kill a mallard hen and a gadwall. A few gadwalls floating around but they will drive you mad. Act like a mallard but rairly commit. Call and call and they simi work but just "float around". If they come anywhere in range you better take'em. Wind picked up and still in 30's early and in a big deadining. O well still beats being in a chemical suit! :laugh:
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See my reply to Pat. The two we killed ,Dad wanted for duck and dressing which was fine as we kill way more than we need anyway. Dad hunts everyday except Sundays and I hunt 2 or 3 time a week so even if we just kill a couple your talking over a 100 birds in a bad season. Bad part is the hen I shucked was full of pin feathers. I hate pin feathers and if you ever shucked a bird you know why! :pinch:
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Still got my pepper intake in!! :P Seems all my potted peppers will make me is two a day right now but got a bunch of green ones waiting!
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what are those little suckers, they's tinyhappy in the hut
West Chester Pennsylvania -
Looks great JL.I just got home from work and haven't ate yet You're killin me :laugh:
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100????
Can you spare 3 or 4? -
that is the way gadwalls are....they either work or they don't....I have never figured them out..
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Man can't go wrong with some chili on a cold windy night.
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Looks really good. BTW, I haven't seen Jake lately. Is he in the "dog house"? :laugh: :woohoo:
brian -
Where do you hunt. We've killed 2 wood ducks, one gaddy and one hooded merganser this year.
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They some little peppers I grow from seed. A waiter at the Mexican Resturant got the seed from his migrant cousin that just "came across". He knows I like hot peppers and his cus brought seed with him. They are some kind of bird pepper but don't know just what. I grow them in the winter in pots I keep in my shed. Bring them out on warm days and sun them. Fresh peppers year round!
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Sure but getting them to you is problem and not real sure about shipping wild game across state lines. I do know they have to be taged and sighned but who knows what else. Duck and turkey can are real scary with the feds!!!
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http://www.fws.gov/felsenthal/ Once the inital weekend warriors are threw its not crowded. Only 10 at the ramp today including this!lol
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gotta love it. We either hunt on Redstone arsenal or on Lake Guntersville. The base is much better and less pressure. plus it has a refuge that runs close to ur hunting area. Every redneck from 100 mile radius seems to converge on Guntersville.
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DHMCU
duck hunting mobile command unit -
just put a little gunpowder in the package and it will get past the sensors :woohoo:
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:laugh: :laugh: I don't EVEN want to know how you know about that Wolf!!!!
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JL,
Great pictures and a great presentation, I love corn bread and chili!!
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