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#12150609 - 07/16/17 Re: Tonight's Supper/Dinner was/is ? [Re: Miss_Lynn]  
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huntinaz Offline
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huntinaz  Offline
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Flagstaff AZ
Elk round roast, brined for ~36 hours. Seared in bacon fat and then brushed with English mustard:
[Linked Image]

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:
[Linked Image]




CMG 300 BP

#12151122 - 07/17/17 Re: Tonight's Supper/Dinner was/is ? [Re: Miss_Lynn]  
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Terryk Offline
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Terryk  Offline
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near State College, PA
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.

#12151140 - 07/17/17 Re: Tonight's Supper/Dinner was/is ? [Re: huntinaz]  
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Miss_Lynn Offline
Campfire 'Bwana
Miss_Lynn  Offline
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Originally Posted by huntinaz
Elk round roast, brined for ~36 hours. Seared in bacon fat and then brushed with English mustard:
[Linked Image]

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:
[Linked Image]


Ohhhhh my, that looks amazing ! It looks so succulent, and cooked just to perfection. Wonderful job smile

#12152379 - 07/17/17 Re: Tonight's Supper/Dinner was/is ? [Re: Miss_Lynn]  
Joined: Sep 2010
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huntinaz Offline
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huntinaz  Offline
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Flagstaff AZ
It was very good. I'm always amazed at how good it always turns out from a smoker. Even a round roast is tender and flavorful.




#12153724 - 07/18/17 Re: Tonight's Supper/Dinner was/is ? [Re: Miss_Lynn]  
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calikooknic Offline
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San Joaquin Valley, Kalifornis...
Last night was a rib steak with herb n peppers eggplant. A variation on a Martha Stewart recipe. EP halved, cross slashed, evoo and salt. Fried enough to brown. Slathered on a finely chopped cilantro, Serrano pepper, and parsley mix with evoo and turmeric. Baked at 375 till soft. Removed and topped with Greek yogurt mix d with lime juice and a dash of colomata olive brine. Added some Serrano coins and chopped craisins.



Sean
Alpha

#12153931 - 07/18/17 Re: Tonight's Supper/Dinner was/is ? [Re: calikooknic]  
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284LUVR Offline
Campfire 'Bwana
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Two Dogs Holler, West Virginia
Sweet tea, chilled chicken noodle soup, cucumber & onion salad.

Refreshing on a hot day.

Last edited by 284LUVR; 07/18/17.

#12160809 - 07/21/17 Re: Tonight's Supper/Dinner was/is ? [Re: 284LUVR]  
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284LUVR Offline
Campfire 'Bwana
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Two Dogs Holler, West Virginia
Eggplant parm, panko crusted pork cutlet, green beans and julienne onions done in bacon grease. Ice cold milk.


#12165143 - 07/24/17 Re: Tonight's Supper/Dinner was/is ? [Re: Miss_Lynn]  
Joined: Sep 2012
Posts: 11,167
FieldGrade Online content
Campfire 'Bwana
FieldGrade  Online Content
Campfire 'Bwana

Joined: Sep 2012
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North Central Idaho
I made mashed potato pancakes with bacon bits and cheddar and topped with Mexican sour cream last night.

Delicious!!!!!


The place smells like whores and Hoppes.
#12165291 - 07/24/17 Re: Tonight's Supper/Dinner was/is ? [Re: Miss_Lynn]  
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local_dirt Offline
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south of south
Had a friend give me some already lightly marinated elk tips. Quick seared those in some French butter with nothing added but a little salt when they hit the squealing hot cast iron pan. Delicious. With mashed potatoes and baked beans. So good the first night I did the same thing next night!


No Ma'am. It's not my glasses that are crooked. It's my face.

Slaves get what they need. Free men get what they want.
#12165874 - 07/24/17 Re: Tonight's Supper/Dinner was/is ? [Re: Miss_Lynn]  
Joined: Sep 2010
Posts: 2,169
huntinaz Offline
Campfire Ranger
huntinaz  Offline
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Flagstaff AZ
First attempt at a chicken galantine last night. Bone out a whole chicken from the inside so you are left with the skin and meat intact. Stuffed with elk sausage, pork sausage, chicken liver, minced apple, brandy, and Brie cheese. Wrap the sumbith up and tie/sticker it up:


[Linked Image]


Baked and ready to eat:
[Linked Image]

[Linked Image]


Was good but will try something different next time. Lot of potential here to be amazing.




Bravo

#12165910 - 07/24/17 Re: Tonight's Supper/Dinner was/is ? [Re: huntinaz]  
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local_dirt Offline
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south of south
I think you're on to something. Wonder how that'd be from the smoker.


No Ma'am. It's not my glasses that are crooked. It's my face.

Slaves get what they need. Free men get what they want.
#12165923 - 07/24/17 Re: Tonight's Supper/Dinner was/is ? [Re: Miss_Lynn]  
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Posts: 2,169
huntinaz Offline
Campfire Ranger
huntinaz  Offline
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Flagstaff AZ
Haha I was thinking the exact same thing!




#12166226 - 07/24/17 Re: Tonight's Supper/Dinner was/is ? [Re: Miss_Lynn]  
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5sdad Offline
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South of Minnesota
We had tomato, cucumber, and green peas from the garden, a tossed salad with Italian dressing, and an exceptional piece of flat iron steak. Somehow the steak was both tender and delicious in spite of probably having been raised on a corn-based diet. I apologize where necessary for enjoying it.


Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile.

Happily Trapped In the Past (Thanks, Joe)

Not only a less than minimally educated person, but stupid and out of touch as well.
#12166271 - 07/24/17 Re: Tonight's Supper/Dinner was/is ? [Re: 5sdad]  
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huntinaz Offline
Campfire Ranger
huntinaz  Offline
Campfire Ranger

Joined: Sep 2010
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Flagstaff AZ
Originally Posted by 5sdad
We had tomato, cucumber, and green peas from the garden, a tossed salad with Italian dressing, and an exceptional piece of flat iron steak. Somehow the steak was both tender and delicious in spite of probably having been raised on a corn-based diet. I apologize where necessary for enjoying it.


grin

I believe you.




#12168669 - 07/25/17 Re: Tonight's Supper/Dinner was/is ? [Re: Miss_Lynn]  
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Posts: 13,988
MadMooner Offline
Campfire 'Bwana
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Hooter Hollow, PNW
Carl's Jr. And it was good.

smile


Deep State Operative and Fluoride sales representative...........
#12168678 - 07/25/17 Re: Tonight's Supper/Dinner was/is ? [Re: Miss_Lynn]  
Joined: Apr 2011
Posts: 3,128
beretzs Offline
Campfire Guide
beretzs  Offline
Campfire Guide

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Northern Va
Elk steak and mashed taters.

https://imgur.com/gallery/rwLhY


Semper Fi
#12170255 - 07/26/17 Re: Tonight's Supper/Dinner was/is ? [Re: Miss_Lynn]  
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Posts: 7,811
calikooknic Offline
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San Joaquin Valley, Kalifornis...
Eggplant with onion and burger stuffing.



Sean
#12170277 - 07/26/17 Re: Tonight's Supper/Dinner was/is ? [Re: 5sdad]  
Joined: Sep 2011
Posts: 8,170
wabigoon Offline
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wabigoon  Offline
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Iowa/NW Ontaio
John, someday, we need to feed you, and the lovely wife a steak. Yes, (blush), corn fed. The steak, not your wife!

Meanwhile, back at the ranch, BLT's, garden tomatoes at last.


These premises insured by,--- and Cooey.
#12181800 - 08/01/17 Re: Tonight's Supper/Dinner was/is ? [Re: Miss_Lynn]  
Joined: Dec 2007
Posts: 2,375
LouisB Offline
Campfire Ranger
LouisB  Offline
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TN
Venison backstrap medallions rolled in plain bread crumbs and cooked in butter/EVOO.
Egg noodles
Topped with white wine Stroganoff sauce.


Some spelling errors can be corrected by a vowel movement.
#12182204 - 08/02/17 Re: Tonight's Supper/Dinner was/is ? [Re: huntinaz]  
Joined: Sep 2007
Posts: 1,031
Ella Offline
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Ella  Offline
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Posts: 1,031

That looks like a fair bit of work. Good of you to do the experimenting for us. smile

#12183884 - 08/02/17 Re: Tonight's Supper/Dinner was/is ? [Re: Miss_Lynn]  
Joined: Sep 2010
Posts: 2,169
huntinaz Offline
Campfire Ranger
huntinaz  Offline
Campfire Ranger

Joined: Sep 2010
Posts: 2,169
Flagstaff AZ
I love hunting. One of my favorite things to hunt are coues whitetail deer in southern AZ. I foolishly shot a tiny buck on the second day this year. I should have just scratched my itchy trigger finger because I could have shot this buck probably every day of the hunt. I even went to a lot of trouble to get him. 425 yards is no chip shot. I shouldn't have but I did, and I knew I'd be eating well. That's me with the sweet chops and a delicious coues deer (buddy got his brother):
[Linked Image]


I have no regrets, especially on nights like tonight. He's a tasty sumbitch as these deer are prone to be. Had this round roast out for a couple days in the fridge. Splayed open, salt and pepper, seared in bacon fat and brushed with English mustard immediately after searing:
[Linked Image]

Stuffed with pepper jack and parmesan cheese flakes and a lobster tail:
[Linked Image]

Gotta have lemon juice when you cook a lobster tail, and when life gives you lemons... make a sidecar. Came in handy while I messed around baking the tail:
[Linked Image]

Tied that sucker up and put it in the smoker for about an hour. I wanted to keep drinking but I had mowing to do. The grass grows for about 2 months in Flagstaff but it grows fast when it's growing.
[Linked Image]



Sliced into medallions and went lazy with the sides since I was mowing. Arugula greens with ranch and some cherries. Not bad for a Wednesday:
[Linked Image]

Last edited by huntinaz; 08/02/17.



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