Plate ‘em up

[Nick87]

Had lamb at a Brazilian steal house once. Only way I can describe it is it tasted like a rutting bucks tarsal gland smells. Never again for me.

 

[JEL]

Never had lamb chops. Buddy told me they taste like venison, that true?

A lot milder flavor I think. Not that much different than a good beef steak.

 

[JEL]

Had lamb at a Brazilian steal house once. Only way I can describe it is it tasted like a rutting bucks tarsal gland smells. Never again for me.

TBH that is what I was expecting but it was much better than that. Cooked just above rare. Very good. Only complaint is they were so small!

 

[WoodMoose]

Never had lamb chops. Buddy told me they taste like venison, that true?

not to me -- lamb chops are good eats but I don't think they taste like venison (presuming you mean deer meat)

I like lamb chops and have my oldest Grandson liking them as well

 

[SwaggyD]

presuming you mean deer meat

I did. Which I like.

 

[Keep on]

Worst plated picture ever but these were lamb chops. We are in beef country and I don’t think I have ever had them but a neighbor raised some so we got one. Pretty damned good! Much better than expected. Supplemented with our pork!View attachment 324856View attachment 324857

Lamb chops/rack of lamb is one of my all time favorites. I'll also grab a leg of lamb when I catch them on sale. An hour or so on the smoker and then turn up the heat to 400 until they reach 120 F or so, damn, now I'm hungry.

 

[np307]

Pad kra pao but with deer instead of pork and Italian basil from the garden instead of Thai holy basil.

 

[Devilscrown]

Beer can chicken always a solid play…

 

[JEL]

Margherita pizza tonight. It was delicious!

 

[Scott85]

Elk back strap.

 

[Nick87]

Fine dining tonight homemade chicken wings and fries.

 

[cahunter805]

Tritip cooked the only way it should be. Over red oak coals!

 

[hank4elk]

View attachment 326011
Tritip cooked the only way it should be. Over red oak coals!

I just snagged another tritip. I am stuck with local oak and a smoker now.
You got the crust just right. Burn the fat and watch the show.

 

[Keep on]

Rutty mule deer backstrap with fried taters and a salad with lettuce and spinach from the garden.

 

[np307]

Grilled chicken thighs and pasta with pesto made from the basil in the garden.

 

[perma]

Overcooked deer backstrap

 

[Jbotto]

Elk flatirons turned into chili-lime steak fajitas.

 

[Wildabeest]

I was inspired last week when I took my kids to dinner at Angus Barn in Raleigh. Not only do they have great steaks and an impressive wine selection of over 25,000 bottles, their signature dessert, Chocolate Chess Pie, is also amazing. They sell 50,000 of them a year.

I decided to make my own and jazz it up a bit with some homemade bourbon whipped cream and salted caramel drizzle. It’s what’s for breakfast .

 

[JohnCushman]

Elk flatirons turned into chili-lime steak fajitas.

Pics or it's not true