Fishing at Pierre, SD, a week before memorial day.
On day 1, fishing, we all got our limit in an hour.
Day 2 catch
On day 3, it's between days 1 and 2. We all got fished out and did not take any pictures.
Crab claw ceviche, pesto, and feta cheese/caprese hors d'oeuvres.
Pork ribs, beer brats, crispy pork belly, hot Italian sausage, and shishito peppers. All done in pellet smoke (competition blend) except for the pork belly (air fryer). Jalapeno and onion relish from the brats' bath. Vinegar and...
Season/cook them as you would your beef steak. If they are taken care of afield and not on a rut, they are better than elk/deer. Yes, do NOT overcook them.
Seriously? Are you a moderator/site owner? I know that you and others blamed me for you getting banned in LRH instead of owning up to the consequences of your actions. You and others were on my ignore list long before your ban. I frankly do not care what you think or feel. You are not going to...
Congrats, Sir! You got me by a decade and a half, but I, too, was diagnosed with cancer (cholangiocarcinoma) in 2021. I get tested every 3 months and have no high levels of lead. I even had a second opinion and went to MD Anderson Cancer Center in League City, TX, in March 2023, and I will be...
Nothing fancy; I use a portable smoke infuser to cold smoke cheese, fish/meats, cocktails, or just about anything I want to have a light smoke flavor/scent. For this dish, I only used a pinch of alder smoke chips. Amazon has quite a few of these gadgets.
Pan-seared moose meat with Harissa spice blend over rice, oven-baked asparagus wrapped with prosciutto and cheese blend, paired with Malbec. Bon appetit!
Spiced with salt and pepper overnight. Pan-fried in avocado oil. Finished with a sprinkle of black truffle infused sea salt over rice and complimented with pickled cauliflower and wilted baby bokchoy. Washed down with chianti.