What did everyone cook today?
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HerbcoFood The mother of all straps
lkrfletcher that is awesome! Good quality eats right there!!!
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lkrfletcher How many points on that big boy? Or how much did it weigh before dressing?
zbigjeff - 6X6 AROUND 700LBS
Life is a Garden - Dig it.
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zbigjeff - 6X6 AROUND 700LBS
lkrfletcher WOW! I don’t hunt because Noone in my circles does. But, that’s a big one in any book.
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lkrfletcher WOW! I don’t hunt because Noone in my circles does. But, that’s a big one in any book.
zbigjeff - Was a big hoss for sure. I can’t wait to drop another in a few weeks.
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Made some wings last night, one of the seasonings I used was Excalibur’s Authentic Buffalo Wing Blend which was awesome! The first ingredient in it is dehydrated Franks Red Hot sauce.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Slow cooker carnitas!!
“A smooth sea never made a skilled sailor.”
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Surg I don’t know what that is but it looks awesome.
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cdavis basically a pulled pork taco
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twilliams We make pulled pork nachos.
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bocephus oh that sounds great
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Surg Nice to see someone else doctors their ramen. I really like putting some kimchi on mine after it’s in the bowl. You can’t ever add too much to a bowl of hot ramen.
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Made some wings last night, one of the seasonings I used was Excalibur’s Authentic Buffalo Wing Blend which was awesome! The first ingredient in it is dehydrated Franks Red Hot sauce.
Tex_77 Ill have to try that seasoning. I like wings and Franks. That combo must be a winner.
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Made boudin nachos last night and tonight more than likely using the pastrami I just finished and making Kong Pao Pastrami
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Dr_Pain You’re nuts and loving it. Kung Poa pastrami. That’s FUSHION at its best and may be a new food group.
My son and I took a favorite Pasty recipe and added a little venison with the beef 50/50. They turned out great. We used beef tallow in the dough when making it, which kept it moist and tasty. The veggies were carrot, onion, Yukon potatoes, and Diakon radish instead of the turnip we normally use.
“You never really die until you end up on the wall at a Cracker Barrel”
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My son and I took a favorite Pasty recipe and added a little venison with the beef 50/50. They turned out great. We used beef tallow in the dough when making it, which kept it moist and tasty. The veggies were carrot, onion, Yukon potatoes, and Diakon radish instead of the turnip we normally use.
GWG8541 that’s one good lookin hot pocket.
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My son and I took a favorite Pasty recipe and added a little venison with the beef 50/50. They turned out great. We used beef tallow in the dough when making it, which kept it moist and tasty. The veggies were carrot, onion, Yukon potatoes, and Diakon radish instead of the turnip we normally use.
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#meatmatters
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Anniversary dinner#4
Matt W.
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RafterW Smiles around for sure. You should be proud. Keep that energy happening.
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