What's Cooking?

[rps]

[Gavin]

30lbs of Brisket to butch & lamb chop dinner today. Separate the point and the flat for best results.

[Deadstream]

Brussel Sprouts   Yum!

[ness]

15 hours ago, rps said:

Took about 15 minutes to roast, right?

 

Yeah, that's about right. Quick! And, easy. I think I'm gonna do my turkey that way this year. 

Last night had the little lady over for some dinner. A little ho'made guac for starters. At her suggestion, we did beer can chicken (a first for me -- I'm probably the last person on the planet to do beer can chicken) and roasted vegetables (sweet taters, carrots, turnips, peppers and brussels sprouts). Pretty tasty!

[rps]

3 hours ago, ness said:

Yeah, that's about right. Quick! And, easy. I think I'm gonna do my turkey that way this year. 

Last night had the little lady over for some dinner. A little ho'made guac for starters. At her suggestion, we did beer can chicken (a first for me -- I'm probably the last person on the planet to do beer can chicken) and roasted vegetables (sweet taters, carrots, turnips, peppers and brussels sprouts). Pretty tasty!

I have been spatchcocking my turkey for several years. It roasts faster and stays juicy.

[rps]

http://www.ozarkrevenge.com/2015/11/a-story-and-recipe.html

I have posted this recipe here before but I just put it up on the blog. The main course tonight will be a bacon chicken asparagus quiche. Have a great evening all.

[BilletHead]

Bacon Wrapped deer chops. 

  Grilled some chops this afternoon. Had a salad from the garden, peppers still hanging on too but they are about gone. This is from my archery doe. Cut them real thick. I have a hard time getting the bacon done but not have the meat done too much. This will work but would rather had it on the rarer side. I think next time will omit the bacon and baste with bacon fat thus have more control in meat outcome. Tasty none the less we have happy bellies,

BilletHead still likes shopping in the outdoors,

[rps]

BH

Trying to hit the perfect done point has so many variables you almost need a computer.

 

[Chief Grey Bear]

28 minutes ago, BilletHead said:

Bacon Wrapped deer chops. 

  Grilled some chops this afternoon. Had a salad from the garden, peppers still hanging on too but they are about gone. This is from my archery doe. Cut them real thick. I have a hard time getting the bacon done but not have the meat done too much. This will work but would rather had it on the rarer side. I think next time will omit the bacon and baste with bacon fat thus have more control in meat outcome. Tasty none the less we have happy bellies,

BilletHead still likes shopping in the outdoors,

When it comes to deer and ducks, I enjoy it most on the extreme rare side. 

Browned on the outside and warmed throughout. Almost like a Tartare. I think you get maximum flavor of the animal like this. 

People may get squimish, but if you ever try it this way, you'll slap yourself for all the years you did it wrong.

[BilletHead]

   For sure chief and rare is how I like it just like you. Killing your own game and how you take care of it gives us that luxury. Keeping the moisture with the bacon wrapped around it messed me up this time. Guess a sear on the meat and could of thrown the bacon away. Won't let it happen again. Rare meat besides being more tasty it's more tender too,

BilletHead