Food porn!

“The Spice””””

 

Have you tried it yet? I want to try just off the packaging alone! Looks phenomenal.
Ryan

 

Just got done curing....It will wake you up.....not much left...just do a pound or two at a time...

 

I need one more deer. I gave a lot away to neighbors and the property owner. There’s a big one in the area. But they are smart.,.If Someone would walk through the pines for me, and move them my way,hint hint anyone???

 

1. Wish I was closer & had the time.
2. I want to try that venison jerky, it looks great!
3. Did you use the jerky seasoning that you mentioned in the other post?
I could live off jerky (minus the sodium)! Lol
Thanks,
Ryan

 

I have been spoiling myself recently as whole beef tenderloins were on sale for $6.99/lb. I bought a bunch & have been indulging on tenderloin jerky. It is honestly a whole other level of taste & texture.
Still have 12# waiting. Going to make (after trimming) a big fillet for dinner & 10# for jerky. I want to get an accurate weight loss while smoking. I like my jerky tender & juicy.
I will keep posted here or in the "smoking and grilling" section.
Ryan

 

Yes, just received the “Inferno”..I cured it for 24 hours then dehydrate for like 8 at 165 degrees, I like High Mountain because it’s a dry jerky. Some other brands it turns out more juicy but I prefer dryer...

 

My butt hurts......Got a roast on now.....

 

You may want to reread that...
If not; no problem however I think you mean something different.
Ryan

 

Just kidding around....you’ve got AC you should mount a microwave in back?

 

This roast is worth its weight in gold....

 

Unless ofcourse it had CWD then you can’t cook out the prions and I will die...

 

Another reason to pay the butcher. He has a walk in refrigerator converted into a huge smoker...

 

I had the family in town this weekend (we didn't go home for Thanksgiving) so I made an 8.5# standing rib roast.

 

Looks great!

 

Got my spot picked out for the evening.

 

This took a long time to cook but it defiantly worth it when done, Used radiant heat on the side plus charcoal below it covered it with Spade L Ranch seasoning then let it slow cook with a very slow constant rotating and a drip pan underneath to catch the drippings to brush back on and prevent flare up from the hot coals beneath it.

 

That looks amazing!! Nice work!

 

going simple tonight have some Lamb on the Grill Right now only going to lightly salt it and bring temp up slow rather than full hot grill.

 

Results of the Lamb on the Grill today.... well part of the results drinking and cooking seems to go together so well.

 

Catfish:
Cut in small chunks
Bread with flour
Fry for awhile, has to cook through crispy
There is no medium with catfish
Season with “Old Bay” tastes just like crab!!!

 

Looks like good eats

 

Everything Looks good there Except the blasted Watermelon.... Ugggg can not even handle the smell of watermelon..
It all started when I was a kid at 13 when my Grandad hosted a Family Reunion now don't get me wrong My Grandad was the greatest! but he was Irish as they come and he loved to grow his own watermelon in his fine garden... oh did I say he was Irish? and he owned a Irish Pub? Ok back to the watermelon a few days before the Reunion he would cut a small hole in the top side of the watermelon and drop in a couple of bottles of White Horse Whiskey in it and then Plug it back up and let it sit, then he would put that on the table for Adults and on another table watermelon for the other people.
Well being 13 I had to have what I was told I was not to have.... Damn! that was good until 5 or 6 full cups latter. since then I steer clear of anything "watermelon" even the candy.

 

Gave me an excuse to clean the stove worked my way to the dishes/sink and the rest of the place. The catfish has givin me extra energy, prob radioactive.

edit: sorry neighbors trash comes Tuesday.

 

Cat

 

Fish

 

Any guesses on what this delicacy was?

 

Catfish?