WHATS FOR SUPPER...keep it going

[threeforthree]

Some amazing looking food!!!

[Chewbacca]

Mac and cheese with weiners and onions. Salt and lots of pepper.

[Jim Blake]

Built a moose stew with our own potatoes, carrots, peas and turnips. Used home made moose stock for the base and some of our own canned tomatoes.

Caesar salad and a home brewed Shiraz.

Talk about a meal that is good as leftovers!!!

[IronNoggin]

Two Full Pounds of Alberta Prime!!





Just on the rare side of medium rare.
Was served with a fresh garden salad, garlic toast, homemade pasta and an uber fine Shiraz.

Sorry no pix after the BarBee end...
We were HUNGRY! LOL

Cheers,
Nog

[YoteStopper]

Homemade chili, got to keep the cold at bay somehow.

[IronNoggin]

Valentines Dinner:

Oversized Scallops on the shell with butter / wine / garlic sauce.



Prawns skewered and dropped on the BarBee.



Clams steamed in butter & white wine with garlic.
My special 4 Cheese Rice.
Spare Gooses.
French Merlot.



Excellent Feast!
Nog

[RandyBoBandy]

Originally Posted by IronNoggin

Valentines Dinner:

Oversized Scallops on the shell with butter / wine / garlic sauce.



Prawns skewered and dropped on the BarBee.



Clams steamed in butter & white wine with garlic.
My special 4 Cheese Rice.
Spare Gooses.
French Merlot.



Excellent Feast!
Nog

[RandyBoBandy]

Done the instant pot and finished of in the air fryer for the crusty skin

[IronNoggin]

Triple AAA Alberta Beef Tenderloin Steaks BarBee'd to the rare side of medium rare.
Can of escargot I found in the hunting kitchen kit of unknown lineage & date.
Roasted Brussels.
Spinach, sour cream & white wine pasta.
Another fine Merlot:



Awesome!
Nog

[IronNoggin]

Rack of Lamb on the BarBee:





Served up with three cheese pasta and a hearty home-made sauce, fresh garden salad with avo, and an excellent red:



Fine Stuff!!
Nog

[IronNoggin]

Three quarter pound Island Elk Burger.



Deadly Good!
Nog

[trophyhunter]

Originally Posted by IronNoggin

Three quarter pound Island Elk Burger.



Deadly Good!
Nog

Looks it! Care to share your burger recipe?


Sent from my iPhone using Tapatalk

[IronNoggin]

Originally Posted by trophyhunter

Care to share your burger recipe?

Sorry, did not see this until now.

Usually I will mix 2/3 game to 1/3 ground pork. Did not in this case as I wanted to taste the elk. So what I did instead:

Add a good shot of garlic, dehydrated onion, a little melted butter, one egg and a tablespoon or two of bread crumbs. Mix well, make patties and BarBee.

More or less the same recipe for the whitetail meat balls in last night's linguini, served with cheesy garlic toast and a good red:



Cheers,
Nog

[trophyhunter]

Originally Posted by IronNoggin

Sorry, did not see this until now.

Usually I will mix 2/3 game to 1/3 ground pork. Did not in this case as I wanted to taste the elk. So what I did instead:

Add a good shot of garlic, dehydrated onion, a little melted butter, one egg and a tablespoon or two of bread crumbs. Mix well, make patties and BarBee.

More or less the same recipe for the whitetail meat balls in last night's linguini, served with cheesy garlic toast and a good red:



Cheers,
Nog

Excellent, I’ll be trying this for my next batch!


Sent from my iPhone using Tapatalk

[nimrod]

For us salt and pepper wings, Caesar salad, and garlic shrimp all done by me, Happy day for my lady.

[IronNoggin]

So, She That Rules suggested we've been engulfing a little too much pasta (is there such a thing?), and suffering from a lack of veggies of late.

The answer: Stirred & Fried!

Took a couple steaks from our free range farmed pig, and marinated them in a combination of Korean BarBee Sauce and Spicy Mesquite (these two flavors are excellent together!):



Choppy Whacky a bunch of veggies:



Slice & Dice the steaks:



Stirred & fried:



Then served over a bed of Basmati:



It was great washed down with a wonderful Red.
Likely Alberta Beef tonight methinks...

Cheers,
Nog

[IronNoggin]

Yesterday was one of those rare ones that only come along every decade or so. For the past 12 or 13 years we have largely lived off of our Stainless Coleman Barbeque. And I nurtured it along, replacing grills and burners when required. But the frame had finally gotten close to fail time, so we set off to find it's replacement...

Given the tremendous luck we had with the last Coleman, that's of course what we focused on. Their new version of the Stainless Model has everything we were looking for, and is capable of converting between propane & gas (we are on gas for heat, so will be hooking this up direct soon).

So we spent the afternoon assembling the new Beast. To break it in, nothing less than a couple of well aged Alberta AAA Prime Rib Steaks would do! Only The Best my butcher buddy smiled as he handed them over. And without further adieu, the test run began:



The Guests of Honor:





Served up with a light spinach pasta, spare gooses and a fine red.



The new BarBee performed flawlessly, and the meal was of course a hit!

Suspect we'll be living high off the hog with this new addition for some time to come!



Cheers!
Nog

[IronNoggin]

Second night with the new BarBee. Simply had to know how she would handle the smoking end of things. So...

Weird lighting effect in this picture:



And yep, she smokes like a dream:



Warmed up a little leftover seafood pasta (crabs, scallops & prawns in philly) to serve over Basmati:



Added in cheesy garlic toast and a fine Red:



And another successful trial run.
Really liking the new Toy!

Cheers,
Nog

[trigger7mm]

Tonight, walleye fillets and cheeks, caeser salad, and wild rice.

[trooper]

Venison stew. we braised up some venison chunks and into a slow cooker this morning with potatoes, carrots, celery, onions, can of tomato chunks, spices. Some flour as a thickening agent.. Then we made sourdough bread. That venison melts on your tongue.

[DRhunter]

Trying to keep up to Nog!

Made a pike and prawn chowder with side garlic bread topped with smoked salmon and Parmesan. Of course had to be accompanied by a nice red.

DR


Sent from my iPhone using Tapatalk

[sns2]

Originally Posted by DRhunter

Trying to keep up to Nog!

Made a pike and prawn chowder with side garlic bread topped with smoked salmon and Parmesan. Of course had to be accompanied by a nice red.

DR


Sent from my iPhone using Tapatalk

DR, that looks amazing.

Sent from my SM-A705W using Tapatalk

[IronNoggin]

Originally Posted by DRhunter

... Trying to keep up to Nog!

I'd say you're doing a fine job! Looks GREAT!!

New BarBee is being put through her paces, and is really shining.

Last night's Bob's...



Cheers,
Nog

[IronNoggin]

Panko Prawns & Oysters served up with Tatar and Tzatziki Sauces, a fresh salad with Avo and a fine Red.



Very Crispy & Yummy!

Scallops would have been a touch to much, so saved for another day...

Cheers,
Nog

[IronNoggin]

A good Friend of mine is from the Balkans. Recently he shared his family's secret marinade recipe. It is rather unique, so I simply had to give it a try.

The Recipe (shared with permission):

Milo’s Marinade

Ingredients

- Onion juice (one onion is enough). You can squeeze juice from an onion using any crusher. All you need is the equivalent of ~ two tablespoons

- 5 tablespoons of extra-virgin olive oil

- 1 tablespoon of natural balkan style yogurt at at least 2% fat - can substitute with sour cream, although yogurt is better.

- 2 cloves of garlic, crushed

- A few drops of apple cider vinegar

- 2 tablespoons of milk

- half a teaspoon freshly ground pepper

- half a teaspoon of salt

Directions

Mix all ingredients well, let them rest for a half hour for flavours to interact with one another. Put steaks in a suitable tupperware container and pour in the marinade. Coat the steaks thoroughly, by turning them a couple of times in the marinade. Refrigerate. The longer the steaks stay in the marinade, the tenderer they get. I find anywhere between 6 and 24 hours works perfectly. Take them out a couple hours before BBQ time for steaks to reach room temperature.

Marinade Concocted, two whitetail round steaks as the test subjects:



Splashdown:



Flipped them and rolled them around frequently over the next 24 hours, then out of the fridge for a couple hours and ready for the grill:





Got the BarBee smoking hot:



Quick Sear both sides:



Then onto the warming rack to finish (accent on the rare part of medium rare):



Perfection:



Served with Four Cheese Risotto, a great tossed salad with avo, and an uber fine Red:



These steaks turned out as tender as any tenderloin I have ever eaten, and they were outside rounds! Flavour was excellent, very juicy and overall quite wonderful!

This is something we WILL be trying again!

Cheers,
Nog

[IronNoggin]

Baby Back Ribs, dusted with Spicy Mesquite & garlic, wrapped tightly in tinfoil overtop of some orange slices and sent to the 400 degree oven for an hour:



Then onto the grill for a finishing smoke (hickory):



Served with Dirty Mexican Beans and Rice (spiced up with a little chili pepper) and Spare Gooses:



The rice was a little on the warm side, so the fine Red came in rather handy...



Doing the ribs this way ensures the tenderest, most juicy ribs you can imagine. This time they were Awesome once again!

Cheers,
Nog

[IronNoggin]

AAA Alberta Beef Tenderloin, BarBeed to just shy of medium rare, twice baked taters and the first sweet corn of the year:



VERY Yummy!
Nog

[threeforthree]

War wonton tonight ,triple bok choy!

[owlhoot]

Braised beef and celery over rice. mm mm good

[IronNoggin]

Caramelized Teriyaki Tuna (just so warm in the center), Magnum Prawns, Basmati and Avo:



Cheers,
Nog