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Old 07-15-2015, 08:45 AM  
Buehler445 Buehler445 is offline
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Location: Scott City KS
Fire Me Boy! What's For Dinner? Thread

Since the other one got too big, let's keep the food truck rolling. Whacha got?

Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408

Last edited by Buehler445; 03-02-2020 at 09:14 AM..
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Old 09-03-2020, 07:49 PM   #15541
KCUnited KCUnited is offline
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All this gordita talk had me craving actual gorditas



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Old 09-03-2020, 08:02 PM   #15542
kjwood75nro kjwood75nro is offline
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Not sure how many dove hunters are in the thread, but now that the season is upon us, any dove recipes?
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Old 09-03-2020, 11:32 PM   #15543
srvy srvy is offline
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This is pretty good on the grill

12 dove breasts

Marinade

3/4 cup lemon juice

3/4 cup soy sauce

3/4 cup vegetable oil

1 tsp. salt

1 onion chopped

2 cloves garlic, chopped

1 T. Worcestershire sauce

Instructions:
Mix marinade ingredients together. Place dove breasts in large pan; add marinade. Cover overnight. Remove doves. Place on grill. Baste with marinade. Cook until done. Serves 4.OTE=kjwood75nro;15146950]Not sure how many dove hunters are in the thread, but now that the season is upon us, any dove recipes?[/QUOTE]
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Old 09-03-2020, 11:36 PM   #15544
srvy srvy is offline
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This one I do minus the peas and Brandy as I never have Brandy around. I like peas fine except in a cream sauce.

12 Doves

1 onion, chopped

1 stalk celery, chopped

1/3 cup chives, chopped

1 T. salt

1 T. pepper

1/2 cup evaporated milk

3/4 cup water

1 can (10 3/4 oz.) cream of mushroom soup

3/4 cup brandy

1 can (17 oz.) English peas

3 beef bouillon cubes

3 tsp. margarine or butter

Instructions:
Place doves in casserole dish. Arrange onions, celery and chives around. Salt and pepper. Add milk, water, mushroom soup, brandy, peas, margarine and bouillon cubes. Bake at 375F. for 2 hours. Remove doves and place on platter. Thicken gravy. Pour over doves. Serve with wild rice. Serves 4.
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Old 09-03-2020, 11:39 PM   #15545
srvy srvy is offline
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These are all from Missouri Conservation recipe book. I have had good luck with those.

8 doves, cleaned and picked

3 T. olive oil or bacon drippings, heated

Brown doves on all sides in oil or drippings in heavy iron skillet.

1/2 cup sherry or dry red wine

1/2 cup olive oil

2 T. Worcestershire sauce

1/2 tsp. salt

Instructions:
Add all ingredients to doves. Cover skillet with tight lid. Simmer over a low heat (liquid should never boil) for 1 1/2 hours or until tender.

Serve with brown and wild rice.
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Old 09-04-2020, 11:49 AM   #15546
Hammock Parties Hammock Parties is offline
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AW YISS

Hello Kansas,
This long weekend Godavari Kansas is bringing the crowd favorite grand buffet back.

***only on Saturday...

Posted by Godavari Kansas on Friday, September 4, 2020
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Old 09-04-2020, 04:11 PM   #15547
Baby Lee Baby Lee is offline
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Quote:
Originally Posted by srvy View Post
This one I do minus the peas and Brandys
Quote:
Originally Posted by srvy View Post
These are all from Missouri Conservation recipe book.
Oh man, I can just hear them cooking. . . This what it sounds like, when doves fry!!
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Old 09-04-2020, 04:31 PM   #15548
Sorry Sorry is offline
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Anyone meals that are just in one skillet? Looking to do something chicken oriented in a cast iron
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Old 09-09-2020, 05:48 PM   #15549
Pablo Pablo is offline
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It's soup season! Or white chicken chili...




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Old 09-09-2020, 09:15 PM   #15550
GloryDayz GloryDayz is offline
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Wife made Sous Vide chicken. GOD IT WAS GOOD. No pics, but that's because I didn't make it.

Sous Vide is ****ing AWESOME!
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Old 09-09-2020, 09:47 PM   #15551
cooper barrett cooper barrett is offline
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Making sous vide St Louis style ribs, Hour of apple wood smoke on smoker as low as I can without putting fire out then bagged and into the drink at 155 degrees for 10 +/- an hour then sprinkled with rib rub and back on a 250 degree smoker for an hour or until bark forms by putting closer to firebox.
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Old 09-09-2020, 09:54 PM   #15552
Sorce Sorce is offline
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Originally Posted by GloryDayz View Post
Wife made Sous Vide chicken. GOD IT WAS GOOD. No pics, but that's because I didn't make it.

Sous Vide is ****ing AWESOME!
What internal temp?

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Old 09-10-2020, 04:49 AM   #15553
GloryDayz GloryDayz is offline
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What internal temp?

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Was dark meat, so she went with 165.
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Old 09-10-2020, 04:54 AM   #15554
GloryDayz GloryDayz is offline
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Originally Posted by cooper barrett View Post
Making sous vide St Louis style ribs, Hour of apple wood smoke on smoker as low as I can without putting fire out then bagged and into the drink at 155 degrees for 10 +/- an hour then sprinkled with rib rub and back on a 250 degree smoker for an hour or until bark forms by putting closer to firebox.
Smoke tube...
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Old 09-10-2020, 02:41 PM   #15555
scho63 scho63 is offline
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BBQ AND beer.
That just looks so great.......
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