What's for dinner tonight ?

Discussion in 'Recipes, Storage and Preparation of Seafood' started by scott craven, Jan 31, 2014.

  1. leaseman

    leaseman Active Member

    Been making moose and deer jerky for more years than I can count!

    Soya sauce (good quality), Demerara brown sugar as a base.....sprinkle on garlic powder on some, cracked pepper on other and use the drier....played with many recipes, but seems family and friends like the simple recipe.

    Never use ground, always hand cut meat.
     
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  2. Gear'n'beer!

    Gear'n'beer! Well-Known Member

    D
    dougs is pretty awesome for sure. Mine was kinda boring. Started smoking/drinking after work today. One hour in I was like this is boring as sh!t. Threw together a quick bourbon heavy bbq sauce and basted. It’s coming around now. A 3 lb roast sure doesn’t go far
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  3. wolf

    wolf Well-Known Member

    Wife said I want Thai tonight from our leftover farm meat bird ....Yes dear so buddy also dropped off some beautiful spot prawns other day so THAI it was. didnt do the normal 'HOT" today she said mild please.....
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  4. Cuba Libre

    Cuba Libre Well-Known Member

    Well, sometimes a person just has to relish the simpler meals that cook fast, have simple ingredients , and fill the belly and leave a smile on your face, and a fart in the backside.....Tonight it was BBQed chinook filet, basted in thick teriyaki , with hash-brown patties and a small green salad . Desert ?? Ice cream bar from our COVID emergency supplies !! Life is good. ( still waiting for the fart in case you were wondering LOL )
     
  5. Derby

    Derby Crew Member

    No pic didn't happen ;);)
     
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  6. Cuba Libre

    Cuba Libre Well-Known Member

    You want a picture of the fart ???? Now I have never had THAT request before !! :eek:
     
  7. Derby

    Derby Crew Member

    hahahaha now Bryan :) :)
     
  8. Bent-Tip

    Bent-Tip Active Member

    Beef Sirloin Cap. Warba potatoes and blanched broccoli. dinnerl_IMG_0200.jpg meatl_IMG_0201.jpg carvedl_IMG_2124.jpg platedl_IMG_2120.jpg
     
  9. getbent

    getbent Well-Known Member

    R
    reverse sear on indirect heat is the bomb
     
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  10. Rain City

    Rain City Crew Member

    West Coast Butt with a topping of capers, sundried tomato, olives, parsley, lemon, garlic and olive oil. Rosemary potatoes with truffle salt. All cooked in the Commander kitchen :cool:
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  11. tubber

    tubber Well-Known Member

    First time deep frying on the new gas range.
    Panko norwegian turkey. Only one package left.

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  12. wolf

    wolf Well-Known Member

    A bit of ol school harvesting and preserving today and a great meal , recently got a good sized hog from a local farmer here so ...well lets make some lard for baking ... then then cut a beauty of a steak from the hog about a 3 lber seared it then wrapped it tight in foil let it sit on side of bbq for a hour , while I prepared salmon and corn on the cob...the pork was like butter so tender and juicy and well can never go wrong with salmon. dogs got a treat too
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  13. IronNoggin

    IronNoggin Well-Known Member

    Garlic scapes are ready, as is our chives. Buddy dropped off a couple beef sirloin steaks, so The Plan was formulated.
    Mixed a little pepper in the veggies, tossed some wild rice in with long grain and BarBee'd the beef to perfection:

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    Nog
     
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  14. tubber

    tubber Well-Known Member

    So you just eat the scapes like a bean? I never know what to do with those things, besides put them in the vegetable drawer then throw them on the compost pile in October.
     
  15. wishiniwasfishin1

    wishiniwasfishin1 Well-Known Member

    That steak looks amazing. How do you like beef compared to some of the game you cook?
     
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  16. IronNoggin

    IronNoggin Well-Known Member

    More or less. Simply steamed with chopped chives and pepper works well.
    As does a quick sear in butter.
    You want them to remain a little crisp.
    They are really really yummy!

    You been missing out...

    Cheers,
    Nog
     
  17. IronNoggin

    IronNoggin Well-Known Member

    Beef is OK, but not really our preference. We only eat it around once a month or so.
    I'd say we like whitetail deer the best, but can't fault a good elk or moose streak either!

    Cheers,
    Nog
     
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  18. wolf

    wolf Well-Known Member

    YES thats why im allowed to go every year thats all the wife wants.....
     
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  19. JuBy

    JuBy Member

    Nog I see you've got that healthy pour going!
     
    IronNoggin likes this.
  20. Rain City

    Rain City Crew Member

    In my family we call that the "Aunt Rita"
     

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