What's for dinner?

[H20fwler]

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.

 

[scott44]

Smoked a pork shoulder on Mon. , leftovers for lunch today with green beans and broccoli fried in bacon grease.

 

[Mortenson]

Stuffed pepper season. Anyone else hitting their fill on tomatoes?

 

[Tree Spud]

Stuffed pepper season. Anyone else hitting their fill on tomatoes?

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Damn Mort, great minds think alike! Stuffed Peppers ROCK!!!!!

 

[Bill]

I swear I almost made those tonight. Ran short on time and just fired up the grill.

 

[Mortenson]

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!

 

[Someday isle]

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.

 

[Catscratch]

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

I like chicken quarters too. They are hard to mess up. The pellet smoker with a dry rub and cure are my favorite.

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[Tree Spud]

Just plains nachos tonight ... they were good with shredded venison!

 

[Someday isle]

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.

 

[Tree Spud]

Last nite was comfort food time ... ribs & baked mac n cheese ...

 

[Telemark]

Faggots

 

[trampledbyturtles]

Gunna have to explain that one telemark, looks like a morning pastry of some sort.

 

[Telemark]

Liver, heart, kidneys, ground pork, seasoned and wrapped in caul fat.

 

[Catscratch]

Liver, heart, kidneys, ground pork, seasoned and wrapped in caul fat.

Never heard of such a thing. I would try it! Would it taste similar to something I can relate to?

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[swat1018]

Never heard of such a thing. I would try it! Would it taste similar to something I can relate to?

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There's a pretty good joke there, but I'll bite my tongue.

 

[Catscratch]

There's a pretty good joke there, but I'll bite my tongue.

I think I smell what you're stepping... if you catch my drift.

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[Telemark]

The liver really came through. I might halve the amount next time. Otherwise quite good.

 

[Telemark]

Red deer tenderloin, wild porcini mushrooms, and veggies.

 

[trampledbyturtles]

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.



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.