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  1.

    She cooked pasta

    Looks tasty, share the recipe!
  2.

    Just pictures of meat, preferably grilled.....

    Backstrap medallions marinated in worchestershire/soy/ apple juice and peppered.
  3.

    Brunswick Stew

    Don’t know where this stands with y’all, but this is as my father’s recipe that he used for little league baseball fund tasing in the 70’s.

  4. Venison Burgers Advice

    Believe it or not, I use a tablespoon of pulverized Chex mix and half tablespoon of olive oil per pound in addition to whichever spices I decide on.
  5.

    Pot roast tonight....

    Pulled the roast and cut it up for my dog, he is eating well. I replaced it with two steaks and cooked on low for 2 hours, now we are talkin' yum yums.
  6.

    Pot roast tonight....

    Flavor was a 10, but I can't do a venison roast for......It was tough.
  7.

    Pot roast tonight....

    Just threw mine in the pot, can't wait. Going fishing and then to the gun show just so I won't check it every half hour.

  8. What's your favorite fried chicken joint?

    Yeah, mine always makes too much and it ends up under the lamps forever.

  9. Favorite marinade

    Damn tasty, it will not disappoint. And it is kosher. Oy!

  10. Favorite marinade

    This is by far the best marinade I have used and I have introduced alot of folks to venison using it. Try it out and let me know what you think. I typically leave backstraps or neckroast in it for 12-24 hrs, less time for steaks. One 750ml bottle of Manischewitz blackberry wine One 15oz bottle...
  11.

    Ham from the hog I killed the other week going on the grill

    Ham salami bacon, peace be with you.
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