Plate ‘em up

[Wildabeest]

Blackened catfish over smoked Gouda cheese grits.

 

[Keep on]

Blackened catfish over smoked Gouda cheese grits.

View attachment 362928

I usually make a couple trips a year for channels and blues. Going to be catfishing season here soon and I need to try pan frying/blackening some. I always just deep fry them in grandma's Erie skillet.

 

[Wildabeest]

Doing a black and blue elk burger for lunch today. Since the cast iron is already seasoned for it.

 

[WildWill]

 

[WoodMoose]

I usually make a couple trips a year for channels and blues. Going to be catfishing season here soon and I need to try pan frying/blackening some. I always just deep fry them in grandma's Erie skillet.

I filleted some like a salmon - left the skin on
seasoned meat side and cooked on the grill skin down till done
spatula between skin and meat worked perfectly
tasty as all get out

when I told the fellows I fished with that recipe, they looked at me like I was crazy - said "catfish is for frying"

some people just don't like change

 

[Boarmaster]

I filleted some like a salmon - left the skin on
seasoned meat side and cooked on the grill skin down till done
spatula between skin and meat worked perfectly
tasty as all get out

when I told the fellows I fished with that recipe, they looked at me like I was crazy - said "catfish is for frying"

some people just don't like change

I eat it blackened quite often. Very good so long as you start with good catfish.
I like it blackened topped with crawfish or shrimp Étouffée or cream sauce over white rice. I do love fried catfish and some slaw.

 

[timberman56]

A piece of mule deer and whitetail backstrap along with homemade Mac&Cheese, and squash. that's perfectView attachment 360010View attachment 360011View attachment 360012

 

[timberman56]

Big snow and cold front hit Oklahoma this morning. Stuck in the house with my wife, mom, and kids but eating well. Knew I'd be feeding a few people come lunch today. Started this deer neck quesabirra yesterday at noon was just right about 24 hours latet. neck is very under-ratedView attachment 361081View attachment 361082View attachment 361083View attachment 361084

 

[Wildabeest]

Black and blue elk burger with avocado and caramelized onion.

 

[INMT]

Classic meatloaf going in the oven tonight.

 

[Devilscrown]

View attachment IMG_7155.jpeg

 

[Dave N]

Grilled venison loin with pasta salad and garden corn.

 

[Wildabeest]

Grilled venison loin with pasta salad and garden corn.

View attachment 363522

 

[JShane]

Blackened catfish over smoked Gouda cheese grits.

View attachment 362928

Mother of God. You just hit me in the feels.

 

[JShane]

Tomahawk for my birthday awhile back.

 

[Gellar]

Kodiak island black tail loin, potatoes and broccoli. If I’d had known they were this good I’d have brought 10 home!

 

[Dave N]

Grilled pork tenderloin with jalapeño cornbread stuffing.

 

[Nick87]

I can't take credit it was a take and bake deep dish from Giardanos. But I got to wondering is deep dish just a midwest/chicago thing or do you guys have it in other parts of the country?

 

[INMT]

View attachment 364007
I can't take credit it was a take and bake deep dish from Giardanos. But I got to wondering is deep dish just a midwest/chicago thing or do you guys have it in other parts of the country?

Pretty much chi town. Folks might try to copy it but it doesn’t hold up. From north central IN with lots of friends from Chicago. Regional food with copycats.

 

[Nick87]

Pretty much chi town. Folks might try to copy it but it doesn’t hold up. From north central IN with lots of friends from Chicago. Regional food with copycats.

I've never been a fan. But had a wierd craving. Didn't dissappoint.