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What's on your plate today?

Half rack of babybacks. I smoked the rack 3 days ago and ate half. I vac sealed this half and kept it in the frig -- reheated the sealed pack in boiling water and they were just about as good as they were fresh off the pit.

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If I ever get a YouTube cooking channel, I'll call it, Cooking by the seat of my pants or It's only cooking, what could go wrong?. Doing a Keto/Carnivore/BBBES plan now. This is pork steak with a horseradish mustard rub and some no sugar candied bacon. The bacon is close to being alright. The pork steak is meh+ . The color is a design on the plate.20230722_183802.jpg
 
JoeMO said:
If I ever get a YouTube cooking channel, I'll call it, Cooking by the seat of my pants or It's only cooking, what could go wrong?. Doing a Keto/Carnivore/BBBES plan now. This is pork steak with a horseradish mustard rub and some no sugar candied bacon. The bacon is close to being alright. The pork steak is meh+ . The color is a design on the plate.View attachment 70530
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Kudos to you! You’re on the right path because trying is the first step.
 
Made Bison Filet steaks on the grill. Paired them with some fresh farmers market corn on the cob (cooked in sugar/lemon water). Also had a salad with baby arugula, baby spinach, pine nuts, watermelon, and feta cheese crumbles. This is one of those meals you want me to make at the cabin in the woods @CigarStone. 🤤😎
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jfields said:
Made Bison Filet steaks on the grill. Paired them with some fresh farmers market corn on the cob (cooked in sugar/lemon water). Also had a salad with baby arugula, baby spinach, pine nuts, watermelon, and feta cheese crumbles. This is one of those meals you want me to make at the cabin in the woods @CigarStone. 🤤😎
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Every meal you make is one I want you to make again!
 
Even with all of the rabbits and birds doing their best to nibble when they can, we've had a bumper crop of cherry and heirloom tomato's. Last night I sautéed a bunch in a little EVO and a head of garlic. Served them with home made pasta and air-fried shrimp and of course....a dry red cab.
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Grilled venison loin with mashed potatoes, onion gravy, and roasted parsnips. Jeff introduced me to soaking wild game in milk overnight, and talk about upping your game! Amazing what that prep does to the taste and tenderness of the finished product.
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jfields said:
Grilled venison loin with mashed potatoes, onion gravy, and roasted parsnips. Jeff introduced me to soaking wild game in milk overnight, and talk about upping your game! Amazing what that prep does to the taste and tenderness of the finished product.
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My grandmother taught me the same trick with beef livers. It really cuts down on the off-flavors and makes it SO tender! 😛
 
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