What's for dinner?

[Telemark]

Red deer steak, porcini mushrooms with sout cream sauce, green beans, and a homemade Malbec.

 

[Someday isle]

Looking good Telemark!
I did St. Louis style ribs and corn on the cob tonight. Simple, but effective.

 

[Bill]

Posted this in the fishing thread.



Here is the follow up.

Fresh Blackened Mahi and tots...

 

[Mortenson]

Like!! ^^^

 

[Mortenson]

My Mahi comes from Schwan's.

 

[Catscratch]

Never had Mahi but it's a neat looking fish. I smoked a brisket yesterday...

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[Bill]

I had to double down. Froze all the fish last night but had to keep 2 fillets fresh in the fridge for today.

 

[davidhelmly]

I had to double down. Froze all the fish last night but had to keep 2 fillets fresh in the fridge for today.

View attachment 26151

Mahi is one of my favorites!!

 

[Tree Spud]

Never had Mahi but it's a neat looking fish. I smoked a brisket yesterday...

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Cat ... whatever work you need done around your place, just let me know ... only pymt required is to feed me that ...

 

[Catscratch]

Cat ... whatever work you need done around your place, just let me know ... only pymt required is to feed me that ...

Show up anytime. We work around the place all the time, usually have all the jobs under control but sometimes need help catching fish and shooting doves.

 

[OakSeeds]

I loves me some tomato burgers …. especially when the burger is larger than the bun and the tomato slice is bigger than the burger! Hmmmmmmmm, good!

 

[H20fwler]

Nice!^^^^^^^^^^^^^^^
From your garden?

 

[OakSeeds]

Nice!^^^^^^^^^^^^^^^
From your garden?

Yes. Normally I grow only Big Boy tomato plants; great for salsa, salads, and slapping on a sandwich (burgers especially). This year I planted 9 Big Boys and 2 Mortgage Lifters (I heard a lot of buzz about them). The ML's set a lot of tomatoes; however, we did not like the flavor or texture as well as BBs. With our children in the southwest and west coast, the 2 of us cannot eat enough tomatoes to keep up with production. I give a lot of them to others. All plants are in concrete reinforcing wire cages supported by 2 steel T-posts. While they get 10'+ in height, every tomato hangs perfectly into a great shape with no blemishes, etc. Lots of recipients call them the gourmet tomatoes.
The growing season is winding down so the size of fruit is smaller.

 

[H20fwler]

Yes. Normally I grow only Big Boy tomato plants; great for salsa, salads, and slapping on a sandwich (burgers especially). This year I planted 9 Big Boys and 2 Mortgage Lifters (I heard a lot of buzz about them). The ML's set a lot of tomatoes; however, we did not like the flavor or texture as well as BBs. With our children in the southwest and west coast, the 2 of us cannot eat enough tomatoes to keep up with production. I give a lot of them to others. All plants are in concrete reinforcing wire cages supported by 2 steel T-posts. While they get 10'+ in height, every tomato hangs perfectly into a great shape with no blemishes, etc. Lots of recipients call them the gourmet tomatoes.
The growing season is winding down so the size of fruit is smaller.View attachment 26211

That makes your burger 100 times better!

We put a few tomato plants out too, usually one beefsteak type and a couple cherries all tresselled to grow up, this year was really good for growing them. We do same as you giving them to friends and family it ends up being a lot more than the wife and I can use. Same with cucumbers and peppers, we sure enjoy messing around with our small garden evenings.

 

[hilltopper]

During the Packer game I cooked an entire doe shoulder following a recipe from "Buck Buck Moose." That book has sure changed how I butcher my deer- shoulders and shanks are now prized cuts! And I don't have to waste time trying to trim the shoulder. It was absolutely delicious- moist and tender. Cooked about 4 1/2 hours. Best served with a Cousins interception.

 

[Catscratch]

During the Packer game I cooked an entire doe shoulder following a recipe from "Buck Buck Moose." That book has sure changed how I butcher my deer- shoulders and shanks are now prized cuts! And I don't have to waste time trying to trim the shoulder. It was absolutely delicious- moist and tender. Cooked about 4 1/2 hours. Best served with a Cousins interception.

Just curious; what temp did you cook it at and what internal temp did you take it to?

 

[Tree Spud]

During the Packer game I cooked an entire doe shoulder following a recipe from "Buck Buck Moose." That book has sure changed how I butcher my deer- shoulders and shanks are now prized cuts! And I don't have to waste time trying to trim the shoulder. It was absolutely delicious- moist and tender. Cooked about 4 1/2 hours. Best served with a Cousins interception.

Does the book illustrate how to butcher?

 

[hilltopper]

Just curious; what temp did you cook it at and what internal temp did you take it to?

Cooked uncovered for 30 minutes at 450. Then 3 1/2 hrs covered at 300 with a red wine/broth/fresh herbs liquid covering half the shoulder. Finally removed cover, finished with 20 minutes at 425. No need to take internal temp.

 

[hilltopper]

Does the book illustrate how to butcher?

Yes. The book is awesome.

 

[Telemark]

During the Packer game I cooked an entire doe shoulder following a recipe from "Buck Buck Moose." That book has sure changed how I butcher my deer- shoulders and shanks are now prized cuts! And I don't have to waste time trying to trim the shoulder. It was absolutely delicious- moist and tender. Cooked about 4 1/2 hours. Best served with a Cousins interception.

I have that book, so I will definitely try that recipe. Sounds awesome.

I can dig up my shank recipe that is a bit labor intensive but totally worth it.