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

Pan fried salmon, instant potatoes and green beans.

Fall off the bone bbq pork ribs out of the Instant Pot, with baked Yukon gold potatoes. Not too shabby for ten minutes of prep and an hours wait time.

Hickory smoked pulled pork on the Green Mountain Davey Crocket smoker.

Ham and bean soup last night. Chili verde tonight.

Ground elk Shepherds Pie....

One of my favorites...

Waffles!!!!!

Homemade tamales. YUM YUM

Braised pork short ribs.

Sort of a homemade BBQ sauce.

Tuscan Chicken Mac & Cheese.

I used this recipe...

https://cafedelites.com/tuscan-chicken-mac-and-cheese/

I had never ate sun dried tomato's or even cooked fresh spinach before but I gotta say....it's pretty dam good.
Kind of a pain in the ass to make because you have to baby sit it but I killed the time with a Black Butte Porter.

PS.....I cheated and cooked the chicken in the oven.

One thing about this gang, we eat well. Perhaps,--too well.

Boy, that the truth Richard!


Wife put together pork and broccoli. Recipe calls for beef, but I like it better with pork.

Served over spghetti noodles. Soy sauce and sriracha.

And yum!

Damn things must contain crack. Can’t quit them

Tonight was elk Salisbury Steak....

Goodness it was good...

Found a smaller than average brisket at 7 1/2 lbs so not an overnight event but still took 8 hours to get to 205 degrees. Rubbed with my normal rub.

3 tablespoons ancho chile powder
2 tablespoons kosher salt
1 tablespoon allspice, ground
1 tablespoon celery seeds
1 tablespoon coriander seeds, ground
1 tablespoon garlic powder
1 tablespoon mustard seeds, ground
1 tablespoon dried oregano
1 tablespoon smoked Spanish paprika
1 tablespoon freshly ground black pepper

Turned our very well. Usually I pull it off at 195 but waiting a bit was a good idea.

Nice brisket, pugs! I love celery seed. Under utilized in my opinion.

Put a tenderloin roast in the oven a bit ago. 225 until it hits 125 or so, pull, then baste in thyme and garlic butter before it goes under the broiler to brown up.

Hope it don’t suck.

Doesnt sound like its gonna suck!


We had a left over night tonight.

Chicken fried steak, pork and broccoli noodles, braised pork ribs, fried potatoes and fried mashed potatoes.

Got most of it cleaned up.

Making room for tomorrow night and Christmas day leftovers.

That does look great, Pugs.
I’ve read some bbq forums where guys argue 201, 202, and 203. So.......

Looks great, FG.

mine too

think ill make some tomorrow

Tonight was my take on shrimp & "grits", with an Alaskan spin. The shrimp were from a coworker who shrimps in Southeast with his dad. Sautéed with butter and oil and blackened seasoning. The "grits" are stone ground barley from Delta Junction, AK with some white cheddar mixed in. In the middle is fire roasted red bell pepper, garlic, and green onion. Garnished with Italian parsley(I'll use cilantro next time). Deglazed the cast iron skillet with some sauvignon blanc, and a little heavy cream for a pan sauce. For a yankee, I'd say it turned out pretty good. Had this dish for the first time last year at Gumbeaux's Restaurant in Douglasville, GA, and was hooked; have wanted to try making it at home ever since. For anyone in the Atlanta area, Gumbeaux's is off the charts!

Jeff