I was able to get this post mature 11 pointer.

Venison Rubens: Homemade venison pastrami, homemade Russian dressing, sauerkraut, swiss cheese on fresh made pumpernickel bread.

Per the request of mrobisr

Ingredients:

2 1/2 cups all-purpose flour
2 cups buttermilk
1 stick butter
4 tsp baking powder
4 tsp sugar
2 tsp salt

Instructions:

Preheat the oven to 450 degrees.
Combine all of the dry ingredients in a medium sized bowl.
Next, add the buttermilk and mix all of the ingredients together until a moist dough is formed.
Melt the butter in a microwave safe bowl, and then pour it into an 8x8 or 9x9 baking dish (make sure that your pan is not too small or shallow so that the butter doesn’t drip out of the pan while it’s baking).
Place the dough right on top of the melted butter and use a spatula to spread it evenly across the pan until it touches the sides.
Cut the unbaked dough (it should be swimming in butter at this point) into 9 evenish squares.
Bake for 20-25 minutes or until golden brown on top.

My neighbor has chickens and they are starting to lay eggs, so I’ll be a regular customer of hers. I found some of my homemade venison pastrami in the freezer. I thought I had eaten all of it, so I was pretty excited this morning.

Just got my hat in today…

Cabbage stew is going down tonight, I had some left over pork shoulder from making pan sausage a few weeks ago, not pictured stewed tomatoes. I am thinking maybe putting this over rice tonight?

I made a little paste to marinade a pork butt in to cook in the croc pot today. I toasted the pepper a bit to bring them back to life them steamed them up. Everything went in the blender to make the paste. I added in the Mexican coke to bring some sweetness and unique flavor.

Shrimp tacos, homemade pico, jack cheese, jalapenos and hot sauce.

Made some venison meat sauce over pasta, only the finest bagged Cesar salad topped with my homemade Canadian bacon.

I did a Sous vide backstrap with the Excalibur blackberry peppercorn seasoning. We really liked it, if I had some goat cheese to go with it, this would have been out of bounds.

Speaking of meat prices, I did notice that bone in pork butt is up to $1.94/lb at my local grocer. This is a recent price jump within the last few weeks.

Yes as you mentioned you’d need to brine it to add moisture to the meat. But I would imagine after a few hours on smoke you could wrap that bird and get that real “fall off the bone” you are looking for while retaining a lot of moisture. I’d even go as far as maybe putting in a foil pan and add a little chicken stock to it. I bet that would come out pretty darn good.

Todays bus stop drink is a Manhattan made with Smoke Wagon.

Jonathon over here slowly turning into Bill “The Butcher” Cutting from the Gangs of New York.

I’ve been eyeing this for months, sometimes I just buy a bottle because of how it looks. This is one of them, it’s different, but not a bad different.

Bone-in pork brisket strips, served with a frito lay chili cheese corn chip salad.

Tex_77 so almost like a chilton, just a little sweeter with the flavored vodka.

cdavis 129°.

Smoked a venison backstrap, let it chill for a few hours and served it with a homemade chimichurri sauce.

PapaSop Hard pass