What did everyone cook today?
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Venison and mushroom pot pie, that isn’t gravy that I made and added in, it’s just a nice long reduction of the broth and wine, while everything became super tender. I actually served this over some sautéed sweet potatoes.
HerbcoFood love home made pot pie. Yours looks great.
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I grilled a chuck roast that spent 2 days in the Argentine marinade Tex_77 has recommended. Boy was he right. This stuff is good. Also grilled some potato wedges and jalapeños using Excaliburs potato seasoning. It is also very good 
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Sorry no pictures, but 10 lb Andouille and 10 lb of Bourbon Peppercorn snack sticks with cheddar.
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ND Mike Is that Fritos I see. I love them in my Chili. If we have them in the hiuse, I don’t make cornbread. I always take them camping when I make chili.
GWG8541 good eye! It sure is. Fritos are great in chili.
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ND Mike I like Fritos in chili also, have a brother and brother-in-law who eat it with cheese nips, tried it but I vote for Fritos
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ND Mike I’m also a fan of fritos in my chili unless there’s a big pan of cornbread
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ND Mike I like Fritos in chili also, have a brother and brother-in-law who eat it with cheese nips, tried it but I vote for Fritos
bocephus I think cheese nips would work in a pinch.
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cdavis cornbread is good too.
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ND Mike Chili season is upon us! I’m not much of a fan of soup, but I do like a hearty chili.
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calldoctoday we are supposed to get to -1 tonight.
ND Mike you have snow coming. They had snow in NW Washington this morning about 3-4 hrs. north of me. 37 degrees here right now and mentioning a touch of snow tomorrow, won’t last for us.
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Here is it, buttermilk chicken fried pheasant using Excalibur’s Nashville Hot Rub, then I drizzled some of RafterW raw and unfiltered Kansas honey over it. My daughter thought it was chicken, then again she is 6. Solid solid solid mid day snack.
HerbcoFood the pheasant looks wonderful!
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Grilled bone-in pork chop topped with chimichurri with sautéed veggies, rice and an improvised garlic bread.
Matt W.
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TriTip with chimichurri, roasted vegetables and homemade flatbread, cooked on cast iron.
Matt W.
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RafterW both look like winners
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Grilled bone-in pork chop topped with chimichurri with sautéed veggies, rice and an improvised garlic bread.
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ND Mike Is that Fritos I see. I love them in my Chili. If we have them in the hiuse, I don’t make cornbread. I always take them camping when I make chili.
I did my test run on the new grinder with some breakfast sausage. I made 5 lbs of Dixie and 3 lbs of Holly breakfast sausage. This was the first time trying the Dixie. I did a double course grind. I am really happy with the grinder and really like the Dixie seasoning from Walton’s. I made a few 1/4 pound patties of the Dixie with some eggs over easy and toast at breakfast for my oldest son and me. He is a Firefighter/Paramedic and just got off of his 24 hour shift. He really liked the Dixie seasoning. For anyone who hasn’t tried the Dixie, it is mild and doesn’t have a heavy sage taste, but is full of flavor.
“You never really die until you end up on the wall at a Cracker Barrel”
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I did my test run on the new grinder with some breakfast sausage. I made 5 lbs of Dixie and 3 lbs of Holly breakfast sausage. This was the first time trying the Dixie. I did a double course grind. I am really happy with the grinder and really like the Dixie seasoning from Walton’s. I made a few 1/4 pound patties of the Dixie with some eggs over easy and toast at breakfast for my oldest son and me. He is a Firefighter/Paramedic and just got off of his 24 hour shift. He really liked the Dixie seasoning. For anyone who hasn’t tried the Dixie, it is mild and doesn’t have a heavy sage taste, but is full of flavor.
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