What's for dinner?

Y'all are killing me. All this good food makes me want cook.


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Started marinating about half a backstrap in a little balsamic vinegar sealed in a Ziploc freezer bag in the fridge two days ago, flipping it whenever I opened the door for anything.
Took it out this afternoon and scored the meat with the grain about 3/4 of the way through;

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Threw it on the top shelf of the grill high heat for about eight minutes turning it a couple times;

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Here it is ready to go with a dollop of sour cream&onion dip mixed with horseradish, some onion/baby Dutch yellows and mushrooms steamed in butter on the grill and a small wedge of sweet cornbread.
You could cut it with a spoon...cooked this way outside 1X1" strips are done while inside strips are medium rare, something for everyone.


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And there was plenty left over to take to work for lunch!
 
Last edited:
H20fwler said:
Started marinating about half a backstrap in a little balsamic vinegar sealed in a Ziploc freezer bag in the fridge two days ago, flipping it whenever I opened the door for anything.
Took it out this afternoon and scored the meat with the grain about 3/4 of the way through;



Threw it on the top shelf of the grill high heat for about eight minutes turning it a couple times;



Here it is ready to go with a dollop of sour cream&onion dip mixed with horseradish, some onion/baby Dutch yellows and mushrooms steamed in butter on the grill and a small wedge of sweet cornbread.
You could cut it with a spoon...cooked this way outside 1X1" strips are done while inside strips are medium rare, something for everyone.



And there was plenty left over to take to work for lunch!
Click to expand...
Man, that looks good!

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H20fwler said:
Started marinating about half a backstrap in a little balsamic vinegar sealed in a Ziploc freezer bag in the fridge two days ago, flipping it whenever I opened the door for anything.
Took it out this afternoon and scored the meat with the grain about 3/4 of the way through;



Threw it on the top shelf of the grill high heat for about eight minutes turning it a couple times;



Here it is ready to go with a dollop of sour cream&onion dip mixed with horseradish, some onion/baby Dutch yellows and mushrooms steamed in butter on the grill and a small wedge of sweet cornbread.
You could cut it with a spoon...cooked this way outside 1X1" strips are done while inside strips are medium rare, something for everyone.



And there was plenty left over to take to work for lunch!
Click to expand...

Yeah Daddy, you got a great flavor to that venison going I am sure! Did you have soft butter & honey for that shortbread or grape jelly like my buddies in the south like?
 
Catscratch said:
Fresh fried catfish, bluegill, and deboned dove (including hearts, gizards, and legs).
cc33161d664690bdb91e0e78d2264fa6.jpg


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Click to expand...

Kat-man-do! I would provide any assistance needed for that feast ... I am definitely a visceral & organ man, the gout is beginning to temper my desires though ... :(
 
Tree Spud said:
Kat-man-do! I would provide any assistance needed for that feast ... I am definitely a visceral & organ man, the gout is beginning to temper my desires though ... :(
Click to expand...
The more the merrier at dinner! Hard to share food on the Internet though. My boy (who caught and shot most of this) will take it to school to share with his friends at lunch tomorrow.
 
Catscratch said:
The more the merrier at dinner! Hard to share food on the Internet though. My boy (who caught and shot most of this) will take it to school to share with his friends at lunch tomorrow.
Click to expand...

Growing up my Dad, brother, and I would go walk down to the local pond and go fishing for bluegills & perch. Catch half a bucket full and filet them. Take them back on a Sunday morning and my Mom would bread the filets & fry them in a cast iron skillet, have fried potatoes & onions, & over easy eggs & buttered toast for breakfast ... life couldn't get much better back much then ...
 
Tree Spud said:
Growing up my Dad, brother, and I would go walk down to the local pond and go fishing for bluegills & perch. Catch half a bucket full and filet them. Take them back on a Sunday morning and my Mom would bread the filets & fry them in a cast iron skillet, have fried potatoes & onions, & over easy eggs & buttered toast for breakfast ... life couldn't get much better back much then ...
Click to expand...
Sounds great!

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Tree Spud said:
Yeah Daddy, you got a great flavor to that venison going I am sure! Did you have soft butter & honey for that shortbread or grape jelly like my buddies in the south like?
Click to expand...

Butter&honey!
 
Made the mistake of checking this thread before eating supper again. I'm like a moth to a porch light with this thread. :mad: Lucky for me I've got 2 Pyrex dishes full of chicken thighs done with Frank's hot sauce, lime juice, brushed on top with just enough honey to make some thyme and rosemary stick. And I made a BIG stock pot of loose Italian sausage, tomatoes with garlic, basil, and oregano, green beans, onion soup mix - and just before it's done simmering - I add meat and cheese tortellini for the last 7 to 8 minutes of cooking. That'll hold me !! :)
 
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