Plate ‘em up

[JShane]

Your sheepshead aren’t our sheepshead I bet. The fish we call sheepshead are a freshwater drum. Good smoked and pickled but the bones are to prevalent to do anything else.

the three in the top of this photo are sheepshead here in the gulf of Mexico. Their diet of fiddler crabs, barnacles, and such translates to a really flavorful fillet.

 

[Gellar]

View attachment 187061the three in the top of this photo are sheepshead here in the gulf of Mexico. Their diet of fiddler crabs, barnacles, and such translates to a really flavorful fillet.

Those look similar to our sheepshead. We usually catch them when we are walleye fishing wing dams on the Mississippi River. I’ve caught them on live bait and artificial. Pound for pound they might be the best fighter in the river.

 

[Hunting Wife]

On the grill tonight: Elk anticuchos with roasted potatoes, onions and red peppers.

 

[Treeshark]

Dug out a bag of winter filets, fish tacos. My go-to.

 

[JShane]

domestic bovine, its what's for dinner.

 

[Countryboi2508]

I’m sitting at work this was definitely not a thread to click on!

 

[Jbotto]

View attachment 187329
On the grill tonight: Elk anticuchos with roasted potatoes, onions and red peppers.

Is that anticuchos the recipe from Buck, Buck, Moose for deer heart?

 

[Hunting Wife]

Is that anticuchos the recipe from Buck, Buck, Moose for deer heart?

The marinade is the same. Used a chunk of backstrap instead of heart this time.

 

[duckhunt]

Your sheepshead aren’t our sheepshead I bet. The fish we call sheepshead are a freshwater drum. Good smoked and pickled but the bones are to prevalent to do anything else.

Used to fillet and fry em when I was a kid. Then I grew up.

 

[duckhunt]

I’m sitting at work this was definitely not a thread to click on!

That's exactly what I'm thinking right now.

 

[Gellar]

Used to fillet and fry em when I was a kid. Then I grew up.

I usually throw them back but they are fun to catch!

 

[cahunter805]

Homemade elk Linquica and pork belly. Both BBQ’D over Red Oak.

 

[Jbotto]

The marinade is the same. Used a chunk of backstrap instead of heart this time.

That’s what I thought! Did that with some family who aren’t into eating heart. It went over super well! It’s become my favorite way to cook heart.

 

[BirdManMike]

Whitetail (doe) Bolognese w/ homemade pasta, last nights chow.

 

[Dsnow9]

First attempt at venison ribs!

 

[Jbotto]

View attachment 187723
First attempt at venison ribs!

How’d they turn out?

 

[Dsnow9]

How’d they turn out?

Good flavor, over cooked though and the fat turned to wax on the roof of your mouth like peanut butter. I will definitely do it again and try to perfect the smoking. That being said at this point if I’m close enough to the truck to load a whole animal I’ll bring the ribs, if I’m a couple miles back I’m not bringing the ribs out.

 

[JohnCushman]

Good flavor, over cooked though and the fat turned to wax on the roof of your mouth like peanut butter. I will definitely do it again and try to perfect the smoking. That being said at this point if I’m close enough to the truck to load a whole animal I’ll bring the ribs, if I’m a couple miles back I’m not bringing the ribs out.

How did you cook them through fruition? Perhaps a smoked 3-2-1 would have worked better to render out that fat....?

 

[Laelkhunter]

View attachment 187061the three in the top of this photo are sheepshead here in the gulf of Mexico. Their diet of fiddler crabs, barnacles, and such translates to a really flavorful fillet.

Their teeth look like human teeth. Freaked me out the first time I saw it.

 

[Dsnow9]

How did you cook them through fruition? Perhaps a smoked 3-2-1 would have worked better to render out that fat....?

I rushed the whole process, found out mid morning that’s what my wife had planned for dinner. Brined for a few hours, dried and then applied a dry rub, then cooked at 225 while we ran some errands and took longer than expected. Wife looked up the recipe and I had never done any type of ribs before. Lots to learn before I do it again.