I was able to get this post mature 11 pointer.

Just a nice little lobster roll over bacon on banks of the frio river. Just because you’re in nature doesn’t mean you can’t be fancy!

My neighbor has chickens and they are starting to lay eggs, so I’ll be a regular customer of hers. I found some of my homemade venison pastrami in the freezer. I thought I had eaten all of it, so I was pretty excited this morning.

Venison Rubens: Homemade venison pastrami, homemade Russian dressing, sauerkraut, swiss cheese on fresh made pumpernickel bread.

Per the request of mrobisr

Ingredients:

2 1/2 cups all-purpose flour
2 cups buttermilk
1 stick butter
4 tsp baking powder
4 tsp sugar
2 tsp salt

Instructions:

Preheat the oven to 450 degrees.
Combine all of the dry ingredients in a medium sized bowl.
Next, add the buttermilk and mix all of the ingredients together until a moist dough is formed.
Melt the butter in a microwave safe bowl, and then pour it into an 8x8 or 9x9 baking dish (make sure that your pan is not too small or shallow so that the butter doesn’t drip out of the pan while it’s baking).
Place the dough right on top of the melted butter and use a spatula to spread it evenly across the pan until it touches the sides.
Cut the unbaked dough (it should be swimming in butter at this point) into 9 evenish squares.
Bake for 20-25 minutes or until golden brown on top.

Just got my hat in today…

Cabbage stew is going down tonight, I had some left over pork shoulder from making pan sausage a few weeks ago, not pictured stewed tomatoes. I am thinking maybe putting this over rice tonight?

Shrimp tacos, homemade pico, jack cheese, jalapenos and hot sauce.

Went out to the Chandeluer Islands this past weekend for 2 days of fishing. It was an epic of an adventure as everyone says it is. As a boat of 9 we brought home 212 trout, 7 red fish, 4 black drum and 4 flounder. I also caught my biggest red fish to date. These pics are from the Saturday evening fish, needless to say us 4 were in the X!



Then some fish got caught at night at the boat…

I made a little paste to marinade a pork butt in to cook in the croc pot today. I toasted the pepper a bit to bring them back to life them steamed them up. Everything went in the blender to make the paste. I added in the Mexican coke to bring some sweetness and unique flavor.

Here is the final brisket pic, I also made some homemade hand cut fries, and I used the Spiceology Rosemary Dijion seasoning to make a dipping sauce for the fries.

Made some venison meat sauce over pasta, only the finest bagged Cesar salad topped with my homemade Canadian bacon.

I did a Sous vide backstrap with the Excalibur blackberry peppercorn seasoning. We really liked it, if I had some goat cheese to go with it, this would have been out of bounds.

Smoked a venison backstrap, let it chill for a few hours and served it with a homemade chimichurri sauce.

Bone-in pork brisket strips, served with a frito lay chili cheese corn chip salad.

I got into the whiskey pretty early yesterday morning while making sausage in the garage alone. I think me singing along with the radio made me take longer than it should’ve!

They turned out supple…

Sous vide venison back strap with roasted red potatoes with mushrooms and black pepper cesar salad.

I made some migas; the corn tortillas were fried in the left over bacon grease, topped it with the roasted poblano tomatillo salsa, then added more green sauce to the top of it. Served a side of bacon and guacamole.

My wife decided that she was craving some fried chicken thighs and pasta roni.