Guns & Outdoors Forum

They hit the spot on the cook. Medium Rare.

Sous Vide makes a fine brisket

Company buys, I eats.

It's been a cold, rainy, dreary day.
What's better than a big pot of homemade Zuppa Toscana soup?

Wild Pig Cutlets
Bacon and Mushrooms

Zee do eat anything you didn’t shoot?
Maybe cornflakes

I’m not opposed to shooting cornflakes.

But no, I don’t buy meat.

Pizza for my Grandson

Nice!

Looks good.

Pork pattie covered in cream of mushroom soup. Added some shrooms. And some fake masked potato.

My aunt used to make the pork and COM soup. We’d come in from hunting and she’d have dinner ready. She’d fix that pretty often, and we loved it. Until tonight, I know it’s been over 20 years since I had it. Last time, she cooked it. Wish she was still around to make it.

Very cool on all counts.

Home made, pepperoni, french bread pizza
Cooked in the air fryer

Axis Cutlets
Mushrooms/Cilantro
Hotel Room Kitchen

Looks delicious

Here in flyover country and snow goose hunting winding down, tis a very good evening for a pot of homemade chicken noodle soup, heavy on the chicken.

Shrimp and Sausage Gumbo is simmering on the stove

Banana peppers on pizza is most excellent.

Those be pepper Cheney. That’s what Siri wanted to call him so that that’s what they’re gonna be.

i'm going to serve my wife an Irish seven course meal this evening.... A baked potato and a six pack!

Prome Rib at Jackson's on Pensacola

Diver43 wrote: ↑Wed Mar 19, 2025 2:39 am 20250318_194746.jpgProme Rib at Jackson's on Pensacola

That’s perfection.

Ok, this is pretty much as good as I have changed the recipe to:
Rum pork loin with pineapple

take a pork loin, make a pocket like you were going to split it like a book, but leave the ends.
Pour in about 3 tsp black strap rum (Cruzan) add 1/4 c brown sugar 3 tbs Dijon mustard and the std pork rub. (garlic pow, pepper and smoked paprika.
Set aside.
Make a bacon weave over as many strands of butchers string you need to equal bacon strips across. Lay the first layer of bacon on each butchers string. Place about 6 pineapple rings on the weave.
Place a ring of pineapple in the pork loin tear it so it is down in.
Place the loin on the weave so the open end faces the middle.
Tie it up and put in it the fridge to marinate.
I use a rotisserie with sassafras chunks on the grates set up as indirect heat. If you are on a regular grill, put the charcoal to the outside and put the smoke wood on the charcoal.
Make a glaze with 3 ish tbs of brn sugar, 3 tbs butter, 3 tbs rum, 3 tbs Dijon mustard, 3 tbs pineapple juice. Heat until syrup. Glaze after 1/2 hour then continue to glaze. At 160F pull it off.
Eat with a vinegar based bbq sauce.

The black strap rum is imperative. If you cant get it you can do bourbon and omit the pineapple, or try a GOOD dark rum, something better then Capt Mordor