Plate ‘em up

[kansasdad]

I did a deep dive into the chest freezer last weekend and found a package of turkey leg/thigh of questionable freezer burn appearance and no date. I decided to braise them as per Hank Shaw Carnitas and hope for the best. Mrs kansasdad prefers no cinnamon or peppers (spicy heat not her thing) so they were left out. 200-230 degrees all afternoon and early evening, the house smelled of peppery meaty goodness.

Pulling off a largish piece of thigh meat to taste it, it was with great relief to know that this batch of Kansas free range dark meat was wonderful.

I tried my best to imitate a Jason’s Deli style baked potato topped with the usual toppings suspects plus avocado and a generous layer of the dark meat carnitas.

 

[Gellar]

I did a deep dive into the chest freezer last weekend and found a package of turkey leg/thigh of questionable freezer burn appearance and no date. I decided to braise them as per Hank Shaw Carnitas and hope for the best. Mrs kansasdad prefers no cinnamon or peppers (spicy heat not her thing) so they were left out. 200-230 degrees all afternoon and early evening, the house smelled of peppery meaty goodness.

Pulling off a largish piece of thigh meat to taste it, it was with great relief to know that this batch of Kansas free range dark meat was wonderful.

I tried my best to imitate a Jason’s Deli style baked potato topped with the usual toppings suspects plus avocado and a generous layer of the dark meat carnitas.

View attachment 279702

Carnitas and baked potatoes o my!

 

[WoodMoose]

View attachment 279587

I just ain't livin' quite right,,,

that looks AWESOME!

 

[Wild Bill]

Fresh Oahe walleye. Hard to beat.

 

[np307]

Found some trim sections of backstrap in the freezer and made stir fry tonight. Mushrooms, onions, broccoli, and steamed rice.

 

[Straight Arrow]

Found some trim sections of backstrap in the freezer and made stir fry tonight. Mushrooms, onions, broccoli, and steamed rice. View attachment 279808

Nicely plated ... but you lost me at canine bunghole!

 

[Werty]

Elk tamales, with enchilada sauce on fried corner.

 

[Gellar]

Salmon poke bowl in a fancy bowl

 

[JShane]

Salmon poke bowl in a fancy bowl
View attachment 280004

Interesting.

 

[Gellar]

Interesting.

I got the fancy bowl from the local grocery store. It came in a pack of 25.

I got the recipe here: https://www.copperriversalmon.org/recipes I really enjoyed it. 10/10. I didn’t have fresh anything except garlic and green onions so I used powder substitutes instead of fresh and I just guessed on measurements.

 

[CRJR45]

I got the fancy bowl from the local grocery store. It came in a pack of 25.

I got the recipe here: https://www.copperriversalmon.org/recipes I really enjoyed it. 10/10. I didn’t have fresh anything except garlic and green onions so I used powder substitutes instead of fresh and I just guessed on measurements.

Some of my best meals have come from just whatever I had on hand at the time , love it when it works . But , I've also pitched everything and ordered chinese once or twice , LOL

 

[Gellar]

Some of my best meals have come from just whatever I had on hand at the time , love it when it works . But , I've also pitched everything and ordered chinese once or twice , LOL

I call that freestylin’! I dig deep in our 4 freezers and pull stuff out to make one big meal. It usually works good!

 

[WildWill]

Frog legs for dinner.

 

[Devilscrown]

Smoked wing night!

 

[WildWill]

Fried green tomatoes.

 

[FEENIX]

Low and slow competition blend pellet smoked beef short ribs on Thai papaya salad, mallard duck breasts on steamed Jasmine rice, and hot longanisa.

 

[Art Vandeley]

My buddy gave me some moose steaks that I'm planning to cook this evening. Was thinking rub with Blackened Saskatchewan rub, grill at 400 until 125 degrees ? I've never had a moose steak but would imagine it's just like deer/elk/lope. Don't overcook and it should be great. Any tips would be appreciated.

 

[Keep on]

My buddy gave me some moose steaks that I'm planning to cook this evening. Was thinking rub with Blackened Saskatchewan rub, grill at 400 until 125 degrees ? I've never had a moose steak but would imagine it's just like deer/elk/lope. Don't overcook and it should be great. Any tips would be appreciated.

I usually brine my wild game steaks and pork loin for 8-24 hours before grilling, helps keep it moist while cooking.

 

[FEENIX]

My buddy gave me some moose steaks that I'm planning to cook this evening. Was thinking rub with Blackened Saskatchewan rub, grill at 400 until 125 degrees ? I've never had a moose steak but would imagine it's just like deer/elk/lope. Don't overcook and it should be great. Any tips would be appreciated.

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.

 

[Keep on]

Leg of lamb, on the smoker for an hour, then reverse sear with olive oil, butter and garlic along with baked taters and first of the year squash caserole.