MOPanfisher

Looks fantastic!

It was our church thanksgiving dinner for the community. The turkey was moist and tender, and very good flavor. The deer hind quarter is probably slated for New Years Eve at friends house, no actual meal just lots of food and everybody just "grazes" as they feel hungry.

Well here is the finished brined, then smoked turkey. It is darn good.

I have been trying to do a little work outside but the wind and rain have pretry much shut me down. Gonna stick to checking the smoker occasionally, brined turkey is nearing done.

I used the bright green/yellow looking fireline just because it is easy to see. The color does fade out with use. I now use the Berkley Nanofil, it is a bright white color and is easy to see, doesn't seem to fade out either.

Kudos to Oneshot for reminding me about suckers. Also to the list add goggle eye and flathead belly meat.

Catching a fish on the first cast is usually bad for me.

If I could have only one I would take the onions, but I like the idea of both.

They will be ready for spring, and a new crop will begin. Maybe a few mutts too?

Sounds like a delicious meal, add in some fresh peas and done.

It doesn't have quite the same texture I will give you that. I do like the "tougher" chew of a straight smoke, but on venison it dries out so easily I am hoping it softens the texture some. If I get around to doing it, maybe for new years I will post about how it goes.

Since I have brining a turkey on my brain I am also considering brining a deer hind quarter. I happen to have a couple small deboned hind quarters to work with and am thinking about being curing one and smoking it. I have cured them before by injecting them with ham cure and dry rubbing the outside and let them drip/cure for a couple weeks before washing them off and then inject them full of a coca cola/soy/other spices mixture, smoking for a couple hours then bagging them up so they don't dry out. Dang good too, can't see any reason why brining for a couple days wouldn't be just as good?

I have you a like if for no other reason than the parsnips. Not very common any more but I absolutely love them. I like to slice them and some carrots thin and saute them in a skillet with butter, mmmmmm good.

Catfish is one that can handle some extra seasoning. I always default to a spicy cajun seasoning for whisker fish. Who am I kidding if in doubt I default to cajun seasoning for about everything.

Dirty T Shirt plans. My Church is having its annual thanksgiving dinner this Saturday, and I have been volunteered to cook a couple turkeys. Plan is to get a couple medium sized birds maybe 15 lbs or so, split them in half and submerge them in a basic brine, salt, water, and a few aromatics, maybe peppercorns and some fresh rosemary my wife has growing, and soak overnight. Get up early Saturday and remove and rinse the halves off and plug in the electric smoker. While it is getting hot I will rub some seasoning on the birds and give them to the smoker, assuming they will be done by noon easily. Hopefully I will think to take a photo or two of the result before I deboned it all for them.

In the Hunter Ed/Safety Classes I help with, we always stress the importance of FAS and the need to use them properly. I usually side bar just a bit explaining that gravity works 24/7/365, and is always waiting to pull you down to earth, you have to win EVERY time, gravity only needs to win once. It's a bad deal but realistically as long as people climb trees some are going to fall.

All are delicious. Bluegill may be my favorite of them all.

I certainly don't disagree with that at all.

Dutxh, Shocks in Buffalo is well known. Amish/Mennonite whatever they are. Their place is disturbingly clean! Everyhung I have had done there was great. Also a place in either Fair Grove or Walnut Grove can't remember which is supposed to be very good. Shocks may be shut down for a while for deer processing and you usually have to make a date well in advance.

I am gonna disagree with you Quillback, bwingy has been very polite, not posting a bunch of unsubstantiated drivel, or cut/paste photo from the internet. He is polite, and I would say genuinely loves carp fishing, cool. I have caught carp on a flyrod, when I was a kid that was about the pinnacle of excitement to stalk a carp in the pond, softly drop a small fresh grasshopper in front and if he sucked it in, brother hold on, lots of good memories from carp fishing and even trotlining for carp. To me bwingy seems more than willing to assist. Personally carp fishing is what I will fall back on when I can no longer launch my boat, wade a creek, stand on a dock, or on a rocky bank at night in the rain to catch a walleye. Who knows that may be sooner than later. As for a vacation to go carp fishing, not for me, but then neither is Disney World.

Sorry to hear that, ALS is a tough one at best of times. Praying for peace and comfort for the family.

What area Dutch?

Stop it fellers, everyone is sick at my house and you are making me hungry. The Dirty T shirt dinner tonight is gonna be chicken noodle soup and grilled cheese. Crappie fillets in a bowl.in the fridge, fresh venison in the cooler and nobody feels up to eating it. Besides the cold or whatever this crap is has robbed me of my sense of taste (it does every time) and I will be darned if I am gonna waste such deliciousness when I can't taste it.

When I was a kid we used to have "elephant meat" about once a month with onions. I was like 10 before it dawned on me it was liver, but I love liver, onions and yes liver gravy over the top. As for the "never again" list Southern Comfort, shudder.

Right there is a truthful statement. I LOVE chicken livers, however it is almost impossible to find them that are not over cooked or bland. Good spice in the flour works wonders, I like Slap yo Mama in the flour as most of the heat cooks out and liver can handle the extra flavor/spice.