What's for dinner tonight ?

[IronNoggin]

Every now and then I screw up just a little bit, but that often turns around to be actually rather damn good!
In this case, I took a section of last fall's Blacktail Backstrap out of the freezer, prepped a great marinade, and settled the meat into it.
Went to put it in the fridge, and realized I already had steaks ready to go for that eve.
And of course the next night was my birthday session of the Port Alberni Diner's Club,.
So, the backstrap sat in the marinade for two full days, stirring to ensure full coverage from time to time.

Last night it was up. Looked great right from the start:

A quick sear then a low & slow cook on the BarBee:

Perfection:

\

And Presentation:

Served with corn on the cob, an excellent Asiago & fresh Cracked Pepper rice.
Tenderest Blacktail we have had all year, you could literally cut it with your fork!
The wine was a very good Malbec from Argentina that more resembled a Shiraz to me, but was an excellent compliment to the meal overall.

Sometimes folks ask me why I hunt.
This is but one of hundreds of my answers...

Cheers,
Nog

 

[paguy]

I just drooled on my keyboard.

 

[IronNoggin]

The "Donor" for that uber fine meal:

Cheers,
Nog

 

[paguy]

I've tried them all, And nothing beats are local blacktail for eating.

 

[Stizzla]

Every now and then I screw up just a little bit, but that often turns around to be actually rather damn good!
In this case, I took a section of last fall's Blacktail Backstrap out of the freezer, prepped a great marinade, and settled the meat into it.
Went to put it in the fridge, and realized I already had steaks ready to go for that eve.
And of course the next night was my birthday session of the Port Alberni Diner's Club,.
So, the backstrap sat in the marinade for two full days, stirring to ensure full coverage from time to time.

Last night it was up. Looked great right from the start:

A quick sear then a low & slow cook on the BarBee:

Perfection:

\

And Presentation:

Served with corn on the cob, an excellent Asiago & fresh Cracked Pepper rice.
Tenderest Blacktail we have had all year, you could literally cut it with your fork!
The wine was a very good Malbec from Argentina that more resembled a Shiraz to me, but was an excellent compliment to the meal overall.

Sometimes folks ask me why I hunt.
This is but one of hundreds of my answers...

Cheers,
Nog

Looks delicious! Also really respect that wine pour. Somebody had a buzz after dinner

 

[Dogbreath]

Red Thai curry seafood stew-coconut milk, Spring Salmon Lox & Rockfish-very sweet!

 

[eaglemaniac]

Plus my two drips of salivaeman

 

[Bent-Tip]

Seared Duck breast with rhubarb balsamic sauce. Duck fat roasted potato. Asparagus and goat cheese wrapped with Serrano ham.

 

[scott craven]

Looks awesome Warren !

 

[IronNoggin]

 

[IronNoggin]

Whitetail Dry Doe - Sirloin Tip Roast. On the Barbee of course:

Marinating:

Cookin':

Sliced & Diced:

Melt in your mouth Delicious! Had a Caesar Salad, pasta and a great Shiraz to round it out.

Cheers - Nog

 

[Corey_lax]

Whitetail Dry Doe - Sirloin Tip Roast. On the Barbee of course:

Marinating:

Cookin':

Sliced & Diced:

Melt in your mouth Delicious! Had a Caesar Salad, pasta and a great Shiraz to round it out.

Cheers - Nog

What is that antler tool thing????

 

[IronNoggin]

What is that antler tool thing????

It is a steak / roast flipper.
Made by my American Cousin, they are fairly popular down his way.
Rather useful tool, damn happy he gave this one to me!

Cheers,
Nog

 

[JoryWilson]

Just took a prime rib roast out for tomorrow’s supper from this guy.

 

[jeffywestcoast]

Another round of the panko halibut

 

[Rain City]

Another round of the panko halibut View attachment 45376

Well now you're just rubbing it in.

 

[Fish Camp]

standing rib severed from the bone added rub smoked bacon and retied with bacon underneeth the trim .smoked BBQ style.wacth other burn down there porch.

 

[IronNoggin]

It's Fiddlehead Time!!!

Combined with a young whitetail sirloin steak and home-made garlic pasta, a meal fit for a King!

Cheers!
Nog

 

[The Jackel]

Awesome food folks, just wondering where all the ENGO's are, i mean this is why we fish and hunt and forage, to put some fine table fare on the table and enjoy what nature has to offer!!!!

 

[scott craven]

Those poor fiddleheads....
just think how much they suffered being picked and fried alive !!