DETO Posted October 28, 2020 Share Posted October 28, 2020 SLOOOOOW COOKED SOME RIBS TODAY. GRILLED SOME CORN ON THE COBB AND WIFEY MADE CORNBREAD... 2 1 Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted October 28, 2020 Share Posted October 28, 2020 (edited) Those ribs look smacking @DETO Edited October 28, 2020 by itsallafarce Quote Link to comment Share on other sites More sharing options...
Deine Mudder Posted October 28, 2020 Share Posted October 28, 2020 4 hours ago, fat ralphy said: Chicken Lo Mein with Hoisin Sauzzzzzz Flex cool cat! Quote Link to comment Share on other sites More sharing options...
fat ralphy Posted October 28, 2020 Share Posted October 28, 2020 The cat's name is Donut - on some true Fat Ralphy shit. 1 Quote Link to comment Share on other sites More sharing options...
mn1_fuckos Posted October 28, 2020 Share Posted October 28, 2020 On 10/21/2020 at 8:12 PM, Mercer said: Any of you fucking with these things yet, I'm on an ingredient hunt right now for this shit. Looks fucking good. I have not made any at home but theres a restaurant that makes them near me and theyre good as fuck. Although you cant order a head of time and once theyre out theyre done for the day. 1 Quote Link to comment Share on other sites More sharing options...
fat ralphy Posted October 28, 2020 Share Posted October 28, 2020 (edited) Yeah I have a place by me that does them too - Birria de Res which is beef. I’m not too into the gamey taste of goat. Went to a wedding in Mexico where they slaughtered the cows in the backyard and made some fire ass birria. It was a trip to see the spines and bones chilling off to the side as you ate but there was no questioning the freshness. Edited October 28, 2020 by fat ralphy 1 Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted October 30, 2020 Share Posted October 30, 2020 Getting cooler out. That means soup. Or in this case "chowder." It's a "chowder" because there is no cream, no bacon or salt pork, or roux involved. It does however, fill you up like a chowder and has the consistency of a chowder. Potato leek chowder, fresh cracked pepper, cheese and garlic cheese toast. 4 1 3 Quote Link to comment Share on other sites More sharing options...
Deine Mudder Posted October 30, 2020 Share Posted October 30, 2020 4 Quote Link to comment Share on other sites More sharing options...
Mercer Posted October 30, 2020 Author Share Posted October 30, 2020 Nurga lost a slap off with his own cheese fountain, lol I hope this is an amazon review for the fountain. 2 Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted October 31, 2020 Share Posted October 31, 2020 Brekky this morning. Soft scrambled eggs, mushrooms, spinach, parm. On toast. 4 1 Quote Link to comment Share on other sites More sharing options...
misteraven Posted November 1, 2020 Share Posted November 1, 2020 Here’s this weeks mega flex... 4 8 Quote Link to comment Share on other sites More sharing options...
where Posted November 1, 2020 Share Posted November 1, 2020 Did you use a bow or rifle? Quote Link to comment Share on other sites More sharing options...
misteraven Posted November 1, 2020 Share Posted November 1, 2020 3 minutes ago, where said: Did you use a bow or rifle? rifle... .308. Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted November 1, 2020 Share Posted November 1, 2020 I ate his liver with some fava beans and a nice chianti. That backstrap in the final pic? Quote Link to comment Share on other sites More sharing options...
misteraven Posted November 1, 2020 Share Posted November 1, 2020 7 minutes ago, One Man Banned said: I ate his liver with some fava beans and a nice chianti. That backstrap in the final pic? yep. 1 Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted November 1, 2020 Share Posted November 1, 2020 Damn, nice haul Raven!!! 1 Quote Link to comment Share on other sites More sharing options...
misteraven Posted November 1, 2020 Share Posted November 1, 2020 Thanks man. Quote Link to comment Share on other sites More sharing options...
where Posted November 1, 2020 Share Posted November 1, 2020 1 1 Quote Link to comment Share on other sites More sharing options...
Elena Delle Donne Posted November 2, 2020 Share Posted November 2, 2020 @misteraveni have a venison steak in the freezer now. no grill, just an apartment kitchen. i have a game-specific dry rub but any other tips for making it great? Quote Link to comment Share on other sites More sharing options...
Elena Delle Donne Posted November 2, 2020 Share Posted November 2, 2020 not a "flex" really but this is a nyt cooking classic and it's pretty good. love some brussels. definitely swap the honey for balsamic. 1 1 1 Quote Link to comment Share on other sites More sharing options...
diggity Posted November 2, 2020 Share Posted November 2, 2020 2 hours ago, Elena Delle Donne said: @misteraveni have a venison steak in the freezer now. no grill, just an apartment kitchen. i have a game-specific dry rub but any other tips for making it great? We did steaks in an iron skillet in the oven the other day. came out pretty good if you get tired of waiting. 1 Quote Link to comment Share on other sites More sharing options...
misteraven Posted November 2, 2020 Share Posted November 2, 2020 2 hours ago, Elena Delle Donne said: @misteraveni have a venison steak in the freezer now. no grill, just an apartment kitchen. i have a game-specific dry rub but any other tips for making it great? My experience with cooking is to keep things as simple as possible. I had some quality butter and some quality sea salt. Salt it to taste, sear it in butter, braise it with more butter, finish it in the oven if you like it cooked medium or more. Don’t forget some good vegetables to go with it. My favorite is cauliflower. Break it into florettes, toss it in olive oil, salt it, sprinkle some fresh rosemary and bake at 400 degrees for about 20 minutes or so. And a decent red wine. 2 Quote Link to comment Share on other sites More sharing options...
where Posted November 2, 2020 Share Posted November 2, 2020 3 hours ago, Elena Delle Donne said: @misteraveni have a venison steak in the freezer now. no grill, just an apartment kitchen. i have a game-specific dry rub but any other tips for making it great? Seared with browned butter spooned over it hands down one of best ways to cook venison 2 Quote Link to comment Share on other sites More sharing options...
DETO Posted November 2, 2020 Share Posted November 2, 2020 MADE A POT OF BEANS AND SOME GREEN CHILI PORK POZOLE... 3 2 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted November 2, 2020 Share Posted November 2, 2020 7 hours ago, where said: Seared with browned butter spooned over it hands down one of best ways to cook venison I've had it from an Italian place served w/ a cherry sauce, damn good as well. 1 Quote Link to comment Share on other sites More sharing options...
Dark_Knight Posted November 2, 2020 Share Posted November 2, 2020 Flex happened until the white bread, but gotta make die with what ya got. 3 1 1 Quote Link to comment Share on other sites More sharing options...
DETO Posted November 4, 2020 Share Posted November 4, 2020 The wife made homemade bread and decided to make some homemade sloppy joes stuff the bread and bake it. We cut it up like a pie. Hella good. We had baked sweet potatoes as a side. 3 3 Quote Link to comment Share on other sites More sharing options...
ndv Posted November 4, 2020 Share Posted November 4, 2020 @DETO that looks really good. Very nice! 1 1 Quote Link to comment Share on other sites More sharing options...
DETO Posted November 4, 2020 Share Posted November 4, 2020 46 minutes ago, ndv said: @DETO that looks really good. Very nice! It was. My wife makes her own sloppy joe mix and it was hella good. Quote Link to comment Share on other sites More sharing options...
ndv Posted November 4, 2020 Share Posted November 4, 2020 Just now, DETO said: It was. My wife makes her own sloppy joe mix and it was hella good. I can tell, because that doesn't look like the average sloppy joe meat. I am impressed. Quote Link to comment Share on other sites More sharing options...
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