Mennoniteman
Well-Known Member
50/50 ketchup and horseradish with a dash of worcestershire sounds good to me!
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What's for dinner???
- Thread starter Triple C
- Start date
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Mennoniteman
Well-Known Member
Bacon bear burgers are mighty tasty. Nothing gamy about these delicious grilled bad boys. I can bearly remember ever having a better burger!
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Drycreek
Well-Known Member
Bacon bear burgers are mighty tasty. Nothing gamy about these delicious grilled bad boys. I can bearly remember ever having a better burger!
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Dang, that looks good !
Elkaddict
Well-Known Member
Brisket and deer camp have become a regular expected menu item. Simple kosher salt/coarse pepper rub and 6hrs on the Reteq at 225. I then wrapped in butcher paper and finished in the oven. I’m amazed at how different briskets of the same size cook differently. This took a couple hrs longer and was done at 190 (most hit perfect tenderness at 200-203). It was outstanding! 
Brisket has gotten expensive where I live !
Elkaddict
Well-Known Member
i order from West Fork. Prime is still $5 per lb.
badgerfowl
Well-Known Member
Care to share the recipe? That looks great!
Drycreek
Well-Known Member
It ain’t hard or I couldn’t do it.
I brown the ground venison in my favorite steak seasoning, add a little black pepper and put in the veggies. Usually chopped onions, baby limas, small potatoes, whole kernel corn, baby carrots cut in half, small can of mushrooms, maybe a little celery. I also put some tomato sauce in and a little water to wash the sauce out of the can. I do drain all the canned veggies, the stew will have enough water from the ingredients. That’s about it ! Don’t forget the cornbread !
Triple C
Well-Known Member
80 degrees n sunny yesterday called for outdoor cooking with the clan coming over.
Cooking station prepped n ready to roll.
Every great sammich starts with bacon.
Boneless/skinless thighs n skinless breasts. Some like breasts…some like thighs.
Bacon n provolone cheese added.
French bread buns toasted in butter.
Plenty for all.
Had home made yum yum sauce oozing out of top n bottom of mine.
Cooking station prepped n ready to roll.
Every great sammich starts with bacon.
Boneless/skinless thighs n skinless breasts. Some like breasts…some like thighs.
Bacon n provolone cheese added.
French bread buns toasted in butter.
Plenty for all.
Had home made yum yum sauce oozing out of top n bottom of mine.
Yum!
Mennoniteman
Well-Known Member
Marinated bear roast and gravy
Drycreek
Well-Known Member
Well guys, I finally broke down and bought a pellet smoker. Last weekend I smoked a couple chickens and they turned out pretty good. Today I smoked some baby back ribs and they were awesome ! I used the Holy Gospel seasoning rub from Meat Church in Waxahachie, TX. I watched a couple of YouTube vids and stuck pretty well to them, but varying a little on the sauce. I ain’t one to brag, but those ribs were great ! I use the past tense because they are GONE !
Drycreek
Well-Known Member
I love me some country ribs !
Mennoniteman
Well-Known Member
I butterflied backstraps from a medium sized doe at 1" thick and sprinkled both sides liberally with Badia Steak Seasoning Canadian Blend, then stabbed both sides with a kitchen fork and left in fridge under saran wrap to marinate for several days. Preheated the gas grill to 450, did the first side for 4 minutes, flipped them and did the second side until they were 135-138 degrees in the center, then served with fresh Wisconsin cheese curds slightly heated, sweet potatoes baked in butter, and frenched green beans. These venison steaks can hold their own against choice ribeye, although charcoal would have been better...
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