What's for dinner?

[H20fwler]

Yum

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That is perfect, well done!

 

[Bowsnbucks]

I don't know how good of an outdoorsman some of you guys are ……………….. but some of you sure make good cooks / chefs !!! Your pix always make me HUNGRY.

 

[Mahindra3016]

Homemade Salisbury steak with wild oyster mushrooms.

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[Telemark]

Grilled Ohio whitetail backstrap, poached and sauteed Ontario fiddleheads, and Norwegian mushrooms (plus a half-pound of store-bought mushrooms). Friend is visiting from Finland with his fancy camera.

 

[Tree Spud]

I have bought several good wines over the years every New Years and have cellar-ed them for special family occasions. For my Nephew's 21st B-day, I decided to crack a few oldies ... the kids really enjoyed learning about the wines and the different tastes & senses (herbs, fruits, aromas, tannin, spices, flavors, etc.) they presented. My nephew really enjoyed drinking a glass of wine that was older than him.





Dinner wasn't too bad either ...

 

[trampledbyturtles]

Dang fellas, pulling out all the stops.
Making due with a venison steak salad due to planting half the garden tonight.

 

[Someday isle]

Very nice - we had crock pot chicken breasts on a bed of lettuce and a $7 Dark Horse Cabernet -

 

[scott44]

Tried out the new smoker tonight, not bad for the first run.

 

[Bill]

I gotta get back in the kitchen!

 

[Kooch]

Chicken fried deer steak with creamy pan gravy, fried potatoes, fresh asparagus from the garden, and scratch made coffee cake with caramel sauce.... Man. What a meal. Good thing we walked five miles this morning.

 

[phil@thesidehill]

I’ve been messing around with smoked wings...think I almost have the process and the recipe worked out. Marinate the wings n Cornell BBQ sauce for 24 hrs. Get smoker up to 250. I have a Bradley electric unit, and I’ve been using Apple wood pucks in it. Smoke for 30 mins, pull them out and flip them in the rack and baste, back in the smoke for 30 mins. Pre-hear the grill to 400. Pull the wings from smoke and place on the grill over low flame and continually baste until skin on the wings starts to break in the joints.

 

[Bill]

Can't beat wings as far as I'm concerned and those ^^^^ look good!

 

[trampledbyturtles]

I'm with Bill, wing junkie, those look top notch.

 

[phil@thesidehill]

Can't beat wings as far as I'm concerned and those ^^^^ look good!

Thanks! I gotta say...the last two batches turned out damn near perfect. The right amount of crunch to the skin, mild yet penetrating smoke flavor, moisture to the bone, just a touch of char from the grill finishing...and the marinade lends it self to complimenting the smoke.

 

[phil@thesidehill]

I'm with Bill, wing junkie, those look top notch.

Thanks man! They turned out well. I think the combo of the smoker, grill, marinade, and basting worked out perfectly.

 

[Telemark]

I flurpin' love chicken wings.

 

[phil@thesidehill]

I flurpin' love chicken wings.

Me too! I’m really diggin on the smoked wings too.

 

[phil@thesidehill]

Sweet Italian venison and pork sausage in hog casing....grilling them first then simmering in sauce.

 

[phil@thesidehill]

These guys are in the smoker now...they’ll be coming out soon to finish on the gas grill.
“Country style pork spare ribs”
I made a Memphis style rub for them.
Brown sugar
Garlic powder
Ground cumin
Black pepper
Kosher salt
Paprika
Chili powder
Onion flakes
Parsley

If I were cooking for just me then I’d add some chipotle and cayenne powders to kick some heat into it. The wife and kiddo don’t have the same sense of flavor adventure as I do...lol

 

[phil@thesidehill]

Ready to move from the smoke to the grill. Gave each one a little splash of Yuengling as they hit the grill.