YvetteMT

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.

@OlyveOyl that is beautiful and sounds delicious. I'm a lover of radishes and horseradish, thank you for the directions!

Elk roast sv'd, rustic (skins and not smooth) mashed, and gravy with onion and mushroom

After yesterday's delay, a warm up bath for 2 hours at 131 (thanks again @rotuts ) Post sear- And slice- Plated on the dinner thread. (Fwiw, partner found it a bit gamey and while good, not my best. I disagreed. Quite tender, not mushy. Could have salted much heavier for the soak. I'll need to do a more intense flavoring next time)

@rotuts thanks!

@lemniscate Amen! Dinner plans diverted. Anyone have tips for reheating the Elk roast? Went the full time in the bath, hasn't been seared or cut yet. (Had to go to town and ended up having a very late lunch and neither of us want dinner now)

Weekends mean breakfast around here. Potatoes, bacon and cheesy eggs served on the finest Chinet. Coffee with Rumchata not pictured

Correct, personal harvest (this one being an archery taken adult cow from block management- privately owned land that owners allow hunters on). I've not had commercially raised elk or venison of any sort. My assumption is that with feed (be that hay or grain) those animals would of course have more fat to them and not having to forage traditionally, that would add to tenderness. I've been to farms that raise cervids (I work in agriculture) and while they aren't cattle feedlots, they are supplemented with feed of some sort. With that said the older personal harvest animals certainly lend to braising,sausage making, and sous vide. This is a steak from an elk cow past voting age, sv for 2ish hours at 130ish and then seared.(ish because my notes are downstairs). Still edible and probably could have benefited for a longer soak.

Thanks. Trick will be getting partner to agree it's cooked! He's not a fan of "bloody" meat and this will be his first SV meal (I've made myself numerous steaks to get the hang of it- while he was away). I'll probably have to do a pretty heavy sear for his sake but I'm hopeful it'll be tender enough to win him over! I typically braise elk roasts, especially the ones from older critters, things like barbacoa etc. One way or another, this'll be dinner tonight!

My first attempt at SV'ing an elk roast (4lbs) 135 for 9 hours with onion, butter, rosemary, and salt. Will dry and sear when shes done with her bath.

After snow yesterday evening, my plum and crab apple don't seem any worse for the wear. (5k elevation, couple inches of wet heavy snow after a bunch of rain). Trees are 4 years old, hoping this year we get fruit!