JShane
Well-known member
I'll wait.I just so happen to have them in the freezer. Just too busy/lazy to get it started. Maybe when the field season is over… but it won’t be ready to imbibe until next season then
Plate ‘em up
- Thread starter Emerica8212
- Start date
Would you share the recipe?
I used half a mule deer neck roast. You could use any roast through. Threw some olive oil on it and seasoned it with some seasoned salt, pepper, garlic powder, dry minced onions, paprika, and a little brown sugar. Threw it on the grill to get some char on each side, then finished it in the Dutch oven at 350° for 3-1/2 hrs.
JEL
Well-known member
My take on firecracker shrimp (without the fire as my wife is a wimp) with garden stir fry veggies and rice. I also made a batch of bagels for breakfast
nastynate
Well-known member
- Joined
- Mar 7, 2021
- Messages
- 389
JShane
Well-known member
Redheads are Delish.......@Cushman, just don't... I know its low hanging fruit. 
Steelsearchin
Well-known member
Start with a pile of dungees...
Pick em til your fingers are wrinkled...
Load bowl with crab, cover with chowder...
Plate with cohos caught the same morning...
Life is good with an Oregon mule!
Life is good!
Pick em til your fingers are wrinkled...
Load bowl with crab, cover with chowder...
Plate with cohos caught the same morning...
Life is good with an Oregon mule!
Life is good!
Steelsearchin
Well-known member
For the record, that was my wife's plate. I'll go to my grave swearing broccoli tastes like feet!!!
Devilscrown
Well-known member
Food looks amazing, and that is a cool counter with the log underneath!
Steelsearchin
Well-known member
Cheesehead in-laws splurged for a week in the PNW. I couldn't afford the annual taxes on this shack. Super beautiful, 7400 square feet, on the ocean. My kids don't know how spoiled they are...and i guess im okay with that!
JShane
Well-known member
quail and mushrooms with spring onions.
Eggs over easy with cheese, and smoked wild turkey breast. I probably left the breast in the salt/brown sugar too long as it is on the salty side, but very tender. Brining has really improved my smoking results, and so has religiously using thermometers to pull the meat out of the heat before it’s overdone.
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shrapnel
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- Aug 27, 2015
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From 5:30 AM to 1:30 PM…
Steelsearchin
Well-known member
Looks like that delicious hawg is getting ready to molt! Just a beautiful transformation!!
PaulRevere
Well-known member
Damn
PaulRevere
Well-known member
Post dinner pics please. #foodporn
Wildabeest
Well-known member
Some homemade nigiri and sashimi made from Costco ahi tuna and chinook salmon my neighbor caught.
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