What's for Dinner?

[Orion5]

N

Never heard of that make. I very interested in Camp Chief. But I going to look into a Yoder. Thanks

Yoder outperforms camp chef in my opinion. But Yoder is a little more pricey. Worth it in my opinion though.


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[Aeds151]

Rec Tec here


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[donnieballgame]

I have a Big Green Egg, and love it! Only thing that can bbq, smoke and bake. I love smoking meat(lol) but the wife loves the pizza, I'll throw up some pictures(of the pizza) the next time.

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[Orion5]

I have a Big Green Egg, and love it! Only thing that can bbq, smoke and bake. I love smoking meat(lol) but the wife loves the pizza, I'll throw up some pictures(of the pizza) the next time.

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I think I can bake in my Yoder too. I’ve just used it for grilling and smoking so far. Haven’t tried pizza though. That might be interesting to try.


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[d_rek]

I have a Big Green Egg, and love it! Only thing that can bbq, smoke and bake. I love smoking meat(lol) but the wife loves the pizza, I'll throw up some pictures(of the pizza) the next time.

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Dang a BGE is in my near future. I have a cheaper Char grilled Akorn kamado grill and it’s made a lot of awesome meals but it’s going on 7 years old and not looking so hot these days lol


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[donnieballgame]

Yeah BGE is pricey but it does come with a lifetime warranty. One draw back is that they are really heavy and a pain to move.

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[IkemanTX]

Alright.... since I teased this yesterday...

I’ve been playing with my Anova Sous Vide recently, and couldn’t pass up these gorgeous lamb loin chops at Sam’s yesterday.
Lets just say that lunch today was awesome...

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[Erniepower]

Alright.... since I teased this yesterday...

I’ve been playing with my Anova Sous Vide recently, and couldn’t pass up these gorgeous lamb loin chops at Sam’s yesterday.
Lets just say that lunch today was awesome...

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I got a sous vide for my birthday. I love that thing! Those chops look awesome

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[Orion5]

Alright.... since I teased this yesterday...

I’ve been playing with my Anova Sous Vide recently, and couldn’t pass up these gorgeous lamb loin chops at Sam’s yesterday.
Lets just say that lunch today was awesome...

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Those look delicious! Sam's usually has pretty good selection of meat and at a good price. That's were my ribs I had for dinner yesterday came from.

 

[IkemanTX]

They even had some marked down Kobe and Wagyu ribeyes, but they were still out of my price range.


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[IkemanTX]

Cooked the wifey a bomb birthday dinner tonight. These fajitas were honestly near the best I have ever had.... and I have lived in Texas my whole life.

 

[Wolverinebuckman]

Those look incredible! Do you have a marinade you use?

 

[cutty]

I didn't get a picture of my dinner tonight , but maybe I'll get you one in the mourning.

 

[IkemanTX]

Those look incredible! Do you have a marinade you use?

Somehow missed this.
I have stopped using a marinade for fajitas. I just go down to the local Mexican meat market and buy their pre-marinated meat. The truck is VERY HIGH heat on the grill. The flank/skirt steak is often only 2 minutes a side and it is done. Chicken is a bit longer.

 

[IkemanTX]

Cooked up the first of my buck I shot this year...
butter seared, herbed and oven finished tenderloin with a cilantro/garlic mojo sauce, and pan seared brussle sprouts.

 

[IkemanTX]

Cooked up one of the top round roasts from my buck this year for meal prep for work.

I trussed the roast nice and tight, browned it hot and fast on all sides (the avocado oil was smoking) with salt • pepper • garlic powder • rosemary • juniper berries • and shallots, oven finished it at 425° for 20 minutes, then down to 300° until an internal temp of 127°, then let it rest in foil. Deglazed the pot with all the above mentioned spices/herbs with half a cup of beef stock, half a cup of Cabernet, and about an ounce of raspberry balsamic vinaigrette. Let the sauce reduce by 75% and then add a touch of starch to thicken.

Then, I served it on a roasted cabbage steak with a homemade thousand island dressing.

Dang I wish I had left one serving to eat for today!!!

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[dalton916]

Oh my......

 

[IkemanTX]

Well, I really outdid myself this time...

I decided this past year that I wanted to start playing with larger cuts of game meat, so I left a few multi-muscle roasts whole as well as a whole shoulder.

I decided to try out the whole shoulder today, and it is probably the best single meal, game or not, that I have ever cooked.

...I started simmering 2 containers of beef stock with a load of herbs. Rosemary, thyme, oregano, marjoram, and juniper berries

Then I coated the shoulder liberally in Lawry’s seasoned salt and got a good 5 minute per side char over extremely hot charcoal while a roasting pan was pre-heating in the oven with 3 big slices of bacon and chopped fennel root.

...Then I dropped the charred shoulder in the roasting pan, placing the fennel on top of the roast to keep it out of the beef stock and all its herb goodies, added 2 sliced onions, and 8 whole cloves of garlic. I covered it in foil and cooked at 300° for 2 hours.

...After 2 hours, I carefully flipped the roast, then added in celery, carrots, baby potatoes, and baby bella mushrooms. Covered again with foil, and back in the oven for another hour.

It came out soo tender... and the flavor is out of this world. The shoulder bone that kicks my butt during butchering just pulled out clean as a whistle.

After these two great roasts in a row, I really think whole and multi-muscle roasts are now my preferred way of cooking game meat.

 

[CarolinaDog]

Well, I really outdid myself this time...

I decided this past year that I wanted to start playing with larger cuts of game meat, so I left a few multi-muscle roasts whole as well as a whole shoulder.

I decided to try out the whole shoulder today, and it is probably the best single meal, game or not, that I have ever cooked.

...I started simmering 2 containers of beef stock with a load of herbs. Rosemary, thyme, oregano, marjoram, and juniper berries

Then I coated the shoulder liberally in Lawry’s seasoned salt and got a good 5 minute per side char over extremely hot charcoal while a roasting pan was pre-heating in the oven with 3 big slices of bacon and chopped fennel root.

...Then I dropped the charred shoulder in the roasting pan, placing the fennel on top of the roast to keep it out of the beef stock and all its herb goodies, added 2 sliced onions, and 8 whole cloves of garlic. I covered it in foil and cooked at 300° for 2 hours.

...After 2 hours, I carefully flipped the roast, then added in celery, carrots, baby potatoes, and baby bella mushrooms. Covered again with foil, and back in the oven for another hour.

It came out soo tender... and the flavor is out of this world. The shoulder bone that kicks my butt during butchering just pulled out clean as a whistle.

After these two great roasts in a row, I really think whole and multi-muscle roasts are now my preferred way of cooking game meat.

Nice job!! Thanks for sharing your culinary skills!!

 

[sweats]

Interesting. You got me thinking about keeping venison shoulders bone in. Usually, I just bone them out as best I can and the meat typically goes into the stew pile anyway.

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