360 replies to this topic

[Shelby]

I'd send it Federal Express!! We have lots of leftovers...only two of us. It's hard to make small portions.

I'd find it hard to cook for two if I had a whole deer too!! I assume you have a very large freezer and an excellent labeling system in place.

Well, we have one large chest type freezer, one fridge size freezer downstairs that half works, and one attached to the fridge...and, I'm trying to be better with being organized. It was difficult when I worked tons of hours a week, but now that I'm home more, I'm weeding out and swearing to change my ways.

You all will see more of my weeding out this week...sigh...don't judge me lol.

[Shelby]

This is going to be a wonderful foodblog. You've brought back some cherished memories of the times I spent on my Grandparents farm in Prineville, Oregon, when I was a boy. Three things I'm liking right now; your pie safe holding cookbooks, the view from your porch and the thought of sipping wine while looking at the fields, and that canned bacon from the Vermont Country Store. Is it really strips of bacon in a can?

David!!! So great to see you!!

Oh, it is heavenly sipping wine from the porch (especially if it's under 90 degrees and the wind doesn't feel like a blow dryer lol).

Yep, it's really strips of bacon in a can. I bought it ----errrr, I mean Santa bought it for my stocking and my mom's stocking this year. I've yet to open it..I'm SO curious.

[Pam R]

Wow. Can you tell us a little bit about where you shop for food items that you don't grow or hunt? Are you close to stores or is it a big deal to go in to shop?

[C. sapidus]

Holy smoke – you just made BBQ better (‘cuz roasted Poblano chiles make everything better ). I roast Poblanos the same way as you do, FWIW. You have made it clear that I need to break down and learn to make cornbread.

The parking lots at work are half-empty at the start of deer hunting season so just in case I receive a windfall, can you elaborate on your venison smoking process (time, temperature, cut of meat, etc.)? How would you compare smoked venison with, say, smoked pork butt?

Also, I don’t think I have seen Curley’s BBQ sauce before. Would you please describe it and tell us why you like it so much?

Sorry, lotsa questions, but I’m interested. Sleep well!

[Fat Guy]

Was that a can of bacon?

[ChefCrash]

That's the only way to make french fries. Everything looks terrific so far. Love your home, and the way you live, the hunting, the farming, the haying.. (I just caught an episode of "The last American Cowboy":).
There's a large deer hunting community here in mid Michigan. Most utilize most of the deer meat, making sausage and jerky, do you/your husband make any?

Looking forward to tomorrow.

[ScottyBoy]

Was that a can of bacon?

Wasn't gonna ask but have to ask yeah.....?

[Chris Hennes]

Hey, Kansas isn't far from Oklahoma... you want some dinner guests? (too bad I'm traveling this week!) That BBQ sounds great, I've never smoked venison before. What sort of wood did you use?

[Pierogi]

Oh yeah, oh yeah, oh yeah...

We gots ourselves a Shelby blog, oh yeah, oh yeah, oh yeah !

Happy New Year to you too, Shelby ! This is going to be another great week !

View from the kitchen:

That angel you have over in the left corner of the window sill, I have that too. I collect angels and one of my dearest friends gave it to me years ago because she "was cooking like you do" !

And I love, love, love your pie safe with the dragonfly handles. That is a stunning piece.

Can't wait for tomorrow.

*edit* well, that picture link sure didn't work, but you get the drift....

Edited by Pierogi, 02 January 2011 - 10:08 PM.

[abooja]

Thank you, again, to one and all for reading this. My worst fear was that I'd be talking to myself.

No worries there! That's what my blog was for.

You're doing great. I'm jealous of at least a dozen things already, including the very fact that you live on a farm. I always wanted to do that. Blog on, sister!

[Shelby]

Wow. Can you tell us a little bit about where you shop for food items that you don't grow or hunt? Are you close to stores or is it a big deal to go in to shop?

Hi Pam!

There is a tiny grocery store about 10 minutes away, but I hardly ever go in. It's a 45 minute drive to get to a Dillon's or a Wal-Mart. I've discovered a really great Dillon's, so I've been buying there recently. I definitely only shop once or twice a month, so I have a big list and I stock up. If I find we're out of milk in the evening, then we do without milk.

One item I never buy is ground beef because we grind up our venison and make our own.

[Shelby]

Holy smoke – you just made BBQ better (‘cuz roasted Poblano chiles make everything better ). I roast Poblanos the same way as you do, FWIW. You have made it clear that I need to break down and learn to make cornbread.

The parking lots at work are half-empty at the start of deer hunting season so just in case I receive a windfall, can you elaborate on your venison smoking process (time, temperature, cut of meat, etc.)? How would you compare smoked venison with, say, smoked pork butt?

Also, I don’t think I have seen Curley’s BBQ sauce before. Would you please describe it and tell us why you like it so much?

Sorry, lotsa questions, but I’m interested. Sleep well!

Oh, making cornbread is so easy. Just don't over-stir as I used to do.

In Arkansas, whole businesses shut down for deer season...it's like a holiday.

Ohhh Curley's. It's just the right balance of smokey/sweet/spice. It's thick and rich.

Here is their web site It's made in Hutchinson, KS which is not very far from where I live.

I'm sorry, I should have said more about the smoking process...I'm glad you asked!

Depending on wind and temperature it usually takes around 4 hours to smoke at a temperature of 180 degrees. We used a hind-quarter roast.

It's not as juicy as a pork roast...but it's not dry, either. I'd compare it more to roast beef in texture.

I think I'll go ahead and work up the deer processing procedure either today or tomorrow so you all can see the different cuts of meat. I love cutting up a deer. I'm pretty sure I was a butcher in a past life.

[Shelby]

Was that a can of bacon?

Yes

[Shelby]

That's the only way to make french fries. Everything looks terrific so far. Love your home, and the way you live, the hunting, the farming, the haying.. (I just caught an episode of "The last American Cowboy":).
There's a large deer hunting community here in mid Michigan. Most utilize most of the deer meat, making sausage and jerky, do you/your husband make any?

Looking forward to tomorrow.

Thank you so much! I saw a commercial for that show...I need to watch an episode.

We make small batches of summer sausage and jerky..nothing too fancy. You'll see later this week. We have some venison roasts that escaped us from 2008 so I think we're going to make batches of each. Cross your fingers, you could see an epic failure.

Hey, Kansas isn't far from Oklahoma... you want some dinner guests? (too bad I'm traveling this week!) That BBQ sounds great, I've never smoked venison before. What sort of wood did you use?

You and your wife are welcome any time.

We used wood from a crab apple tree.

Oh yeah, oh yeah, oh yeah...

We gots ourselves a Shelby blog, oh yeah, oh yeah, oh yeah !

Happy New Year to you too, Shelby ! This is going to be another great week !

View from the kitchen:

That angel you have over in the left corner of the window sill, I have that too. I collect angels and one of my dearest friends gave it to me years ago because she "was cooking like you do" !

And I love, love, love your pie safe with the dragonfly handles. That is a stunning piece.

Can't wait for tomorrow.

*edit* well, that picture link sure didn't work, but you get the drift....

Awww thank you, sweetie!

It was a bear getting that pie safe in here. And making it stable. But I love it.

Thank you, again, to one and all for reading this. My worst fear was that I'd be talking to myself.

No worries there! That's what my blog was for.

You're doing great. I'm jealous of at least a dozen things already, including the very fact that you live on a farm. I always wanted to do that. Blog on, sister!

Oh stop!

Thank you!



Good morning, everyone!!

I'm going to get my daily torture out of the way and then we'll start day two.

[Shelby]

I took a closer picture of the canned bacon.








I'm not a coffee or tea drinker...my mornings must start with.....


Diet Mtn. Dew!

[Chris Amirault]

Wow. Canned bacon. The mind reels at the possibilities....

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[Shelby]

I gotta get this tapatalk thing.....

Ok, torture is over and I'm back . eG, please tell me if I'm blogging too much....


The guy that installed our dishwasher two or three dishwashers ago told me to run citric acid through the empty dishwasher every 6 months or so....I don't know that it helps, but it sure cleans the inside up nicely.

[andiesenji]

Wow. Canned bacon. The mind reels at the possibilities....

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Yes! I have to get some to add to my "emergency" stuff (in case of earthquake) which consists of canned ham, canned whole chicken, corned beef, roast beef, chicken, etc.

[robirdstx]

Wonderful blog so far! Please don't hold back. I don't have your pull out cabinet shelves or updated kitchen in general but I do have two sets of those measuring cups. Can't wait to be formally introduced to your furry friends. I think I caught a glimpse of a kitty and a black dog. And speaking of Hutchinson, I was there once over 25 years ago for a dog show - we were living in a small town south of Olathe at the time.

[Shelby]

So, I have a weakness for hand thrown pottery wine goblets/glasses. I'm told they are really difficult to make, thus, they are hard to find. Anyone here have this talent or know someone who does?

[Kim Shook]

Hello, my Diet Dew sister! It is my caffine of choice, too! Everything is fascinating, Shelby! That is the best of the foodblogs and why I've missed them so much - seeing how folks manage their lives/food/cooking/living. The BBQ 'sandwiches' looked delicious. I often do cornbread waffles served the same way, but I will have to try the fire roasted poblano addition. Jalapenos are too hot for me, but I never thought about poblanos! I am boggling at the thought of what it takes for you to get such gorgeous, interesting meals on the table - processing the meat, shopping once or twice a month, etc. Truly heroic! And I don't know if I've missed it or not, but do you also work out side of your home? How about your husband?

[Shelby]

When I would go to Grammy and Grandpa's house, she'd sometimes make me fried mush. My husband is not a mush fan...so I rarely make it. This blog is a great excuse!

Take your corn grits or polenta (I did one cup corn to three cups water) and add a tablespoon or so of butter, pinch of salt and pepper. Bring to a boil, stirring all the time. Reduce heat and cook and stir until thickened.





I also fried up some bacon sausage.





Drain..but leave a tad of the good grease and add it to the mush.



Pour into a buttered bread pan and put in fridge overnight.

Tomorrow we'll have fried mush together...mmmmmmm...with butter and syrup.


Oh, I had to have a taste now, though.
With a dollop of basil butter.

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[Shelby]

Wonderful blog so far! Please don't hold back. I don't have your pull out cabinet shelves or updated kitchen in general but I do have two sets of those measuring cups. Can't wait to be formally introduced to your furry friends. I think I caught a glimpse of a kitty and a black dog. And speaking of Hutchinson, I was there once over 25 years ago for a dog show - we were living in a small town south of Olathe at the time.

Oh yes, we have to meet the rest of the family. They are my babies!

Hello, my Diet Dew sister! It is my caffine of choice, too! Everything is fascinating, Shelby! That is the best of the foodblogs and why I've missed them so much - seeing how folks manage their lives/food/cooking/living. The BBQ 'sandwiches' looked delicious. I often do cornbread waffles served the same way, but I will have to try the fire roasted poblano addition. Jalapenos are too hot for me, but I never thought about poblanos! I am boggling at the thought of what it takes for you to get such gorgeous, interesting meals on the table - processing the meat, shopping once or twice a month, etc. Truly heroic! And I don't know if I've missed it or not, but do you also work out side of your home? How about your husband?

I love Poblanos. Just the right spiciness.

Nah, not heroic...I don't have human kids, so I have a lot more time and energy to funnel into what we do here. My husband owns a lumber company that I started working at after school when I was 16. I've worked there ever since! When the economy got so bad, I cut back to 3 days a week because it was either I go, or someone else goes...then the economy got worse, so I don't go in at all. So, that leaves me all the time in the world to be here and cook!! Oh, and my husband goes in 3-4 days a week..depending on the hunting schedule lol.

Wonderful blog so far! Please don't hold back. I don't have your pull out cabinet shelves or updated kitchen in general but I do have two sets of those measuring cups. Can't wait to be formally introduced to your furry friends. I think I caught a glimpse of a kitty and a black dog. And speaking of Hutchinson, I was there once over 25 years ago for a dog show - we were living in a small town south of Olathe at the time.

The blog is terrific and please post all you want, we will read it avidly.

Good Lord, I was also in Hutchinson for a dog show about that same time - I hit shows in Oklahoma, in Kansas and Missouri on my way to the International in Chicago. It was before I moved up here so was prior to '88. Small world, eh?

Thank you everyone for reading!!!

[Dana]

Great blog, Shelby. Glad you found a way to make wild turkeys edible. My husband has gotten a few, and I'm always glad when he gives them away!!
I grew up in ElDorado - how far are you from there?

Edited by Dana, 03 January 2011 - 11:57 AM.

[andiesenji]

You don't have to convince me about fried grits. I love 'em, in whatever guise they appear.

One of my favorite versions is to place the slices on the griddle, sprinkle generously with granulated maple sugar and then turn them over. The sugar caramelizes on the surface and you have a sort of candy coating that is sooooo good.

[Shelby]

Great blog, Shelby. Glad you found a way to make wild turkeys edible. My husband has gotten a few, and I'm always glad when he gives them away!!
I grew up in ElDorado - how far are you from there?

I like them smoked, in soup or in pot pie. The main thing is that you always have to de-skin it.

I think my husband hunts near there...I'm about an hour and a half away.

You don't have to convince me about fried grits. I love 'em, in whatever guise they appear.

One of my favorite versions is to place the slices on the griddle, sprinkle generously with granulated maple sugar and then turn them over. The sugar caramelizes on the surface and you have a sort of candy coating that is sooooo good.

OMG I think you just invented a new food. Since I put bacon sausage in there, I bet the sugar would famously with that!

[Shelby]

We like to watch the food fliers to see when bags of chicken quarters go on sale. It's a great buy when they are around 58 cents a pound. I make chicken broth out of them and save the de-boned chicken in the freezer for later uses such as enchiladas, chicken salad etc. The broth is a heck of a lot cheaper than buying the canned from the store..and it tastes better, too. I'm almost out of broth, so I've started a new batch. I have two crock pots going and a big pot on the stove.









My husband had rat-holed a couple jars of tomato juice!!!! So, while getting the chicken broth going, we had a red beer. Bud Light is the only beer to mix with tomato juice, in my humble opinion.

[Shelby]

Remember the turkey parts that we didn't smoke yesterday? Well, here they are.
We'll cook these so we can de-bone and use for turkey pot pie tonight.





Here are the heart, liver and gizzard from the turkey. Forgot to show you yesterday. I figure we'll use these to make a gravy for the mashed 'taters tonight unless you guys have any better ideas?

[Big Mike]

So, I have a weakness for hand thrown pottery wine goblets/glasses. I'm told they are really difficult to make, thus, they are hard to find. Anyone here have this talent or know someone who does?

Love the blog so far, reminds me a lot of how my Aunt and Uncle in rural Missouri live...minus all the good food ;)

The goblets are kinda hard to make according to my mother, an accomplished potter. She made a whole set for my wedding 20 years ago.



The one on the right is cermic, she only made two for my wife and I. The one on the left is regular clay glazed white, she made a bunch of those for the members of the bridal party. We had them at the head table to drink our wine out of during the reception, that was pretty cool. I'm spoiled I guess, we have tons of bowls and plates and such that didn't pass muster.

[Shelby]

So, I have a weakness for hand thrown pottery wine goblets/glasses. I'm told they are really difficult to make, thus, they are hard to find. Anyone here have this talent or know someone who does?

Love the blog so far, reminds me a lot of how my Aunt and Uncle in rural Missouri live...minus all the good food ;)

The goblets are kinda hard to make according to my mother, an accomplished potter. She made a whole set for my wedding 20 years ago.



The one on the right is cermic, she only made two for my wife and I. The one on the left is regular clay glazed white, she made a bunch of those for the members of the bridal party. We had them at the head table to drink our wine out of during the reception, that was pretty cool. I'm spoiled I guess, we have tons of bowls and plates and such that didn't pass muster.

WOW!!! She has quite a talent!!! That is SO cool.

Does she, by chance, have a website that she sells on??

We are big wine drinkers.

Wait, that sounds wrong.

We like to drink wine.