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

That sounds gooooood.

Whoa !!!!!! Back off, Jim. Right now most of us are being held in awe by sharp things.

Salad, baked spuds, with trimmins', T bone.

Fried in lard chikken thighs. New to me. First attempt in my Griswold cooker over propane resulted in slightly burned skins as well as dryish meat as I could not throttle back my flame enough without causing flameouts. Tomorrows cook on a smaller burner will result in good eats I'm sure.

Cooked up a big ole pot of red or pinto beans last night. Fixing to fry up some eggs & bacon and make some homemade burritos with the fresh tortillas I bought at the bakery last night. Add some hot sauce, shredded cheese, and sour cream for yum yum good!

It was.....super easy too.

http://www.deepsouthdish.com/2018/03/braised-kielbasa-and-cabbage.html#axzz59s2VudTL

I have found that I like quite a few of the recipes on "deepsouthdish".

Thats where my blackeye peas recipe came from.

Agreed......

I have a neck roast in the oven braising in osso buco liquid. Probably make quinoa to go with it. Or rice.

Pulled a tub of Red Beans with Andoulie and Okra out of the freezer and made a pot of rice.

Easy and delicious

Darn hot sauce thread had me craving a shredded roast beef chimichanga from a local place.

My Red Beans had enough Cajun seasoning to make my scalp sweat.

I’ve been threatening my wife I’m going to give the whole gumbo thing a go after reading all the posts and threads yous guys post.
👍

To add above spicy garlic pickled okra is one of my favorite snacks when at deer camp. Buddy got me hooked on them in the late 80’s and it’s been his job to make sure I have a few jars at the ready every year. His wife pickles them herself.

I did the same thing to a friend.....he had never heard of such a thing until I brought a jar on a bird hunt .....now he's hooked.
I love em......been eating em for years.
I've only had the store bought.....I bet the home growns are delicious.


PS.......With your penchant for Mexican I'm pretty sure you'll like Cajun too.

To be continued....

Bangers and Mash with Onion Gravy.





The recipe said to substitute Brats if you can't get English Sausages so thats what I did.....it was killer.
The best part is the gravy made with the Brat scrapings.....I'd like to have a gallon of that stuff.


This pic is for FB2.....

Bet that gravy is fantastic with spaetzle and bockwurst.

I love Bockwurst but I can't find any. It's a Sausage wasteland around here. Hillshire Farms is considered exotic.

I even thought about ordering some Stubbs English Sausage but I just couldn't bring my self to pay $15 + $18 shipping for a pound of Pork.

I think it was you who posted the pic of that Sausage place with a Bull for a sign.......
I'd love to spend a week or two in that place someday.