Single bone ribeye (about 2" thick) grilled over charcoal and finished in a hot oven. Montreal seasoning and a clove of garlic sliced and shoved in.
Compound butter for the potatoes with garlic, salt, and parsley mashed up in the mortar and pestle and pushed into the potatoes. Basted regularly.
Liz
PS I buggered up the pictures of our plates, so I just have the 2.

Had a Great burger at home last night and for some reason I usually don’t like burgers at home. They just taste better eating out, but my compliments to the cow last night!!!
Beautiful 1/3 lb Chuck loose Patties with a pile of caramelized onions and aged white cheddar cheese on the best Kaiser roll we’ve had in a long time.
Huh, great meat, great cheese, loads of onions on a great roll!!! It was restaurant quality for sure along with homemade sweet potato fries. I think I’ll have the leftover one for breakfast………..with a fried egg on top!!!
Slammer!!!

Paying ..Homage..
To the Sacred Cow ...are we...? ;0)

The Hobo kitchin is open fer .....
Bidness..!

Settin up the condomint table... :0)

N..toasted marshmellows.. ;0)

Hotdogs.. beans.. cheeze dip..
Chilli..
Venison steaks in the mornin.. :0)

Ahhhh, pudgie pies!!! Every good Yooper keeps a pie iron in da back of da truck just in case, right next to da cooler !!! They work great in da ice shack too. I’ve had all kinds, but I’ve had some wicked good tuna melts in them and still have the burn scars to prove it !!!
Slammer!!!

Tuna melts are good food!

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Originally posted by slammer

Ahhhh, pudgie pies!!! Every good Yooper keeps a pie iron in da back of da truck just in case, right next to da cooler !!! They work great in da ice shack too. I’ve had all kinds, but I’ve had some wicked good tuna melts in them and still have the burn scars to prove it !!!
Slammer!!!

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Hey Slammer..

Post some recipies..fer dem cast irin cookers.. :0)

Well, basically whatever you can shove between two pieces of bread and any kind of sammich you want melted and toasted. Becomes a hot pocket but better!!!

Found out years ago leftover Turkey dinner in a pudgie pie maker was amazing. We took leftovers for lunch during hunting season and one thing led to another. Started as a joke, but damn!!! Now restaurants are doing it in a waffle iron. Just another one of my ideas up in smoke. Gonna be making Rueben pudgie pies after St. Paddy’s day with leftover corned beef. Those are killa!!!
Slammer!!!

Al, it’s going to be while before I open the backyard for picnicin’ and marsh mellow roasts, around here. But those pics sure get me thinking about all my backyard ambitions. Brad

Antelope backstraps with fried onions... that's it...don't need anything else to go with it. I just wish antelope were larger.... Best wild game you'll ever want to eat!

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Originally posted by stonebroke

Antelope backstraps with fried onions... that's it...don't need anything else to go with it. I just wish antelope were larger.... Best wild game you'll ever want to eat!

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Never had that..

But  i am willin to ..

Try...! :0)

quote:

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Originally posted by stonebroke

Antelope backstraps with fried onions... that's it...don't need anything else to go with it. I just wish antelope were larger.... Best wild game you'll ever want to eat!

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How does the flavor compare to that of venison? (And I recognize that the flavor of venison can vary quite a lot depending upon what the deer are eating...)

Dinner tonight at the Old English Pub in Gananoque. I had the special, a turkey dinner: turkey, mashed potatoes, carrots (looked like heritage), peas & corn, Yorkshire pudding, dressing, gravy. All good, and no room for dessert. I asked for a wheelbarrow to carry me to the car. The Mrs. had the meat pie.

Darren, the owner (yes, an Englishman), dropped by our booth to say hello. We were in the newer section, "Churchill's", done up with lots of prints of Spitfires, Lancasters, and other British WWII aircraft, and loads of books on Churchill. He allows patrons to borrow the books. I bring my reading glasses and am currently reading (when we're there) Warlord, about Churchill's military exploits, beginning in Afghanistan and Sudan. The Mrs. was going through I Love Churchill, a collection of fun facts. This evening he showed us one of the prints he'd just purchased. He lives above the premises.

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Originally posted by eagleisland

quote:

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Originally posted by stonebroke

Antelope backstraps with fried onions... that's it...don't need anything else to go with it. I just wish antelope were larger.... Best wild game you'll ever want to eat!

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How does the flavor compare to that of venison? (And I recognize that the flavor of venison can vary quite a lot depending upon what the deer are eating...)

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As a Kansan...Since our big game is grain fed, we tend to pride its flavor and tenderness.  For me, antelope (a smaller creature) can be a bit milder then deer-yet still juicy when cooked right.  For me, elk is still the best, and with the elk size there is a lot of meat.  Still I have access to more deer than the others.  I have not hunted big game for years now.  Another comment or two I might make in regarding to the flavor and texture of all these critters can be:  If you did not run them hard before killing it.  If you get it properly blooded, gutted, and cleaned as soon as possible and in cool temps.  Back straps good, I still like good roasting techniques and cultural flavorings. I enjoy a nice steak, and the ground meats for variety of dishes.  Brad

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Originally posted by eagleisland

quote:

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Originally posted by stonebroke

Antelope backstraps with fried onions... that's it...don't need anything else to go with it. I just wish antelope were larger.... Best wild game you'll ever want to eat!

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How does the flavor compare to that of venison? (And I recognize that the flavor of venison can vary quite a lot depending upon what the deer are eating...)

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To me antelope has a very mild taste..  It's very tender.  Our deer here (whitetails) are very good eating also, but most people around here will tell you Antelope is better...  Taste is hard to describe, but antlelope is just outstanding, especially if they have been feeding in a grain field, alfalfa, etc..   The one meat I can say is as good if not better is caribou.  I shot a couple of caribou in Manitoba a few years back and it would melt in your mouth.  One of the other hunters wasn't able to bring his meat  home with him so he gave his to me...  I had to hide it from my family so they wouldn't eat it all up on me!!!

Elk is very good too..

Btw Mr.Stonebroke..

Glad to have another ..foodie..on board..! :0)

Linguine and red clam sauce!
Mad Hornet's marinara sauce*, littleneck clams, fresh herbs, garlic, and white wine. Perfect mix of sweet, salty, and savory. On the side, garlic bread that I pulled off another site. I screenshotted the recipe and will post it.
-Liz
*Al says this would make great pizza sauce.

One more pic:

Pork Souvlakia:
Flatbread rounds with tzatziki sauce, onions, tomatoes, and pork marinated in olive oil, vinegar, garlic, and oregano and broiled.

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Originally posted by STUD figmo Al

Pork Souvlakia:
Flatbread rounds with tzatziki sauce, onions, tomatoes, and pork marinated in olive oil, vinegar, garlic, and oregano and broiled.

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Those tomato chunks do not appear to have come from a store bought tomato the likes of which are sold around here this time of year.  How did you score them???

Aldis..
I think..

Mebee big Y..?