Stop in for Supper, friend

[Field28]

Nothing fancy tonight. Pork roast, mashed potatoes and gravy, carrots and cabbage sauteed in some bacon greese.

 

[Hunt anything]

Tonight it’s gonna be what I’ll call “surf & quack”, caught a dozen nice blue crabs in the bay last night and I’m trying to clean out the freezer getting ready for this fall’s hunting.
Found a couple of January gadwall so i thawed them out and searing over hot coals.
Should be pretty good.
The crabs were cleaned and steamed.

 

[Field28]

Some roasted butternut squash and vegetable soup with a grilled cheese tonight.

 

[Field28]

Just some boiled fresh local shrimp tonight. I do make some stout cocktail sauce.

Right now is the time that we are getting really nice white shrimp.
Probably going to pick up 30-40 pounds tomorrow. I'll whip up some cool shrimp dish before the weekend is over.

 

[goldenledger98]

Just some boiled fresh local shrimp tonight. I do make some stout cocktail sauce.

Right now is the time that we are getting really nice white shrimp.
Probably going to pick up 30-40 pounds tomorrow. I'll whip up some cool shrimp dish before the weekend is over.

White shrimp season is hard to beat. Thirty pounds disappears surprisingly fast once the cocktail sauce comes out

 

[Hunt anything]

@Field28 and @goldenledger98 , what country do y’all prefer?
We normally get 50# of 12-16 count and 20# of 16-20’s. We’re pretty lucky , my wife has a cousin that shrimps and he sells them to us off the boat unless I can get away and go with him and “work” for our shrimp.

 

[Field28]

White shrimp season is hard to beat. Thirty pounds disappears surprisingly fast once the cocktail sauce comes out

Thirty pounds will probably be a good start. I am thinking that I'm going to have to add another freezer to the garage. Between shrimp, venison and catfish from a couple of upcoming bush hooking trips, Im filling up fast.

 

[Field28]

@Field28 and @goldenledger98 , what country do y’all prefer?
We normally get 50# of 12-16 count and 20# of 16-20’s. We’re pretty lucky , my wife has a cousin that shrimps and he sells them to us off the boat unless I can get away and go with him and “work” for our shrimp.

It really depends on how I'm cooking them. Grilling or boiling, I like a larger shrimp. Frying, I definitely like a little smaller shrimp. Creole, jambalaya, shrimp and grits etc, I could go either way.

 

[BlueFlyer]

Beef Asado with chimichurri, potato salad, coleslaw, roasted cherry tomatoes washed down with a decent Shiraz.

Beef Asado is precooked in an oven bag and then finished over charcoal.

Mean while, Remi had HoppyRoo casserole.

 

[deewayne2003]

Wagyu brisket fresh off the smoker and resting for dinner.

 

[JPbowhunter]

Venison goulash from a red deer I shot with the old Lee speed 303 a little while back.

 

[Flipper Dude]

Venison goulash from a red deer I shot with the old Lee speed 303 a little while back.
View attachment 797023

Hey, that’s pretty. A little spice? Paprika?

Do tell

 

[Betterinthebush]

Hey, that’s pretty. A little spice? Paprika?

Do tell

If it’s goulash it had better be paprika. And not a little of it either.

 

[PARA45]

Cooked shrimp fried rice on the Blackstone

Wife cooked a short rib soup, one of my favorites.

 

[JPbowhunter]

Hey, that’s pretty. A little spice? Paprika?

Do tell

A lot of paprika! I don’t really cook by measurements but it’d be at least 5 or 6 tablespoons.

 

[Betterinthebush]

My grandmother would have been proud. Her goulash recipe (she always used a couple oxtails along with the braised chuck) takes a long simmer, but so worth the effort.

 

[Mark458]

And now I'm hungry!!

 

[PARA45]

Love Ox Tail soup, or in a tomatoe base sauce like my mom cooks it. I remember when stores couldn’t give Ox Tail away, now the prices are ridiculous.

 

[Jack Stevens]

My two finest rams that I ever produced wouldn’t sell at my price. So being a practical man, rather than give all my years of breeding away for $79/cwt, I slaughtered them, hung them for 10 days and processed the saddle of each for the table and froze the rest for the dogs.

387#’s of mutton. I think they look glorious.

We have a thread for cigars, another for whiskey. Figured I’d invite a crowd and start a thread for what is for dinner tonight.

View attachment 693933

Those are awesome cuts!

 

[thriller]

Well I made a venison Kibbeh kebab with home made taziki sauce and cous cous for diner but my fat ass ate it without taking a picture