I was able to get this post mature 11 pointer.

Just a nice little lobster roll over bacon on banks of the frio river. Just because you’re in nature doesn’t mean you can’t be fancy!

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.

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.

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?

Just got my hat in today…

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

Went out to the Chandeluer Islands this past weekend for 2 days of fishing. It was an epic of an adventure as everyone says it is. As a boat of 9 we brought home 212 trout, 7 red fish, 4 black drum and 4 flounder. I also caught my biggest red fish to date. These pics are from the Saturday evening fish, needless to say us 4 were in the X!



Then some fish got caught at night at the boat…

The final plate, smoked beef tenderloin, turkey, traditional dressing with gravy and green beans.

cdavis said in What did everyone cook today?:

HerbcoFood looks great. What I T did you cook that to?

128 for hour and half.

wvotrfan Yeah, I usually go 4 or 5.

Sous vide venison backstrap, mushrooms and creamy broccoli pasta.

So, I have been using this pastrami recipe from another message board that I am active on. My one question which I have always wondered about is the amount of pink salt(instacure #2). Now does that seem like the right amount of it for 4lbs of meat? Thanks in advance to everyone!

RON PARRISH I have an Anova and pretty happy with it, I think I have had it for 4ish years now. Always having a perfectly cooked steak is way underrated.

I like it!

Jonathon There is a place called The Monument Inn just north of the San Jacinto monument here. It’s all you can eat oysters on the half shell, boiled shrimp and fried catfish. I have only been there one time and that will be the last time, I think… But at the time I was dating an ex-girlfriend, now who I call my wife(see what I did there!), she put down over 5 dozen no problem. I wasn’t sure if I was impressed or grossed out.

wvotrfan You don’t want them.

Going with a nice and spicy refreshing drink this afternoon…

Grilled a chicken, deboned it, made a quick broth, then added onions, celery, carrots, tomatoes, white beans and kale. Made a nice little quick weeknight soup.