barney's Cheap Eatin' Thread

Discussion in 'Food Preparation, Camp Cooking and Recipes' started by barney, Oct 22, 2017.

  1. Lady Hunter

    Lady Hunter 12 pointer

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    Converted a few quarts of tomatoes we canned last summer into pizza sauce for future endeavours....

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  2. Lady Hunter

    Lady Hunter 12 pointer

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    Oh and I pulled up a jar of canned venison, used the broth & some red wine & flour to make a gravy, stirred in some canned veggies & the venison, and topped it off with leftover mashed potatoes so we could have venison shepherd's pies for lunch today! (I'm getting good at coming up with things to make in those little cast iron dishes!)

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  3. barney

    barney 12 pointer

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    That pie looks awesome!
     
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  4. Feedman

    Feedman Cyber-Hunter

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    In the basement
    I love sweet taters
     
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  5. Feedman

    Feedman Cyber-Hunter

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    In the basement
    Those looked awesome
     
  6. Feedman

    Feedman Cyber-Hunter

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    Well I felt like steak tonight. Did not have a grill or griddle so in the big skillet with some onions Screenshot_20210218-182130_Gallery.jpg
     
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  7. Feedman

    Feedman Cyber-Hunter

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    Well all the tall about peas made me open up some black eyed peas. Screenshot_20210218-182147_Gallery.jpg
     
  8. barney

    barney 12 pointer

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    I'd hit that HARD!
     
  9. web splitter

    web splitter 6 pointer

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    ="drakeshooter, post: 2038029112, member: 2236"]I believe I read Barney say he was using a different recipe these days BUT his old recipe has served me well now for over 2 years. It’s the 12th post down complete with pictures dated October 14, 2018. Here’s the link or it’s on page 37 of this thread.

    https://www.kentuckyhunting.net/threads/barneys-cheap-eatin-thread.159265/page-37[/QUOTE]
    Thanks!
    I did change. I've been using all purpose flour for the last couple of years and chilling the flour/butter mix before adding the buttermilk. Makes a big difference in height of the biscuits!
    2 cups of all purpose flour (really been liking Gold Medal)
    1 tsp salt
    3 tsp baking powder
    3/4 stick of butter
    3/4 cup or a little more buttermilk

    Mix dry ingredients then grate the cold butter in. Stick it in the freezer for 30 or so minutes. I've been making it the evening before and leaving it overnight lately.

    When the flour butter mix is cold add very cold buttermilk and mix just until the dough comes together don't over mix. Dump the dough on to a floured surface and flatten it down to about 3/4" then fold it in half over its self and flatten it down again. Do this 5 or 6 times. The last time flatten the dough to 1/2" and cut the biscuits. You should still be able to see flakes of cold butter in the dough. Place the cut biscuits in a skillet and straight into a preheated 450° oven for about 16 minutes. Most times I brush the tops with melted butter as soon as they come out of the oven.[/QUOTE]
    @barney the biscuits are exceptional, thanks for sharing!
     
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  10. barney

    barney 12 pointer

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    Thanks!
    I did change. I've been using all purpose flour for the last couple of years and chilling the flour/butter mix before adding the buttermilk. Makes a big difference in height of the biscuits!
    2 cups of all purpose flour (really been liking Gold Medal)
    1 tsp salt
    3 tsp baking powder
    3/4 stick of butter
    3/4 cup or a little more buttermilk

    Mix dry ingredients then grate the cold butter in. Stick it in the freezer for 30 or so minutes. I've been making it the evening before and leaving it overnight lately.

    When the flour butter mix is cold add very cold buttermilk and mix just until the dough comes together don't over mix. Dump the dough on to a floured surface and flatten it down to about 3/4" then fold it in half over its self and flatten it down again. Do this 5 or 6 times. The last time flatten the dough to 1/2" and cut the biscuits. You should still be able to see flakes of cold butter in the dough. Place the cut biscuits in a skillet and straight into a preheated 450° oven for about 16 minutes. Most times I brush the tops with melted butter as soon as they come out of the oven.[/QUOTE]
    @barney the biscuits are exceptional, thanks for sharing![/QUOTE]
    You're very welcome!
    We had some this morning.
     
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  11. ribsplitter

    ribsplitter Cyber-Hunter

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    Cream of tar tar will give you more rise in biscuits also, just throw a tablespoon in the mix.
     
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  12. barney

    barney 12 pointer

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    I started buying baking powder in bulk from a Mennonite store a couple of years ago. Amazing stuff! Probably has more cream of tartar in the mix. Half the price or less of a can of baking powder from the grocery to boot!
     
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  13. JR in KY

    JR in KY 12 pointer

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    My buddy up the road a piece @luvtohunt and I traded Jars back a few months ago....he gave a couple jars of Deer Meat he had canned. Pressure cooked I think.
    I am bad for Saving stuff that i really like but i opened a jar of it today and it was REALLY Good. Throw in some green beans and mashed taters and it was a good supper. Thanks Tim, and that other jar is gonna be opened very soon. And @drakeshooter for bringing the Pepper. Yeah, I'm barefooted...got my feet wet.
     
  14. barney

    barney 12 pointer

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    God, that looks delicious!
     
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  15. barney

    barney 12 pointer

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    Grabbed a half gallon jar of roma maters from the cellar today. They were canned last August 9th, in their prime, and are an absolute, and much needed ray of SUNSHINE in a jar for a day like this!
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    Thawed, thinly patted out, and seasoned some ground brisket patties then threw em on the griddle for double cheeseburgers.
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    Served em up on toasted sourdough buns with some Kennebec wedges pan fried in bacon grease!
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    Turned out to be one of them burgers you don't EVER forget!
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