I have people more focused on poaching wild asparagus around me than deer or elk. mtmuleyI’ve found 4 or 5 patches growing in the ditch near my house. Next spring will be good!
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I have people more focused on poaching wild asparagus around me than deer or elk. mtmuleyI’ve found 4 or 5 patches growing in the ditch near my house. Next spring will be good!
I wish I had embilicle cords for my meat.Iowa chops, green beans, salt crusted potato, jalapeño popper stuffed with cream cheese and braised cottontail rabbit (more on that tomorrow) smoked at 225 until the Iowa chops are 150 and then seared on cast iron.
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I’ve never had them until I got a traeger in June. I was pretty good at getting stuff done correctly by feel and look but now…!!!I wish I had embilicle cords for my meat.
@Gellar. Its tomorrow. You have my attentionIowa chops, green beans, salt crusted potato, jalapeño popper stuffed with cream cheese and braised cottontail rabbit (more on that tomorrow) smoked at 225 until the Iowa chops are 150 and then seared on cast iron.
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Try a backstrap the same way add chopped onion bacon and mushroom to the cream cheese.
Interested. What's the advantage of the paper? mtmuleyTry getting some peach butcher paper from Amazon rather than foil.
Interested. What's the advantage of the paper? mtmuley
Do you really have an original Python? mtmuleyDoesn't hold all the moisture in like foil so your bark doesn't steam. Keeps the outside nice and crispy.
Do you really have an original Python? mtmuley
The sauce is the boss.^^^Looks good Dave...
Slathered in Sweet Baby Rays/a swig of apple cider vinegar/1/4 stick of butter...about 30 mins to go.
Must confess...got lazy & let the heat rise. Scorched the holy sh*t out'a the bone side. As good as the meat side looked, the bone side stuck to the foil...ruined em. Heat management and butcher paper is the way...The sauce is the boss.