Tried something new, a ground venison "crunch wrap." Tortilla, green chili salsa, ground venison mixed with taco seasoning, lettuce, cilantro, and guac topped with tortilla chips inside the wrap.
What's For Dinner?
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Left field
Active Member
Cajun sausage & dr.p maybe a Reese’s egg for a snack
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the Lackster
Junior Member
the Lackster
Junior Member
Freaking geniusTried something new, a ground venison "crunch wrap." Tortilla, green chili salsa, ground venison mixed with taco seasoning, lettuce, cilantro, and guac topped with tortilla chips inside the wrap.
the Lackster
Junior Member
Here is the gold!! 16 lbs of bacon off the hog I worked up Saturday. Its been in a cure with the jaw meat. I smoked it yesterday with a hickory and apple blend and my goodness what beautiful color!!!
Left field
Active Member
Least there not AlabamaHey GA might be a screwed up state but we know BBQ
Left field
Active Member
Trying right now on pad (work)You fellas ever try smoking eggs? It basically cooks them like a hard boiled egg, but some of the smoke flavor permeates the shell and flavors the egg.
2 hours at 230 degrees, hickory smoke.
Pretty tasty.
A buddy of mine told me his family does this a lot and they cut them up to put on salads. I just ate a few whole.
Definitely wasn't an idea of my own. I saw the crunch wrap idea on Instagram and subbed in some stuff (like the venison). I definitely want to try it again, next time I'd like to try venison steak strips instead of the ground meat.
Gotta work this weekend, but, fresh walleye for TOOday !
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You should have paid attention to my retirement post....
. All I did was put in my notice. June 2 is the big day.
. All I did was put in my notice. June 2 is the big day.
JARHEAD
Active Member
4 weeks to go?! Must be nice! Probably be the longest 4 weeks of your career!!You should have paid attention to my retirement post....
Congrats none the less!
ApparentlyYou should have paid attention to my retirement post....
pulled pork quesadillas with sweet peppers and Ramps, sauteed fiddleheads.
The countdown is agony. On a more positive note, a # of the managers are footing the bill for me to go out & buy brisket & ribs so they can come over to the house & have me cook for them as a retirement party ... lol
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Left field
Active Member
Doing 2 pork butts this morning for supper tonight celebrating Karissa’s upcoming 25th B-Day. Got up at 6 to trim fat, rub down and permeate. Put on smoker at 7:30 at 275 degrees. I’ve been spritzing once an hour with apple juice and cider concoction.
It’s smells heavenly on the back pad right now and the butts are turning out great so far.
It’s smells heavenly on the back pad right now and the butts are turning out great so far.
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6 hour mark internal temp already 189. Cooked pretty fast so I pulled off smoker and put into foil tray, added butter slabs, brown sugar on top and poured apple juice around them and tightly sealed top with foil and put back on smoker but reduced temp to 200 the last few hours then I’ll let rest an hour or so. Both butts were jiggly and oozing juice. Gonna be tasty.
