What's for dinner tonight ?

[triplenickel]

View attachment 78053View attachment 78054Sometimes I get bored of burgers….so I make patty melts with onion rings and cheese. And yes that’s plastic American cheese…. It just hits different on burgers….

Cheddarethylene always has a place n a burger!

 

[sasqman]

View attachment 78053View attachment 78054Sometimes I get bored of burgers….so I make patty melts with onion rings and cheese. And yes that’s plastic American cheese…. It just hits different on burgers….

Love the american cheddar on burgers.................... and breakfast sandwiches!

 

[Brian Reiber]

Blacktail venison meat pie tonight. I don't think I've made pie pastry in 10 or 15 years (I used to make a lot of pies). I should have rolled the crust a little thinner and probably shouldn't have baked it quite so long. Flavors were on point though.

 

[walleyes]

Blacktail venison meat pie tonight. I don't think I've made pie pastry in 10 or 15 years (I used to make a lot of pies). I should have rolled the crust a little thinner and probably shouldn't have baked it quite so long. Flavors were on point though. View attachment 78140

It’s meat pie you’re supposed to know your eating something it’s not supposed to be light and delicate. Looks good man.

 

[pdfish]

Blacktail venison meat pie tonight. I don't think I've made pie pastry in 10 or 15 years (I used to make a lot of pies). I should have rolled the crust a little thinner and probably shouldn't have baked it quite so long. Flavors were on point though. View attachment 78140

This looks terrific and gives me a great idea on how to use a bunch of last seasons’ venison burger. Thank you sir!

 

[IronNoggin]

Stay Tuned...

 

[Sea Chaser]

 

[walleyes]

View attachment 78190

Smoked ??

 

[Sea Chaser]

Smoked ??

Smoked
One is straight smoke
The other one that split up was the 3-2-1 method. Both deadly .

 

[Captain PartyMarty]

New smoker produced its first Brisket. It was so good! Got up at 4am to get it in the smoker ran until 5:30 this evening. I have the meat sweats now…

grilled Lamb roast tomorrow…..

 

[Brian Reiber]

View attachment 78191
New smoker produced its first Brisket. It was so good! Got up at 4am to get it in the smoker ran until 5:30 this evening. I have the meat sweats now…

grilled Lamb roast tomorrow…..

Mmmm, brisket

 

[IronNoggin]

Collected that lot pictured above from a Buddy. He is licensed for the Yelloweye Snapper as by-catch when he is targeting on the lings.

Fresh Yelloweye is THE Best white fleshed fish there is IMO:

It's consistency & flavour is much like that of crabs. Delicious!

So, processed that lot and saved a side of the largest Yelloweye for the BarBee. Complimented that with Asiago & Cracked Pepper Rice, and Air Fried Avocados:

Simply Divine!!

Cheers,
Nog

 

[Bows Up]

Salmon wellington, bean salad with basmati rice. First time, pulled the fish at 121 degrees, will pull at 110 next time.

 

[kaelc]

Got a few bugs and my mother in-law did one of my favourites for lunch. Basically Asian tacos. Almost had calamari but released an octopus.

 

[Local Hali Hunter]

Another fine meal at our place, can't resist Traditional Halibut & Chips fresh caught. The batter mix again is from this forum, notably from Sushihunter. Your batter mix is all I ever use, Thanks again Sushihunter!

 

[IronNoggin]

Easter calls for ham. Smoked Bear Ham on the rotisserie that is:

Served up with Maple Candied Yams & Sweet Corn on the Cob:

Fine & Fitting Dinner for The Day!

Cheers,
Nog

 

[Brian Reiber]

Easter calls for ham. Smoked Bear Ham on the rotisserie that is:

Served up with Maple Candied Yams & Sweet Corn on the Cob:

Fine & Fitting Dinner for The Day!

Cheers,
Nog

That looks great Nog. I did a bear ham last year but I messed up the brine and it was pretty salty. I did a deer ham this year that was much better. I'll give the bear ham another go this year if I get another bear.

 

[IronNoggin]

Used to do all our hams myself.
Then, one fall I was in a rush to get to Alberta, so took them to Pete's Mountain Meats here in Port.
Known him quite the spell.
He did such an incredible jib, and charged way less than I would have, I was seriously impressed.
o impressed I have not done another one myself since...

Still have the recipes though, so give me a shout when the time comes and you might want one...

Cheers,
Nog

 

[Brian Reiber]

Used to do all our hams myself.
Then, one fall I was in a rush to get to Alberta, so took them to Pete's Mountain Meats here in Port.
Known him quite the spell.
He did such an incredible jib, and charged way less than I would have, I was seriously impressed.
o impressed I have not done another one myself since...

Still have the recipes though, so give me a shout when the time comes and you might want one...

Cheers,
Nog

Thanks. When the time comes I'll reach out. I'll cut two hams and give Pete's a try as well. It's always nice to have something to compare my product to.

 

[Brian Reiber]

Yesterday's project....I ran a batch of back bacon and pastrami.