Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Tonight's Supper/Dinner was/is ?

Ed, you've got the sarcasm of a true Aussie !

First try at deep dish pizza on the grill. Turned out really good, but crust was overdone on the bottom. Should have set it on a pizza stone in addition to the heat deflector plates that I did use.

Boneless skinless chicken thighs sauteed in olive oil and garlic with Dizzy Pig Pineapple Head rub, s&p, corn on the cob, mashed red potatoes.

The Dizzy Pig Pineapple Head rub is some good stuff.

Wings with Lanes BBQ SPF 53 rub, brushed with Dino BBQ Wango Tango sauce and caesar salad.

No pics, but - fried eggplant fresh from the garden, fried green tomatoes and yukon gold potatoes (fresh from the neighbor's garden). Didn't need anything more but antacid .

Fresh sockeye on the grill and a salad.

Hickory smoked pork loin with bacon fried cabbage.

Oh boy, that sounds good. Loves me some pork and cabbage. Old KY raised gf from way back used to make a one pot meal with cabbage and pork chops. Man, was that good.

Thanks, Greg. t'was a treat out of the cast iron DO..

Pork chop with Lanes Sweet Heat rub and asparagus. No picture since photobucket is trying to get paid.

There are other free pic hosting sites. Very easy.

My Mother often made stuffed veal breast on Sunday. The side dish was often parsley potatoes, and fried cabbage. Good memories.

Tonight is a spinach salad. Spinach from my neighbors garden, mushrooms and red onions from the farmers market, bacon from a small local rancher/processor with a proper dressing using bacon fat, red wine vinegar, sugar, Dijon mustard with a little salt and pepper. I am done with photos.

Raspberry pie, with ice cream.

And now, I'm having the seeds for desert.

Polish Sausage, and some homemade Charro Beans

Fried Channel cat, sweet potato fries. Fresh sliced tomatoes from the garden and slaw.

Recipe?

Elk round roast, brined for ~36 hours. Seared in bacon fat and then brushed with English mustard:


Then smoked with pecan wood between 150-220 degrees for around 3 hours to and internal temp of about 140 degrees. Sliced thin for sandwiches, sautéed onions and mushrooms, Parmesan cheese and pepperocinis. Cowboy beans and macaroni salad for sides. Only took a picture of the meat:

Caprice salad with two colors of fresh basil from my garden, with a balsamic reduction, plus Scotch eggs cooked on the grill. Drink was 1800 peach margaritas. I wanted to have fresh french bread on the side, but I forgot to pick some up. The Cuervo made me forget about the bread quickly.