Venison has a taste to it which I like but for me it’s something to be enjoyed in small amounts. The most tender cuts of the deer are quite small so you have a finite amount of steaks.

I make all kinds of stuff with the other parts. The neck meat makes some outstanding Barbacoa. The shanks can be made into osso bucco. I usually do a couple of med rare roasts out of the hind quarters etc etc.

Basically what I’m saying is I too could eat a ribeye every damn day, but there’s like 6 lbs of blackstrap(loin) max on a doe and the sirloins/top rounds are better for roasts IMO. So I spread them out over the year as a treat. The rest of the meat gets braised/sausaged/ground.

I’ve had elk at a restaurant but it was farm raised. I have not had wild elk but from what I gather, it’s better than whitetail.

I don't mind backstrap from a deer, but the gamieness overwhelmes a stew or soup. imo

Ras el hanout broccoli with pistachios, raisins, and underneath it was a yoghurt with some lime, orange and honey in it. Killer.




Mangalitsa pork chop with a nice sear and medium interior.

Excellent dinner.

I also made breakfast on Sunday and it came out photogenic.

Gotta try that broccoli, looks insane.


Battle stations ready:



Second one is buff mozz, mushroom & basil. Crusts were ridiculous:

I was going to say you overcooked your steak, wow I need to get some of this pork.

I also need to learn
To butter my bread like you.

In the broccoli dish are you just using lime and orange zest?

It looks like a tremendous recipe.

My butter game is strong.

There was both zest and juice(but not much). The grilling of the broccoli is key. My GF whipped it up while I was grilling. She has a propensity to use ALL the ingredients. Sometimes it works out like this dish, other times you end up eating watermelon and walnuts with soy sauce and cheddar cheese.

hmm, that does make more sense

Great pepperoni cupcakes, 27.

Hoagie, do you grill the Broccoli straight or blanch first?

In the tradition of salt and pepper squid and salt and pepper shrimp, salt and pepper quail legs.

Man I love quail. That looks amazing as always.

Broccoli goes straight on the grill over extreme heat until it’s charred to my liking then over to the cool side with the cover on to give it a little smokiness. (Charcoal grill). I like my broccoli pretty firm so it doesn’t take too long after the charring.

looks tasty and brings back great memories

My Granny Coco and her husband lived in Artesia, New Mexico and always had a freezer full of quail which she would fry up every time I went to see her

I'd go hunting with her husband (his name was Duke and really cool, wish I had been old enough to get to know him better and learn about his time in WW2) and we never got out of his Bronco, he'd hang his shotgun out the window and shoot the blue quail as they ran from tumbleweed to tumbleweed and then his dog would run and get them and bring'em back. He'd fill a cardboard box every time we went.

You could always count on getting a shotgun ball in every 3rd or 4th piece too

Man, I'm sounding like an old fart, guess I've officially crossed the fuddy-duddy line

Pulled pork tonight. Finally got tapatalk to easily post pics. Love the pellet grill: throw meat on, go to work, come home and eat.

Nice!

Which pellet grill do you have?

I just picked up a Green Mountain Prime Peak brand new with a cover and assembled for $700 off Facebook Marketplace. The guy won it in a raffle and didn't want it and I happened to be considering buying one so Facebooks spying and/or algorithm pays off for the good this time.

It goes through a lot more pellets than expected so I need to find a good source for bulk pellets, which type do you use?

Oh heck yeah. I love the flavors of salt and pepper wings, maybe a little lime or something, right up my alley.

I just got the Pit Boss brand from Walmart. At the time I bought it I had no experience with them whatsoever and didn't want to go high end for something I might end up never using. Now that I know it will be a constant companion, once this one goes kaput I'll get a better one, although I have zero complaints about this one. I always assumed that I would never use the app/wifi feature of one of the better ones, but it sure would have come in handy today as I worried I would come home to a scorched mess, lol.

I also buy the pellets from walmart too. Delivered right to the door. Pit Boss version of Mesquite pellets is $9 for 20lb and I would be willing to bet they pretty much all come from the same factory and are just put in different brand bags.

Messy pork belly banh mi.

Let’s keep this thread momentum going.

Cool story, I guess I like old man fuddy-duddy stories.

Oh hot damn, yum, this to my liking looks perfect. Love that crispy look bark type exterior.

The only quail I ever had was that my mother cooked after my dad and/or I shot it. I hated it; she cooked it the same way she "fried" chicken--with it covered with gravy as she cooked. It was much worse than I make it sound. I have never wanted to eat quail since then, but I would rip into this. Looks great!

Much better looking than my few attempts. I would take that result every time!

gaaahhh!!!

Simple air fried straight from frozen wings that were tossed in creole seasoning and Tapatio. Were very good.

^I've been doing that a lot lately - except I go with teryaki sauce.

So great that it turns out so good and only prep is pouring frozen wings into air fryer basket.

Everyone has been killing it lately. Great job all!

I need to stop reading this thread after 10pm.

Hi guys. How's things?

Have made these shrimp a few times and quite enjoyed them - most recently at the beach last week.

1) get some delicious shrimp and devein, de-shell. I leave the tail on, but do what ya like
2) olive oil in a pan and heat it up
3) toss in some smashed cloves of garlic and red pepper flakes, toss a few times
4) put in those yummy shrimps + salt and pepper
5) cook for not as long as you think you should...unless you cook shrimp on the regular. In that case, cook for as long as you think you should
6) toss with some chopped up parsley, lemon zest and juice

Bonus points: serve with some fresh pico that you made

Double bonus points: Thai sweet chili sauce for dipping

Negative points: pour too much Thai sweet chili sauce on plate cause you're at beach and have been drinking since 10 AM.


After you're nice and full, grab a cocktail. If you happen to have a cotton candy machine and women egging you on...make it a cotton candy martini.

Then a nice game of cribbage.

Gg.