What's for dinner tonight ?

[Adrenafin]

Bbq rotisserie chicken filled with herbs and garlic, salt and pepper.

 

[IronNoggin]

Batching it ain't too bad.
She Who Rules likes her lamb rare, but not quite as much blood on the plate as I prefer.

Cheers

 

[IronNoggin]

And now for something entirely different...

In my span I have hunted all the Western Provinces, the Arctic, most of Western US and multiple trips to Africa.
As a consequence, there is damn little I have not chowed down on.
One exception has been Water Buffalo.

Recently a Buddy informed me of a ranch that grows them rather close to my home.
So yesterday I saddled up and wandered over to have a look.
Ended up dragging home a nice chunk of Water Buffalo Tenderloin (surprisingly at a cost less than supermarket beef).

Only lightly seasoned with garlic and Montreal Steak spice over a light brush of avo oil (I wanted to taste the meat!) and tossed on the BarBee:

Quickly seared to just a tad more rare than medium rare, then matched up with Butternut off the BarBee and fresh Corn on the cob:

This was an OMG moment for me!
The flavor was like a cross between the latest moose I shot, and Eland (my favorite African Antelope in terms of table-fare)!
Very tender, very juicy, while something of a finer grain than I would have expected.
Truly Delicious!

I will be heading back to that ranch in the near future...

Not every day I find something new that I really like.
In this case that proved to be very much so!

Cheers

 

[Adrenafin]

We did a water buffalo cross rib roast on the rotisserie from there a while back and it was exceptional.

 

[IronNoggin]

 

[kaelc]

Dad that’s the best cooking ever. Can we have Ling cod burgers tomorrow night again?

Cast iron pan fried lion the butane burner in the back yard Brioche buns, butter lemon and capers.

YouTube video to come in 6-12 months given my current editing schedule.

 

[tubber]

Cast iron pan fried lion
YouTube video to come in 6-12 months

Hakuna matata, I guess

 

[IronNoggin]

Batching it ain't terribly bad...

Massive AAA Alberta Ribeye on the Barbee - again slightly more rare than medium rare:

Paired up with air-fried baby taters and a fresh garden salad:

And quaffed down with a very fine Merlot:

Cheers

 

[Alex_c]

Seared salmon with a smoked olive oil and garlic scape tapenade, greek salad, and lemon sage potatoes.

 

[JWS]

Cedar plank coho with a maple mustard glaze, likely the last of the asparagus and spuds.

 

[IronNoggin]

Simply HAD to try on that Water Buffalo again!

Yup, it was indeed as good as I remembered!

Cheers

 

[Sea Chaser]

Steaks on the smoker
Paired with a nice old fashioned

 

[IronNoggin]

Last night of batching it...

Buddy dropped off some rather large prawns, so...

Combined with a great fresh salad:

And quaffed back with of all things a rather good Chardonnay (gasp!):

Cheers

 

[Tinny]

Fried lingcod and coho caught last week, baked BC potatoes, and salad (tomatoes, parlsley, cucumber, peppers, red onion, avocado, bocconcini, chia and hemp seeds, olive oil, and balsamic vinegar). Topped of with a couple glasses of BC white.

Tried this for the first time - fish killed Ike Jime style. Spike to brain - bleed fish - wire through spinal cord - in ice within a few minutes. Can’t believe the difference. No rigor mortis or skin colour change in the cooler. After a few hours back at the dock fish looked like it was caught 5 minutes ago. Tastes better too! No going back now!