Discussion in 'General Discussion' started by Emac, Sep 11, 2016.
yes sir. 275 the whole way in the Pro34
Nice. I'm gonna do a brisket in two weeks. Next weekend I'll be at deer camp so I won't have time. But I'm looking forward to it. Did you use the steps in the traeger cookbook?
no I have my own way at this point
Sunday dinner at a steal
No pics but we had venison burgers tonight from my doe that I shot Saturday. My butcher likes to experiment so he did 3/4 of them just straight up venison with some beef fat. The other 12lbs he did 6 in spinach and feta burgers and 6 with cilantro and fresh garlic ground in. Goooooooood LORD are these cilantro/garlic burgers amazing. Topped them with provolone cheese and chipotle aioli.
Wife and I did small low country boul for supper tonight
The wife and I made a bunch of homemade stuff with all the wild berries and apples we picked this year.
She made a cheddar, home grown chive and fresh picked zucchini beer bread
Peach and cherry chutney
Then we made a wild huckleberry, service berry and currant pie from scratch.
Made a bunch of apple butter.
New batch of apple and cherry chutney.
Baked another loaf of zucchini beer bread then whipped up some jalapeño poppers wrapped in bacon and mussels for Dinner.
That looks delicious. I'm going over!
Did my first mods to my weber kettle grill recently and finally got to try them out this evening.
I bought a vortex a week ago and broke it in this afternoon. Wish I would have bought one sooner.
Marinaded these New York strips for a few hours.
Grilled up these sweet potatoes and then dressed them up with butter, brown sugar and marshmallows. I like to hit up the marshmallows and the brown sugar with my butane torch for the final touch.
Looks good! I've been wanting to try a vortex. They seem to be the go-to for chicken wings on a Weber.
Yeah I'm definitely going to buy some wings this week and try it out. It worked great for indirect heat on the steaks at the start of cooking then finished with the perfect sear at the end. I highly recommend picking one up.
New York strip med rare
Harvested my first grouse ever on Sunday. Cooked them up with a dusting of flour and Tony Chachere's Creole Seasoning. Then dipped them in Sweet Baby Ray's Buffalo Sauce.
Celebrated my harvest with some bone-in ribeyes and twice baked potatoes for dinner.
I also baked a ton of Kolacky cookies a few days ago.
Breakfast for dinner last night.
Sausage gravy made from scratch being the main attraction.
Thats the best!