Thanks Bente! Chicken Strips & more

rockytopsc

Special Thanks to my fellow egger across town who I met a few weeks ago. Bente was kind enough to throw me some samples of dizzy pig. Finally got to try some more with tonight's freezer clean out meal. Had already tried the cow lick on a burger, excellent. Tonight with the help of mrs. rockytopsc aka Capt. FOOD POLICE, we grilled some chicken fingers and some sweet potato fries. Tried the tsunami spin & raging river along with KC Masterpiece BBQ sauce and Coach's Low Country Boil Seasoning. The rr was excellent, probably didn't put enough ts but do believe it will be great on some salmon.

My favorite "soft" drink is back on the shelves!


FOOD POLICE at work, they will never leave you alone :laugh:


Bonnie using her laser beams to get some good grub!


GO VOLS, Clean House (coach included), and win a few more this year!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Midnight Smoker

Looks good!! How did you do the sweet potato fries? I've made a few attempts and none have turned out real successful yet.

BENTE

is she actually taking the temp of food you cooked :blink:


that is pretty funny.. glad you liked the dp! i will have to go up to ace and get some of the coaches stuff and give it a try....


great meeting you the other day.. so sorry you did not take any of that lump off my hands

rockytopsc

until going to Gettysburg, PA in July I don't think I had heard of sweet potato fries. The ones in PA were better probably because they were homemade and fried. I cheated with these, they are frozen Alexia brand. The frozen ones have a good taste but they are still a little soggy but good. The ones I had in PA were thick steak fry type.

rockytopsc

Yep, she is and I got busted and written up on a two of them since they came in under the wire. :huh:
I'll bring you some of the coach's to even the trade

Used some "real" lump this weekend on the open fire cooking breakfast for the troops! Still trying to sneak a BGE back into the 1860's.

BENTE

well they won't shun you for bringing a newer recepie will they? here is a link that may help you and all those cast iron pieces

http://papadutch.home.comcast.net/~papadutch/dutch-oven-recipes.htm


you ought to be able to make them salivate at the next "gathering" :laugh:

rockytopsc

That's a crap load of receipe's! We have one standard we normally cook = Shepard's Pie. Will fight you for that stuff!

BENTE

you know better than that now you have to share the recepie :P

rockytopsc

College Inn Shepherd’s Pie
Serves 6 (?maybe, whatever!)

Ingredients

2 Tbs. butter, divided
1/2 cup diced onion
1 cup quartered mushrooms
1/2 cup diced carrots (we usually substitute a bag of frozen carrots, peas, corn, etc. for the veggies)
1/2 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1 Tbs. garlic
1 lb. beef cubes (we use ground beef)
1 can (14.5 oz) College Inn® Beef Broth
1 Tbs. Del Monte® Tomato Paste
4 cups hot mashed potatoes

Directions: In a skillet over medium-high heat, melt 1 Tbs. butter. Sauté onion, mushrooms, and carrots 5 minutes. Remove and set aside. Place flour, salt and pepper in a shallow bowl. Coat the beef in flour mixture in batches. Heat 1 Tbs. butter in skillet, sauté garlic 10 seconds, then add beef in batches and brown, remove and set aside. Add broth to hot skillet to deglaze, scraping residue into broth. Bring to a boil and reduce liquid by half, about 5 minutes. Stir in tomato paste, mix thoroughly and bring to a boil. Return vegetables and beef to pan, cover and cook 15 minutes. Uncover and cook 15 minutes longer. Place hot meat mixture in deep dish 9 inch pie pan. Top with hot mashed potatoes and broil about 4 minutes until top is golden.

Entrée
Prep: 10 mins.
Cook time: approx. 45 minutes

BENTE

thanks

vidalia1

Still trying to unload some SA lump huh Terry??? :P

BENTE

un fortunatly :(