Plate ‘em up

[mtmuley]

Yes sir! Cooked in a Mississippi roast style.View attachment 412908

How long? Temp? I want to give them some smoke then the cooker. mtmuley

 

[WildWill]

How long? mtmuley

8-9 hours on low.

 

[INMT]

How long? Temp? I want to give them some smoke then the cooker. mtmuley

That’s the way to go. A little time on the smoker then crock pot or braise.

 

[Wildabeest]

Blackened salmon, catfish and shrimp over cheddar grits.

 

[mtmuley]

Blackened salmon, catfish and shrimp over cheddar grits.

View attachment 412913

You have a chef don't you? Amazing. mtmuley

 

[Wildabeest]

You have a chef don't you? Amazing. mtmuley

I like trying to recreate stuff I’ve had at restaurants at home. And maybe put my own twist on it. Tonight’s was based on something I had a Pappadeaux cajun restaurant once. IMO, catfish (farm raised) is the most under appreciated fish there is.

 

[Nick87]

IMO, catfish (farm raised) is the most under appreciated fish there is.

I agree. It can be the worst fish or the best. No idea what is involved but having it up here a few times I'd damn near swore it off. Then I tried it one more time south of the mason dixon. Hooked for life. I don't know what they do different but they do it right.

 

[Wildabeest]

I agree. It can be the worst fish or the best. No idea what is involved but having it up here a few times I'd damn near swore it off. Then I tried it one more time south of the mason dixon. Hooked for life. I don't know what they do different but they do it right.

I can get it at Smith’s (aka Kroger) here for $5.99/lb. Can’t be beat from a value standpoint at that price.

 

[Lmartin5]

Blackened salmon, catfish and shrimp over cheddar grits.

View attachment 412913

Looks good!

 

[Jnasa]

Broccoli Elk served over white rice. Not hard to make but takes some time and dirties more dishes than I normally would.

 

[Sixmile]

Cowboy kents Oklahoma fried onion burger, home cut fries and rhubarb gin and tonic.

 

[MNHunter67]

Marinated venison heart skewers. One of the best heart preparations I’ve tried. I think it would work equally well with steak, and I especially want to try it with duck and sharptailed grouse if I get any this fall.

Grilled Deer Heart Recipe (Venison Heart) | Peak to Plate

Make this grilled deer heart recipe for tender, marinated, Asian-inspired venison heart that’s simple to prepare and cooks in minutes!

peaktoplate.com

 

[Jbotto]

Marinated venison heart skewers. One of the best heart preparations I’ve tried. I think it would work equally well with steak, and I especially want to try it with duck and sharptailed grouse if I get any this fall.View attachment 413068

Grilled Deer Heart Recipe (Venison Heart) | Peak to Plate

Make this grilled deer heart recipe for tender, marinated, Asian-inspired venison heart that’s simple to prepare and cooks in minutes!

peaktoplate.com

Saving this one. It looks great! Have you tried Hank Shaw’s Peruvian heart skewers? A household favorite!

Anticuchos Peruanos Recipe - Grilled Heart Skewers | Hank Shaw

A recipe for anticuchos de corazon, a Peruvian street snack of marinated heart, skewered and grilled. Beef, deer or lamb hearts all work.

honest-food.net

 

[Dave N]

Smoked a chuck roast and made a beef and swiss sammich.

 

[Nick87]

Smoked a chuck roast and made a beef and swiss sammich.
View attachment 413097

I do the same. Pretty damn good. Better than the crock pot imo.

 

[mtmuley]

I do the same. Pretty damn good. Better than the crock pot imo.

I need to try one. A smoker can make lesser meats amazing. Chicken thighs are killer on ny Traeger. mtmuley

 

[Nick87]

I need to try one. A smoker can make lesser meats amazing. Chicken thighs are killer on ny Traeger. mtmuley

I recommend it.

 

[mtmuley]

I recommend it.

Going to do shanks on Sunday. Smoke then slow cooker. First go. mtmuley

 

[Nick87]

Going to do shanks on Sunday. Smoke then slow cooker. First go. mtmuley

Just give yourself plenty of time and you will not be disappointed. Its literally my favorite cut now. Hard to believe.

 

[Jnasa]

Just give yourself plenty of time and you will not be disappointed. Its literally my favorite cut now. Hard to believe.

I like shanks a lot. I just don't cook them often because of the long cook time.

Braised in some wine and onions then served with Polenta is one of my favorites.