WildWill
Well-known member
Lamb is so under rated looks amazing and so does that squash casserole!
Plate ‘em up
- Thread starter Emerica8212
- Start date
BrentD
Well-known member
Could not find an outer skirt steak so I settled for a flank steak. I have also used flat iron steak.
Marinate the meat in equal parts of the best, smokiest, peatyest scotch you can find. Homemade maple syrup, and a stiff, salty, soy sauce. Then add a good bit of freshly ground black pepper. Put the steak and the mix in a ziplock in your fridge for 12-18 hours, and then grill. Save the marinade for a sauce (simply reduce by half over medium heat with 2 T of butter for good measure).
Grill to 120f. The peat and sweet and salt is amazing stuff.
Thank Steve Reichlen for the recipe, although he recommends bourbon. He is wrong about that. Lagavulin was perfect. Laphroaig Select would be just as good.
Wildabeest
Well-known member
Glad you found a use for that peatty crap. Certainly isn’t fit to drink!
BrentD
Well-known member
There are times that I feel sorry for you. Not often, but when it comes to Scotch. You can cook circles around me for sure, but try that recipe. You just might like it.Glad you found a use for that peatty crap. Certainly isn’t fit to drink!
How's Wasatch? He should be carrying a small cask of Lagavulin under his chin for ya
Wildabeest
Well-known member
That stuff tastes like OntarioHunter’s campfire to me.There are times that I feel sorry for you. Not often, but when it comes to Scotch. You can cook circles around me for sure, but try that recipe. You just might like it.
How's Wasatch? He should be carrying a small cask of Lagavulin under his chin for ya
View attachment 281119
Wasatch is good, and only carries good bourbon in his collar barrel!
BrentD
Well-known member
Now, let's not be too crude there. OH can stay on the bench.That stuff tastes like OntarioHunter’s campfire to me.
Post more pic of W. The guy is too handsome to stay so anonymous.
On the other end of the handsome scale, who's ankles are those? @VikingsGuy ?
Wildabeest
Well-known member
Can’t post too many Wasatch pics, lest I be accused of shamelessly trying to pad my reaction score.
Definitely my ankles. The size of the right one is a dead giveaway.
Wow,Can’t post too many Wasatch pics, lest I be accused of shamelessly trying to pad my reaction score.
Definitely my ankles. The size of the right one is a dead giveaway.
View attachment 281124
How do you fit into ski boots with that Ayer’s Rock sized lump?
Wildabeest
Well-known member
Surefoot custom boots.
BrentD
Well-known member
I don't know. If it wasn't for Gus I wouldn't have a reaction score. Dang, that angle looks ouchy!Can’t post too many Wasatch pics, lest I be accused of shamelessly trying to pad my reaction score.
Definitely my ankles. The size of the right one is a dead giveaway.
View attachment 281124
Maybe you can ride Wasatch.
Nick87
Well-known member
Hey I know let's plaster the food thread with pictures of our feet. 
wtf
wtf
WildWill
Well-known member
But if you're gonna post feet/ankles the least you can do is throw in Wasatch as a consolation prize. On a serious note what's up with that ankle? I'm guessing a bad break at one time? None of my business but the medical professionals in me has to know.Can’t post too many Wasatch pics, lest I be accused of shamelessly trying to pad my reaction score.
Definitely my ankles. The size of the right one is a dead giveaway.
View attachment 281124
Wildabeest
Well-known member
Correct. Rec basketball injury in college. Fracture and torn ligaments - the latter never being properly diagnosed or repaired which led to many later sprains and additional fractures over the past 35 years. Essentially there’s nothing holding it together other than all that extra bone mass it developed.
Now let’s get this thing back to food! Apologies for the distraction folks.
Devilscrown
Well-known member
How the hell did I not know about pork belly until now… unreal flavor! 
Wildabeest
Well-known member
My Sunday take on a patty melt. Neighbor brought me some sourdough starter, so I made some bread yesterday. Tonight I spread some 2020 vension burger on it and cooked it open faced under the broiler. Then topped it with some Gruyère and sautéed onions. A little whole grain brown mustard on the other slice of sourdough.
For those of you who don’t add suet to your grind, this is a good way to do a burger since you don’t have to worry about it falling apart.
For those of you who don’t add suet to your grind, this is a good way to do a burger since you don’t have to worry about it falling apart.
The Melvin 2x4 speaks VOLUMES regard your culinary prowess…well done on the patty melt too!
Wildabeest
Well-known member
Melvin 2x4 has been my go-to for awhile now. At 9.9% ABV, it’s very efficient.
Derek44
Well-known member
Hot damn!!!!!
A few from the camera roll. Hope you enjoy.
Roasted goose breast pho in bone broth
Mule deer backstrap, au poivre, with broccoli
Spicy antelope heart stir fry
Walleye collars
Mule deer sirloin tip, trussed for roasting
Elk In garlic sauce
Pan-seared goose with balsamic- raspberry sauce, goose-fat potatoes
Italian antelope meatloaf
Bulgogi elk
Crappie
Elk smashburger with morels
Fried walleye with morels and malt vinegar
Roasted goose breast pho in bone broth
Mule deer backstrap, au poivre, with broccoli
Spicy antelope heart stir fry
Walleye collars
Mule deer sirloin tip, trussed for roasting
Elk In garlic sauce
Pan-seared goose with balsamic- raspberry sauce, goose-fat potatoes
Italian antelope meatloaf
Bulgogi elk
Crappie
Elk smashburger with morels
Fried walleye with morels and malt vinegar
