So pumped to share this with you – and to again showcase the Trompo from Trompoking.com for y’all. I got another recipe primed and ready to go using this, but the gyro was definitely going to come first. It’s one of my favorite meals, and I couldn’t wait to do it myself. Say […]
Smoker Gyro on the Trompo Keep Reading »
I’ve done my fair share of hamburger posts on here. But anytime I’m shaking it up, I’ll share it with you. The burger’s simplicity is its deliciousness. It’s versatile in that you can add (almost) anything to it and make a creation. You can also go a little too far and ruin the
Brie-Stuffed Elk Burger w/ Onion Jam Keep Reading »
Welcome back for 2024! A lot goes into what posts at what time. Did I do too much Brisket? (Never.). Did I already post a pork butt this month? (Probably, but you’re getting it anyway). How to kick off the new year? I know you didn’t have gator on your list. I was
Alligator Skewers w/ Horseradish Fry Sauce Keep Reading »
It was finally time to break this beauty out. It sat in the freezer for awhile, and it was time to have fun. For those of you who like a rare meat, read on as I cooked this beautifully red. Growing up knowing steak as nothing other than well-done, it’s time to show
Elk Steak on the GrillGrates Keep Reading »
Happy New Years to you all. MrsForensicBBQ and I were blessed this year to have your support and kind words as we share our dishes with you all. As we wrap up this 2022, I was hoping to find a good way to cap things off. Those in the South know how it’s
The New Years “Hoppin’ John” Keep Reading »
Fried rice on the Blackstone teppanyaki-style is almost a rite of passage into the Blackstone club. As far back as I can remember, I don’t think I’ve ever done it actually. Crazy to think about since I love the style and the restaurants. We’re going to change that today. But we’re using deer
Korean-Style Venison, Fried Rice & Bok Choi Keep Reading »
Time to defrost another mystery bag of deer. Quick recap: Doug delivered me a few freezer bags of gifted animal and then I open the bag and see what kind of cuts I get to play with. These aren’t the best trimmed pieces of meat, but who am I to complain about free
Red Wine Braised Venison Keep Reading »
We’re gonna get deer venison crazy over here. My buddy Doug has a venison guy who donated a bunch of cuts. I have a few freezer packs full of deer and like I do, I gotta mix things up. My backstrap post – The Venison Backstrap – was taking the primo cut and
Venison Stroganoff Keep Reading »
We’re back with some more deer venison. My buddy made a dynamite pork guisada back when I worked at my first real career – I thought, why not try it venison style. Looked it up and sure enough, I wasn’t the only one who decided to tread these waters. Giving credit to Hank
Carne Guisada – Venison Style Keep Reading »
Cooking, smoking, grilling, barbecuing – it’s a game. It’s a one-on-one matchup between meat and heat and you gotta play it to win. If you haven’t checked out my first Elk Rib Post – go visit and see what I did – then come back and see how I made it better. The
The Elk Rib Pt.2 – Redemption Keep Reading »
