Someday isle
5 year old buck +
Youngest son has been ice fishing the last few days, he made us fish tacos tonight with fresh crappies.
What's for dinner?
- Thread starter chummer
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Someday isle
5 year old buck +
I know they’re just tacos - but that’s just pretty! I’m sure it tasted as good as it looks.
Did our typical valentines dinner - salad, fillets, baked taters, and sparegrass. Had more over than normal this time so bought a whole fillet and cut my own. For desert I heated up some caramel apple tartlets and added a scoop of vanilla ice cream. It was all good but I almost forgot to take a picture!
trampledbyturtles
5 year old buck +
Wife is gone. So I figured I'd treat myself.
New favorite to follow along with.
Making bush light canned venison casadillas.
Mush, onion, pep, or whatever u can find in the fridge.
Saute
2part I guess
Critical, clean cast iron between sautes. Use the can juice for saute liquid with both veg and meat.
Making bush light canned venison casadillas.
Mush, onion, pep, or whatever u can find in the fridge.
Saute
2part I guess
Critical, clean cast iron between sautes. Use the can juice for saute liquid with both veg and meat.
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Last edited:
trampledbyturtles
5 year old buck +
Saute, remove, brown and saute canned.
Butter the pan
Butter the pan
trampledbyturtles
5 year old buck +
Top with che
Flip
Enjoy
Look great! What's your method? Last couple times I've done St Louis spares and just did 6 hours @ 225 straight through. No wrap. Spritz every hour w/ apple cider/ACV mixture. Have turned out great both times.
Triple C
5 year old buck +
Light rub of ur liking then 4 hrs naked on smoker @225. Spread parkay margarine, honey n dusting of cayenne then wrap n back on smoker for 50 min. Remove foil, sauce with favorite mopping sauce n another 45ish min til sauce has tightened up.
Very tender but not mushy. Don’t like mushy ribs. Like me some St Louis spares as well but crew prefers the baby backs.
I’ve only done them the one time but I thought the baby backs were a little dry. Plus they’re twice the price of spares just about.
Someday isle
5 year old buck +
Thought I’d weigh in on the ribs. I love baby backs too! I do two hours at 225. Wrap and temperature check at 45 minutes - if they’re at 200 degrees they’re done. If not they go back on a little while longer. Then unwrap and
back on and sauce until the sauce carmelizes a little bit - if I’m not saucing them they just go back on for fifteen minutes or so anyway. They end up with one clean but to starting to fall off the bone. I try as much as possible to cook to temp and not time.
Triple C
5 year old buck +
Good reason all the pros use temp probes. If I'm cooking meat it's gonna get a probe to determine when it's done.
Someday isle
5 year old buck +
Ribs and brats! 
Someday isle
5 year old buck +
Like the food pictures - but LOVE the sunset. What a gorgeous view!Been a while since I posted some food pics.
Pork steaks
2# ribeye's
butt
Florida sunsets
Burger and fresh FL corn after a week of seafood
Ribs look great! What's your method on them? Spares or baby backs?
