Outside the dugout: What's cooking?

Just got back from Illinois—tonight we are grilling hamburger steak from a fresh ground boneless chuck roast—baked potatoes and fresh romaine salad topped with vine-ripe tomatoes to go with—
The back porch Yeti is loaded with ice cold longnecks and ready for company—
Well, in light of the e.coli romaine lettuce recall I have changed our salad to simply a fresh garden mix salad—all is well—

 

Ahhh!

The aroma of a roasting turkey arising from the kitchen.

Mmmmm!

 

I guess I’d have to say that our Thanksgiving meal was your typical panhandle/north Fl. menu—
Smoked a turkey on the top rack and a whole ham on the bottom rack of an old “Cajun Cooker” smoker over applewood smoke—

Ms. Jan did her Mama’s dressing—the secret to it staying moist to me is she first pressure cooks a small baking hen and both pulls it apart to mix into her dressing and she also uses that broth instead of water in making her dressing—

She also had fresh turnips and mustards mixed as well as cream 40’s & petite butter beans mixed—

The rest of our family added a squash casserole, a broccoli casserole, ho-made mac & cheese, a couple of those congealed salads, and yes, because we had greens—fried cornbread—

I don’t eat sweets but the rest of them had plenty to pick from—

The cooks always enjoy the ice cold longnecks available during the cooking time—
Today we went with the ol’school Michelob Lights—

 

Yes—it’s a split shotgun season—Fri/Sat/Sun, then 2 weeks later Thurs/Fri/Sat/Sun—
We didn’t tag out first season so we’ll go back—on the + side, duck season is in when we go back—

 

Smoking a fresh turkey is pretty awesome too

 

Yeah we spend 8-10 hours over low heat and let the smoke cook it.
No matter how you do it, you MUST put the meat in a cooler after you pull it off the fire.

 

Yep—and wrap it in heavy duty aluminum foil before you put it in your cooler—

Also, your meat (whatever you’re cooking) is going to take on smoke for 4 to 5 hours—after that, not so much—or at least that’s been my experience—

 

Headed back to Illinois tomorrow for the second half of shotgun deer season and duck season--

Will be out of touch with the world of Internet and cell phone service for a week--be headed back the following Tuesday--

Y'all keep it interesting and have fun--

 

I have heard people say that elk is the best tasting meat they have hunted.

 

Back from Illinois again—kinda road worn so keeping it simple tonight—big pot of Taco Bean Soup simmering on the stove—the house smells good!

The ice cold longnecks go down mighty smooth after a long road trip too...

 

5220–

I’m sure it will always depend on who, what, and how it’s cooked to get an agreeable answer—

For myself, as far as larger animals elk is good, but for my favorite recipes I prefer venison—bear and ram come out a lil’ strong for my tastes—

Again depending on how you’re cooking it, as far as wing fare goes my favorite smoked bird is the Mallard—grilled, I like pheasant—and smother-fried, no question—quail is at the top of my list—it’s all good, but those are my favorites—

 

^^^

That sounds great!!!

Hehehe—you had me at braise and Guinness—