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What's for dinner tonight?

philoshop

By philoshop,
in Game Recipes / Cooking

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onlybrowning Collaborator

onlybrowning

Posted
Posted
  On 12/28/2021 at 11:09 PM, Chef said:

As a chef and someone who has taken real classes in butchering I use a cheap white plastic handle 7 inch boning knife


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Victorinox is the one I use. They’re cheap and good quality. I replaced all my garbage kitchen store (wedding gift kinda stuff) with them. Mine are black handle, but I bet similar to what Chef is talking about.


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Chef Grand Master

Chef

Posted
Posted
  On 12/26/2021 at 7:41 PM, Unit8R said:
Hope this is the right thread.... I'm in the market for a new boning knife... thought I 'd ask here if anyone is blown away by theirs as I trust recommendations here before anyone else. If one is flexible enough to double as a fillet knife for fish all the better. Thanks in advance. Always enjoy this thread!.

https://www.webstaurantstore.com/choice-6-white-curved-stiff-boning-knife/220KWBONC6SF.html


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Chef Grand Master

Chef

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Posted
  On 12/29/2021 at 1:40 AM, onlybrowning said:

Victorinox is the one I use. They’re cheap and good quality. I replaced all my garbage kitchen store (wedding gift kinda stuff) with them. Mine are black handle, but I bet similar to what Chef is talking about.


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I just posted a link to something


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turkeyfeathers Veteran

turkeyfeathers

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  On 12/31/2021 at 1:51 AM, mlammerhirt said:

Who made the bacon?

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Place down in Cuba. Believe he doesn’t process deer this year. Last years buck bacon. So good lightly peppered . His bear bacon great too. G man hooked me up with a little bit of bear bacon before. 

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Fletch Mentor

Fletch

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  On 12/31/2021 at 3:05 PM, SportsmanNH said:
And here you are back at it out in the cold and rain the next morning !   Now thats dedication ! Either that or your nuts ! :taunt:

I have always loved to be out in the woods hunting. Had to take it in as it’s a long time until next season. And yea nuts covers it lol.


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First-light Grand Master

First-light

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  On 12/31/2021 at 11:15 PM, First-light said:

I took a Venison roast out yesterday. Used my new seasonings and now slow cooking in the oven. I'll let you know how it comes out. That's beacon on the top.  

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Some of the best Venison we have both had. This roast was so tasty and tender. It was a real treat. The smokey flavor was there but not over powering. 

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