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  #2131  
Old 01-27-2022, 05:53 PM
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Bison Burgers on the Pitboss tended whilst having a few beers
Home fries in lard on the skillet-bbq side burner
Lefty's Mom's Cinnamon Bun recipe for dessert
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  #2132  
Old 01-27-2022, 06:54 PM
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Grilled up some elk steaks tonight courtesy of a rad dude name Bessie! Soooo amazing! Rubbed up with my own seasoning mixture and grilled hot and fast at around 600* on a grill mat with butter for 2.5 minutes a side then tented for 10 minutes, sliced and served with some sautéed mushrooms…

Perfect! Even my wife who insists she will never like game was shocked at how good they were and proceeded to eat an entire steak to herself so I think that is a serious compliment… lol!



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  #2133  
Old 01-27-2022, 09:16 PM
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  #2134  
Old 01-28-2022, 11:51 AM
rockyb88 rockyb88 is offline
 
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I wish I was as creative as some of you on here.

Sticking to my heritage, spaghetti and meatballs for me... LOL
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  #2135  
Old 01-28-2022, 03:00 PM
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Quote:
Originally Posted by tirebob View Post
Grilled up some elk steaks tonight courtesy of a rad dude name Bessie! Soooo amazing! Rubbed up with my own seasoning mixture and grilled hot and fast at around 600* on a grill mat with butter for 2.5 minutes a side then tented for 10 minutes, sliced and served with some sautéed mushrooms…

Perfect! Even my wife who insists she will never like game was shocked at how good they were and proceeded to eat an entire steak to herself so I think that is a serious compliment… lol!




Nice job on the elk steaks! Can’t cook em better than that


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  #2136  
Old 01-28-2022, 04:13 PM
IronNoggin IronNoggin is offline
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Originally Posted by tirebob View Post
Grilled up some elk steaks tonight courtesy of a rad dude name Bessie! Soooo amazing! Rubbed up with my own seasoning mixture and grilled hot and fast at around 600* on a grill mat with butter for 2.5 minutes a side then tented for 10 minutes, sliced and served with some sautéed mushrooms…
Awesomeness right there!!!
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  #2137  
Old 02-01-2022, 11:57 AM
IronNoggin IronNoggin is offline
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Pan seared Yelloweye Snapper served over a bed of Basmati, air fried asparagus and topped with a white wine Bernaise sauce:



Wonderful!

Nog
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  #2138  
Old 02-02-2022, 02:34 PM
IronNoggin IronNoggin is offline
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Latched onto one of those whole pork loin deals not to long ago.
First round was BarBee smoked chops.

This round was BarBee'd chops with home made barbecue sauce:



Served up with Mexican Dirty Rice with Beans (highlighted with Smoky Mesquite and Chili Powder) and a fresh garden salad:



Pretty happy I wandered across that sale!

Cheer,
Nog
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  #2139  
Old 02-02-2022, 03:31 PM
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Here's the recipe for the BarBee sauce. I modified this after combining a few I found online some time ago. We use this one chiefly for pork or chicken:

Home Made BarBee Sauce

Ingredients

1 can tomato sauce (15 ounces)
1 can tomato paste (6 ounces)
1/3 cup apple cider vinegar (can sub red wine vinegar)
1/4 cup pure maple syrup
1/4 cup molasses
2 tablespoons Worcestershire sauce
1 teaspoon smoked paprika
I teaspoon Smoky Mesquite spice
1 teaspoon dry mustard
1 teaspoon garlic powder
1/2 teaspoon sea salt (can sub Himalayan Pink Salt)
1/2 teaspoon black pepper
1/8-1/4 teaspoon cayenne pepper

Instructions

In a medium saucepan, stir together all of the ingredients: tomato sauce, tomato paste, apple cider vinegar, maple syrup, molasses, Worcestershire, and all spices. Bring to a simmer over medium heat.

Cover with a lid slightly ajar so that the pot is mostly covered to deter splattering, but steam can still escape and the sauce can reduce. Let simmer, stirring occasionally, until the sauce thickens, about 10 to 15 minutes. Taste and adjust seasonings as desired.

Use immediately or let cool and store in an airtight container in the refrigerator for up to a week.

Cheers,
Nog
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  #2140  
Old 02-02-2022, 03:35 PM
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Quote:
Originally Posted by IronNoggin View Post
Pan seared Yelloweye Snapper served over a bed of Basmati, air fried asparagus and topped with a white wine Bernaise sauce:



Wonderful!

Nog
I am all over that!
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  #2141  
Old 02-02-2022, 05:55 PM
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Fresh rainbow trout, herb and garlic wild rice and honey garlic jumbo shrimp, yum it was good.

Traded some borscht for some rainbow trout today with a buddy of mine, good trade
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  #2142  
Old 02-06-2022, 12:41 PM
IronNoggin IronNoggin is offline
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Cool weather day here yesterday so decided to go with something somewhat simple that would help both warm the house and fill our bellies.

Entire whitetail shoulder:



A quick brush with olive oil, a dash of salt, pepper and garlic, then a quick brown all around. Into the clay baker, shaved some of our own garlic over it, then tossed in some onions & taters. Cooked on low heat for a spell.
Here's what it looked like just before it's standard 15 minute resting time:



Carved:



Plated:



And Presented:



Turned out very tender, flavorful and moist.
Hearty all round!

Cheers,
Nog
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  #2143  
Old 02-06-2022, 03:43 PM
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I may be in bed by 630 after eating senior supper.

I am having poorly timed but wonderfully executed baked smoked turkey leg and thigh, on a piece of white bread with garlic mayo..well maybe not 1 piece
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  #2144  
Old 02-07-2022, 11:45 AM
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Hearty all round!
And the leftovers certainly were as well!!





Cheers,
Nog
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  #2145  
Old 02-08-2022, 01:50 PM
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Going to be a few more chow downs on that excellent stew!



Six meals for two, and a single. Not bad maximizing the usefulness of that shoulder!

Cheers,
Nog
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  #2146  
Old 02-09-2022, 12:23 PM
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Egg washed & Panko Magnum Prawns, cooked in the air fryer:



Served up with a homemade dipping sauce (Sweet Thai Chili & Greek Yogurt & spices), Maple Bacon wrapped Scallops and herb, garlic & wild rice combo:



This is something we thoroughly enjoyed, but I'd sure like to determine a way to cut down the prep time on the prawns.

Cheers,
Nog
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  #2147  
Old 02-12-2022, 11:54 AM
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She Who Rules had to work late last night, so something relatively quick & simple was called for.

Monster Whitetail Burgers was the obvious answer:



And yeah, they are sitting on full sized dinner plates!

Cheers,
Nog
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  #2148  
Old 02-13-2022, 02:57 PM
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  #2149  
Old 02-13-2022, 08:15 PM
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ABSOLUTELY !!!!! Great find !!
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  #2150  
Old 02-15-2022, 11:42 AM
IronNoggin IronNoggin is offline
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Valentine's Day Fondue.

Lamb, Free Range Chicken, Whitetail Tenderloin & Free Range Pork Tenderloin:





And a little hint of silliness to set the mood:



T'was a wonderful evening all round!

Cheers,
Nog
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  #2151  
Old 02-16-2022, 12:13 PM
IronNoggin IronNoggin is offline
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Fresh Oysters smoked on the BarBee:



Served with thin sliced cheesy garlic toast (to mop up the sauces left in each half shell), air fried lemon / garlic spot prawns, a fresh garden salad and a very fine red:



One of our Favorites around here.

Cheers,
Nog
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  #2152  
Old 02-16-2022, 03:24 PM
B-radshaw B-radshaw is offline
 
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Originally Posted by IronNoggin View Post
Fresh Oysters smoked on the BarBee:



Served with thin sliced cheesy garlic toast (to mop up the sauces left in each half shell), air fried lemon / garlic spot prawns, a fresh garden salad and a very fine red:



One of our Favorites around here.

Cheers,
Nog

I always leave this thread feeling very hungry after seeing your meals!
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  #2153  
Old 02-16-2022, 06:15 PM
Ng1 Ng1 is offline
 
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Quote:
Originally Posted by IronNoggin View Post
Fresh Oysters smoked on the BarBee:



Served with thin sliced cheesy garlic toast (to mop up the sauces left in each half shell), air fried lemon / garlic spot prawns, a fresh garden salad and a very fine red:



One of our Favorites around here.

Cheers,
Nog


When you get your cooking show, I am subscribing. Seriously, better than anything on the air now!
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  #2154  
Old 02-17-2022, 03:21 PM
IronNoggin IronNoggin is offline
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Originally Posted by Ng1 View Post
When you get your cooking show, I am subscribing. Seriously, better than anything on the air now!
LOL! Thanks but I have no ambitions in that regard at this point.

Found this on another site. Have yet to try it out, but it looks to be a winner so thought I should share here...

Goose Legs:

For prep - i just split the drumstick off the thigh of two skinned out goose legs. Thinking chicken wing sort of sized. On one i did the remove the tendons trick with the foot, but turned out to be unnecessary, so you can skip that step.

Steps:

1. in a vacuum bag put in the goose legs, a knob of butter, ginger, garlic, soy sauce, pepper, and some maple syrup. seal and put in your sous-vide. or in my case, poor man's sous-vide, my slow cooker on "keep warm" filled with water. it hovered around 170-180 degrees F the whole time. perfect.



2. let the goose legs cook for a while. I left mine in for 5-6 hours, but you could leave them a bit longer if needed. this is probably about the sweet spot.



3. take out the goose and prep a batter. i did mine tempura style, just wanting it to be a thin crispy coating. 50/50 flour and corn starch, with water until its thinner than a crepe batter.

4. coat and deep fry the legs until the batter is golden brown. remember, the legs are cooked, this is just for the crispy factor.



5. meanwhile, in another pan prep your sweet 'n spicy sauce: I used buck wheat honey, butter, cayenne pepper, smoked paprika, and a water/corn starch mix to sauce it all up.

6. after your legs come out of the oil (1-2 min), let them drain. then coat in the sauce.



7. serve with garnish, and wait for complaints of not making enough.

I will be saving all my goose legs in the future for this to do a bigger batch. this will work well with grouse legs too, and of course duck wings.

You could substitute this Asian style recipe for your favorite chicken marinade (sous-vide step) and chicken wing sauce as well.

Will try soon and letcha know...

Cheers,
Nog
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  #2155  
Old 02-17-2022, 10:39 PM
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The sauce just looks amazing.
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  #2156  
Old 02-18-2022, 01:42 PM
IronNoggin IronNoggin is offline
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3. take out the goose and prep a batter. i did mine tempura style, just wanting it to be a thin crispy coating. 50/50 flour and corn starch, with water until its thinner than a crepe batter.
Had a good buddy call last night just to inform me that if you use Soda Water instead of regular water in this step, the crust will turn out even crunchier. Nice.

Sometimes simple is very very satisfying:







Cheers,
Nog
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  #2157  
Old 02-18-2022, 03:10 PM
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Nog you are an amazing man. I haven’t seen you post anything yet that doesn’t look absolutely delicious.
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  #2158  
Old 02-19-2022, 01:10 PM
IronNoggin IronNoggin is offline
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... I haven’t seen you post anything yet that doesn’t look absolutely delicious.
Why Thank You!

Determined a long time ago that if one likes truly good grits, it's best to learn how to do it yourself. Never looked back...

Last night was Lamb Feast night:



To accompany, I made a rather rich sauce for the fresh pasta including Chanterelle Mushrooms, our own Garlic, our own Sun-dried Tomatoes, fresh Spinach and more:



Then whipped up a Dijon / Garlic / Olive Oil baste for the rack, and dropped it on the BarBee:



A short while later:



Served up with the fore-mentioned pasta (four cheese) and air fried Spare Gooses:



All quaffed down with a very fine French Merlot.

Enjoyable to say the least!

Cheers,
Nog
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  #2159  
Old 02-19-2022, 03:10 PM
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Holubtsi on the menu tonight. Picked up a head of Sour Cabbage a few weeks back, so thought I would get after it. Sour Cabbage boiled to soften and knock down salt and tart quotient, Jasmine Rice, Onions, Bacon, Ground Turkey, roasted red pepper, roasted garlic, fresh dill, bacon grease, and chicken stock in bottom of pan. Gonna be good I think.



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Last edited by sns2; 02-19-2022 at 03:23 PM.
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Old 02-19-2022, 04:02 PM
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That looks Marvelous!!!
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