I don't like doing dishes so disposable paper plates it is.
Firing up the smoker today. Got a bday party on Sat and I'm in charge of the protein(was gonna say meat but TedKennedy would have a field day). 
Expecting about 25 people. 2 bone in pork shoulders(9lbs each) going on the smoker today. Mustard slather then my famous bbq dry rub. Will smoke 4-5 hrs then wrap in foil until internal temp hits 200.
6 slabs of baby back ribs will go on early tomorrow for about 4 hrs. Baked beans already made along with mac and cheese that needs finishing. Slaw will be prepped this evening.
Made 2 bbq sauces - 1 is a Carolina style vinegar based and the other is a Texas style chipotle.
4 cases of beer and 1 case of hard seltzer. Should be a good time!!
Expecting about 25 people. 2 bone in pork shoulders(9lbs each) going on the smoker today. Mustard slather then my famous bbq dry rub. Will smoke 4-5 hrs then wrap in foil until internal temp hits 200.6 slabs of baby back ribs will go on early tomorrow for about 4 hrs. Baked beans already made along with mac and cheese that needs finishing. Slaw will be prepped this evening.
Made 2 bbq sauces - 1 is a Carolina style vinegar based and the other is a Texas style chipotle.
4 cases of beer and 1 case of hard seltzer. Should be a good time!!
Guessing my invite got lost in the mail?Firing up the smoker today. Got a bday party on Sat and I'm in charge of the protein(was gonna say meat but TedKennedy would have a field day).
6 slabs of baby back ribs will go on early tomorrow for about 4 hrs. Baked beans already made along with mac and cheese that needs finishing. Slaw will be prepped this evening.
Made 2 bbq sauces - 1 is a Carolina style vinegar based and the other is a Texas style chipotle.
4 cases of beer and 1 case of hard seltzer. Should be a good time!! View attachment 495253View attachment 495254
Where's pstmstr when you really need him?
Whats your favorite way to cook backstrap? I have some antelope straps and I wanna make them awesome.
I'm been cooking rib eyes in a cast iron skillet with lots of butter and minced garlic, black pepper and salt. So debating on this or grill it for 3 min. or so, at 450* per side with just salt, pepper and maybe garlic.
ETA: I already made a small antelope steak in the skillet as described above and it was awesome
I'm been cooking rib eyes in a cast iron skillet with lots of butter and minced garlic, black pepper and salt. So debating on this or grill it for 3 min. or so, at 450* per side with just salt, pepper and maybe garlic.
ETA: I already made a small antelope steak in the skillet as described above and it was awesome
KPC.
I spent a lot of time with my maternal grandparents growing up and learned to like liver (both chicken and beef), and I’ve tried to eat deer liver a couple time and am not a fan. I saved the turkey liver from my spring bird, and wow, that’s good eating!!! 
Give me a big plate of liver and onions, covered in gravy with a pile of taters fried in bacon grease, and I'm in heaven.I spent a lot of time with my maternal grandparents growing up and learned to like liver (both chicken and beef), and I’ve tried to eat deer liver a couple time and am not a fan. I saved the turkey liver from my spring bird, and wow, that’s good eating!!!
Not a fan of deer liver either. Fresh calves liver never frozen is the best.
Fried liver and onions or chicken livers is good stuff.....dove has a livery taste to me and I like it also.I spent a lot of time with my maternal grandparents growing up and learned to like liver (both chicken and beef), and I’ve tried to eat deer liver a couple time and am not a fan. I saved the turkey liver from my spring bird, and wow, that’s good eating!!!
I always carried a plastic bag when deer hunting to bring the liver and heart back after gutting, deer liver is a little stronger but still dam good to me.
Good thing about liver in this house.....mama will cook it for me whenever I ask but won't eat it herself so I get it all to myself.
Liver is supposedly very high in cholesterol. A cardiologist once said 1 serving was equal to eating a dozen eggs in one sitting. I never liked liver as a kid, mom didnt know to soak it in milk so it tasted really strong. I recently tried it again after soaking it and it was really good.Fried liver and onions or chicken livers is good stuff.....dove has a livery taste to me and I like it also.
I always carried a plastic bag when deer hunting to bring the liver and heart back after gutting, deer liver is a little stronger but still dam good to me.
Good thing about liver in this house.....mama will cook it for me whenever I ask but won't eat it herself so I get it all to myself.
View attachment 496244
