What did everyone cook today?
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Cool again today so I fired up the oven for pumpkin pie.Steven Winscot Looks great, but it 102F here. We have about 2 months before pumpkin pies and fall here in Texas
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Steven Winscot Looks great, but it 102F here. We have about 2 months before pumpkin pies and fall here in Texas
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Steven Winscot nothing says fall is coming like pumpkin pie. Looks great
GWG8541 I’m ready for the fall , it’s been a brutal summer here, grasshoppers ate our gardens, temps were 92-103 and no rain for over 2 months.
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Fried chicken using |Chicken-On-The-Run-Marinade and |Chicken-On-The-Run-Breading for another homerun!
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Elk meatballs for supper tonight. I put the meatballs in a onion and mushroom gravy served over mashed taters with some sweet corn. Just like Ma used to make! It hit the spot.
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HerbcoFood Excuse this non-hunter. But, what is venison “backstrap”?
zbigjeff backstrap is where deer steaks come from. It looks like a pork loin when you cut it out. Very tender cut. Best enjoyed medium rare.
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zbigjeff backstrap is where deer steaks come from. It looks like a pork loin when you cut it out. Very tender cut. Best enjoyed medium rare.
ND Mike Never butchered a deer. Thus, that’s why I asked. Thanks for filling in the blanks for me.
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Cool again today so I fired up the oven for pumpkin pie.
Steven Winscot Those look real nice, but you can send all the cool down this way that you can muster up. Then, I suppose I can make a Pumpkin Pie or two, too. Are those walnut pumkin pies?
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Steven Winscot Looks great, but it 102F here. We have about 2 months before pumpkin pies and fall here in Texas
Chef At lest, right Chef?
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zbigjeff backstrap is where deer steaks come from. It looks like a pork loin when you cut it out. Very tender cut. Best enjoyed medium rare.
ND Mike Or Back Strap Medallions (Little Steaks). I just started doing all the rest of mine as burger & sausage since I was too poor to pay the butcher, so had to do it all myself, when I used to be able to. Then I was not good enough apparently (really just did not have the right set up) to make those beautiful bone in cuts with the saw I had, so I deboned them all. Good stuff, healthy too.
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Boned out 10 lbs. of chicken 1/4’s to grind. At .79 a pound I can do the work to bone out and grind and not pay $4 lb. for ground. Got the bones in the pot boiling away for stock. Got it cubed and in the freezer for grinding tomorrow and then into my sausage experiment again.
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ND Mike Or Back Strap Medallions (Little Steaks). I just started doing all the rest of mine as burger & sausage since I was too poor to pay the butcher, so had to do it all myself, when I used to be able to. Then I was not good enough apparently (really just did not have the right set up) to make those beautiful bone in cuts with the saw I had, so I deboned them all. Good stuff, healthy too.
calldoctoday yep! Some of my favorite pieces of deer to eat!
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Steven Winscot Looks great, but it 102F here. We have about 2 months before pumpkin pies and fall here in Texas
Chef Our hot dry spell just broke, it was brutal. I sympathize.
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Elk meatballs for supper tonight. I put the meatballs in a onion and mushroom gravy served over mashed taters with some sweet corn. Just like Ma used to make! It hit the spot.
ND Mike Looks great, I was just telling my wife we need to make more meatballs, used the last of them in spaghetti tonight.
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ND Mike Looks great, I was just telling my wife we need to make more meatballs, used the last of them in spaghetti tonight.
Camping with some friends for my wife and myselfs anniversary. Did a shrimp and lobster boil. Turned out great and the neighbors were happy that I cooked too muchhey vegetarians, my food poops on your food!
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Used excalibur polish for the boil
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Camping with some friends for my wife and myselfs anniversary. Did a shrimp and lobster boil. Turned out great and the neighbors were happy that I cooked too muchkyle Now that’s the way to do it! Except, you can save some money & just use newspaper for the throw-down. I think it does something for the taste & the mood both. On the other hand, news paper is not what it used to be, is it?
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One more thing, took the shells of the shrimp, boiled them with captains bay, strained it and added butter. Dumped over the boil on our plates. Probably not the healthiest, but omg was it good
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kyle Now that’s the way to do it! Except, you can save some money & just use newspaper for the throw-down. I think it does something for the taste & the mood both. On the other hand, news paper is not what it used to be, is it?
calldoctoday we dont even have a news paper at home anymore. Freezer paper worked good
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calldoctoday we dont even have a news paper at home anymore. Freezer paper worked good
kyle I understand. There was just something about laying that free/reuse newspaper down on the table before throwing all that shrimp, crabs, sausages, onions, & corn down & then wrapping it all up with the shells after we were done. Try putting one stick of butter for each person in the boil mix (max out at about five), whew, talk about unhealthy & good! I think its time to head for the coast & get some Blue Crabs & Shrimp.
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