Adventures with anrkst.

Discussion in 'Adventure, Hiking, Backpacking and Travel' started by anrkst6973, Jun 17, 2018.

  1. anrkst6973

    anrkst6973 Member

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    Once my fresh vegetables have started to soften I dumped in the full amount of stock, more savory spices, and nest my bird pieces back in.

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    To this hot mess I added some seasoned flour, about 2 tablespoons and 1 heaping of cornstarch. Thickening agent. ;)

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    Here I added milk, almond milk but there you go. Tinned milk, evaporated milk, would have been much better I think. I used 16 ounces, I will use twice that next time...mine did thicken but I think it could have been creamier in texture...
     
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  2. anrkst6973

    anrkst6973 Member

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    For both flavor and more thickening I added in a 1/4 cup of brown rice that I had soaked in boiling broth...

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    There's plenty of liquid in there, I poured the heat to it, there 25-28 on top and around 20 under. I let it got for a full hour and a half at 350-375f.

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    This smells...drool worthy :)
     
  3. anrkst6973

    anrkst6973 Member

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    Well now, you boys know me better than that. ;) If we do this...we do it right. Eh?

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    The lady Ash says I have won her over, again. ( that's a win in my opinion.)

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    And this my Bretheren of the coast...this is the look I get when the sous says "Enough with the dang pictures already!" :D

    Tuscan Chicken...easy and portable. Y'all join me sometime...I do like to make a fire. ;)
     
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  4. Zeek

    Zeek Member

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    Great stuff in this thread... !!!
     
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  5. shivermetimbers

    shivermetimbers Member

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    Dang! This is pretty awesome!
     
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  6. Strigidae

    Strigidae Moderator Staff Member

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    That looks awesome sir!!!
     
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  7. anrkst6973

    anrkst6973 Member

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    Me and T got left here by ourselves for the weekend, That means beans n rice , video games, and cheesy 80's action flicks are the order of the day. I let him do most of it, 2 hour cook time low n slow. Turned out almost "gumbo like", slightly thick and brown with a nice black pepper bite. We dang near killed a 6 quart pot....again. :)

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    2 cups mixed beans, 1 rice, Bring your beef stock to a boil and pre-heat/soften your beans if you can. Not absolutely nessary but it will shorten your cook time...

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    Let's see, We got 3 slices of bacon chopped up, 2 jalapeño sausages, some "D" cut venison I found lost in the freezer, and some green onions, bell peppers, celery, tomatoes and carrots. Oh yeah, and some red wine.

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    Didn't even have to get my apron on this time. Gave advice and took pictures....
     
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  8. anrkst6973

    anrkst6973 Member

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    He did all this. Set the grill, brought the pot, filled the charcoal chimney, even set the alcohol ignigtion can under. :)

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    I admit it, I'm not used to standing off and just advising and taking pictures. He did good though, cold pork/cold pot, then the venison, then the veg....

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    Ok, we just can't cook correctly without some orange flames and the smell of smoking hickory and oak. It just don't happen...
     
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  9. anrkst6973

    anrkst6973 Member

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    This is my buds "signature dish", he likes this one. It's kinda thick warm make you feel good food. A day with this is a always a good day IMHO .
     
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  10. Strigidae

    Strigidae Moderator Staff Member

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    Always spectacular!
     
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  11. anrkst6973

    anrkst6973 Member

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    The "Un-Traditional " Thanksgiving.

    It was just Boo and I. I let him decide what he wanted. A good Texas boy, he wanted steak. :)

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    I picked these up about 3 days before, gave them a solid coating of my Bold seasoning blend and let them sit triple wrapped...

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    He hasn't seen them yet. ;) About 1 1/2 lbs each and over an inch thick....
     
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  12. anrkst6973

    anrkst6973 Member

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    Despite his love of meat he will tear up some vegetation if it's the way he likes it. I had to prep a part of it the night before, that calls for a 4 qt 10" Lodge....

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    These went an hour at 400f...couple of decent spuds, a large carrot, a few radishes and some garlic...
     
  13. anrkst6973

    anrkst6973 Member

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    The morning of, we are going to need some garlic butter...fresh rosemary, whole peppercorns ( smashed under the knife blade, true chef style. :D )

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    Time to call in the "Barefooted Sous" ( It a new trend, it's going to be the next big thing, swear. ;) )

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    To the previously roasted vegetables ( now hacked into pieces) we added a large white onion, couple of green onions, celery, some bell peppers, lil bit of broccoli...
     
  14. anrkst6973

    anrkst6973 Member

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    Oh look, a big flat heavy piece of American made....CARBON STEEL!!! :D

    ( this pic was going to be titled "Made for fire".. but that was borrrinngg!)

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    Our Thanksgiving kitchen is going to look like this. (This happens when boys are left...unsupervised. )

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    Steel, smoke, food. Goes together right?
     
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  15. anrkst6973

    anrkst6973 Member

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    Did I just hand control of the grill to the sous? And my steak? Why yes...yes I did.

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    Ok I gave a few pointers. ;) showed how to sear the edges...
     
  16. anrkst6973

    anrkst6973 Member

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    Mmm, looks good huh?

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    He seem awfully pleased with himself eh? ;)

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    Well, maybe he ought to be. It was perfect.

    The "Un-Traditional " Thanksgiving. Who needs a boring turkey? Burn me a chunk of "moo" instead!
     
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  17. Strigidae

    Strigidae Moderator Staff Member

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    Goodness!!! That steak is perfect!!!
     
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  18. anrkst6973

    anrkst6973 Member

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    Decided to hang out outside, make a sukiyaki in a cast iron wok, and play with knives with my sous.

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    Funny fact, the Lodge 14" dutch oven lid fits the 14" large wok perfectly. I was pleasantly surprised.

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    Bowls and bowls of good stuff...
     
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  19. anrkst6973

    anrkst6973 Member

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    He gets better all the time.

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    There just no such thing as "small batch" around here.

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    Just a couple hours, outside, in shorts, and rolled up sleeves, in December. Must be in Texas eh?
     
    Last edited: Dec 21, 2019
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  20. Strigidae

    Strigidae Moderator Staff Member

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    Is there a certain wood you use for the fires?
     
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