Go Back   Alberta Outdoorsmen Forum > Main Category > General Discussion

Reply
 
Thread Tools Display Modes
  #1771  
Old 04-08-2020, 10:24 PM
omega50's Avatar
omega50 omega50 is offline
 
Join Date: Dec 2009
Posts: 8,494
Default

Quote:
Originally Posted by sns2 View Post
Eat the damn buns and smear em with butter! That sucks you can't be there.
I needed the buns to absorb the 1/2 bottle of Vilmos Pear Brandy I sucked down on the back steps today
__________________
You're only as good as your last haircut
Reply With Quote
  #1772  
Old 04-09-2020, 08:15 AM
sns2's Avatar
sns2 sns2 is offline
 
Join Date: Dec 2010
Location: My House
Posts: 13,462
Default

Quote:
Originally Posted by omega50 View Post
I needed the buns to absorb the 1/2 bottle of Vilmos Pear Brandy I sucked down on the back steps today
Good one! Especially the part about drinking on the steps. LOL
Reply With Quote
  #1773  
Old 04-10-2020, 11:50 AM
IronNoggin IronNoggin is offline
Banned
 
Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
Thumbs up

Candied Boar Chops:

Reply With Quote
  #1774  
Old 04-11-2020, 09:27 AM
omega50's Avatar
omega50 omega50 is offline
 
Join Date: Dec 2009
Posts: 8,494
Default

Black Pepper, Cheddar and Stout Bread with Double Smoked Back Bacon and a Poele egg
__________________
You're only as good as your last haircut
Reply With Quote
  #1775  
Old 04-11-2020, 11:03 AM
IronNoggin IronNoggin is offline
Banned
 
Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
Thumbs up

Marinated Whitetail Backstrap:









Reply With Quote
  #1776  
Old 04-11-2020, 11:04 AM
58thecat's Avatar
58thecat 58thecat is offline
 
Join Date: Dec 2012
Location: At the end of the Thirsty Beaver Trail, Pinsky lake, Alberta.
Posts: 24,592
Default

IMG_20200408_180930_841.jpg


__________________

Be careful when you follow the masses, sometimes the "M" is silent...
Reply With Quote
  #1777  
Old 04-11-2020, 11:22 AM
owlhoot's Avatar
owlhoot owlhoot is offline
 
Join Date: Dec 2007
Location: southeast alberta
Posts: 1,182
Default

Got this off the cooking show Good Eats, wings steamed for 10 minutes to reduce some of the fat and smoke when baked at 425 for 20 minutes a side. These are just going into the oven
Reply With Quote
  #1778  
Old 04-12-2020, 11:17 AM
omega50's Avatar
omega50 omega50 is offline
 
Join Date: Dec 2009
Posts: 8,494
Default

Pulled a Turkey apart yesterday. Roasted the Carcass and into the Instant Pot for a rich base for a Morel Sauce.One Breast supreme into the freezer for a later date. One Breast cut into portions for dinner tonight-Turkey Schnitzels with a Toasted Hazelnut Panko Crust and a Morel Cream Sauce.

Used the thighs and reserved fat to make a bulk Turkey Italian Sausage with Pecorino and Red Wine for tomorrow's Lasagne.
Attached Images
File Type: jpg is1.jpg (39.4 KB, 42 views)
File Type: jpg is2.jpg (32.8 KB, 34 views)
__________________
You're only as good as your last haircut
Reply With Quote
  #1779  
Old 04-12-2020, 02:15 PM
Jim Blake Jim Blake is offline
 
Join Date: Jan 2018
Location: West Central Alberta/Costa Rica
Posts: 1,114
Default

Quote:
Originally Posted by IronNoggin View Post
Marinated Whitetail Backstrap:









Looks great Nog! What is your marinade recipe if you will let it out?
Reply With Quote
  #1780  
Old 04-12-2020, 02:53 PM
IronNoggin IronNoggin is offline
Banned
 
Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
Arrow

Quote:
Originally Posted by Jim Blake View Post
Looks great Nog! What is your marinade recipe if you will let it out?
Olive oil base - about 2/3 cup.

About 1/3 cup lemon juice

Splash of Balsamic Vinegar

Minced garlic (4 cloves - large)

Dried fine chopped onion - tablespoon or so

Teaspoon Marjoram

Splash of fresh ground Himalayan pink salt and pepper

Sometimes I toss in a hint of dry red, but not this last one.

Let it sit in that for at least 4 - 5 hours, turning every so often. Then use as a baste when Barbee'ing.

Cheers
Nog
Reply With Quote
  #1781  
Old 04-12-2020, 02:56 PM
Jim Blake Jim Blake is offline
 
Join Date: Jan 2018
Location: West Central Alberta/Costa Rica
Posts: 1,114
Default

Quote:
Originally Posted by IronNoggin View Post
Olive oil base - about 2/3 cup.

About 1/3 cup lemon juice

Splash of Balsamic Vinegar

Minced garlic (4 cloves - large)

Dried fine chopped onion - tablespoon or so

Teaspoon Marjoram

Splash of fresh ground Himalayan pink salt and pepper

Sometimes I toss in a hint of dry red, but not this last one.

Let it sit in that for at least 4 - 5 hours, turning every so often. Then use as a baste when Barbee'ing.

Cheers
Nog
Thanks!
Reply With Quote
  #1782  
Old 04-13-2020, 11:55 AM
IronNoggin IronNoggin is offline
Banned
 
Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
Thumbs up

Pig on a Stick:





Reply With Quote
  #1783  
Old 04-13-2020, 02:20 PM
Ruffnuts Ruffnuts is offline
Banned
 
Join Date: Apr 2014
Posts: 22
Default Soup

Canned vegetable soup. Canned chicken noodle soup
Reply With Quote
  #1784  
Old 04-14-2020, 12:04 PM
IronNoggin IronNoggin is offline
Banned
 
Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
Thumbs up

Birthday Din-Din: Lamb, Whitetail & Free Range Pork Fondue:





Ate the whole damn thing! BURP!

Cheers,
Nog
Reply With Quote
  #1785  
Old 04-16-2020, 10:37 AM
omega50's Avatar
omega50 omega50 is offline
 
Join Date: Dec 2009
Posts: 8,494
Default

Banana Dutch Bunny
Attached Images
File Type: jpg db2.jpg (27.5 KB, 30 views)
File Type: jpg db3.jpg (30.3 KB, 28 views)
__________________
You're only as good as your last haircut
Reply With Quote
  #1786  
Old 04-19-2020, 12:08 PM
IronNoggin IronNoggin is offline
Banned
 
Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
Arrow

Biggest deer shanks I've ever done!



Unfortunately the wine overtook the requirement to take the "finished" photo... LOL!
Twas rather fine though...

Cheers,
Nog
Reply With Quote
  #1787  
Old 04-20-2020, 11:26 AM
IronNoggin IronNoggin is offline
Banned
 
Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
Thumbs up

What to do with left-over shanks:







Cheers!
Nog
Reply With Quote
  #1788  
Old 04-22-2020, 02:58 PM
IronNoggin IronNoggin is offline
Banned
 
Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
Talking

Everyone has their own favorite when it comes to ribs.

Last night was Free Range Pig night, so here's mine:



Take the rack of ribs, and cut into serving size portions.
Slice an orange into 1/4" slabs.
Place the orange slices on a sheet of tinfoil.
Put the ribs on top of the slices, fat side down.
Liberally apply your favorite spice.
Flip ribs and repeat.



Wrap foil tightly, and toss in oven pre-heated to 400 for around an hour.
Remove from oven and take to BarBee still wrapped.

Previously set up your BarBee for smoking, and have decent smoke coming along before you put the ribs in there.
Remove foil and put into BarBee:



Place ribs initially fat side down, and smoke on medium heat for around 10 minutes.



Flip & Repeat:



Remove to serving plates:



Bon Apatite!




This method when done correctly will produce the most tender, flavorful and most juicy ribs you will ever eat!

Cheers!
Nog
Reply With Quote
  #1789  
Old 04-22-2020, 05:28 PM
Au revoir, Gopher's Avatar
Au revoir, Gopher Au revoir, Gopher is offline
 
Join Date: Oct 2011
Location: Westerose
Posts: 4,068
Default

Jägerschnitzel.

ARG
__________________
In the immortal words of Jean Paul Sartre, 'Au revoir, gopher'.

Quote:
Originally Posted by sjemac View Post
It has been scientifically proven that a 308 round will not leave your property -- they essentially fall dead at the fence line. But a 38 round, when fired from a handgun, will of its own accord leave your property and destroy any small schools nearby.
Reply With Quote
  #1790  
Old 04-22-2020, 06:27 PM
omega50's Avatar
omega50 omega50 is offline
 
Join Date: Dec 2009
Posts: 8,494
Default

Kasseler, Spinach and Cream Cheese stuffed Chicken Breast
Attached Images
File Type: jpg sc.jpg (46.5 KB, 32 views)
__________________
You're only as good as your last haircut
Reply With Quote
  #1791  
Old 04-22-2020, 06:54 PM
Jigsalot's Avatar
Jigsalot Jigsalot is offline
 
Join Date: Mar 2020
Location: Leduc County
Posts: 1,079
Default

We did our favorite Chinese place tonight. Didn’t get any Bat soup this time😬
Food was awesome. Golden palace in Beaumont
__________________
The secret of getting ahead is getting started.Mark Twain
Reply With Quote
  #1792  
Old 04-25-2020, 12:42 AM
omega50's Avatar
omega50 omega50 is offline
 
Join Date: Dec 2009
Posts: 8,494
Default Turkey Paillardes

Mushrooms, Dijon, White Wine, Shallots and Lemon
Attached Images
File Type: jpg tp.jpg (41.8 KB, 30 views)
__________________
You're only as good as your last haircut
Reply With Quote
  #1793  
Old 04-25-2020, 11:34 AM
IronNoggin IronNoggin is offline
Banned
 
Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
Thumbs up

Reply With Quote
  #1794  
Old 04-25-2020, 11:51 AM
Jim Blake Jim Blake is offline
 
Join Date: Jan 2018
Location: West Central Alberta/Costa Rica
Posts: 1,114
Default

Quote:
Originally Posted by IronNoggin View Post
Nice!! Do you harvest your own and the clams/crab? Nothing like fresh!!
Reply With Quote
  #1795  
Old 04-26-2020, 06:10 PM
pikergolf's Avatar
pikergolf pikergolf is online now
 
Join Date: Nov 2008
Posts: 11,358
Default

Pork tenderloin Parmesan with home made pasta and home made pasta sauce. So tender.
__________________
“One of the sad signs of our times is that we have demonized those who produce, subsidized those who refuse to produce, and canonized those who complain.”

Thomas Sowell
Reply With Quote
  #1796  
Old 04-27-2020, 09:14 AM
owlhoot's Avatar
owlhoot owlhoot is offline
 
Join Date: Dec 2007
Location: southeast alberta
Posts: 1,182
Default

Bacon wrapped scallops, garlic ciabatta bun and creamy linguine with cauliflower added, washed down with an Orvieto Classico
Reply With Quote
  #1797  
Old 04-30-2020, 07:23 AM
omega50's Avatar
omega50 omega50 is offline
 
Join Date: Dec 2009
Posts: 8,494
Default

Amazing results on Smoked Duck last night-so making Brown Butter Duck Bennies over fresh Buttermilk Waffles for Breakfast
__________________
You're only as good as your last haircut
Reply With Quote
  #1798  
Old 04-30-2020, 03:49 PM
IronNoggin IronNoggin is offline
Banned
 
Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
Thumbs up

Quote:
Originally Posted by Jim Blake View Post
Nice!! Do you harvest your own and the clams/crab? Nothing like fresh!!
Yep. mostly that is.
And I do have a couple Buddies who help ensure the supply chain doesn't break down when I can't get out...

Last night:



Cheers,
Nog
Reply With Quote
  #1799  
Old 05-01-2020, 07:26 AM
omega50's Avatar
omega50 omega50 is offline
 
Join Date: Dec 2009
Posts: 8,494
Default

Buttermilk Fried Chix outside in the trusty Deep Cast Iron Skillet
w/Curried Corn Fritters doused in Honey
__________________
You're only as good as your last haircut
Reply With Quote
  #1800  
Old 05-05-2020, 12:26 PM
IronNoggin IronNoggin is offline
Banned
 
Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
Talking









Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -6. The time now is 05:45 AM.


Powered by vBulletin® Version 3.8.5
Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.