What's Cooking?

[BilletHead]

20 minutes ago, snagged in outlet 3 said:

BH going global!!  You sure you’re comfortable eating something you’re not sure where it came from and who handled it before you😆

           I figure I am still ahead of the game. NO one handles my meat except myself and Pat ,  Guess I take a chance on a ribeye once and awhile . You can get all kinds of diseases and sicknesses letting  anyone and everyone touch your meat. Then you need medicine to get well,

BilletHead

 

[Johnsfolly]

2 minutes ago, BilletHead said:

           I figure I am still ahead of the game. NO one handles my meat except myself and Pat ,  Guess I take a chance on a ribeye once and awhile . You can get all kinds of diseases and sicknesses letting  anyone and everyone touch your meat. Then you need medicine to get well,

BilletHead

 

It's bad when you pay to have someone handle your meat and to don't get exactly what you want or worse get sick from it. I can say that I have never paid to have any deer butchered or even processed into sausage or snack sticks.

[rps]

1 hour ago, BilletHead said:

           I figure I am still ahead of the game. NO one handles my meat except myself and Pat ,  Guess I take a chance on a ribeye once and awhile . You can get all kinds of diseases and sicknesses letting  anyone and everyone touch your meat. Then you need medicine to get well,

BilletHead

 

Provided interior pests, such as worms and mad cow, do not exist (a function of the FDA presently on furlough), major cuts - steaks, roasts, shoulders - aren't really the risk. So long as you sear, roast, or cook the exterior to a germ and virus killing temp, you should be good to go. Ground meat, on the other hand, is a different story.

[rps]

I have posted about this dish before. Only variation this time was chicken instead of burgers. Mexican surprise with queso.

 

[BilletHead]

Just now, rps said:

Provided interior pests, such as worms and mad cow, do not exist (a function of the FDA presently on furlough), major cuts - steaks, roasts, shoulders - aren't really the risk. So long as you sear, roast, or cook the exterior to a germ and virus killing temp, you should be good to go. Ground meat, on the other hand, is a different story.

           Thanks Richard,

 I knew this I just have to poke once and awhile to those who have a disdain to eating wild so to say.  I do roll the proverbial dice once and again and I do eat ground meat. Actually I love a burger king whopper . Have bought the best grind done in house at a shop of burger and grilled to medium rare. Bought my own cuts as you mentioned and ground my own for same purpose.  I check my game really close because as I say I am going to put into my body. We got a mallard last weekend that had "Rice breast". I had seen pictures of that. It looks like the little yellow grub like fish get and actually I bet it is. 

   BilletHead

[snagged in outlet 3]

I thought his name was Randy? 

[rps]

7 minutes ago, snagged in outlet 3 said:

I thought his name was Randy? 

When I was born, Father believed I should have an "impressive" name. He himself was Kenneth Leroy Stainer. He chose Randolph Preston Stainer. No relatives, no celebrities, and no family names included in that one. In my former life, when I had to sign many documents, I began to use rps as the signature. Thus the screen name. Except in England, I have gone by Randy.

[BilletHead]

22 minutes ago, snagged in outlet 3 said:

I thought his name was Randy? 

            Yes I had a brain fart about that time,

 BilletHead

[Flysmallie]

Needed something warm and good for the game on Saturday, and since it was just me and the wife we made an enormous pot of chili. She got it started by browning 3 pounds of ground beef. It's a really simple recipe but it makes the best Frito pies in the universe. While it was hanging in the crock pot waiting on her return from shopping with the girls I made a cherry pie. Again simple but delicious. 

[snagged in outlet 3]

Oh Man!  Cherry Pie!!!