What's For Dinner?
- Thread starter badger
- Start date
St. Louis cut ribs, cucumber salad, sautéed Pheasant backs with garlic and white wine. Yes, fresh Pheasant Backs. Nancy found two large nice fresh ones today. A most welcome surprise.
Atlantic salmon glazed with Japanese BBQ sauce
lobster bisque
Ceasar salad
lobster bisque
Ceasar salad
Attachments
-
20240818_190855.jpg
triple_duece
Ragin Cajun.
- 9,475
- 159
Fries, swimps, flounder and specks for Sunday supper.
Since we're stuffing peppers.....fried peppers & sautéed onion sandwich for lunch ....
Mmmmm mmmmm, my mouth is watering for some good sea food now!
triple_duece
Ragin Cajun.
- 9,475
- 159
Hunter cooked redfish on the half shell and grilled some shrimp and onions. I didn’t take a pic.
Big 'ol cowboy ribeye & grilled fresh veggies....
Browned some andouille sausage, then added peppers, onions and garlic to the grease. Browned those, made a roux and added milk any cream of chicken soup. Tossed with pasta and added parmesean cheese.
Yum
Yum
Brisket burgers with home made pickles and ‘maters fresh off the vine, bacon wrapped smoked jalapeño poppers plucked fresh from the garden, too.
triple_duece
Ragin Cajun.
- 9,475
- 159
triple_duece
Ragin Cajun.
- 9,475
- 159
Hunters said we need to make room in the freezer for this hunting season. He ain’t wrong. He pulled some backstrap out and cooked for us.
filled the platter and a plate.
filled the platter and a plate.
Stressless
Active Member
Great idea cleaning venison out of the freezer.
I save the sirloin tip and tri tip off the hams for venison BBQ. Used my brisket seasoning on this batch.
I smoke for about 3 hours in wild cherry.
Move off the smoker and crockpot to breakdown the connective tissues.
Shred and pack for the family trip over labor day.
I save the sirloin tip and tri tip off the hams for venison BBQ. Used my brisket seasoning on this batch.
I smoke for about 3 hours in wild cherry.
Move off the smoker and crockpot to breakdown the connective tissues.
Shred and pack for the family trip over labor day.
Last edited:
How did you do those and how did they turn out? I normally braise them and serve over taters.
Pretty much like ribs . Rub, 3 hrs smoke, then 2 hrs covered in a pan with apple juice. Comes out quite tender.
The boys' birthday party, I had a few items
Sushi cups
Sloppy joes
Vietnamese beef lettuce cups
pork butt burnt ends
Sushi cups
Vietnamese beef lettuce cups
pork butt burnt ends