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Anyone else into cooking?

When I cook everything is from scratch. Going to do a chicken pot pie this weekend. The chicken was scratching around before I rung her neck plucked and cleaned her insides out. She sat on ice for 2 days before I cooked her. Put her in the crockpot with plenty of salt and a few herbs out of the garden. She was cooking for about 18-20 hrs. Got all the meat and bones separated meat went into the freezer and broth was strained and put in the refrigerator. I’ll make a rue and add the chicken stock along with vegetables out of the garden. I’ll make the crust from flour and lard. Lard I made myself. Then it will be put on the smoker until the crust is done. Probably another night this week will be rabbit stew from rabbits I raised myself. Got to get me a couple pigs I’m out of country ham and sausage I make myself. I’ve hunted just about all my life but I don’t hunt as much as I used to. I’ve never taken any animal I’ve raised or hunted to the butcher I’ve always done it myself. So yeah I dabble in cooking.
 
Condition1 said:
When I cook everything is from scratch. Going to do a chicken pot pie this weekend. The chicken was scratching around before I rung her neck plucked and cleaned her insides out. She sat on ice for 2 days before I cooked her. Put her in the crockpot with plenty of salt and a few herbs out of the garden. She was cooking for about 18-20 hrs. Got all the meat and bones separated meat went into the freezer and broth was strained and put in the refrigerator. I’ll make a rue and add the chicken stock along with vegetables out of the garden. I’ll make the crust from flour and lard. Lard I made myself. Then it will be put on the smoker until the crust is done. Probably another night this week will be rabbit stew from rabbits I raised myself. Got to get me a couple pigs I’m out of country ham and sausage I make myself. I’ve hunted just about all my life but I don’t hunt as much as I used to. I’ve never taken any animal I’ve raised or hunted to the butcher I’ve always done it myself. So yeah I dabble in cooking.
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Need pics of all that goodness 👍
 
KillerFord1977 said:
Ok, 2 hrs on cherry -apple sounds right. That will be basically like the 80/20 i do.. 👍👍👍🤠
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KillerFord1977 said:
Need pics of all that goodness 👍
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I will take some when I start putting it all together. I have a new pellet grill I have to put together and season before making the pot pie. I have cooked on smokers a lot but now it’s a pellet grill. Fill it with pellets turn a knob and leave it alone. We did a fundraiser for the church I was youth director at and we ran 6 smokers. We did 70 cases of butts and there is 4 butts to a case for a total of 280 Boston butts. Started about 4 in the afternoon and finished up about 12 noon the next day. That included pulling each butt and wrapping it in butcher paper and putting back on the grill. Those days are over the pellet grill spoiled me. No more splitting wood and then adding it to the burn box. Adjusting dampers to keep the temperature right. Yep I’ve gotten lazy in my old age.
 
Some of us just gotta cook with fire
 

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USMC6094 said:
I myself am an incorrigible dabbler in kitchen and grill magic.......

The stove top, the oven, charcoal, gas, you name it, I'm game.

Steak, pork, chicken, shrimp, burgers, soup...........

I've been nursing along a batch of pasta sauce that seems to be perpetual, and it has only gotten better.

Tonight it's over Angel hair pasta.

The short list of ingredients is: ground beef browned w/peppers, onion, garlic powder, season salt. Simmered with petite diced tomatoes and garlic & oregano sauce, then a few other brand and no name pasta sauces added, along with two or three bay leaves, and oregano. Then cooked on low/medium heat until its bubbling. Then you uncover the pot and let it steep until its nice and thick.

As it's eaten, you add more browned ground beef and your selection of sauce, and other meats, chicken, and pork add texture and flavor as they meld with the sauce.
That perpetual pot habit is dangerous in the best way and I fell into it too after a winter of chili that refused to die, so I get exactly where you are coming from. My own version ran for six weeks and the flavour deepened every time, but I learned the hard way that adding fresh browned beef keeps it alive while old sauce just turns muddy. What matters is meat cutting, because trimming silverskin and excess fat before browning keeps the texture clean instead of greasy after days of reheating. One fact worth knowing is that sauce thickens faster when you leave it uncovered at a low simmer, since evaporation concentrates flavour without scorching the bottom, and stirring every twenty minutes prevents sticking. Two or three bay leaves go a long way and more will turn it bitter. If you keep feeding it, freeze half every week so you do not hit that 600 pound prophecy.
One day when my metabolism finally calls it quits, I'm gonna weigh 600 pounds.......
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I had a similar thing going with a pot of chili a few winters back – just kept adding to it whenever it got low, and it honestly got better every week.
 
ricklf said:
I had a similar thing going with a pot of chili a few winters back – just kept adding to it whenever it got low, and it honestly got better every week.
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With the arrival of cooler days and nights I made this pot of chili yesterday. I know members in the southwest states don’t like beans in their chili, but that’s the way I learned to make it and I’m the only one who eats it because I load my chili up with these:
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