Let's Eat!!!

Discussion in 'Food Corner' started by Ishi, Jul 29, 2017.

  1. Deep South Bowhunter

    Deep South Bowhunter New Member

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    Crab stew
     

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  3. Deep South Bowhunter

    Deep South Bowhunter New Member

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    I have a whole bunch more but all my photo files are to big...‍♂️
     
  4. bigbuckhunter88

    bigbuckhunter88 PMA Member

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    Use tapatalk. And with photos like the crab stew one you will need to post the recipe!
     
  5. Deep South Bowhunter

    Deep South Bowhunter New Member

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    Crawfish Etouffee over Ribeye Steak IMG_3065.jpg IMG_3064.jpg


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  6. Ishi

    Ishi PMA Member

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    Hot Dogs and Summer

    My oldest has been living in the Buffalo/ Rochester NY area the last six years but now he’s a Iowan again. He’s living with us till the rest of the family comes late this summer.
    While visiting them we were introduced to these Hot Dogs made by Sahlen Packaging Co.

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    These dogs are a regional Buffalo area treat for the last 150 years. They have Natural Casing which gives them a POP when taking a bite. Great flavor and so much better than store bought so called hot dogs.
    He’s back in NY for the weekend so I gave him my cooler and a pocket full of cash and said filler up with hot dogs.
    I really don’t want to visit NY again anytime soon but after they are gone a road trip might be in order....so Goatman.... you ready for a road trip next year?!? I can pick you up on the way:)
    Toasted buns, veggies with cheese sauce with homemade pineapple salsa OH my so good....

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  7. goatman

    goatman I hunt days ending in Y

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    That would be a trip but I can find no sign east of the Mississippi.To many people. My travels are western bound. Those dogs look great though. But you could make bologna look great.
     
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  8. bigbuckhunter88

    bigbuckhunter88 PMA Member

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    Save yourself some travel and get some Edgewood Locker hot dogs. Got a pile of them made out of my deer for grilling out for the kiddos. Blow store bought dogs out of the water for sure.
     
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  9. Deep South Bowhunter

    Deep South Bowhunter New Member

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    Shrimp Jambalaya
    IMG_3047.jpg IMG_3048.jpg


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  10. Ishi

    Ishi PMA Member

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    Now that looks good! We’ve made Shrimp Jambalaya with the store bought stuff but if this is a homemade Cajun dish please post the recipe for us northerners :)
     
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  11. bigbuckhunter88

    bigbuckhunter88 PMA Member

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    Or maybe when he comes up to hunt we have a cookout at Ishis and he brings the cajun food
     
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  12. Deep South Bowhunter

    Deep South Bowhunter New Member

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    We can sure do that !!....:)
     
  13. Deep South Bowhunter

    Deep South Bowhunter New Member

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    I tell ya what tonight is my last night shift and maybe i'll cook one this week while i'm off and take pictures as i go so i can explain it better. I have all the pictures of the steps for making a Crawfish or shrimp etouffee and will share that in my next post.
     
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  14. Deep South Bowhunter

    Deep South Bowhunter New Member

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  15. Deep South Bowhunter

    Deep South Bowhunter New Member

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    IMG_1292.jpg



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  16. Ishi

    Ishi PMA Member

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    Canadian Bacon Two Ways

    Half of the pork loin was dry cured for 8 days just like the Dried Venison.
    1 TBS of Tender Quick per lb of meat.
    1 TBS Brown Sugar per pound of meat. The loin was split down the middle so the cure would penetrate.

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    The second half was wet cured (brined) with the recipe used above on the cured wild turkey breast post.
    The loin was injected and sat in the brine 14 days. Sorry no pics of that.
    Sliced up and sealed for pizzas and breakfast biscuits.

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    Awesome on pizzas

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    Good luck on getting on of these from the Golden Arches!
    Put your favorite jelly or jam on one for a tasty breakfast sandwich.
    This was wild huckleberry preserves from Montana.
    The kids always get their fair share on the treats.

    [​IMG]




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    Last edited: Jun 27, 2019
  17. SeIowa69

    SeIowa69 Active Member

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    [​IMG]
    Annual Salmon Trip to Lake Michigan has come and gone once again with the boys, we only caught 5 but that’s 5 more then iowa had!! They all averaged 7lbs or so to so very nice fish!!

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    I cut my 1 fish in steaks and Brined it in apple juice, brown sugar, salt and chopped garlic for 3 days in an old ice cream tub, turning every day to keep the flavors moveing.. smoked the fish for 4 hours at 200 degrees with Apple wood chips.. idk if it can get much better then fresh wild caught never frozen smoked salmon!! it never last very long once it’s finished

    I was one of the lucky guys an I ended up with 1 of the bags with 3 fillets in it to take home so I decided to Cedar plank my extra slab just because why not, so I cut it in half and seasoned one with Lemon pepper and then I seasoned the other with salt n pepper, onion power, Italian seasoning they both turned out very nice on the grill, I think the lemon pepper was little bit better but not by much, but I still think smoked is my all time favorite method!! [​IMG] [​IMG]


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