Plate ‘em up

[JohnCushman]

That's the beauty of cooking...the learning curve

 

[JohnCushman]

Next time try cooking them for about an hour over direct heat and then pulling them off to the side and wrapping them in foil or peach paper and spray them down with some apple cider vinegar and wrap them up and let them sit over indirect heat for about 2 hours wrapped. then unwrap them and put them over direct heat for about a half hour with sauce. Try to keep your direct and indirect heat around 225-250.

 

[Dsnow9]

Next time try cooking them for about an hour over direct heat and then pulling them off to the side and wrapping them in foil or peach paper and spray them down with some apple cider vinegar and wrap them up and let them sit over indirect heat for about 2 hours wrapped. then unwrap them and put them over direct heat for about a half hour with sauce. Try to keep your direct and indirect heat around 225-250.

Thank you

 

[JohnCushman]

Thank you

No problem

 

[JShane]

Their teeth look like human teeth. Freaked me out the first time I saw it.

Yep. Thats how they chew through barnacles, and crabs. And they will pinch like hell if you get your finger in the way.

 

[Hunting Wife]

That’s what I thought! Did that with some family who aren’t into eating heart. It went over super well! It’s become my favorite way to cook heart.

It’s becoming my favorite kabob marinade!

 

[JShane]

Italian venison meatballs for the spaghetti and meatballs that was consumed way faster than the shutter speed on my phones camera.

 

[Wildabeest]

View attachment 187889View attachment 187890 Italian venison meatballs for the spaghetti and meatballs that was consumed way faster than the shutter speed on my phones camera.

That looks really good! I do at least half of my grindings as hot Italian sausage. I use it in spaghetti sauce, lasagna and also make Italian sausage hoagies with peppers and onions. Definitely prefer it over plain burger. I’ve not done meatballs with it yet, but that’s about to change after seeing yours!

 

[Wildabeest]

Why dirty a plate? Carnitas tacos made from a pork shoulder I smoked overnight.

 

[Wildabeest]

Stupid hot today so I decided to try something a little more refreshing. Shrimp and avocado summer rolls with Thai peanut dipping sauce.

 

[4ohSick]

Elk Wellington on Valentines Day

 

[4ohSick]

Grilled muley backstrap with homemade fettuccini and a mushroom wine sauce. When we first started dating, my fiancé “didn’t like deer”; now, our most recent beef steak didn’t have enough flavor and she prefers deer/elk!

 

[LuckyTom]

No pic but made bear burgers on the flat top last night. Just normal LTO toppings. Excellent. Beginning to think bear beats venison for burgers. Next bear might be going entirely in the grinder.

 

[AlaskaHunter]

Browning as the first step for Moose Osso Buco.
Moose shanks are big so I brown one piece at a time....

 

[JShane]

little Asian flare. Venison cubes with onions, pepper, green beans, and mushrooms over rice. Washed it down with malt and hops flavored water.

 

[JShane]

Had to hurry just to get this picture. Homemade no wild game just onions peppers,mushrooms, dough and sauce scratch made.

 

[JShane]

just a version of surf and turf. Sheepshead fillets with duck breast.

 

[Gellar]

View attachment 192295View attachment 192296View attachment 192296View attachment 192296just a version of surf and turf. Sheepshead fillets with duck breast.

The duck looks perfect

 

[WestKyHunt]

Grilled up a whitetail backstrap tonight.
Have some vid of it on the grill, but can't post them for whatever reason.

Didn't take any plate pictures anyways lol

 

[PaulRevere]

Eggplant parmesan with meat sauce and all the good cheese. If you get the chance to buy produce from Benson's Farm, do it! The eggplant was so yummy.