YvetteMT

Elk barbacoa. (Last roast in the freezer, archery camp starts in a few weeks thankfully) And plated with quinoa

@JoNorvelleWalker, I recall you are wanting/needing the meat to be soft. Give the 3-2-1 concept for ribs a shot. This method is supposed to produce very soft/pull off the bone meat. Rough idea- 3 hours at 180F (IT of 160). Then wrap the ribs in foil (or pink paper) with a liquid- beer, apple juice etc and cook another 2 hours @225F (IT of 205F). Then unwrap the ribs, cover with sauce and cook another hour. I do not cook ribs this way but I know many that do and swear by it for softer meat

7 hours later. No wrap, no sauce. (3 different rubs from very sweet to no sweet/lil heat. I serve sauce table side in case anyone feels the need). Everybody likes a nice smoke ring

First harvest of my Everleaf Genovese basil plant. I've got another basil (different variety) and an oregano that need harvested still. For reference, this pile is the same size as the cantaloupe on the counter.

@gfweb your fried chicken looks fantastic

3 racks of pork ribs on the Traeger for dinner tonight (and leftovers)

@rotuts are they being pulled off completely? Or in pieces? Black bears will strip the berry completely off. Smaller critters usually aren't as thorough, raccoons being an exception. if you want to try and save some of the berries for yourself, put up a distraction. Old CDs hung so they will spin, silver streamers (think pompom material but shiny) both work.

2 pints of raspberries tonight (Not including the half pint I ate while picking) we've got company this weekend so these will go into another crisp

Elk steak, mushrooms and half of a sweet potato which was over 16 ounces whole! Shrimp, corn, yellow rice Thankfully archery season starts in September, I'm down to stew meat, one roast, and a handful of elk steaks left. (Not including trim that's waiting to be made into sausage)

@rotuts it's a very nice, not overly sweet, flavor for summer. Pairs nicely with anything fruit. I hope you can find it, we get spoiled with a lot of Tillamook flavor variety!

@Paul Bacino those potatoes are beautiful!

I am by no means a baker but I made a peach crisp for a dozen roofers we have working on the house today. Served with Tillamook old fashioned vanilla and white chocolate raspberry ice cream.

Drumstick and thigh!?! Id have needed a second cart/buggy/trolley!

Thanks @rotuts! I'm by no stretch a baker but crisps are really easy to toss together. The roofers are getting a peach crisp today with ice cream.

Walleye, corn and rice. And since i was making dessert for our roofers, I made a little berry (raspberry and blackberry) crisp (in Corningware for the collectors!) for us.