It was time to transfer that fire ....
What's For Dinner?
- Thread starter badger
- Start date
Chicken tacos, blanco dip, salsa, lettuce, sour cream, Carolina reaper seasoning
triple_duece
Ragin Cajun.
- 9,485
- 159
Looks like a burning bung hole in the morning. I only like spice on one end and not both. Enjoy
Plank Steak With Tequila Fire Glaze
This unusual method of cooking venison is handy in hunting camp, and it’s fun to watch the meat cook while your gang is hanging out around the fire. You make your plank by simply driving nails every 1 1/2 inches into the side of a cedar plank or split log, laying your steaks on the plank, and “lacing” them like a boot on the board with cotton string. Sit back and watch, and don’t overcook.
Tequila Fire Steak Glaze
4 Tbs Butter
1 Small Onion Finely Chopped
2 Cloves Garlic
2/3 Cup Sugar
1/2 Cup Tequila
1 Tbs Hot Sauce
Salt & Pepper
Melt the butter in a sauce pan. Add onion and garlic, cook until onions are translucent. Add sugar, tequila and hot sauce. Salt and pepper to taste. Cook over a low flame and stir to eliminate scorching. Reduce to the consistency of maple syrup. Before lacing meat to planks, place it in a bowl and marinate it in tequila sauce recipe overnight.
Place planks around campfire propped up with rocks, continue to coat steaks with remaining sauce during cooking.
Soak the string in peanut oil to keep it from burning. If your string ignites, it’s too close to the fire and you are cooking too fast. The planks should be set far enough from the fire so that the string doesn’t burn through. Prop the boards up with big rocks near the edge of the fire pit. This is meant to be slow process, producing a smoky, tender and flavorful delight!
This unusual method of cooking venison is handy in hunting camp, and it’s fun to watch the meat cook while your gang is hanging out around the fire. You make your plank by simply driving nails every 1 1/2 inches into the side of a cedar plank or split log, laying your steaks on the plank, and “lacing” them like a boot on the board with cotton string. Sit back and watch, and don’t overcook.
Tequila Fire Steak Glaze
4 Tbs Butter
1 Small Onion Finely Chopped
2 Cloves Garlic
2/3 Cup Sugar
1/2 Cup Tequila
1 Tbs Hot Sauce
Salt & Pepper
Melt the butter in a sauce pan. Add onion and garlic, cook until onions are translucent. Add sugar, tequila and hot sauce. Salt and pepper to taste. Cook over a low flame and stir to eliminate scorching. Reduce to the consistency of maple syrup. Before lacing meat to planks, place it in a bowl and marinate it in tequila sauce recipe overnight.
Place planks around campfire propped up with rocks, continue to coat steaks with remaining sauce during cooking.
Soak the string in peanut oil to keep it from burning. If your string ignites, it’s too close to the fire and you are cooking too fast. The planks should be set far enough from the fire so that the string doesn’t burn through. Prop the boards up with big rocks near the edge of the fire pit. This is meant to be slow process, producing a smoky, tender and flavorful delight!
What year was that house built? Has the looks of an old goodie judging by that floor.
That's the front porch. The town was formed in 1907. Imagine the house has been here the majority of the time
Shotgunnwilly
Member
triple_duece
Ragin Cajun.
- 9,485
- 159
Ribeyes, loaded tator, salad and toasted French bread.
- 6,193
- 126
Denny,,,, That sure looks interesting and I'm betting that meat tastes great... Thanks for sharing that...
triple_duece
Ragin Cajun.
- 9,485
- 159
Hunting season finally approaching, got to start making room in the freezers. Pressure cooked deer roast tonight.
I smoked my first brisket yesterday. Turned out pretty good. It was about a 9 hour smoke, wrapped once it hit about 180 degrees and cooked to 200 degrees. It rested for about an hour to cool down to about 150 degrees when I sliced it. Simple Texas style rub, salt and coarse pepper with a little garlic powder.
Not dinner, but after mowing out in the fugg'n heat, it was time for a picnic up in the shade ...
FYI, HoHo's aren't what they use to be. These r terrible
FYI, HoHo's aren't what they use to be. These r terrible
I got the guilt trip for not taking a pic...homemade sourdough bread turned into grilled cheese with tomato soup. After the heat today, I wasn't feeling it, but it was damn good.
Fun fact: If u stick an onion under the dutch oven, the aroma will be all the more enjoyable ....
Big_Holla
Senior Member
Cream cheese stuffed jalapeños in chicken breast wrapped in bacon over an open bonfire.
Shredded brisket, Kenai cheese dip and Cole slaw
Leftover brisket...hmm. let's try a chili! This chili will make you kick a nun in the clam!
Awesome! Oddly enough when the shrooms thread got bumped about them. This is what came to mind. Buffalo chicken ranch style pizza made with chicken of the woods.