Stop in for Supper, friend

[Field28]

Ate like a king tonight…

Elk filets.. cooked to perfect medium in the sude vide before hitting the grill for just 2 mins on each side for a light sear… fresh wild caught gulf shrimp.. some aloha bell peppers… sautéed baby bellas.. and some asparagus…

There’s one elk filet left over so tomorrow morning is a filet and eggs breakfast!

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Damn, coming in strong! Looks incredible!

 

[CBeck]

Never seen marbling like that in a porterhouse either. I actually thought it must be WAGU, going to try that bread recipe.

I know that’s right….I’m telling you my butcher has the best meat I’ve ever seen. These are a couple bone in ribeyes and a NY Strip I cooked a couple weeks ago. Wish I had the before pics….they were marbled the same.

When I walked in the shop, I thought they were wagyu too!

 

[PARA45]

I love a scotch egg….hmmm….how was the ostrich version?

It was delicious. However, the yolk was a bit too rich for me.

 

[Flipper Dude]

Prime porterhouse steak, green beans, new potato’s, corn and a fresh loaf of sweetwater 420 ipa beer bread.
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Get him to cut you one just like that sometime and make a bistecca alla Fiorentina. It’s a special occasion meal, but it really is special. The thickest one I’ve cooked was 5 1/2”, but 3” is the sweet spot. You can use grill or stovetop / oven, however you prefer.

 

[CBeck]

Get him to cut you one just like that sometime and make a bistecca alla Fiorentina. It’s a special occasion meal, but it really is special. The thickest one I’ve cooked was 5 1/2”, but 3” is the sweet spot. You can use grill or stovetop / oven, however you prefer.

That one was cut around 2 1/2…large enough for the family to share. The wife and kids like medium so I smoke over indirect at 200-225 until medium rare…keeps the pink solid thru (like prime rib), I pull and get the coals roaring then 3-4 minutes a side for a nice crust.

I love the bistecca alla fiorentina presentation…..though mine were more interested in eating than admiring. lol

 

[Flipper Dude]

Man, I had a late breakfast but getting hungry again!

 

[Flipper Dude]

Skirt steak with a shiso butter and gochujang peppers over rice. Roasted broccoli. Nice Paso Robles Zinfandel. It’s what’s for dinner

 

[Betterinthebush]

Chicken and pastries (southern style) and pulled chicken salad.

Both my southern wives have influenced my ideas of what comfort food is.

 

[Field28]

Easy but tasty tonight.
Venison cubed steak in mushroom gravy... not pictured were some biscuits with local raw honey.

 

[Flipper Dude]

If you ever find yourself in Victoria Falls for a couple of nights or so, fenagle yourself an invite by hook or by crook into the Victoria Falls Yacht Club for dinner. You’ll see PHs there at times and local aristocrats. Pretty much all locals. Also, a most wonderful Portuguese chicken. Dining el fresco on the Zambezi.

A close replica below, sans the ambiance.

 

[Field28]

If you ever find yourself in Victoria Falls for a couple of nights or so, fenagle yourself an invite by hook or by crook into the Victoria Falls Yacht Club for dinner. You’ll see PHs there at times and local aristocrats. Pretty much all locals. Also, a most wonderful Portuguese chicken. Dining el fresco on the Zambezi.

A close replica below, sans the ambiance.




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Looks incredible!

 

[Wishfulthinker580]

Chicken and pastries (southern style) and pulled chicken salad.

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Both my southern wives have influenced my ideas of what comfort food is.

Chicken and dumplins?

 

[Field28]

Chicken and dumplins?

That's a point of contention here in the South. Chicken and pastry is more of NC thing.

I grew up eating chicken and dumplings in SC.
Basically a long cooked chicken soup with rolled biscuit dough balls placed on top of the soup in the pot to steam through before it is served.

 

[Wishfulthinker580]

That's a point of contention here in the South. Chicken and pastry is more of NC thing.

I grew up eating chicken and dumplings in SC.
Basically a long cooked chicken soup with rolled biscuit dough balls placed on top of the soup in the pot to steam through before it is served.

Same here in OK. Great comfort food.

 

[Hedge774]

Yesterday morning, we had eland liver with gravy over "pop" with fried eggs and bacon. I made southern style biscuits and everyone went nuts over them! Fantastic!
(Hunt report to follow!)

 

[Betterinthebush]

That's a point of contention here in the South. Chicken and pastry is more of NC thing.

Haha! Actually, I had no idea there was contention. I’ve ever only known that dish as “chicken and pastries” I’m new to the south again. I’ll get better.

My first (still beloved) wife and I were so broke when we were young. Everything went into the farm. We ate a lot of pork (culls and downers from the slats), beans, rice and had a huge garden. We thought we were rich after sale days out of the barns and always splurged on chicken and beef when the check came in the mail or when it was delivered by the contract inspector.

Whenever she’s heavy on my mind I slow boil a bird, make a heavy broth and smile.

Chicken and pastries. And yes, our farm was in NC.

 

[Hunt anything]

Chicken and dumplins?

I have a warm spot in my heart for chicken and dumplings, whenever we would visit my paternal grandparents in the Shanendoah Valley of Virginia my grandmother would fix my sister chicken and dumplings the first night we were there and fry me a chicken on our second night. Those were some good times and I remember them as if they were yesterday!

 

[Field28]

Yesterday morning, we had eland liver with gravy over "pop" with fried eggs and bacon. I made southern style biscuits and everyone went nuts over them! Fantastic!
(Hunt report to follow!)

Yeah, go ahead and rub it in lol!

 

[Field28]

I have a warm spot in my heart for chicken and dumplings, whenever we would visit my paternal grandparents in the Shanendoah Valley of Virginia my grandmother would fix my sister chicken and dumplings the first night we were there and fry me a chicken on our second night. Those were some good times and I remember them as if they were yesterday!

One of my Grandmothers grew up not too far from Natural Bridge. Beautiful country up that way!

 

[Field28]

Haha! Actually, I had no idea there was contention. I’ve ever only known that dish as “chicken and pastries” I’m new to the south again. I’ll get better.

My first (still beloved) wife and I were so broke when we were young. Everything went into the farm. We ate a lot of pork (culls and downers from the slats), beans, rice and had a huge garden. We thought we were rich after sale days out of the barns and always splurged on chicken and beef when the check came in the mail or when it was delivered by the contract inspector.

Whenever she’s heavy on my mind I slow boil a bird, make a heavy broth and smile.

Chicken and pastries. And yes, our farm was in NC.

Eastern NC?