Grilling

[Sisco]

5 am morning. Got a lot smoking

[DNP]

I’m on my way....

[shepp]

Damn that looks good!!

[Sisco]

Lunch

[DNP]

Hit a little traffic. Try to keep it warm. 

[shepp]

Don’t ever let anyone tell you antelope is inedible! With all wild game it’s all about how you care for it from the time you drop it till the time you plate it. I always was told it’s gross its over powered with sage. So I took a small package of steaks and seasoned it simply with salt pepper and garlic powder, grilled at 500°, with the large chunk I went 5/6 min each side, the smaller thinner one about 3 min each side. I found it no different than white tail maybe a touch different but in no way funky or over powered with sage 

 

[Sisco]

Had Antelope a number of times. Like it.

Edited October 6, 2019 by Sisco

[shepp]

1 hour ago, Sisco said:

Had Antelope a number of times. Like it.

I don’t see much of difference from white tail, I’m sure side by side there would be but at least close

[Sisco]

Takes well to the ion exchange that brining gives. Keeps it moist in spite of the low fat content.

Edited October 6, 2019 by Sisco

[Sisco]

Fresh caught Coho Salmon with a maple syrup/pistachio crust.

[shepp]

YUM!!!

[Armed Eye Doc]

45 minutes ago, shepp said:

YUM!!!

+1

[Sisco]

Sausage dressing stuffed pork chops with apple mustard glaze and topped with fresh picked apples from our tree going in the oven.

[shepp]

Quick flank steak 500* on the grill grates, 6 min each side rubbed in carne crosta steak house rub from oak ridge and some potatoes carrots and cabbage cooked in a foil pan with some butter 

Edited October 18, 2019 by shepp

[unforgiven]

I likey 

[suzukiray]

[Sisco]

Beef tri tip for dinner and leftovers!

[Cunuckgaucho]

 Not sure there would have been leftovers.

[Sisco]

3 minutes ago, Cunuckgaucho said:

 Not sure there would have been leftovers.

I am old I eat less now.

[washguy]

Happy Thanksgiving  

Remember butter is your friend...under the skin for sure.... using  rectec hickory....and oakridge rubs....330 grill temp to 165 in the breast....get er done brothers.....Wash

 

 

 

[shepp]

6 hours ago, washguy said:

Happy Thanksgiving  

Remember butter is your friend...under the skin for sure.... using  rectec hickory....and oakridge rubs....330 grill temp to 165 in the breast....get er done brothers.....Wash

 

 

 

Happy thanksgiving brother!!

[Armed Eye Doc]

6 hours ago, washguy said:

Happy Thanksgiving  

Remember butter is your friend...under the skin for sure.... using  rectec hickory....and oakridge rubs....330 grill temp to 165 in the breast....get er done brothers.....Wash

 

 

 

Great looking bird Wash. 

[shepp]

I spatchcocked my first turkey, thought this was a whole new craze, but I got talking to a friend and he was saying his grandma used to do all her birds like that

any ways I final thawed in fresh water (think I would do That twice),brined with treagers brine mix,  pulled it out this morning, rinsed and then rubbed with an Italian herb paste and treager chicken/pork rub. In the green mountain with treager turkey mix I started off at 225 till breast hit 100 then raised the temp to 350 and pulled the bird when breast temp was 160, thighs were 185-200. Everything was super juicy family was happy and my old man actually half ass complimented me for once 

 

 

Edited November 29, 2019 by shepp

[Matt.Cross]

Nicely done Shepp! You get a hearty hug and a firm pat on the back, that bird worked out beautifully!

[washguy]

Lookin good Shepp...spatch that cock

Wash