manitoubass2 Posted May 12, 2015 Author Report Share Posted May 12, 2015 Moose sausage tonight? Link to comment Share on other sites More sharing options...
SirCranksalot Posted May 13, 2015 Report Share Posted May 13, 2015 ever make these guys? Link to comment Share on other sites More sharing options...
manitoubass2 Posted May 13, 2015 Author Report Share Posted May 13, 2015 (edited) Crappy pics but mmmmmmmm Broiled moose sausage rice with honey garlic and some broccoli with just a lil lemon pepper and sea salt Edited May 13, 2015 by manitoubass2 Link to comment Share on other sites More sharing options...
manitoubass2 Posted May 13, 2015 Author Report Share Posted May 13, 2015 (edited) A lil better pic so the sausage doesnt look like burnt bear turds??? I fried the sausage first with some garlic and red wine vinegar(just a touch) Then finished it in in the broiler with some buttered buns Edited May 13, 2015 by manitoubass2 Link to comment Share on other sites More sharing options...
manitoubass2 Posted May 20, 2015 Author Report Share Posted May 20, 2015 Who said salad isnt good lol. Chicken breast x3 with lettuce, tomotoe, apple, carrots and underneith some cucumber. Topped with some store boughten croutons cause I was outta bread lol Link to comment Share on other sites More sharing options...
Big Cliff Posted May 20, 2015 Report Share Posted May 20, 2015 What a way to start a day! A culinary delight as beautiful as a sunrise Link to comment Share on other sites More sharing options...
Spiel Posted May 20, 2015 Report Share Posted May 20, 2015 I've been a little remiss in getting a report up on my smoked brisket and corned beef. I will in time share how delicious they were but right now I'm getting ready to grill this 2' thick, 8oz bacon wrapped beef tenderloin. I'm about to introduce it to a 700* BBQ for three minutes on each side. A tossed salad and baked potato are awaiting it. Link to comment Share on other sites More sharing options...
Bill Shearer Posted May 20, 2015 Report Share Posted May 20, 2015 Beauty piece of tenderness! Enjoy the meal. (Chicken for us) Link to comment Share on other sites More sharing options...
akaShag Posted May 20, 2015 Report Share Posted May 20, 2015 Last night was creamy breasts of chicken and shrimp over black organic rice with a side of fresh asparagus from a buddy's garden. But I did not take any photos, as my wife was watching.......................and she still finds it odd that I would take a picture of food to put up on a fishing website........ BTW cooked black rice looks EXACTLY like mouse crap. I sent a small baggie with my wife to take to her work this morning to put beside a colleague's computer mouse.............. Link to comment Share on other sites More sharing options...
manitoubass2 Posted May 20, 2015 Author Report Share Posted May 20, 2015 You buttheads? Shag that hilarious??? Bigcliff the salad was very good. Sometimes a simple salad just hits the spot? Spiel, im speechless. You guys all chef it up like pros! Link to comment Share on other sites More sharing options...
Big Cliff Posted May 20, 2015 Report Share Posted May 20, 2015 I am in search of the perfect vinaigrette salad dressing. Several years ago when Sue and I were on a cruse I didn't like any of the offerings on the menu so I asked the waiter if the chef had a decent vinaigrette, he just smiled and brought some out for me to try; it was awesome! So good in fact that I had a tossed salad with the viniagrette dressing every night and so did most of the people at our table. I did ask for the recipe but never did get it. I have tried many and made many but none quite as good. So if you happen to have a special super vinaigrette would you please share it. Link to comment Share on other sites More sharing options...
manitoubass2 Posted May 20, 2015 Author Report Share Posted May 20, 2015 Raspberry vinaigrette is where its at. I only make two three bottles a year though(not alot of fresh raspberries in the area) Ill post up my recipe if it sound good to you? Link to comment Share on other sites More sharing options...
manitoubass2 Posted May 20, 2015 Author Report Share Posted May 20, 2015 Oh also blueberry is too die for Link to comment Share on other sites More sharing options...
Bill Shearer Posted May 20, 2015 Report Share Posted May 20, 2015 Big Cliff I have found the Olive Garden has the best This is very close http://www.food.com/recipe/olive-garden-salad-dressing-food-network-kitchens-copycat-373848 Link to comment Share on other sites More sharing options...
Spiel Posted May 20, 2015 Report Share Posted May 20, 2015 Burp! Garlic and butter baked potato with sour cream and bacon/chive bits , tossed salad and a very rare 2" tenderloin off the BBQ with hickory wood chip smoke flavouring. Link to comment Share on other sites More sharing options...
Spiel Posted May 20, 2015 Report Share Posted May 20, 2015 I'm going for a nap. Link to comment Share on other sites More sharing options...
manitoubass2 Posted May 20, 2015 Author Report Share Posted May 20, 2015 So am I Link to comment Share on other sites More sharing options...
Big Cliff Posted May 21, 2015 Report Share Posted May 21, 2015 Raspberry vinaigrette is where its at. I only make two three bottles a year though(not alot of fresh raspberries in the area) Ill post up my recipe if it sound good to you? Yes Please Oh also blueberry is too die for That one too Big Cliff I have found the Olive Garden has the best This is very close http://www.food.com/recipe/olive-garden-salad-dressing-food-network-kitchens-copycat-373848 Will give it a try tomorrow. Link to comment Share on other sites More sharing options...
leaf4 Posted May 21, 2015 Report Share Posted May 21, 2015 Dinner on Sunday.. Cedar planked salmon with a brown sugar spice rub on it.. Had it on for 30 mins was moist and tasted like candy from the brown sugar caramelizing Link to comment Share on other sites More sharing options...
manitoubass2 Posted May 21, 2015 Author Report Share Posted May 21, 2015 (edited) Deadly? Edited May 21, 2015 by manitoubass2 Link to comment Share on other sites More sharing options...
Blue Lk Posted May 21, 2015 Report Share Posted May 21, 2015 You guys are sure bringing your "A Game" to this thread. Tonight,Beer Brined chicken thighs,corn on the cob,potatoes,peppers & onions all done on the grill Link to comment Share on other sites More sharing options...
manitoubass2 Posted May 21, 2015 Author Report Share Posted May 21, 2015 Ah man my fav way to cook! All on the grill Looks wicked good man! Link to comment Share on other sites More sharing options...
bigugli Posted May 22, 2015 Report Share Posted May 22, 2015 (edited) Past few nights the focus has been on the veggies. I especially love asparagus season. I'll buy buckets of asparagus tips at market just to steam and drown with garlic butter as a side dish with anything. Last night the side was jalapenos stuffed with cream cheese and crab. Tonight I was serving sweet and sour marinated cucumber. I'm hoping some of the Mennonite farmers will start harvesting some fresh spinach soon. Edited May 22, 2015 by bigugli Link to comment Share on other sites More sharing options...
Big Cliff Posted May 22, 2015 Report Share Posted May 22, 2015 You guys are sure bringing your "A Game" to this thread. Tonight,Beer Brined chicken thighs,corn on the cob,potatoes,peppers & onions all done on the grill Boy that looks good! Next time you are doing corn on the grill; husk it, toss it in a bag with a bit of olive oil (not the extra virgin stuff) just to give it a light coat of oil then grill it (takes about as long as doing a burger) turn it every minute or two. The sugar in the corn will start to caramilize and some of the kernals might get slightly black but OMG is it ever good. Link to comment Share on other sites More sharing options...
Mister G Posted May 22, 2015 Report Share Posted May 22, 2015 I find the easiest and best way to cook corn on the grill is to take scissors and just cut off the silk sticking out of the husks (to prevent burning) and put them on the grill and let them steam in their own husks for about 5-10 minutes. Take them off with the rest of your meal and leave them in their husks to stay hot until you're ready to eat them. In bad weather conditions when you don't feel like grilling they also cook up REAL nice doing the same thing but using your microwave for about 3 minutes or so, only now you don't have to cut off the silk to prevent burning. Link to comment Share on other sites More sharing options...
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