Pullstart 62,828 #151 Posted November 29, 2022 I’m a FIRM believer in the salt water bath! WOW! It came apart like a small deer, in a way. The tenderloins and the back straps were absolutely amazing, but the legs even were tasty and moist. I’ll be using this simple method more often! 1 Share this post Link to post Share on other sites
Pullstart 62,828 #152 Posted January 12, 2023 I searched for “venison chili” and didn’t find anything. So, here we are today. Last night, I soaked a 1lb bag of dry light red kidney beans. This morning, I drained, rinsed them and returned them to the slow cooker. Today, I took a package of Missouri doe (mixed with some ground pork butt) and browned it with my choice of wild game seasoning, coriander and black pepper, and added it on the beans. My guess is that it’s 2-3 lbs. I browned it in olive oil and there wasn’t but 1/4 cup or less, so I did not drain it. With the skillet hot, I added more olive oil and a thick diced onion to the pan and sautéed the onion with some sea salt, black pepper and www.gun powder.net .50Cal Hot! Seasoning, then added the onion to the cooker. Next came two cans of diced chili style tomatoes. I don’t like chunky maters. I chose to use a little hand held do-hickey to purée them a bit. Dumped ‘em in and added a little fund raiser bag of taco seasoning. Ingredients on the bag Hopefully it thickens up some, but last I dumped a 32oz container of chicken broth and put the cooker on high. A little mix with the stirrin’ stick and it’ll simmer all day. 2 1 Share this post Link to post Share on other sites
Achto 27,562 #153 Posted January 12, 2023 Sounds great!! I see you used seasoning instead of hot peppers in the mix. If you decide to try hot peppers on your next batch here's a trick I learned. If you put the peppers in with the meat when you're browning it, the heat from the peppers will show up on the back side. If you throw raw peppers in to cook with the complete mix the heat from the peppers will be on the front. 1 1 1 1 Share this post Link to post Share on other sites
Pullstart 62,828 #154 Posted January 13, 2023 It turned out great! We splurged a little for a round of Panera bread bowls and oh so good! 1 1 Share this post Link to post Share on other sites
WHX?? 48,811 #155 Posted January 13, 2023 (edited) 10 hours ago, Pullstart said: . I chose to use a little hand held do-hickey to purée them a bit. Put hand held do-dickey down and slowly step away. It's got no business around chili IMHO. Never mind I see you did that just to the 'maters... I don't like fungus says Kev. But is wife says he is not a picky eater... BS! Except for the not right part. I go the other way when we have our chili dumps. Someone, I think it's Dan's SIL, puts whole stewed little roma 'maters in theirs and I hunt them down in the big ole nesco with a passion. Other wise it looks good 👍. No beans Kev? Nevermind... Edited January 13, 2023 by WHX?? 1 Share this post Link to post Share on other sites
Pullstart 62,828 #156 Posted January 13, 2023 1 minute ago, WHX?? said: No beans Kev? yeah kidneys. Share this post Link to post Share on other sites
WHX?? 48,811 #157 Posted January 13, 2023 Yup I see that now. Lots of pro Chili comps prohibit beans which I think is totally stupid. It's a South West dish and beans were a staple there. 1 1 Share this post Link to post Share on other sites
Pullstart 62,828 #158 Posted January 27, 2023 Did one a little different today. Shot myself some lunch and cooked it up on video. 1 2 Share this post Link to post Share on other sites
WHX?? 48,811 #159 Posted January 27, 2023 (edited) Nice Pullhose... I would have deglazed the pan with a wine or red vinegar then the whole shebang would have gone in a crock pot with some veggies and a whole lot of simmer. Hassenfeft would be fall off the bone... squirrel too. If you are watching carbs ... carburetors i tease Cinnnndayy...you need to eat more fatty stuff tho. Something that is not in wild game not that wild is not heart health... its a keto thing. Edited January 27, 2023 by WHX?? 2 Share this post Link to post Share on other sites
Pullstart 62,828 #160 Posted January 28, 2023 Not sure if I’ve shared my veggie burger before. I prefer bacon and venison, but bacon and beef, or bacon and pork, or bacon and chicken might work too. I sauté an onion, then in a bowl add relish, garlic, washyersister sauce, mayo, ground meat, and preferred level of pepper, salt, and any kick you prefer (cayenne, etc). Mix everything well, then make your burger balls and wrap some bacon around them. I use two pieces per meat ball. You can top with more rub, then add to the grille or smoker. I run high temp and toss ‘em on for 12-14 minutes, then flip them for about 8-10 minutes and bring the temp down to 300 to finish. Share this post Link to post Share on other sites
Pullstart 62,828 #161 Posted March 2, 2023 Has anyone ever heard of soaking a steak in pickle juice? I tried it on a chuck roast, and made a pork butt too. I can’t say the juice did any miracles to the cow, but maybe it’s just me. Share this post Link to post Share on other sites
c-series don 8,677 #162 Posted March 3, 2023 @PullstartI’ve never soaked a steak in pickle juice before but I have soaked vodka in olive juice. Oh wait that’s a martini! Soaking a steak in pickle juice sounds like something I might do after too many martini’s and not having anything else to marinate it with! Don’t get me wrong, if you cooked it I’d try it! 3 Share this post Link to post Share on other sites
Bill D 1,916 #163 Posted March 3, 2023 On 1/12/2023 at 7:34 PM, Pullstart said: It turned out great! We splurged a little for a round of Panera bread bowls and oh so good! That looks like a loaf of my wife's homemade Guinness beer bread! Very nice! 1 Share this post Link to post Share on other sites
Achto 27,562 #164 Posted March 5, 2023 (edited) Grilled some salmon tonight. Topped with ranch dressing, feta cheese, tomatoes, onions, and hey we're grilling so.... bacon. Very yummy!! Edited March 5, 2023 by Achto 1 3 Share this post Link to post Share on other sites
Pullstart 62,828 #165 Posted March 22, 2023 Firing up the smoker today! I’m gonna name these the Hawaiian Lasso and the Ft. Worth Hog Tie! Trying my best to make these Smithfield pork loins not taste like a hot dog… 2 1 Share this post Link to post Share on other sites
WHX?? 48,811 #166 Posted March 22, 2023 So what's in them? Share this post Link to post Share on other sites
SylvanLakeWH 25,524 #167 Posted March 22, 2023 11 minutes ago, WHX?? said: So what's in them? Hhhmmm... sure you want the answer??? Recent post by @Pullstart... 1 2 Share this post Link to post Share on other sites
Pullstart 62,828 #168 Posted March 22, 2023 46 minutes ago, WHX?? said: So what's in them? Ropes and wranglers. Share this post Link to post Share on other sites
Ed Kennell 38,104 #169 Posted March 26, 2023 Breakfast this AM 1 medium spud 90 seconds in the MW then sliced 1/8" thick and tossed in a hot skillet of butter. 1 small onion sliced and added to the skillet 3 slices of venison scrapple added to the skillet Grind in a liberal amount of pepper medley and a little sea salt Toss and turn several times till everything is brown. 15 minutes. throw in a couple jumbo brown eggs and add more pepper, put the lid on and toast the bagel 5 minutes 1 2 1 Share this post Link to post Share on other sites
Pullstart 62,828 #170 Posted March 26, 2023 @WHX?? Here you go. 1 Share this post Link to post Share on other sites
Pullstart 62,828 #171 Posted April 21, 2023 I realize the image is not too appealing, but last night I created quite the fish dish. We have done bbq sauce and mandarin oranges in salmon foil packets before, so I based this off of that. We had 5 tilapia fillets to cook. I took a 9x13 baking dish and tossed some avocado oil in the bottom. I drained a can of pears and tossed the pears in. On top of that went the tilapia, with some black pepper and bbq rub seasoning. I added some regular Sweet Baby Ray’s sauce on that. Next, I cut up a large onion and tossed a few pieces on the fish, the rest I sautéed in a pan with more avocado oil, black pepper and some salt. I dumped the onions and oil over the dish and topped with some Honey BBQ Sweet Baby Ray’s. It went in the oven at 350 for 20 minutes. If I do it over, I’d bake all the fixins and fry the fish in some hot oil for some crisp, then top the fish with the extras. It was quite amazing. The onions, pears and bbq went very well together, in my mind. Share this post Link to post Share on other sites
Pullstart 62,828 #172 Posted April 21, 2023 @ebinmaine I ‘xpect your chicken recipe now that you know about this thread! Thanks again to you, BBT and Mama for whoopin’ on me tonight! 1 Share this post Link to post Share on other sites
ebinmaine 67,380 #173 Posted April 21, 2023 13 minutes ago, Pullstart said: @ebinmaine I ‘xpect your chicken recipe now that you know about this thread! Thanks again to you, BBT and Mama for whoopin’ on me tonight! 10-4 brother man. Big Ole chicken breastseseses. Split breast. The seasoning is just plain Mystique. 1 Share this post Link to post Share on other sites
Pullstart 62,828 #174 Posted April 28, 2023 We were at the local bulk food store a few weeks back and I found this Trade East stuff. I needed to do some pork butt and thought it looked like it would be quantity enough. WOW. Coming out of the container, I am tempted to dump it right down the hatch! Whatever turbinado sugar is, it smells amazing with the rest of the stuff. Real big granules and yummy result! I have 30 lbs of pork butt in the fridge getting all happy for tomorrow’s smoke shop. As a bonus, I’m going to mix this Rib Back pork rub with some warm lard and olive oil and inject the meat before setting it to rest on the smoker. YUM! 1 Share this post Link to post Share on other sites
Ed Kennell 38,104 #175 Posted May 20, 2023 On of my faves this AM. OE eggs, fried scrapple, fried spuds and onions, coffee, and a whole wheat bagel. 2 Share this post Link to post Share on other sites
