What did everyone cook today?
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Recently, a couple of weeks ago, I got ono (hungry) for Venison Schnitzels
with Jager Sauce and German style fried Potatoes. Of course I had to saute some garden fresh vegetables!Namrats great looking meal.
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Debating whether to post this here or start one with Pa’s Black Bull as the title. Probably deserves it’s own. Anyway. Had a couple pieces of venison backstrap to grill this past weekend. Have used the Pa’s on pork butts but not venison. Injected both last Saturday morning and put in the fridge. Six hours later, took one out and fired up the grill. The second one I left in the bag but added some onions and a tbsp of Ultimate Steak Seasoning. That was Sundays plan.
This was the first one. A couple pics after it came off the grill. This was cooked indirect until it hit 125. Rested five minutes.
Probably the most tender and juiciest strap I’ve ever made.
The second one. Now the weekend got in the way. Fast forward to Tuesday afternoon. After 72 hours, now I’m curious. This was pulled at 130.
This was even better. I’m thinking the Pa’s is now part of the arsenal.
Will try some as bacon wraps this coming weekend.PapaSop some good looking vittels with that plate of back straps!
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Namrats I would like to know more about these venison sausages you’re working on. Would you mind to share your recipe. Always looking for new ways to use my venison. Thanks
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Ball tip roast sous vide to 130 degrees then sear on the CharBroil. Fresh acorn squash and beets to go with the meal. Was going to cook up the last of the green beans that I picked today, but ran out of time. With the cool weather coming on fast, the garden is start show signs of fall.
johnsbrewhouse that roast
looks great. Did you inject it and net it before sous vide cook. -
johnsbrewhouse that roast
looks great. Did you inject it and net it before sous vide cook.cdavis Yes I did. I net some roast due to the way they are cut, they stay together better when cooking and don’t flatten out so badly.
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cdavis Yes I did. I net some roast due to the way they are cut, they stay together better when cooking and don’t flatten out so badly.
johnsbrewhouse well it looked picture perfect so I’m going to have to try it. Thanks for sharing
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Meatloaf tonight using imitation bacon seasoning and high temperature cheddar cheese. Calling it my bacon cheddar cheeseburger meatloaf since it has onion, ketchup, tomato powder and some panko. Should have added some dill pickles and yellow mustard, maybe next time. Fresh green beans and mashed potatoes to go with it.
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Meatloaf tonight using imitation bacon seasoning and high temperature cheddar cheese. Calling it my bacon cheddar cheeseburger meatloaf since it has onion, ketchup, tomato powder and some panko. Should have added some dill pickles and yellow mustard, maybe next time. Fresh green beans and mashed potatoes to go with it.
johnsbrewhouse that’s a great meal any night of the week.
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Meatloaf tonight using imitation bacon seasoning and high temperature cheddar cheese. Calling it my bacon cheddar cheeseburger meatloaf since it has onion, ketchup, tomato powder and some panko. Should have added some dill pickles and yellow mustard, maybe next time. Fresh green beans and mashed potatoes to go with it.
johnsbrewhouse I like the high temp cheese in there. Ive never thought to do that. Looks like a great dinner.
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johnsbrewhouse Tri tip is one of my favorite cuts.
HerbcoFood I agree, it smokes up good.
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Debating whether to post this here or start one with Pa’s Black Bull as the title. Probably deserves it’s own. Anyway. Had a couple pieces of venison backstrap to grill this past weekend. Have used the Pa’s on pork butts but not venison. Injected both last Saturday morning and put in the fridge. Six hours later, took one out and fired up the grill. The second one I left in the bag but added some onions and a tbsp of Ultimate Steak Seasoning. That was Sundays plan.
This was the first one. A couple pics after it came off the grill. This was cooked indirect until it hit 125. Rested five minutes.
Probably the most tender and juiciest strap I’ve ever made.
The second one. Now the weekend got in the way. Fast forward to Tuesday afternoon. After 72 hours, now I’m curious. This was pulled at 130.
This was even better. I’m thinking the Pa’s is now part of the arsenal.
Will try some as bacon wraps this coming weekend.PapaSop that looks tasty. I guess Pa’s Black Bull will be on my to buy list now.
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Meatloaf tonight using imitation bacon seasoning and high temperature cheddar cheese. Calling it my bacon cheddar cheeseburger meatloaf since it has onion, ketchup, tomato powder and some panko. Should have added some dill pickles and yellow mustard, maybe next time. Fresh green beans and mashed potatoes to go with it.
-
Debating whether to post this here or start one with Pa’s Black Bull as the title. Probably deserves it’s own. Anyway. Had a couple pieces of venison backstrap to grill this past weekend. Have used the Pa’s on pork butts but not venison. Injected both last Saturday morning and put in the fridge. Six hours later, took one out and fired up the grill. The second one I left in the bag but added some onions and a tbsp of Ultimate Steak Seasoning. That was Sundays plan.
This was the first one. A couple pics after it came off the grill. This was cooked indirect until it hit 125. Rested five minutes.
Probably the most tender and juiciest strap I’ve ever made.
The second one. Now the weekend got in the way. Fast forward to Tuesday afternoon. After 72 hours, now I’m curious. This was pulled at 130.
This was even better. I’m thinking the Pa’s is now part of the arsenal.
Will try some as bacon wraps this coming weekend.PapaSop Sounds like the proper combo has been attained. You marinated both the product with Pa’s and body with BT. That’s always a great combo for success.
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Recently, a couple of weeks ago, I got ono (hungry) for Venison Schnitzels
with Jager Sauce and German style fried Potatoes. Of course I had to saute some garden fresh vegetables!Namrats Love me some schnitzel.
Venison parmesan is a underrated move as well.
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Meatloaf tonight using imitation bacon seasoning and high temperature cheddar cheese. Calling it my bacon cheddar cheeseburger meatloaf since it has onion, ketchup, tomato powder and some panko. Should have added some dill pickles and yellow mustard, maybe next time. Fresh green beans and mashed potatoes to go with it.
johnsbrewhouse That looks great, might have to give it a try.
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Meatloaf tonight using imitation bacon seasoning and high temperature cheddar cheese. Calling it my bacon cheddar cheeseburger meatloaf since it has onion, ketchup, tomato powder and some panko. Should have added some dill pickles and yellow mustard, maybe next time. Fresh green beans and mashed potatoes to go with it.
johnsbrewhouse That is pretty interesting, never thought of even putting cheese on a meatloaf.
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Meatloaf tonight using imitation bacon seasoning and high temperature cheddar cheese. Calling it my bacon cheddar cheeseburger meatloaf since it has onion, ketchup, tomato powder and some panko. Should have added some dill pickles and yellow mustard, maybe next time. Fresh green beans and mashed potatoes to go with it.
johnsbrewhouse that is a good looking plate! I love meatloaf.
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Debating whether to post this here or start one with Pa’s Black Bull as the title. Probably deserves it’s own. Anyway. Had a couple pieces of venison backstrap to grill this past weekend. Have used the Pa’s on pork butts but not venison. Injected both last Saturday morning and put in the fridge. Six hours later, took one out and fired up the grill. The second one I left in the bag but added some onions and a tbsp of Ultimate Steak Seasoning. That was Sundays plan.
This was the first one. A couple pics after it came off the grill. This was cooked indirect until it hit 125. Rested five minutes.
Probably the most tender and juiciest strap I’ve ever made.
The second one. Now the weekend got in the way. Fast forward to Tuesday afternoon. After 72 hours, now I’m curious. This was pulled at 130.
This was even better. I’m thinking the Pa’s is now part of the arsenal.
Will try some as bacon wraps this coming weekend.PapaSop grilled perfection. I have a couple of straps turned into steaks, I might just let them marinade a bit Pa’s and grill them up and check out this magical marinade.
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processhead The thread jumped on me so I don’t know where it was but your post on the sausage in the tank probably deserves its own post. Interesting idea and I think that is one that people would keep coming back to. Of course, you don’t have to but I think it would be useful under user recipes or something?
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Elk burger thawing for burgers on the grill with a nice sprinkling of better burger seasoning.
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