rtraverdavis
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Elk posole with bacon/jalapeño/cheddar cornbread last night:
Shelter-in-place cooking
- Thread starter Little Canyon Creek
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JohnCushman
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I made posole from a wild boar shoulder a couple of years ago for bear camp and it was a big hit.
cahunter805
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Oak pit bbq- a few tritips/ chicken breasts and bacon wrapped hotdogs for the son in laws bday yesterday. Of course we had jalapeño poppers and grilled veggies also!
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Wildabeest
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Venison chili has been simmering for about 4 hours. House smells great! 
Did a surf and turf tonight. Threw some beef fillets in the smoker for a different flavor and grilled the shrimp over the fire box. Bearnaise sauce over the top along with asparagus. Planned on getting some smoke on the fillets and then searing but they ended up being done sooner than planned. Still tasty!
JohnCushman
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Homemade calzones off the Egg. For those interested, Pioneer Woman has a simple pizza dough recipe that is very good!
Untitled by Tyler Staggs, on Flickr
Untitled by Tyler Staggs, on Flickr
slatebuilder
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It was sunny and 70 today, might as well cook out for dinner. Smoked asparagus, broccoli, zucchini, bell peppers, and onions in the smoker over an apple and cherry fire. Paired with some beef ribeye steak from the local butcher over an apple and cherry fire.
Hunting Wife
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Sharptail and venison sausage paella. Muy bien!
JohnCushman
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I was feeling lazy and had a box of cheesy tuna helper. A buddy suggested doing it with smoked trout and holy crap...it was amazing!!! Not bad for an afternoon at the lake and $1.25 box of food and about 50 cents worth of milk.
jryoung
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Made elk sliders with La Tur cheese. Eating well right now, but not healthy.
slatebuilder
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These leftover vegetables.....smoked pepper jack......and 3 eggs from the chickens in the yard......
The picture of the omelet is to good to share
jryoung
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Authentic Spanish Paella Pans, Burners, Cazuelas, Ingredients, Recipes
We offer paella pans, burners, food and other products imported from Spain, along with tips, techniques, and recipes for cooking authentic paella at home.
www.paellapans.com
Already been searching to see if Bezos could send me one! lol. Lid or no lid? The Le Creuset enameled cast iron looks awesome, just not sure I'd spend that much. Probably go with a carbon steel one as I'd like to use it over the grill as well as the gas stove/burner.Authentic Spanish Paella Pans, Burners, Cazuelas, Ingredients, Recipes
We offer paella pans, burners, food and other products imported from Spain, along with tips, techniques, and recipes for cooking authentic paella at home.
rideold
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I've used a really big fry pan to good effect. I do have a real pan now. I actually found it walking the dog one night. Someone apparently bought one and then decided they didn't want it after a while. It was in a free pile and I snatched it up quick. It is big enough to use on my grill.
rideold
Well-known member
You are better off with a carbon steel. The thick enameled cast iron doesn't work as well for paella and risotto as I thought it would. Paella is all about the socarrat (no, I'm not fancy....I had to look it up).
Will do!! Carbon steel it is then.
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