Welcome to TheOhioOutdoors
Wanting to join the rest of our members? Login or sign up today!
Login / Join

What's For Dinner?

giles

Cull buck specialist
Supporting Member
Double the bacon, double the tomato this time of year!
4F5C458C-F065-476A-A331-702620A1ECE1.jpeg
 

Big H

Senior Member
4,105
151
Medina
Sous Vide Prime Rib almost 3#. Salted 2 days before, used a homemade rub, started it at 12:30 with SV at 133* My Joule is controlled with an app on my phone. Pulled it out at 5:00. Finished it on a hot grill.
 

Attachments

  • 282B48EC-4374-4277-BA78-98F3C9790AC3.jpeg
    282B48EC-4374-4277-BA78-98F3C9790AC3.jpeg
    191.8 KB · Views: 293
  • F76B3D69-C197-42C6-8643-7B1B0FFFDC82.jpeg
    F76B3D69-C197-42C6-8643-7B1B0FFFDC82.jpeg
    166.8 KB · Views: 284
  • 09951DC5-1B04-4F31-A4EF-6F3CB3D6970F.jpeg
    09951DC5-1B04-4F31-A4EF-6F3CB3D6970F.jpeg
    243.3 KB · Views: 273
So i tried my hand at gar for the first time tonight. Had a good jug run last night and decided to keep a gar to experiment with. Cleankng was much easier than i had expected. Sliced thin and rolled in cornmeal seasoned with my custom blackening seasoning made it crisp up real nice. The flavor was very mild with little trace of fish and go me the texture resembled that of alligator tail. Will definitely be trying this again. We had gar, flathead belly, flathead cheeks, steamed shrimp, broccoli coleslaw, cheese grits, and homeade tartar sauce. Very tasty!!!
IMG_20190912_185813_514.jpg
IMG_20190912_185813_513.jpg
20190912_100359.jpg