What did everyone cook today?
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RON PARRISH I have never made them with straight venison in the mix. I guess that could be what is giving the texture. Might just be what I think are fine and you feel are a bit rubbery. My wife and I have the same issue. There are styles I like and she has texture issues with. The only other thing that I can think of might have been a culprit is the cook and cool schedule.
YooperDog Thanks for input. I ran half of them through my bradley smoker and half through my pellet smoker. I did have a spike on the pellet smoker trying to get temp low. It may be that those got heat a little fast. The others may be better. I never thought to check one from each smoker. my brain has been scrambled lately!
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RafterW I have never used lime on asparagus, you usually tend to see lemons being used.
HerbcoFood yeah I hadn’t tried lime on the asparagus before either. It turned out pretty tasty, with the chili powder and a little extra salt after hitting the plate.
Matt W.
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HerbcoFood yeah I hadn’t tried lime on the asparagus before either. It turned out pretty tasty, with the chili powder and a little extra salt after hitting the plate.
RafterW Yeah, that for sure took it into a southwest taste.
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I got off of work a little early today and decided to roast a beef strip/loin roast I pulled out of the freezer a few days ago. I’m doing a minor freezer purge this week because pork butts are 99 cents a pound at our Meijers store. This roast was a Christmas special for 6 bucks a pound. I think those prices are long gone for awhile. I made some gravy, rolls and a salad with it. I cheated on the mashed potatoes and used the store bought Bob Evans mashed. We do not ussually go so big for dinner on workday dinners, but man it was good.
GWG8541 That certainly looks good. The roast is cooked just the way I love it. The wife, not so much. She’s a well done person and I can’t change her.
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Tacos with some burger that I ground a few weeks ago. The burger is a blend of whitetail, antelope and beef. About 33% of each. Seasoning in a Pinchos powder blend that I mixed up with saffron strands. The seasoning is in the taco meat and on the asparagus. The asparagus is oven roasted with lime, salt and the pinchos powder.
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Tacos with some burger that I ground a few weeks ago. The burger is a blend of whitetail, antelope and beef. About 33% of each. Seasoning in a Pinchos powder blend that I mixed up with saffron strands. The seasoning is in the taco meat and on the asparagus. The asparagus is oven roasted with lime, salt and the pinchos powder.
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Tacos with some burger that I ground a few weeks ago. The burger is a blend of whitetail, antelope and beef. About 33% of each. Seasoning in a Pinchos powder blend that I mixed up with saffron strands. The seasoning is in the taco meat and on the asparagus. The asparagus is oven roasted with lime, salt and the pinchos powder.
RafterW Very few in the world have that blend of meat to use in their cook. Way to go.
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I got off of work a little early today and decided to roast a beef strip/loin roast I pulled out of the freezer a few days ago. I’m doing a minor freezer purge this week because pork butts are 99 cents a pound at our Meijers store. This roast was a Christmas special for 6 bucks a pound. I think those prices are long gone for awhile. I made some gravy, rolls and a salad with it. I cheated on the mashed potatoes and used the store bought Bob Evans mashed. We do not ussually go so big for dinner on workday dinners, but man it was good.
GWG8541 That looks real nice!
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Tacos with some burger that I ground a few weeks ago. The burger is a blend of whitetail, antelope and beef. About 33% of each. Seasoning in a Pinchos powder blend that I mixed up with saffron strands. The seasoning is in the taco meat and on the asparagus. The asparagus is oven roasted with lime, salt and the pinchos powder.
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Cooked some cabbage rolls that were made and frozen in September. They were almostas good as fresh. Our local store over ordered carrots, so had them on sale. Made some copper penny salad like Mom used to make. A pretty good supp
er. -
Cooked some cabbage rolls that were made and frozen in September. They were almostas good as fresh. Our local store over ordered carrots, so had them on sale. Made some copper penny salad like Mom used to make. A pretty good supp
er. -
Tacos with some burger that I ground a few weeks ago. The burger is a blend of whitetail, antelope and beef. About 33% of each. Seasoning in a Pinchos powder blend that I mixed up with saffron strands. The seasoning is in the taco meat and on the asparagus. The asparagus is oven roasted with lime, salt and the pinchos powder.
RafterW nice. Thats a tasty looking combo.
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Cooked some cabbage rolls that were made and frozen in September. They were almostas good as fresh. Our local store over ordered carrots, so had them on sale. Made some copper penny salad like Mom used to make. A pretty good supp
er.wdaly that looks delicious. Cabbage rolls are a great freezer food.
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gus4416 It’s pretty simple. Carrots, onions, and green peppers. Then a dressing made from a tomato soup base.
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Cooked some cabbage rolls that were made and frozen in September. They were almostas good as fresh. Our local store over ordered carrots, so had them on sale. Made some copper penny salad like Mom used to make. A pretty good supp
er. -
Cooked some cabbage rolls that were made and frozen in September. They were almostas good as fresh. Our local store over ordered carrots, so had them on sale. Made some copper penny salad like Mom used to make. A pretty good supp
er.wdaly Even the veggies look delish.
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gus4416 It’s pretty simple. Carrots, onions, and green peppers. Then a dressing made from a tomato soup base.
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Venison backstrap stir fry…
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Venison backstrap stir fry…
HerbcoFood said in What did everyone cook today?:
Venison backstrap stir fry…
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Venison backstrap stir fry…
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