What's For Dinner?
- Thread starter badger
- Start date
Deer chops, fried taters, corn on the cob, and washed down with a Busch latte….
TinyTucky
Active Member
Last backstrap was made tonight, marinaded for 24 hours, seared in the cast then into the oven at 375° for 12 min. Side of hand-mashed potatoes and asparagus. Crew at the station loved it, hope they don’t get spoiled 
Earn your stripes, Rook!Last backstrap was made tonight, marinaded for 24 hours, seared in the cast then into the oven at 375° for 12 min. Side of hand-mashed potatoes and asparagus. Crew at the station loved it, hope they don’t get spoiled
Deer chili, peanut butter sammiches and cobbler. Here’s the dessert pic. We all ate the chili before I got a pic. Lol
Last edited:
Venison blade roast, slow cooked in french onion and golden mushroom soup with vegetables and mushrooms and gravy from the juices.
Dove breasts seared in ghee and then seasoned.... all i can say is why have i not hunted these before, they were amazingly delicious.
Venison back strap and loin seared and seasoned.... darn good as always but took a backseat to the dove.
Same ole same ole song and dance…there is bacon under that deliciousness I guarantee it! I found this is the best way to get rid of massive amounts of maters. Lmao
I’ve taken 6 neighbors Kroger bags of this red gold.
I’ve taken 6 neighbors Kroger bags of this red gold.
I couldn't wait to get back to the house. Parmasan zucchini lasagna .....
Sgt Fury
Sgt. Spellchecker
Doing my first beer can chicken on the smoker. I’ll post pics later of the final product.
Not saying they don't turn out good but the science does not support that they are anything other than roasted chicken. Try spatchcocking for something that makes delicious poultry easier. Also use a thermometer for best results.
Sgt Fury
Sgt. Spellchecker
Got a digital thermometer in it that came with the grill. Still a newbie at this smoker cooking.
The Ultimate Destination For BBQ And Grilling Recipes, Science, And Product Reviews
Meathead's AmazingRibs.com is the leading BBQ and grilling website, featuring 2100+ pages of recipes, techniques, cooking science, myth-busting, and hands-on reviews.
amazingribs.com
Sgt Fury
Sgt. Spellchecker
Turned out great! It was so tender and flavorful that there was no need for bbq sauce or anything like that. Paired it with broccoli and rice. Next on the smoker list is wild Turkey breast, then a pork loin.
We did smoked sausage and peppers and onions…. First one was so good I had a second
Bankfish
Junior Member
- 765
- 71
Don't do a pork loin, my experience is it dries out, get ya a pork shoulder or butt. Something with fat throughout.
Chicken looks awesome
JARHEAD
Active Member
Pork loins don't dry out if ya treat them right. Secret is to brine them. I wouldn't brine one for longer than 12 hours from my past experiencesDon't do a pork loin, my experience is it dries out, get ya a pork shoulder or butt. Something with fat throughout.
Chicken looks awesome
Big_Holla
Senior Member
Pork loin wrapped in bacon, problems solved!!