ship happens
Crew Member
Bacon time?
Also check out their peanut oil and their corn oil. For those who like to fry ****
What's for dinner tonight ?
- Thread starter scott craven
- Start date
Bacon time?
Also check out their peanut oil and their corn oil. For those who like to fry ****
wishiniwasfishin1
Well-Known Member
Rain City
Crew Member
One for bacon and one for chinese roasted pork
Rain City
Crew Member
That's a great idea! I need to start venturing past lemon and dill when it comes to salmon.And to end the weekend, Wild Salmon CurryView attachment 88351
Aquaholic
Crew Member
I often do a Thai Red Curry with the same cubed salmon and some julienne style vegetables, peppers with rice in one of those plate/bowl looking dishes. (presentation is part of this enjoyment). My method always has the sauce as the star and lots of it, it's not a stew, so minimal veggies etc which displace the curry. (not suggesting you overdid your veg)And to end the weekend, Wild Salmon Curry
Sauce is always the star! And really.. there is only tomatoes and onions... no other veg, which now makes me thing I should have added some. lol
Rain City
Crew Member
I like it, but that stuff has no business being called bacon.
IronNoggin
Well-Known Member
wdlfbio
Well-Known Member
I arrowed a blacktail doe in the yard last month. Killed an 11 point bull in October (that’s a true spike 
). I’ve grilled a few steaks on my Green Egg, but have had a tough time getting a good bark. These wild critters just don’t have the fat of a nice ribeye…
Anyway, I used my grinder on an old cast iron grill grate and cut it to fit between the layers of my green egg. This raised the coal bed considerably.
The cooking grill goes above. When the mesquite charcoal was added and lit (weed burner fed by my 20# propane tank) the fire was now immediately under the steak. I lightly basted the tenderloin with olive oil and Montreal steak seasoning. It all worked great. Terrific bark this time and perfectly medium rare.
I could almost taste a hint of hydrangea and fuchsia in each bite. Hahahaha.
). I’ve grilled a few steaks on my Green Egg, but have had a tough time getting a good bark. These wild critters just don’t have the fat of a nice ribeye…Anyway, I used my grinder on an old cast iron grill grate and cut it to fit between the layers of my green egg. This raised the coal bed considerably.
The cooking grill goes above. When the mesquite charcoal was added and lit (weed burner fed by my 20# propane tank
) the fire was now immediately under the steak. I lightly basted the tenderloin with olive oil and Montreal steak seasoning. It all worked great. Terrific bark this time and perfectly medium rare.I could almost taste a hint of hydrangea and fuchsia in each bite. Hahahaha.
scott craven
Well-Known Member
IronNoggin
Well-Known Member
The last time around was great, so last night it was time to try on the second whitetail.
Again, Home-made Bacon Wraps, this time eye of round:
On the BarBee
Served up with wild rice & corn on the cob:
Slightly more rare than medium as usual.
Quaffed back with a fine Shiraz.
Cheers,
Nog
Again, Home-made Bacon Wraps, this time eye of round:
On the BarBee
Served up with wild rice & corn on the cob:
Slightly more rare than medium as usual.
Quaffed back with a fine Shiraz.
Cheers,
Nog
scott craven
Well-Known Member
Nice. I have, for years, been meaning to make some homemade aussie meat pies with mashed potatoes, peas and gravy on top. For whatever reason, I just keep doing other stuff. Maybe this post will finally get more over the edge.
Cookie's Cutter
Well-Known Member
Please tell us how you make the rice and beans
