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What's for dinner tonight?

philoshop

By philoshop,
in Game Recipes / Cooking

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Robhuntandfish Grand Master

Robhuntandfish

Posted
Posted
12 hours ago, Moho81 said:


Never thought of this. Looks simple and delicious


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9 hours ago, Chef said:


Genius!!!!! I will have a client make a restaurant dish out of this


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had a baked tater left and this is where it went .  Cool Chef , let me know how that comes out . 

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turkeyfeathers
turkeyfeathers

Marinated a last year’s wild turkey breast split in 2. Orange juice , Italian dressing, crushed red pepper wrapped in bacon. Smoked on apple chips. Haters hate but so juicy and delicious Sent fro

johnplav
johnplav

Baby Plav’s daycare is shut down for 2 weeks because of Covid so I got a rare Thursday off to hang with him.  We checked trail cams and cooked.  I almost feel guilty posting this one.  Red wine braise

Trial153
Trial153

Moose ....it's what's for dinner

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Bionic Rising Star

Bionic

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Quick simple, easy basic meal that does not taste like one.  Some type of steamer bag of long grain wild black type rice(?), i added shramp, broccoli, water chestnuts, baby corn on the cons, and added General Tso’s sauce to it! 

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corydd7 Experienced

corydd7

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Pictures don't do justice.  Best brisket I've ever made and better then all the famous spots in Nashville. Sous vide 4 pound brisket for 48 hours at 135 degrees. After that I smoked it with hickory at 215 for another four hours. 

That was last night, I bought some buns today for lunch and added sticky fingers bbq sauce with swiss cheese for the win.

I already have a large smoker but I got this at Lowes in Middletown for $100, I wasn't looking for a smoker but it was a display model after I talked to the manager it went from $200 to $100.

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Bionic Rising Star

Bionic

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46 minutes ago, corydd7 said:

Pictures don't do justice.  Best brisket I've ever made and better then all the famous spots in Nashville. Sous vide 4 pound brisket for 48 hours at 135 degrees. After that I smoked it with hickory at 215 for another four hours. 

That was last night, I bought some buns today for lunch and added sticky fingers bbq sauce with swiss cheese for the win.

I already have a large smoker but I got this at Lowes in Middletown for $100, I wasn't looking for a smoker but it was a display model after I talked to the manager it went from $200 to $100.

Oh wow you’re local, I work just outside Middletown.

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Bionic Rising Star

Bionic

Posted
Posted (edited)
3 minutes ago, corydd7 said:

I'm in Mt Hope. I'm sure you would no the spot, send me a message and drop me off some off those rubs.

 

Whaaat?! I grew up in mount hope, commute through there daily.  PM on it’s way! I can make that happen for you...

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The_Real_TCIII Grand Master

The_Real_TCIII

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Pictures don't do justice.  Best brisket I've ever made and better then all the famous spots in Nashville. Sous vide 4 pound brisket for 48 hours at 135 degrees. After that I smoked it with hickory at 215 for another four hours. 
That was last night, I bought some buns today for lunch and added sticky fingers bbq sauce with swiss cheese for the win.
I already have a large smoker but I got this at Lowes in Middletown for $100, I wasn't looking for a smoker but it was a display model after I talked to the manager it went from $200 to $100.
20200428_200541.thumb.jpg.8044deeb7044cf353785d7af4a9ba5c7.jpg
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IMG-20200428-WA0002.thumb.jpeg.99aa1f1be580c8bd602554f23a5470aa.jpeg

And GRANDS!!! How could you not mention the GRANDS!?!?!


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turkeyfeathers Veteran

turkeyfeathers

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Alivia and I put together some venison kabobs for dinner tonight. Normally I’m not a fan of them but these turned out really good.
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I’m making Hawaiian venison kabobs soon. Marinate venison in soy / brown sugar - garlic and lemon juice. Skewer with pineapple and grill. So good.


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Chef Grand Master

Chef

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I’m making Hawaiian venison kabobs soon. Marinate venison in soy / brown sugar - garlic and lemon juice. Skewer with pineapple and grill. So good.


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You and I have very similar taste in food. I think the next GTG is turkey chef eat a thon


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