Food porn to make you forget about WuFlu

[Trial153]

Beautiful Pig Skin Braciole

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[Trial153]

If your in San Antonio, and at the Pearl ...spend an hour at Cured.

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[Trial153]

My wifes cannoli cheese cake

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[Kmnork]

Ratatouille....

View attachment 166751

What’s in your recipe?


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[Kmnork]

Some fine looking dishes folks!

I didn't take pictures but I've made Elk Swedish meatballs, Bison ribs, antelope kebobs, Dall sheep osso buco, and smoked Canadian goose the past week.

I am bored as hell like everyone else so I just keep trying new recipes to keep me occupied.

Wife loves it because she hasn't cooked for weeks. I am luckily still working but it's tough to fill up the evening time for me. Consists of walking to dogs, shooting my bow and cooking mainly.

Trying not to binge too much on Peaky Blinders but that is tough to resist.

Nice job to all the chefs, I salute you, good looking stuff!

Any tips on smoking geese? I have tons of waterfowl but find it gets dry very quickly on the smoker

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[Where's Bruce?]

Lobster tacos

 

[CApighunter]

All done on a Pitboss 820
1: 3-2-1 Spare Ribs
2: 1/2 pound elk burgers
3: bacon wrapped wild boar loin stuffed with spinach, garlic and cream cheese.

 

[full choke]

My wifes cannoli cheese cake

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"Leave the gun. Take the cannoli."

 

[nodakian]

Any tips on smoking geese? I have tons of waterfowl but find it gets dry very quickly on the smoker


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I’ve never had much luck with a smoker myself. However, 2Js Meats in Great Falls MT used to do a long brine soak then slow smoke session on geese. If I remember right I think they used cold smoke rather than heat.

The results were outstanding, not dry at all Sliced, smoked goose breast with cheese, a little Miracle Whip, and onion on a good bun....very fine.

 

[7Bartman]

Some recipes from a wild-game dinner I did in Feb. BTW, I know the reverse sear is the 6.5 creedmoor of cooking.

 

[Scottyboy]

Some recipes from a wild-game dinner I did in Feb. BTW, I know the reverse sear is the 6.5 creedmoor of cooking.

Good tips for cooking ducks, going to give your way a try for sure! Have a few green heads thawing as we speak (type). Thanks for sharing!

 

[7Bartman]

Good tips for cooking ducks, going to give your way a try for sure! Have a few green heads thawing as we speak (type). Thanks for sharing!

It's tough to get it just right. Medium rare on the inside, but crispy skin. One tip, apply seasoning (I like Tony Chachere's after you pull it out off the oven) .

 

[KINGSNAKE]

Smoked moose sausage.

 

[camping1601]

This thread is gonna make me break protocol and head out for something to smoke.

 

[Pro953]

I regret not taking photos but in slow cooked a pair of Antelope shanks yesterday. Heavy sear with onions at breakfast, tossed in a rondeau with some stock and red wine then covered with a lid. Cooked in the oven at 200 for about 10 hours.

Soft as butter. Made some flatbread and picked some mint and mixed with yogurt to make a middle eastern type sandwich.

Fingers crossed we do not lose Antelope season this year. I am down to the last few bits.

Trying to hit all the slow cook stuff while working at home.


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[Pro953]

Beautiful Pig Skin Braciole

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That looks great. I had never heard of that before. Need to add that one to the cooking list. Looks beautiful.


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[BackcountryBloodline]

I regret not taking photos but in slow cooked a pair of Antelope shanks yesterday. Heavy sear with onions at breakfast, tossed in a rondeau with some stock and red wine then covered with a lid. Cooked in the oven at 200 for about 10 hours.

Soft as butter. Made some flatbread and picked some mint and mixed with yogurt to make a middle eastern type sandwich.

Fingers crossed we do not lose Antelope season this year. I am down to the last few bits.

Trying to hit all the slow cook stuff while working at home.


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Mmmm did someone say shanks?

 

[stonewall]

 

[Akwoodchuck]

Oh my lawd this thread is awesome!
Last night: "Kitchen Sink" Alaskan seafood chowder....salmon, halibut, shrimp, bacon, taters, carrots, celery, onion, sweet corn....with fresh homemade bread.

 

[Scott/IL]

Elk tenderloin seared in cast iron with cracked pepper, butter, garlic, and rosemary, then finished in the oven. Medium well on the ends for the wife, then the rest is mine!


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