Fishfiles 20,145 Posted January 10, 2021 Today nothing special on the menu , made some jambalaya with shrimp and andouille and I knd of over done it on the heat , not bothering me , but sure I am going to here stuff like I can't feel my lips , LOL ---- grillin' two kinds of sausage , both deer/pork 50% mixed flavored in Cajun and Italian and some double cooked ribs , 2 hours i the oven @250 then onto the grill for a sizzling and glazing finish , have not decided on Sweet Baby Ray's or my new like , Cattleman's St Louis , either way I am talking YUM on them ribs 1 Share this post Link to post Share on other sites
87Iroc 344 Posted January 10, 2021 2 hours ago, Fishfiles said: Today nothing special on the menu , made some jambalaya with shrimp and andouille and I knd of over done it on the heat , not bothering me , but sure I am going to here stuff like I can't feel my lips , LOL ---- grillin' two kinds of sausage , both deer/pork 50% mixed flavored in Cajun and Italian and some double cooked ribs , 2 hours i the oven @250 then onto the grill for a sizzling and glazing finish , have not decided on Sweet Baby Ray's or my new like , Cattleman's St Louis , either way I am talking YUM on them ribs First thing I look for in BBQ is 'does it have High Fructose Corn Syrup' in it. If it does. I put it back. On a side note, currently researching airfare to your little corner of the world as the food sounds phenomenol. 1 Share this post Link to post Share on other sites
_Wilson_™ 6,567 Posted January 10, 2021 you sure cant go wrong with sweet baby rays! that's sounds really good fish! 1 Share this post Link to post Share on other sites
Fishfiles 20,145 Posted January 12, 2021 Special treat from the Great White North , compliments of TBRider , Donairs Here fish, this is how we have our donairs... https://www.mediocrechef.com/blog/best-halifax-donair-recipe 1 Share this post Link to post Share on other sites
Fishfiles 20,145 Posted January 16, 2021 On the menu today Dago Western Spaghetti : My wife's favorite is meatballs and sauce , so I am going to put a twist on regular sauce and make them kind like Cowboy beans , adding in some spicy chili powder , Rotel tomatoes , Chahoula sauce , Sweet Mexican seasoning mix , spicy meatballs , Italian sausage , ground meat and some ground alligator , LOL on the gator , my wife would kill me , but I do really want to do it Take note of that second pic , cooked down pic of them seasonings for the base , about to add the meat then the sauce , I like to bet , I could put the south end of a north bound possum in there and you would love it , long as you didn't know 1 Share this post Link to post Share on other sites
_Wilson_™ 6,567 Posted January 16, 2021 33 minutes ago, Fishfiles said: ground meat and some ground alligator , LOL on the gator , my wife would kill me , but I do really want to do it looks good! eh, what she don't know want hurt her, just don't tell her this time, lol! 1 Share this post Link to post Share on other sites
Wheeler 2,525 Posted January 18, 2021 Last nite I made my deer steak sandwiches. I take a smokie bun, butter it, put Garlic Plus or powder on it, toast the bun, add good sliced cheese before it’s done so it melts, then heat & add the steak mixture. Medium rare is my favourite! 2 Share this post Link to post Share on other sites
Wheeler 2,525 Posted January 18, 2021 (edited) Just made up a batch of Elk spaghetti sauce. Got the recipe from Broken Arrow Ranch. It’s sooo darn good! Seriously the best I’ve ever had. Edited January 18, 2021 by Wheeler 2 Share this post Link to post Share on other sites
Fishfiles 20,145 Posted January 18, 2021 Looks good ! That deer meat is very red , did you ever try soaking it in milk for a couple of days in the refrigerator ---- seems to take the red out Share this post Link to post Share on other sites
Wheeler 2,525 Posted January 18, 2021 (edited) 2 minutes ago, Fishfiles said: Looks good ! That deer meat is very red , did you ever try soaking it in milk for a couple of days in the refrigerator ---- seems to take the red out Thanks! I’ve perfected a lot of my game recipes. I have never done that Fish.. may I ask why one would want to do that? Edited January 18, 2021 by Wheeler Share this post Link to post Share on other sites
_Wilson_™ 6,567 Posted January 18, 2021 i always heard hunters here say soak it in white viniger to remove the game taste, and tenderize the meat, that or buttermilk. but that sure do look tasty! 1 Share this post Link to post Share on other sites
Fishfiles 20,145 Posted January 18, 2021 5 minutes ago, Wheeler said: Thanks! I’ve perfected a lot of my game recipes. I have never done that Fish.. may I ask why one would want to do that? I guess it is different down here , we try to have the meat not bloody an tender , first step is to get a clean kill shot , drop them stoned dead , I have always heard that deer don't have veins and the blood pumps thru the meat , so a shot that doesn't drop them and they run , not only pumps blood thru the meat but also makes the meat tuffer from the deer's muscles tensioning when running after being shot --- then after the meat is butchered , we will let it soak in a ice chest of ice an water to de-blood it , then before cooking soak it in milk , unless it is going to be ground for sausage 2 Share this post Link to post Share on other sites
Wheeler 2,525 Posted January 18, 2021 I’ve actually never heard of that. Some call me crazy, but I LOVE deer meat. If it’s cooked properly the flavour is fantastic. I wouldn’t want to remove any of it! I don’t mix my burger with pork either. If I wanted pork I’d eat one lol. 1 Share this post Link to post Share on other sites
Wheeler 2,525 Posted January 18, 2021 (edited) Very interesting Fish. I myself am a bang flop Hunter. They drop right there or within 25yards. I process ASAP & my meat has always been tender. I haven’t shot an old buck though. All my animals have been younger. 4 years old or less. Edited January 18, 2021 by Wheeler Share this post Link to post Share on other sites
Fishfiles 20,145 Posted January 18, 2021 I am just the opposite, I don't like the wild taste ----- and when we get sausage ground , we use to go 60% deer and 40% pork , we been doing 40% deer and 60% pork and like it much better , too much deer makes it mealy and dry , the only part of deer I really like to eat not in sausage is the loin , cut thin , hammered , soaked in milk , powered with flour and fried in oil with Romano cheese sprinkled on it --- 2 Share this post Link to post Share on other sites
_Wilson_™ 6,567 Posted January 18, 2021 hm, here ground is mixed with pork to help make the patties hold together, yep, fish same ratio here 40 60 1 Share this post Link to post Share on other sites
Fishfiles 20,145 Posted January 18, 2021 The processors now days are making some really good sausages , all kinds of combinations of jalepeno , pepper jack , brown sugar , pineapple , i had two new to me kinds of links Saturday for appetizers ,had some Creole and Italian , Creole was great 2 Share this post Link to post Share on other sites
Fishfiles 20,145 Posted January 18, 2021 Watch when he is finished cooking , LOL https://www.facebook.com/100052525141065/videos/598792730958707 2 Share this post Link to post Share on other sites
_Wilson_™ 6,567 Posted January 19, 2021 very enthusiastic chef! lol,,,,, Share this post Link to post Share on other sites
Fishfiles 20,145 Posted January 19, 2021 Yep , I think he is trying to copy the Salt Bae from the style that he poured the wine , then the threw he frying pan and spachela in the river , LOL Share this post Link to post Share on other sites
LedFTed 1,127 Posted January 19, 2021 (edited) just a question on cornbread mix? i use 1 cup flour, 1.25 cornbread. how much flour can i cut out? Edited January 19, 2021 by LedFTed Share this post Link to post Share on other sites
_Wilson_™ 6,567 Posted January 20, 2021 standard for mine is 3/4 cup Martha white corn meal, 1 cup cup milk (purity red cap milk) (i use milk from toombs dairy) one egg 1 table spoon of sugar << (optional) ...whisk well ... pour into a oiled pre heated iron skillet. bake at 450 for around 20 minutes, but you can adjust the mixture, for a thin pan 1/2 cup mix, 1 cup of milk, i don't use flour ... never have ... Share this post Link to post Share on other sites
Fishfiles 20,145 Posted January 20, 2021 1 hour ago, LedFTed said: just a question on cornbread mix? i use 1 cup flour, 1.25 cornbread. how much flour can i cut out? The wife buys the ready mix corn bread in a box , LOL --- 1 Share this post Link to post Share on other sites
LedFTed 1,127 Posted January 20, 2021 51 minutes ago, _Wilson_™ said: standard for mine is 3/4 cup Martha white corn meal, 1 cup cup milk (purity red cap milk) (i use milk from toombs dairy) one egg 1 table spoon of sugar << (optional) ...whisk well ... pour into a oiled pre heated iron skillet. bake at 450 for around 20 minutes, but you can adjust the mixture, for a thin pan 1/2 cup mix, 1 cup of milk, i don't use flour ... never have ... thats what i wanted to hear, no flour. i didnt know if ya could do this for sure. i am fond of the red cap. real milk. using a recipe from an old cookbook, i changed it a bit. more on that later. Share this post Link to post Share on other sites
LedFTed 1,127 Posted January 20, 2021 3 minutes ago, Fishfiles said: The wife buys the ready mix corn bread in a box , LOL --- is the box blue an white? more or less? Share this post Link to post Share on other sites