What's for dinner???

[Drycreek]

View attachment 26976View attachment 26977
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...

That will make you slap yo’ pappy !

 

[1100LT20]

Smothered beef sirloins with shrimp. Surf and turf this evening!

 

[1100LT20]

Take and bake meatloaf tonight, thought I’d doctor it up with bacon. Can’t hurt?

 

[g squared 23]

Stuffed backstrap. Unbelievably delicious. Merry Christmas to me


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[1100LT20]

Stuffed backstrap. Unbelievably delicious. Merry Christmas to me


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Now we talking! Looks delicious!

 

[Drycreek]

Stuffed backstrap. Unbelievably delicious. Merry Christmas to me


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Turn by turn directions to your house please !

 

[Triple C]

A regular staple when we’re at the farm. Only three of us this morning so used the small skillet for 3 biscuits and all the goodies to go with em.

Mine got ate. Left the boys their own.

 

[Drycreek]

Pretty good looking cathead biscuits there Triple C !

 

[Buckly]

I think you got that biscuit baking down, they look perfect every time.

 

[g squared 23]

Did prime rib last night. I always eat until I’m way too full, but dang was it good.


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[Drycreek]

Had company tonight and I was asked to cook ribs on the smoker. We happed to have a couple racks in the freezer so they went into the fridge a couple days ago to thaw. At noon today I fired up the Pit Boss, trimmed the fat and membrane off the spare ribs. I used mustard as a binder and Meat Church rubs for the seasoning. Two hours at 225* on the rack, then wrapped in foil with butter, brown sugar, and honey, placed the ribs on that meat side down. Put the foil wrapped racks back in for two more hours at 225*. Unwrapped, brushed on Sweet Baby Ray’s barbecue sauce, turned the heat up to 250* for thirty minutes and they were oustanding !

 

[Buckly]

I’ve used the honey hog and honey hog hot on pork shoulder, chicken wings and turkey. I like that seasoning a lot.

 

[T-Max]

Have you tried the VooDoo? Oh man... My fave!

 

[Buckly]

I ain’t mad at that!

 

[1100LT20]

Pea jambalaya this evening.

 

[Drycreek]

Tonight it was shrimp and onion rings. We don’t eat a lot of fried food, but I forgive myself this time.

 

[1100LT20]

Shrimp scampi.

 

[Drycreek]

View attachment 27468Shrimp scampi.

Hey, I like the looks of that. The lowly shrimp is one of my favorite foods, I’ve never had any version of it that wasn’t good !

 

[1100LT20]

Hash browns with pork loin smothered in onion gravy.

 

[weekender21]

Braised venison shank

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