Fiddlebacks and Food

Pulled a small deer roast to experiment with some jerky this weekend.





For a marinade, I like sweet heat. So I'm using cheap soy sauce, brown sugar, ground red pepper and crushed red pepper flakes. I purposely cut the slices thicker since I'm going to try this in the smoker tomorrow. (Last time I cut it too thin and ended up with crunchy crispy deer chips!)
 
I didn't get a chance to snap a pic with my Ladyfinger but she did all of the vegetable work. Easter dinner ...

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Continued from yesterday-




After a soak in the marinade overnight, I threw a handful of these in the smoker along with the venison-


And it actually turned out pretty good!


Even made some venison brats for the first time -

 
Those brats and jerky look great!

Dave, your Easter barbecue looks delicious!

We need to have a fiddleback barbecue and potluck sometime. There are some great cooks here.
 
It's been a long Michigan winter. It was sunny and 60 yesterday. My wife was tied up for the evening so I took advantage of the spring day and headed out to the local state park. Nothing elaborate ... my truck, a cot inside my hunting blind and some knives.

20150411_154943_zpspvky4szp.jpg


... and a Rib Eye just off of the fire:

20150411_190926_zpszsyi57un.jpg


...and a coffee bag burlap Hunter

20150411_191539_zpslhx3tujt.jpg
 
MajorD said:
It's been a long Michigan winter. It was sunny and 60 yesterday. My wife was tied up for the evening so I took advantage of the spring day and headed out to the local state park. Nothing elaborate ... my truck, a cot inside my hunting blind and some knives.

20150411_154943_zpspvky4szp.jpg


... and a Rib Eye just off of the fire:

20150411_190926_zpszsyi57un.jpg


...and a coffee bag burlap Hunter

20150411_191539_zpslhx3tujt.jpg
Click to expand...


Dave,
After the winter y'all have had, a well deserved steak outdoors is a great way to start spring.
The Hunter looks right at home.

Preston
 
Very cool Dave! I hope that you didn't stress-out any of the other park goers by setting up a hunting blind there. :eek: The Rib Eye looks delicious and your Hunter is very handsome also. Burlap and nice spalting is a winning combination to me. I am happy for you to have a beautiful warm day to enjoy after a long winter. I wish I could have a snow storm to interrupt the endless California summer and drought.

Phil

MajorD said:
It's been a long Michigan winter. It was sunny and 60 yesterday. My wife was tied up for the evening so I took advantage of the spring day and headed out to the local state park. Nothing elaborate ... my truck, a cot inside my hunting blind and some knives.

20150411_154943_zpspvky4szp.jpg


... and a Rib Eye just off of the fire:

20150411_190926_zpszsyi57un.jpg


...and a coffee bag burlap Hunter

20150411_191539_zpslhx3tujt.jpg
Click to expand...
 
Comprehensivist said:
Very cool Dave! I hope that you didn't stress-out any of the other park goers by setting up a hunting blind there. :eek: The Rib Eye looks delicious and your Hunter is very handsome also. Burlap and nice spalting is a winning combination to me. I am happy for you to have a beautiful warm day to enjoy after a long winter. I wish I could have a snow storm to interrupt the endless California summer and drought.

Phil
Click to expand...

LOL I didn't think about that Phil. That is a 2 man pop up blind made locally here is Michigan. It's a very heavy duty blind and literally takes a minute to put up. I have a small cot that tucks in nicely. Quick and easy set up for a lazy overnight.

A few cuts on a Ribeye adds a nice quick patina.

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Whitty
Did you cut across the grain? Because that will make a difference

Edit
Don't take it past medium either
 
VANCE said:
Whitty
Did you cut across the grain? Because that will make a difference

Edit
Don't take it past medium either
Click to expand...
'

I prefer mid rare but cooked it to a perfect medium for my wife. I cut with the grain. The cutting was not a problem at all, the chewing on the other hand was a nightmare! Just a tough piece of meat to be honest!
 
Flat irons, flank steaks, hanger steaks and the such are MUCH, MUCH more edible if cut across the grain. When I serve them both at home and occasionally at the restaurant, I serve them pre-cut, sliced across the grain and on a bias. I plate the meat, as an entire section, just cut, so it still looks like a steak, not pile of pre-cut meat slices. They are amazing when seared hot and served rare or mid-rare!
 
I havent posted on this one in a while!

Carnitas Tropical

2-3 lbs of Pork Butt cut into chunks
2-3 whole bananas cut length wise and into halves
1 red onion
1 small can of green chiles
1 small box of chicken stock
1 and a half tbsp. of minced garlic
2-3 Jalapenos quartered length wise
Salt
Pepper
Ancho chile powder
Cayenne powder
OJ

Coat Pork chunks with seasoning to taste. Go light on salt since Pork is salty meat. Cut Onion into large chunks. In a large bowl mix seasoned pork, green chiles, garlic and large splash of OJ. Mix together thoroughly.

Pour Pork Mix into a baking pan. Place onion chunks over pork. Fill in gaps with jalapeno and banana. Ensure Banana is surrounding Pork. Fill bottom of pan with chicken stock.

Cover with foil and Bake in oven at 325 for 2.5 to 3 hours.

Remove from oven and uncover foil. Let pork rest for 10-15 minutes.

Quickly pan sear chunks of pork on medium high heat in a small amount of oil.

Server over steamed white rice.

UGHHHHH Picture fail!!!!
 
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