What's for dinner?

[Pat_ranch]

Smoked Blackened Chicken Nachos. They were better than they looked. (Didn't look too bad, either)

 

[Pat_ranch]

Yeah, y'all would hate me if you knew how good this is.
Mountain goat tenderloin and liver. She was walking around on a cliff yesterday.

 

[HZRDOS]

Yeah, y'all would hate me if you knew how good this is.
Mountain goat tenderloin and liver. She was walking around on a cliff yesterday.

View attachment 171001

Tenderloin....yeah. liver...little too rich for me.

 

[Doom!]

We had root beer floats and potato skins.

 

[Engineer]

Bacon wrapped filets. Mmmmmmm.

 

[jondilly1974]

I had amazing pizza at Il Rione in Cleveland tonight. In town for the Bears game tomorrow.

https://www.ilrionepizzeria.com/

 

[Doom!]

I had amazing pizza at Il Rione in Cleveland tonight. In town for the Bears game tomorrow.

https://www.ilrionepizzeria.com/

I have a coworker who is a HUGE Bears fans.

 

[Pat_ranch]

Tenderloin....yeah. liver...little too rich for me.

Definitely benefitted from the onions and mashers (good way to transition the richness into a savory theater of operation), but so delicious.

My wife is a gifted cook when it comes to liver, too. It's her favorite

 

[Engineer]

I had amazing pizza at Il Rione in Cleveland tonight. In town for the Bears game tomorrow.

https://www.ilrionepizzeria.com/

Il Rione is good stuff. Citizen Pie close by also makes a good pie: https://www.citizenpie.com/

 

[jondilly1974]

Il Rione is good stuff. Citizen Pie close by also makes a good pie: https://www.citizenpie.com/

I will have to check that one out next time. My son lives in Lakewood so we visit often. Best part about Il Rione is the atmosphere and watching the guy throw the dough, his face and head covered in flour. That poor kids lungs are probably more white inside than Scarface on a bad day.

 

[Pat_ranch]

48 hour soak at 135f, then about an hour on the smoker at 300f, with some baby ray's at the end.

They're super tasty, but I need to do the next batch at 140, or maybe even 145. These were hard to get off the bone.

 

[jondilly1974]

No pics cuz it was pretty basic but I bribed some bone in pork chops today, smoked them at 300F for an hour, then finished them over direct heat. Made some creamed spinach as a side. Pretty freaking amazing results for such meager products.

 

[Doom!]

@Pat_ranch If my Chicken Fajitas weren't so good tonight, I would be very jealous!

 

[419RC]

48 hour soak at 135f, then about an hour on the smoker at 300f, with some baby ray's at the end.

They're super tasty, but I need to do the next batch at 140, or maybe even 145. These were hard to get off the bone.

What do you mean you "soaked" them? I used to smoke them at the standard 225-275 for however long, and one day I tried the 3-2-1 method...i think ill be sticking with that. They are hard to handle at that point theyre so tender

 

[jondilly1974]

What do you mean you "soaked" them? I used to smoke them at the standard 225-275 for however long, and one day I tried the 3-2-1 method...i think ill be sticking with that. They are hard to handle at that point theyre so tender

I would guess sous vide

 

[Pat_ranch]

^^ Winner winner elk backstrap dinner!

 

[Pat_ranch]

Speedie tenderloins tonight!

❤❤❤❤❤❤❤❤❤❤❤❤

 

[Malice]

Tuesday.

Wednesday.

Nobody was able to eat Thursday or Friday...

 

[jondilly1974]

Tuesday. View attachment 173257View attachment 173259View attachment 173258
Wednesday.

View attachment 173261

View attachment 173262

Nobody was able to eat Thursday or Friday...

Why you such a light weight. 190 proof is for those who can’t take the shine!

J/K I stay under 120 proof at all times.

 

[Pat_ranch]