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What's for dinner tonight?

philoshop

By philoshop,
in Game Recipes / Cooking

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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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The_Real_TCIII Grand Master

The_Real_TCIII

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London broil in the cast iron, boxed three cheese scalloped potatoes, and a salad not in the pic.
Wife can't eat taters anymore, so opted for a box mix after a crappy day.8951b754d501e90991d9d2fc16dd7712.jpg&key=31cf260b0cb06f5d8e90a1b4f4e165586be8aca3a21318093bdd88a0eab13c7b

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Do you have good luck with London broil? No matter what I do it’s tough


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Bionic Rising Star

Bionic

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9 hours ago, The_Real_TCIII said:


Do you have good luck with London broil? No matter what I do it’s tough


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Obviously I am not speaking for him, but when I have London broil I cut it into thin slices on a harsh angle, nice and tender that way in my experience.  Don’t overcook obviously, and I let the beef sit out a little while to slowly get luke warm before cooking.  

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Marion Proficient

Marion

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Paula hooked me up with Nunda mustards. So Cajun garlic going on these beauties dcd1b88188c0d704de3074aeefecc642.jpg&key=693824c90c44d8dca75de501f89cec16cb523113a1460760f754b307fcabf5c0d4eb451b00ffb3ae0f7a1d7cb6bac1bd.jpg&key=a88c94b023f88ece2f3d002e81f31f96e1add8bb4be32c241635dbcae9309c24


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Does Nunda make a horseradish mustard? I love grey mouse farm horseradish mustard from saugerties. Theirs is the absolute best. Great heat with a pleasant finish

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Robhuntandfish Grand Master

Robhuntandfish

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1 hour ago, turkeyfeathers said:

Bagel from NY, jalapeño cheddar cream cheese/ red onion and some fine salmon for breakfast a3b63951307c09fc5e85764c841b8ab0.jpg


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i have to say i have never had bagels and locks - something ive got to try .  Never cared for sushi but this sounds good as i like smoked salmon

 - Fish fry this weekend though - walleye fillets fried the way God intended! lol 

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Marion Proficient

Marion

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i have to say i have never had bagels and locks - something ive got to try .  Never cared for sushi but this sounds good as i like smoked salmon
 - Fish fry this weekend though - walleye fillets fried the way God intended! lol 
Lox

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DirtTime Mentor

DirtTime

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10 hours ago, The_Real_TCIII said:


Do you have good luck with London broil? No matter what I do it’s tough


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Most times I cook it comes out good. I always bring it up to room temperature before cooking it. I have used this cut for many years, on the grill, over campfire coals, cast iron, and even smoked one. The key I find is never cook it above med-rare, but I try to make it pretty red inside, stays tender.

I have had a few that were like chewing leather even when really rare, but not very often.

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The_Real_TCIII Grand Master

The_Real_TCIII

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7 minutes ago, Rob... said:

Most times I cook it comes out good. I always bring it up to room temperature before cooking it. I have used this cut for many years, on the grill, over campfire coals, cast iron, and even smoked one. The key I find is never cook it above med-rare, but I try to make it pretty red inside, stays tender.

I have had a few that were like chewing leather even when really rare, but not very often.

I marinade, bring it to room temp, walk past an unlit grill with it, and slice it against the grain and its still always tough

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Bionic Rising Star

Bionic

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3 minutes ago, The_Real_TCIII said:

I marinade, bring it to room temp, walk past an unlit grill with it, and slice it against the grain and its still always tough

 

12 minutes ago, Rob... said:

Most times I cook it comes out good. I always bring it up to room temperature before cooking it. I have used this cut for many years, on the grill, over campfire coals, cast iron, and even smoked one. The key I find is never cook it above med-rare, but I try to make it pretty red inside, stays tender.

I have had a few that were like chewing leather even when really rare, but not very often.

Also, I hear when buying cuts of beef, the softer the consistency, the more tender it will be.  

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crappyice Grand Master

crappyice

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Bro you gotta work on those knife cuts

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AGREED!!!! I was not paying attention and realized after plating how dull my knife really was. Thankfully it did not ruin the flavor just the presentation.


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Marion Proficient

Marion

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AGREED!!!! I was not paying attention and realized after plating how dull my knife really was. Thankfully it did not ruin the flavor just the presentation.


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It all comes out the same. Flavor is key. Presentation is only secondary unless of course you are in a fancy restaurant and you want it to both look amazing as well as taste amazing

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