YvetteMT

Gf pizza with ham, green olive, mushroom, and sauerkraut. (Kraut is a Midwestern thing for sure. First had it on pizza in Michigan and then Illinois. Cheap ass sauerkraut that's really bitey is best. All I had was bougie fermented mild kraut. Not the same but scratched the itch!)

I'm glad to be rid of this particular package of halibut. I think they get tough as they get bigger. IIRC, this one was 75 pounds-ish and I'm not a fan. Broccoli, black rice, halibut and lemon sauce halibut, cauliflower rice, and lemon ricotta sauce Veg, corn, and pan fried halibut I think there's only one package of big halibut left in the freezer. I HOPE there's only one left.

Omelet with bear sausage, onion, cheese, and black olives. Hashbrowns and fruit.

I wrap my butts- I don't drink beer and if I consumed whiskey the entire time I spent smoking butt, I also wouldnt be eating! I smoke to start then wrap to get over the stall, impatient and not a pitmistress so wrapping works. I don't find it sacrifices bark either.

The bacon is neither. Costco, Kirkland brand thick cut. Comes in a 2 pack that I believe is 1.5lbs per. Cream-ish label.

@btbyrd that plate screams summer and I'd like to place my order for lunch now!

Oh boy..... Honestly, I avoid domestic commercially reared turkey. I find it tasteless sawdust. I'll cook it for others if i have to (and no ones complained when i do). I've made one that I found worth eating- brined,spatchcocked, cooked in a Traeger screaming hot and fast. No one comes to our house for turkey on Thanksgiving because I don't serve turkey! Wild has some flavor, still not a lot. It is still very mild and unassuming. As you can imagine the dark meat is more assertive, but still mild. Wild turkeys eat anything they can catch- grasses, seeds, all manner of insects, frogs etc and that of course translates to flavor of the meat. This bird had its legs cooked in gumbo and wild bird legs are an adventure of tendon and tiny bones. Not as bad as pheasant but nothing like it's fed cousins that only walk from feed bin to waterer. When partner gets another wild bird, I'll do something different with the breast, probably a schnitzel or similar. I know a couple hunters that swear by turkey nuggets, who doesn't love something crunchy fried in fat!?!

Rummo gf pasta, peas, sv wild turkey breast, and a lemon ricotta sauce.

Weekend omelets- ham,cheese, and onion one day. Next day added mushrooms.

Chocken sausages and oven tater tots more chicken sausages and much preferred shallow fried tots and smoked then SV wild turkey breast (I wasn't impressed, zero smoke. Was quite tender tho which was great. Have another breast cooked this way in addition to the rest of this one. )

@&roid are you willing to share your seasoning method? I pulled the trigger and my Blackstone will be here Friday and I'm dying to get the same gorgeous finish!

Wowsers, that finish is a thing of beauty!

@Shel_B my breakfasts are always as little fuss as possible! I can't be bothered with it 90%of the time, mornings are not for complicated things in my world. While i love the pretty plates of pastries, Im lucky to get coffee made. I've threatened more than once to quit my real job and become a camp cook in the back country, and then i realize I'd have to get up and get to cooking immediately and change my mind. Today- omelet with cheese and black olives (ham and cheese for partner), bacon and hashbrowns. And strawberries picked while covering beds last night to protect from the frost.

I didn't cook him, did pick him up and deliver him to the cook though. And he was indeed dinner.

Headed out for an atv ride and then a pig roast for dinner. This should hold us for awhile today- Chicken sausages, potatoes, eggs scrambled with ham and onion.

@C. sapidus appreciate the details on your rice, it looks fantastic and I've saved it to try myself.

I've heard that eternity is 2 people and ham..... More smoked elk roast and Mexican leaning quinoa. the highlight was individual berry crisps in Cornflower Corningware (since iI was making a peach crisp for a pig roast, I tossed some blackberries and strawberries together for dinner)

@TicTac those ribs look perfect.

This was a roast that was smoked on a Traeger until 130F. (Approx 3 hours at 180F, heavy hand on salt, pepper, and garlic powder. Looking at the raw and cooked pics, pretty sure this was a round. '23 Archery season adult cow from the Missouri Breaks of eastern Montana, taken by my partner.)

@btbyrd what size do you have and how many do you usually feed? The small one at Costco is 20 inches (and comes with legs, carrying bag that will hold the legs, etc) and I think it would be large enough to cook for 2, occasionally more. I'm willing to go a little bigger but not willing to sacrifice portability as I do intend to take it camping (boondock/remote).

More smoked elk. With peas, potatoes and gravy.

Oh pretty!! Add me to the "keeping my eye on them" list. Have a friend that got one for stupid cheap because it hadn't been taken care of and he loves his. Partner and I saw a small one at Costco last week that came with all sorts of goodies and would be quite adequate in size for us to camp with and use at home. We didn't pull the trigger, yet. I can't wait to see what you cook on it!!

Smoked elk roast, cilantro lime rice, and mixed veg. Little hot honey sauce on top

Sliced into the above roast last night. It'll be making dinner appearances the entire week.

Today on the Traeger- elk roast. No wrapping, nothing special for seasoning- just salt, pepper, and garlic, all with a heavy hand. I'll take it to 130ish. No real meal plans other than to get it cooked.