doublegunshop.com - home Forums General Discussion DoubleGun BBS @ doublegunshop.com What is for dinner?

Gene,
PS powder could be specified well after 1900, and it is my understanding that guys who specified heavy loads did just that. I don�t have a firm cutoff date, but, I suspect 1915 would be about the end.
The semi smokeless powders in their proof forms were easier to get consistent proof pressures with, at least at the beginning of the smokeless era.

Best,
Ted

Aforementioned Brussels sprouts:




Looks better plated with ribs and salad:




Best,
Ted

That's exactly how the brussel sprouts look when we make them. Cut in half, sauteed, light sea salt, although no fair with the bacon. That could make anything taste good. We had bbq ribs yesterday, but maybe sacrilege, we cut it off the bone and had it sandwich style on fresh baked crusty hard rolls.

Back to basics tonight:

Craig,
Any meal that features two courses of pig and a cold bucket of suds is going to be good.

Seriously, give the �sprouts a whirl in a few strips of bacon. You will like it.

Best,
Ted

Vitamin G (Grease) from bacon would make a salad of cigarette butts taste good. Gil

Kudos on everything in the pictures you shared. Your hunting attire, shotgun and how well you cooked the bird is spot on. Argo-I am receiving some wagyu strip loins in today and am going to cook them the same way. Homemade herb butter in a cast iron skillet. Maybe I can lure Geo up here with one

Hungarian Stroganoff made with our chukar partridge is a much requested house favorite! Watch out for a big fat #6 shot!

Have grown and frozen Brussel's sprouts for many years. A single long stalk yields well over a hundred in my rich black loam. Very important to not harvest until after a few frosts. They get yellowish inside and become much sweeter. I see I harvested my last bag in early November.

We usually roast Brussel sprouts rather than pan frying them. Spray a little oil on a sheet pan, sprinkle the pan with salt, pepper and garlic powder, cut the tip off each sprout and then cut the individual sprouts in half, place cut side down, spray with a bit more oil and season again. Roast 20 minutes (more or less) in a 450 degree oven. They brown on the cut side and caramelize beautifully.

Last night's dinner was a meal called "Chicken in the Heather", which I generally make with Cornish hens. Cut the hens in half and place in a baking dish. Mix 1/2 cup of honey, 1/3 cup of whole grain mustard, 1/3 cup of light oil (canola oil works well), 2-4 teaspoons of curry powder and salt and pepper to taste. Mix well and pour over the hens. Cover the baking dish and insert into a preheated 375 degree oven for one hour. After the hour, remove the cover, spoon the pan juices over the hens and return to the oven for another 25-30 minutes (until the skin gets a bit crispy). Place hens on a serving platter and pour pan juices into a gravy boat. Serve with something like roasted Brussel sprouts and a baked potato (over which I always pour some of the pan juices). It's really good.