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.

Mountain lion in peanut ginger garlic sauce with veg and a brown rice/quinoa mix. (Yes Mountain lion/puma/catamount is edible, in fact many hunters will say it's their favorite game meat. It's very reminiscent of lean pork, inoffensive raw scent. My partner hunted it, there is a quota where we live, and this was a 100lb male) and Saturday night pizza with sauerkraut, ham, onion, tomato, and green olives with Brazi bites

Picking a pint a day now. Eating out of hand but when we get tired of that, I'll freeze the bounty.

Halibut, yellow rice, and a frozen mix of corn, black beans, onion, poblano and red peppers. (Mix had decent flavor but the beans were not soft. Decent enough that I'd buy again to add to a dish and hope to get the beans softer)

Rice, corn, and chicken thighs

Zero pics as I don't have my phone at hand when camping but- Friday night I grilled halibut with rosemary and butter and also an elk tenderloin marinated with ginger(lots), garlic (even more) and coconut aminos ( it's soy sauce for the celiac/glutenfree since traditional soy sauce contains wheat). Served with host made new potatoes and fresh peas in a cream sauce, homemade (not by me!) sourdough with brie. Rhubarb mango cobbler for dessert. (For 6 adults this time) Combined effort dinners included sausages, casseroles, and ziti with piles of salads, fruits etc. Our hosts decided that I was in charge of Friday camp dinners from this point forward. Smaller group and our hosts are usually stretched thin as it's the start of the group camping which hits full stride the following morning with 20-ish for most meals. This particular trip includes electricity but no running water so most things are prepared ahead and tossed into an oven to cook or grilled.

Despite being rainy and cool, my favorite summer meal again. (Nevermind that a roast or stew would have been welcome, the calendar says it's summer!) Afterwards, partner said "new blt rule, we make 3 each, not 2." Who am I to argue that logic!

Walleye, corn, rice and broccoli.

I did end up buying 2 diOro spatula sets. One to replace some at home, another in lavendar for the camping kitchen kit - there'll be no spatulas confused as to where they live.

Todays epic raspberry harvest. more to come!

So my 20 inch showed up 2 weeks ago. Got it put together and made breakfast this morning. It'll be a nice addition camping and at our cabin property, but i don't see myself using it a lot at home as it's not convenient-i don't have an outdoor kitchen set up. This morning it was on our deck and i was using the railing to hold everything. (20 inch model doesn't have a side shelf). No action shots but- Eggs over med, hashbrowns with onion, sausage and cheese.