YvetteMT

Lest anyone believes it's all wild game all the time- tater tots and gluten free chicken strips! (On my own for dinner tonight and while I'd normally make curry or oysters, some days that's a bridge too far). With remoulade.

@rotuts welcome! Adds an umami earthiness to just about everything. This one from TJs is what I have on hand.

Mise- not pictured are water and Worchestershire sauce. (Diamond Crystal kosher salt, Prague#1, garlic powder, thyme/poultry seasoning, cayenne, mushroom powder, light brown sugar) Could have used a smaller cambro but this gives some room. I'll mix this up a couple times before drying.

Nope. Out for the fox.

@rotuts no. Legs are pressure cooked. They typically become enchiladas or are mixed with gravy and used over potatoes, or pasta. Their fat can be quite strong and unpleasant depending on their diet. If they've been living in the crops of the Midwest, it'll be yellow and not horrible.

Welcome. This is corn that was frozen on the cob and despite being amazing when fresh, it thawed out watery and lacking great corn flavor. I had made a crockpot version for Thanksgiving one year that had parm and jalapeños. No jalapeños on hand so cayenne (just a bit), not enough honey to say"oh that's honey" just enough to add some sweetness.

(Going to sound like a broken record soon) elk steak, sweet potato, last year's corn with parmesan, cayenne, garlic and honey.

14 breasts trimmed and in the fridge awaiting their marinade tomorrow morning. (8.5 pounds cleaned up) For reference, this is a 6 inch blade and that breast was a pound after trimming. Topside pre-trim Bone-side also pre-trim

A successful waterfowl season and crap weather this weekend means I'll be making a batch of jerky over the next few days. And yes, I said waterfowl. Not everyone in my house is willing to eat medium rare breasts so, jerky it is. Specifically from these guys (Thats a Canada goose for those unaware.) I make several batches over the year, usually when I realize I need more freezer space, and we eat jerky year long. Any trip one of us goes on, we take jerky- vacation, fishing, snowmobiling, hunting. I'll do my best to capture all the steps this weekend and share as it happens.

Thank you! I really like rockfish, its quite mild and seems to play very well no matter how its prepared-battered and fried, simple saute pan like last night, fish cakes etc. Not to mention they are quite fun to catch-voracious eaters and seem to always be "on the bite".

Lemon pepper rockfish (caught by one of us in AK), broccoli and a lemon sauce. (White rice added for partners plate)

Berry bowl from my preferred spot in town- acai base,strawberries, blueberries, banana, bee pollen,granola, honey and the hardest most astringent kiwi ever.

Using up bits and pieces- sweet potato, peas, and a smoked blue cheese brat from a local meat market. Partner had rockfish pasta with lemon sauce

No picture as it was quickly moved to the table by partner and friend before I could snap one. But, yesterdays lunch was a pile of picky stuff- 2 cracker types, cheeses (Tillamook Habanero , PepperJack, a sharp cheddar (smoked by me and finally unearthed from the freezer), and a honey cheddar. Prosciutto, capicola, 2 salamis (one spicy) for the meats. And an array of pickles- beets, bread and butters, tiny spicy gherkins, and blue cheese olives rounded out the offerings.

I was going to check on the bologna too! We love all things cured meat and I'd love a nice venison bologna recipe. @Shelby do you make any charcuterie with your venison? Summer sausage, thuringer, etc? Our local shops do a decent job when provided meat but they are not cost effective by any stretch.

Elk steak (medrare), sweet potato, mushroom, and last year's corn.

Oh that's a pretty color!

My favorite bf- pulled pork and eggs. With onion and swiss cheese today. 2nd iced coffee.

@rotuts

Tonight, my favorite fish, Ling Cod. One of us caught in Ugak Bay Alaska. Example of a ling cod (not necessarily tonight's dinner but maybe)- With remoulade- Setup- not pictured- the stove and kitchen that were scrubbed this morning and will be again tomorrow! I love fried fish but the mess, not so much.

@rotuts I do! Results coming-couple degrees to go still. (Making fish for dinner but already dreaming of breakfast- pulled pork and eggs!)

@rotuts I wrap butts at 160, pull off heat around 206 (or when the pork is nice and relaxed- bone pullable if bone in), let sit an hour or so. If i wanted more smoke,I'd add a smoke tube at the start. Controversy ahead- I don't sauce. Im heavier handed with dry rub and wrap when I do so it stays moist. Same for everything except pork belly burnt ends, they are the only thing that gets sauced. I serve sauce options table-side if folks want sauce.

4.5 ish hours in and 20ish degrees to go for both butts before wrapping.

After those two posts..... My plebeian bfast of iced coffee (second of the day), gf tortilla, ham, onion, egg, swiss. Of course decided I wanted breakfast after cleaning the stove. (And midway thru cleaning realized I was frying fish for dinner. Should have had the second coffee earlier)

These two will hit the Traeger tomorrow morning. They'll be a quick dinner this week before being frozen for camping. Holy Voodoo on one, the other is a mix for spicy maple honey.