Live Stoners Live Stoner Eats !!! Let's See what's for Dinner
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AutoWonders
Adios People. AutoWonders Has Left the Building.
I lean towards goodies. Funny thing though, when I originally replaced my nasty rx pain meds with marijuana, I lost near 32 pounds. It was very strange. Just didn't get hungry. Of course that has long since changed.
Trapper
Rocky Mountain...High
Alright....mine's pretty pedestrian in comparison but it's indicative of my locale...the southwest
The Green Chile Cheeseburger...with fries
Still have over half an elk to BBQ this summer
The Green Chile Cheeseburger...with fries
Still have over half an elk to BBQ this summer
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Seems so sir, and there is nothing wrong with enjoying good food. Its the thing in life that makes it worth living honestly. good friends good eats and some smoke and im all set
Alright....mine's pretty pedestrian in comparison but it's indicative of my locale...the southwest
The Green Chile Cheeseburger...with fries
View attachment 586524
Still have over half an elk to BBQ this summer
That looks delicious man, i love a good made hamburger. Those look the ticket man im sure id eat a few of those. Now about that elk....um id be more than happy to assist you on taking care of that. Im all out of deer and could use some more, just eat it more often than beef. When im in my bulking phase its all the red meat that i will eat. Its so lean that its perfect for gaining muscle.
Trapper
Rocky Mountain...High
If I'm grilling some backstrap steaks, I cut them medium thickness (not as thick as filet mignon, maybe NY Strip thick)
marinade them for 12 hours in a honey teriyaki then flash grill them so they end up like a mid rare to mid filet. A little
more than pink in the middle but not cold. This harvest was a young bull...took him for taste. Call that the freezer tag.
marinade them for 12 hours in a honey teriyaki then flash grill them so they end up like a mid rare to mid filet. A little
more than pink in the middle but not cold. This harvest was a young bull...took him for taste. Call that the freezer tag.
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If I'm grilling some backstrap steaks, I cut them medium thickness (not as thick as filet mignon, maybe NY Strip thick)
marinade them for 12 hours in a honey teriyaki then flash grill them so they end up like a mid rare to mid filet. A little
more than pink in the middle but not cold. This harvest was a young bull...took him for taste. Call that the freezer tag.
Sounds about right, and the younger the better when it comes to that. My dad gets a little pissy with me but ill take a young doe every year. They are so tender and have a better flavor. Meat isnt as stringy either not as tough as the bigger bucks we have around here. All the guys i hunt with are obsessed with big antlers, and i get that, but id rather the meat be tender and healthy. im putting it on my table and im a foodie soooo i want mouthwatering taste and antlers or horns cant give me that.
My pork is my perfection, the marinade i make is all home-made. I have a custom recipe that i have been working for years to get right. Ill put it this way i throw 2 parties a year, i provide the main dish and the keg. usually 20lbs of pork and a 10 lb slab of beef. Cook em up and everyone else brings a side and there is usually nothing left. Most i have ever had left after a party like that is a small saucer full, enough for one last sandwich before i go to bed after putting all that shit together.
trailanimal
son of soil
nice presentation TrapperAlright....mine's pretty pedestrian in comparison but it's indicative of my locale...the southwest
The Green Chile Cheeseburger...with fries
View attachment 586524
Still have over half an elk to BBQ this summer
trailanimal
son of soil
doesn't look like much now that we've eaten most of it, next time I'll take pic before. Meat loaf made with moose burger, onions, garlic, eggs, rolled oats, salsa, parsley, salt, pepper, bacon drippings
trailanimal
son of soil
like those details, guinness onions, exra sharp white cheddar, and that bacon, taste
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