What did everyone cook today?
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On a whim. Sauteed some onions and home bacon. Threw a couple venison back loins on top. OMG. Wonderful!
A little Remus to smooth things over.
PapaSop I want to eat what you are eating, left over pizza for me tonight.
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On a whim. Sauteed some onions and home bacon. Threw a couple venison back loins on top. OMG. Wonderful!
A little Remus to smooth things over.
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On a whim. Sauteed some onions and home bacon. Threw a couple venison back loins on top. OMG. Wonderful!
A little Remus to smooth things over.
PapaSop looks amazing. At first glance I thought it was liver and onions (another delicious dish).
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PapaSop looks amazing. At first glance I thought it was liver and onions (another delicious dish).
Surg That is for sure, my mom used to make liver and onions when I went home deer hunting, my wife wonโt make it for me, says itโs not good for you.
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my wife and I both like liver and onions
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On a whim. Sauteed some onions and home bacon. Threw a couple venison back loins on top. OMG. Wonderful!
A little Remus to smooth things over.
PapaSop that is a perfect pairing.
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On a whim. Sauteed some onions and home bacon. Threw a couple venison back loins on top. OMG. Wonderful!
A little Remus to smooth things over.
PapaSop that looks amazing
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Dry brined bone in New York strip. Wish I got a little more crust but didnโt want it to overcook because was on the thin side. Delicious though. And some broccoli to feel healthy.
Surg good looking strip.
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Well I apologize about presentation, in the middle of simmering the brats got a call from my brother that hit a deer with his car. Canโt pass up venison so off I went, however this is the pizza brat seasoning with hi temp mozzarella and cheddar cheese with the added bonus of whole pepperoni that I ground with it(thanks to Jonathon for the idea). Added the Guy Fieri marinara, folks I am telling you whatโฆโฆWOW!!! You must try this!
twilliams those brats look and sound delicious
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On a whim. Sauteed some onions and home bacon. Threw a couple venison back loins on top. OMG. Wonderful!
A little Remus to smooth things over.
PapaSop nicely done
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mfrievalt man that looks tasty
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mfrievalt Nice looking piece of meat, done just right.
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Dry brined bone in New York strip. Wish I got a little more crust but didnโt want it to overcook because was on the thin side. Delicious though. And some broccoli to feel healthy.
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On a whim. Sauteed some onions and home bacon. Threw a couple venison back loins on top. OMG. Wonderful!
A little Remus to smooth things over.
PapaSop - Yeah Man!
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Sous vide pork loin to 140ยฐ for 3 hours, poured some Raspberry Chipotle sauce over it, sauteed cabbage and green beans.
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Sous vide pork loin to 140ยฐ for 3 hours, poured some Raspberry Chipotle sauce over it, sauteed cabbage and green beans.
HerbcoFood i pulled out a pork shoulder roast to try out the new sous vide, directions say 18 hours, yikes!!!
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HerbcoFood i pulled out a pork shoulder roast to try out the new sous vide, directions say 18 hours, yikes!!!
twilliams Yeah those big cuts take a looooooong time. I have done a chuck roast for 24 hours twice, its tender but it takes on a texture and flavor of pastrami. It really is weird, but a sous vide is a fun tool.
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