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What's for dinner tonight?


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I'll look into the Master Forge. Thanks for the recommendation!

I've never had a real smoker, just the weber kettle. Works great for hot smoking using indirect heat, but limited rack space.

 

I'm thinking about partially smoking some venison this year before I freeze it. Like the steaks that I use for stews, and the roasts, both of which end up in the crock when it's miserable and cold outside. Just thinking it would add a nice flavor to the mix and help me to think of summer when it's zero degrees out.

Any thoughts on this idea?

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Tooks some chop meat out last night and put it into the fridge...When I cam home from work it still wasn't completely thawed out so used a portion that was thawed and made a nice fat burger with raw red onion melted cheddar cheese with sweet baby rays bbq sauce on a toasted bun....Tomorrow sloppy Joes await. Still have some meat left in the freezer so there will be a lot of venison eaten between now and October......no complaints here though.

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I'll look into the Master Forge. Thanks for the recommendation!

I've never had a real smoker, just the weber kettle. Works great for hot smoking using indirect heat, but limited rack space.

 

I'm thinking about partially smoking some venison this year before I freeze it. Like the steaks that I use for stews, and the roasts, both of which end up in the crock when it's miserable and cold outside. Just thinking it would add a nice flavor to the mix and help me to think of summer when it's zero degrees out.

Any thoughts on this idea?

I would look into freezing for at least 30 days, I remember reading somewhere that freezing meat for 30 days will kill some of the bad guys that could be it the raw meat. Just a thought. I often add some liquid smoke to the crock pot for the flavor but there is nothing like a good bark on a venison roast.

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Had venison dogs made with cheese and Jalapenos on Thursday after hockey. Grilled in the parking lot, tailgating with some buds. Oh yes there were plenty of cold ones :drinks:   We do this 2-3 times during the summer. There are about 5-6 guys I play hockey with that are hunters so the stories never end! Great bunch of guys all 50+ years old and still kicking butt on the ice! :aggressive:

 Had the dogs made at Bond's in Springville, they are great!

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Bond's does an awesome job with venison!!

 

Leftovers for me tonight from yesterday's party. An annual get-together at a friend's house.

I cooked 96 cheeseburgers and 125 hotdogs in three hours on three grills. And everyone brought a dish to pass.

And there was beer! Great party!

I could use a little roughage right now.

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Took my little lady to bath & bodyworks, a movie and TGIFridays for our 7th anniversary.

I had Ahi tuna, a monster avocado/chicken yucatan salad and some Sam Adams Octoberfest. She went traditional with Jack Daniels glazed steak & lobster tail

Sent from my SCH-S720C using Tapatalk 2

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Made stuffed hot banana peppers wrapped with provolone cheese. Have lots of peppers in the garden and some are the Carolina reapers and scorpion peppers. A pinch of them is excellent in venison chili.

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Had grilled chicken breasts…...Add some Bucks BB-Q rub and let the set for an hour. Sear them on the girl ( I mean grill) Then put them in foil add hot banana peppers and a some of the juice from the jar.  Seal up the foil and cook on medium heat for  about 1/2 hour 45 mins. 

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