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Weekend Cooking & Drinking Thread: Sick of Recruiting Edition
If there is one set of MSU fans who I have full faith in, it's the outdoor dawgs. Instead of panicking, we'll still have awesome weekends. I have some live music on the coast on deck for tonight. What's the word outdoor dawgs?
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Grilling some pizza tonight. Hitting the marsh tomorrow or Sunday to see if anything is biting - trout like these warm days after a cold snap.
To celebrate IT COMING, on the ride home I took the doors off the Jeep. Something about it all reminded of this -
If you lived in the ATL in the 80s or 90s - this started off your weekend right!
Hail State! Go to Hell Ole Miss!
"After dealing with Ole Miss for over a year," he said, "I've learned to expect their leadership to do and say things that the leadership at other Division I schools would never consider doing and to justify their actions by reminding themselves that "We're Ole Miss.""
- Tom Mars, Esq. 4.9.18
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I have been seeing 40+ deer on the way home from work this week. All standing on the edge of fields, all eating green grass. I sat on the most beautiful green field I have seen in a long time this afternoon.....nada. My season has sucked beyond suck this year.
I have an epic hunt planned for the morning that involves a kayak, hiking a mountain and old growth hardwoods. Right now, I think I may just call it quits - season is over. On to cooking and getting ready for turkey and fishing. Also need to spend some time in my fly room getting some poppers ready for the spring.
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I had planned to pick up some crawfish, but got stuck at work too long. So, it's nothing but Chandeluer Brewing Lil Smack IPA for me tonight.
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O.A.R. On the coast. Miller lite and rye in the flask.
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grilled chicken alfredo - hit the spot....
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Senior Member
Fried cheese ravioli with a crawfish cream sauce last night. Got a boneless chicken with a creamed spinach stuffing for tonight.
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Duck dressing for the final weekend at camp. It was fine. Wood ducks in cornbread dressing. With Jefferson Reserve.
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82 - that is something I could totally go for. Good whiskey side, too.
I was skunked the final weekend, and the wind decided to blow hard today, so I pressure canned some venison, hog and sausage patties.
This is the first time I have done this, and the canner is a Christmas gift from the wife this year. One jar of venison didn't seal, so we are eating it now. Results: if you are not preserving at least some of your game this way, you need to. The raw pack venison is fork tender with a great flavor.
ETA: made some tacos with the canned venison.
Will try the sausage and hog with a report out next week.
Last edited by SapperDawg; 01-31-2016 at 07:32 PM.
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I made Vietnamese pho last night for us and a couple friends. Used some pork neck bones for the broth, and served it with some pounded out sirloin beef, rice noodles, mint/cilantro leaves, bean sprouts, fresh red chile, and a healthy does of fish sauce, soy, and hoisin. Pretty damn good, if I say so myself.
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Originally Posted by
SapperDawg
82 - that is something I could totally go for. Good whiskey side, too.
I was skunked the final weekend, and the wind decided to blow hard today, so I pressure canned some venison, hog and sausage patties.
This is the first time I have done this, and the canner is a Christmas gift from the wife this year. One jar of venison didn't seal, so we are eating it now. Results: if you are not preserving at least some of your game this way, you need to. The raw pack venison is fork tender with a great flavor.
ETA: made some tacos with the canned venison.
Will try the sausage and hog with a report out next week.
That's quite the setup you've got, Sapper. I've canned a bunch of veg in the past, as well as salsa, hot sauce, vinegar, etc., but I've never done meat before. What's the texture like after its been canned?
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Beardo - this was my first pass at canning meat, and it was not much different than canning beans or peas. I used the "raw pack" method for the venison and pork - you literally just pack raw, cubed meat in the jar with 1 tsp of canning salt, then cook it at 10lbs of pressure for 75 minutes. The meat makes its own broth while cooking.
Best way I can describe the texture, imagine the most tender roast beef you have ever had. Now serve it in a light jus, and there you have it. It was moist, and very flavorful. I had some venison and pork breakfast sausage in the freezer, and I had heard about old timers canning patties, so I did a few jars of those to see how it goes. I am going to try those out tonight.
Last edited by SapperDawg; 02-01-2016 at 12:19 PM.
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