Cooking/Food thread

GADadinOK

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Try this with your deer shanks, instead of grinding them up into burger...

When cleaning your deer, separate the shanks at the joints, and toss them in the freezer overnight. Once frozen, cut them into 2"-3" slices.

Thaw, then brown the slices in butter in a Dutch oven, then add half an onion, half a red bell pepper, a couple carrots and a stalk of celery. Saute until the vegetables start to soften, then add a cup of beef stock, and then put into the oven for 4 hrs on 325. A little salt, pepper and some thyme and oregano.

After 4 hrs, remove the shanks, then add the veggies and remaining stock to a blender, and puree. Make up your favorite cheese grits recipe, add a couple of the shanks, and pour the puree over the top. Venison Osso Buca...

You'll never grind the shanks, again.

osso buca.jpg
 

rockchalk06

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Making Texas Red Chili tonight. Recipe is from Meat Church

5oz of Ancho Chilis and 15oz of Guajillo Chilis over the Blackstone
1668113503382.png

Then boiled till soft
1668113533983.png

3.5 pounds of stew meat browned
1668113575886.png


Flour/oil/chicken broth roux made then put in my blender. All the peppers tossed in with some garlic and 16oz of beef broth to make the chili sauce
1668113666304.png
Put on my Pitboss at 200 over Mesquite

Spice Dump #1
1668114784394.png


Spice Dump #2
1668119541230.png
 
Last edited:

Bocephus123

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Making Texas Red Chili tonight. Recipe is from Meat Church

5oz of Ancho Chilis and 15oz of Guajillo Chilis over the Blackstone
View attachment 318042
Then boiled till soft
View attachment 318043
3.5 pounds of stew meat browned
View attachment 318044

Flour/oil/chicken broth roux made then put in my blender. All the peppers tossed in with some garlic and 16oz of beef broth to make the chili sauce
View attachment 318045 Put on my Pitboss at 200 over Mesquite

Spice Dump #1
View attachment 318052

Spice Dump #2
View attachment 318076
Wow
 

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