What's For Dinner?
- Thread starter badger
- Start date
We're singing @Redhunter1012's praise tonight after he gifted us some warreye cheeks. Even Tracie ate some and she hates fish/seafood. Dinner was a big hit tonight. Thanks again, Ryan!
Absolutely! Glad you guys enjoyed them
triple_duece
Ragin Cajun.
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Got to eat all this nasty deer meat to start making room for next season. Deer tacos
Fillet, crab cakes, cheese cake…. Now for a whiskey…. 
cheers…..
cheers…..
Leftover walleye cheeks done up Cinco de Mayo style.
I forgot to post this last week, but I finally got around to smoking the chunk of venison hind quarter I saved off last year's doe. I injected with Worcestershire sauce a few hours before I smoked it, and rubbed it in Kinder's Buttery Steakhouse rub. I wasn't sure how long to leave it in so I planned to keep tabs on the temp and pull it when it hit 165 degrees.
I was keeping tabs on the kid, lost track of time, and went to check the temp about 1:20 after starting it with hickory wood chips. Aaaaand, it was already at 174. It cooked a lot faster than I expected.
It tasted fine, I'd do it again. It did get more done than I wanted. It still had a little bit of pink center but I wish I had pulled it sooner. I don't think it was as smoky as I'd like because it cooked fast. I ran it at about 210 degrees, and next time I'd not go that hot. I'd like it to stay in longer and get more flavor. You can see the pinkish center here (meat was cold in this pic, leftover day).
I was keeping tabs on the kid, lost track of time, and went to check the temp about 1:20 after starting it with hickory wood chips. Aaaaand, it was already at 174. It cooked a lot faster than I expected.
It tasted fine, I'd do it again. It did get more done than I wanted. It still had a little bit of pink center but I wish I had pulled it sooner. I don't think it was as smoky as I'd like because it cooked fast. I ran it at about 210 degrees, and next time I'd not go that hot. I'd like it to stay in longer and get more flavor. You can see the pinkish center here (meat was cold in this pic, leftover day).
Looks good. The few times I done venison in the pitt boss, I set it on smoke mode for a couple hours, the pushed the heat to 225 til it reached 165 internally. It turned out fantastic
Buckmaster
Senior Member
I rewarded myself after 8 hours of brush hogging at camp today. Chef.
I smoked a pork butt yesterday. Halved it when it was done with the rest period, shredded some for sammiches.
Against every instinct in my body, for my wife on mothers day, I smoked a large tray of mac and cheese. I followed a recipe a buddy uses. I was told it was good. I had chips.
Against every instinct in my body, for my wife on mothers day, I smoked a large tray of mac and cheese. I followed a recipe a buddy uses. I was told it was good. I had chips.
You’re not a fan of Mac and cheese?I smoked a pork butt yesterday. Halved it when it was done with the rest period, shredded some for sammiches.
Against every instinct in my body, for my wife on mothers day, I smoked a large tray of mac and cheese. I followed a recipe a buddy uses. I was told it was good. I had chips.
I don't do much cheese. Not a fan. I can handle mozzarella, parmesan, some cream cheese in moderation...but cheddar and any more flavorful cheeses I don't do. I was gasping for fresh air while I was making this stuff. And after I was done, and I was scrubbing the inside of the pot in the sink, I washed my hands 3 times to be sure the smell was completely gone.
Deer/Bacon Burgers W/Cheese, Fried Apples and Baby Corn. Quick but good!
Crab Cakes and Green Maters...
Buckmaster
Senior Member
Girls are in IL this weekend for gymnastics thus the boys stayed home and had a hearty lunch today.
