Well, Bev is away for a few days, so us guys decided on a no-veggie meal!

Yesterday, I began marinating some pork and started cooking early today...first encrusting it with some extra seasonings and slow-cooking it for about 10 hours after high heat for the first 45-50 minutes. It was falling-apart tender, and from the drippings, I made a portobella mushroom gravy. Along with that, we had buttered noodles and parmesan-garlic bread. I'm always critical of my own cooking but must say this time, it was pretty dog-gone good! But I DO NOT want to think about how many calories were on my plate ha ha!

Looks GREAT!

Is this from this weeks donor?

From maybe a couple months ago...

This week's was given away, as I have been having to do with most the past few years. Unless the hog is quite small and I am having an unusually good day, I can no longer handle the butchering unless I have help.

Shucks, no bigger than that plate or
the pile on it can't be too many calories!
I wouldn't worry about that part, I'd take seconds for sure.

Good for you.

Going to frost up here tonight, bet, snow in the hills too. sure feels like it the last
few hours, down to 50F now. Just set the thermostat to "run", first time this yr.

Stay well Bobby,

George

George-

Oh, I had 2nds!

I am jealous of your weather. It hit 91 here today but will cool down a bit Friday night with a front. I am tired of the heat.

Don't be! I'd rather have 91 another month yet.
IF it wasn't almost elk season. Gotta have deep snow to run 'em down to the guns. To do that, it needs to drop the temps quick and deep by mid month.

George

That looks fantastic, Bobby!

That looks GREAT! I wish I could eat it. I have intestinal problems and the doctor said no more Gluten, so no pasta or bread. Otherwise I would be all over that!

Hmmm...this little piggy



Went to the table!

Looks delicious!

Larry-

With me, it's to the point of almost anything I eat making me sick, so I have basically given up and occasionally eat whatever I want. Some things, of course, make it even worse (like the pasta and the gravy), but I figure what can it do...make me sick?

Some of my worst spells with the colitis, the pain and the migraines have been when I had been following guidelines to a "t" for weeks at a time. I guess frustration has gotten the better of me...

See if you can find Spatzle noodles.

This is the brand I use, I have made them before by hand. This isn't hard, but I usually don't like extra work.

https://yummybazaar.com/produc...9VUFkSOcMaAg6s8P8HAQ

If you throw a chicken in the crockpot, for the night, and then debone him in the morning. Half the stock, nicely seasoned, all the meat and a bag of this will feed the five of us very well. Wife is a hippy and likes organic $10 birds, but I guess it will work (probably a hell of a lot better) with a bigger cheaper roaster. I'd love to try it with grouse, pheasants or some other birds. I don't have a big enough roater to reuse a thanksgiving turkey carcass. I think that would be a wonderful turkey noodle soup as well.

The spaetzle with pork gravy, mushrooms and pepper is probably one of my favorite meals in the world.

We will definitely try that. Thanks!!!

LOL!

Before reading the post I looked at the picture and thought "That looks like a bloke's meal"!

quote:

Originally posted by Big Wonderful Wyoming:
The spaetzle with pork gravy, mushrooms and pepper is probably one of my favorite meals in the world.

Darned right! Delicious, mit Schnitzle!

Nice meal there ! But I wonder about ten hours. When I make oxtail stew [coda di bue ] 4 hours will do it .

mete-

I've made wild pork cooking it for much shorter times, but I have found that marinating and then either wrapping or putting into a roasting bag and cooking on very low heat and for an extended time keeps it as moist as possible. Of all of the methods I have tried, this one seems to render the best results for meat that is low on fat content.
EDITED TO ADD: When I cook pork with vegetables, I do use a different method & much shorter cook time to keep the veggies from getting too mushy. I could avoid that by adding them later, but we tend to like the flavor certain vegetables impart to the finished product when present for the entire cook time

What I wanta know is how many of you guys
like to eat the oysters?

That's some of the best meat on a pig.
Bunch of us country boys went into town and bought a up BUNCH of 'em and had a hell of a party along with lots of German beer a couple times. Can't recall now which was the best though. Wasn't anything left of either by the time we got done.

When I was in Fla, and shot these two, I told the guys I wanted them. They had no clue what the oysters were.
Two days later when we went to get the meat, they had a whole cooler full for me.

George

Calories!? I just spent a week in central Texas and had smoked brisket every day for 6 days. I don't worry about no calories if I like something.