Menu
What's new
By:
Filters

What's for dinner?

Made angus sirloin tips the other night.
Marinated sirloin for about an hour in balsamic vinegar cubed, mushrooms onion potatoes bell pepper cubed and sautéed in butter then added tips.

XAwzSUG.jpg
 
I swear I almost made those tonight. Ran short on time and just fired up the grill.
 
Yes they do! And yes they do! Oh man, I don't need to eat again 'til Sunday. It takes some work but they are worth it. Yours look really good!
 
Stocked up on a little meat today. Picked up some sirloins, a Boston butt (which I cut into two pieces - one boneless and one bone in) and some chicken thighs for smoking. Tonight I did some chicken leg quarters. It’s become one of my favorite cooks. Tonight I used a little all purpose rub and a vinegar based sauce. These were as good as they look. It’s a very forgiving cut of meat and they’re just hard to screw up if you get them to 175 degrees internal temp.
9394DDFA-AA8A-429C-B1F6-5113CE86205D.jpeg
 
Someday isle said:
Stocked up on a little meat today. Picked up some sirloins, a Boston butt (which I cut into two pieces - one boneless and one bone in) and some chicken thighs for smoking. Tonight I did some chicken leg quarters. It’s become one of my favorite cooks. Tonight I used a little all purpose rub and a vinegar based sauce. These were as good as they look. It’s a very forgiving cut of meat and they’re just hard to screw up if you get them to 175 degrees internal temp.
View attachment 31653
Click to expand...
I like chicken quarters too. They are hard to mess up. The pellet smoker with a dry rub and cure are my favorite.

Sent from my SM-N960U using Tapatalk
 
I was planning on hunting this afternoon but with some much needed rain in the forecast today I just stayed home and made some wings. It’s my version of firecracker wings. Marinated for five hours in franks red hot and then liberally sprinkled with one of my favorite rubs (The BBQ Rub), 350 degrees indirect for 20 minutes, turn them, another twenty minutes and temperature check. After A total of 47 minutes they were all at 180 degrees. I’ll throw in some cole slaw as a side and call it dinner.
0C2D43CA-20E8-411D-8678-336B43F39ADA.jpeg
 
Faggots
 

Attachments

  • received_726046944658468.jpeg
    received_726046944658468.jpeg
    312.8 KB · Views: 16
Gunna have to explain that one telemark, looks like a morning pastry of some sort.
 
Liver, heart, kidneys, ground pork, seasoned and wrapped in caul fat.
 
Telemark said:
Liver, heart, kidneys, ground pork, seasoned and wrapped in caul fat.
Click to expand...
Never heard of such a thing. I would try it! Would it taste similar to something I can relate to?

Sent from my SM-N960U using Tapatalk
 
Catscratch said:
Never heard of such a thing. I would try it! Would it taste similar to something I can relate to?

Sent from my SM-N960U using Tapatalk
Click to expand...

There's a pretty good joke there, but I'll bite my tongue.
 
swat1018 said:
There's a pretty good joke there, but I'll bite my tongue.
Click to expand...
I think I smell what you're stepping... if you catch my drift.

Sent from my SM-N960U using Tapatalk
 
The liver really came through. I might halve the amount next time. Otherwise quite good.
 
Looking for some guidance on this dish.
Tried my hand at deer heart fried in onions and butter last night. Seasoned with garlic powder, onion powder and salt. Cooked to medium, still slightly pink.

20201020_193749.jpg

Tender but thought it was a tad chewy and lacking in flavor.
Any suggestions on where I went wrong. Know someone has to be out there that still fries up this tradition at deer camp.
 
You must log in or register to reply here.

Similar threads

C
Apple trees from back yard apples
Replies
14
Views
554
Bowsnbucks
B
chbarnha
Gly for hack and squirt?
Replies
13
Views
748
omicron1792
O
WTNUT
Logging Road Question
Replies
12
Views
748
bigboreblr
B
I
Root Bound Apple Trees
Replies
16
Views
673
Ikeman
I
T
Process for converting hay to NWSG/Forb
Replies
8
Views
469
Bill
Bill
Top