Jump to content
Hunter115522

OFFICIAL Quarantine Eats and Drinks Thread

Recommended Posts

3 hours ago, DV1 said:

After having a roasted pork loin with a salad made from the lettuce I picked today, I finished it off on the patio with a strawberry Mojito, with fresh picked strawberries and mint from today as well, of course. 

20200526_185846.thumb.jpg.9c0f641644b9a5da7e49397e311599ce.jpg

Can't beat that! 

  • Like 1

Share this post


Link to post
Share on other sites

I made venison sausage, egg and cheese on homemade onion bagels for dinner tonight. 

68EBDFA3-3A40-4A1B-8C5D-591087C4396C.jpeg

721233B5-9800-41E6-8A8F-420670A70AA1.jpeg

136DB106-5390-44A3-94B6-18B494FCCA71.jpeg

2E65CCEA-68B2-4373-AA8A-0CAB57E133E0.jpeg

A60E4B36-6771-48C2-8C31-55D75AD709E1.jpeg

  • Like 7

Share this post


Link to post
Share on other sites
25 minutes ago, BillW0323 said:

Venison cheesesteak Stromboli 

4A96ED7E-10AD-4B95-9E9C-BB0FC88A13DB.jpeg

CF03D915-C4B0-4D4D-BCB1-C542427BBC3B.jpeg

Awesome Bill!

  • Like 1
  • Winner 1

Share this post


Link to post
Share on other sites

Did a 21 lb packer for a party today on the Rec Tec. Started it at 9pm last night, wrapped it this morning at 157 and then went in to work for a few hours. It hit 200 by 11am, so I turned the grill off with my phone, from work. Gotta love this Rec Tec. 

Got home about 12:30 and since it had rested fro 90 minutes already, I cut a few slices off the make sure it was okay for the BBQ. It's pretty good, not the best I've done but I used a commercial rub instead of just my salt and pepper rub, and it had very little 'smoky' flavor.  Smoke ring is there, but not brilliant. Overall, it's a good cook, and my wife liked it, and she doesn't like much of the stuff I make that has a smokey flavor.

20200530_122743.thumb.jpg.cf7a621aab3d1f33d1572abdf25e2fa7.jpg

20200530_123706.thumb.jpg.a6151830f40d3b2403008216e052a42a.jpg

 

 

 

  • Like 3

Share this post


Link to post
Share on other sites

Compare that to the last brisket I did on charcoal and wood. You can see the more brilliant smoke ring, better bark too. 

20181008_130702.thumb.jpg.4b8ed0b1974d1c411015da1d45f10c1a.jpg 

  • Like 1

Share this post


Link to post
Share on other sites
Posted (edited)

3 sour pickles left from last summer. Cucumbers couldn't grow fast enough

6EA5703F-30FC-42BE-B20F-0E59F15FC3D4.jpeg

Edited by Lunatic
  • Like 2

Share this post


Link to post
Share on other sites
On 5/30/2020 at 1:29 PM, DV1 said:

Did a 21 lb packer for a party today on the Rec Tec. Started it at 9pm last night, wrapped it this morning at 157 and then went in to work for a few hours. It hit 200 by 11am, so I turned the grill off with my phone, from work. Gotta love this Rec Tec. 

Got home about 12:30 and since it had rested fro 90 minutes already, I cut a few slices off the make sure it was okay for the BBQ. It's pretty good, not the best I've done but I used a commercial rub instead of just my salt and pepper rub, and it had very little 'smoky' flavor.  Smoke ring is there, but not brilliant. Overall, it's a good cook, and my wife liked it, and she doesn't like much of the stuff I make that has a smokey flavor.

20200530_122743.thumb.jpg.cf7a621aab3d1f33d1572abdf25e2fa7.jpg

20200530_123706.thumb.jpg.a6151830f40d3b2403008216e052a42a.jpg

 

 

 

Man that look great!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Share this post


Link to post
Share on other sites

Two trays of venison and pork meatballs In the

oven. Then I took a big portion and it’s being cooked in a smoker meatloaf style. About 40degrees to go

I can not make enough of this, my kids make it disappear in record time 

A3C763BC-A08C-45E7-BEFE-000C12C91662.png

71FAE74D-1B49-448B-906E-CF6D7297061A.jpeg

7289F735-9B18-46B9-B202-D7C67D98FA3F.jpeg

  • Like 2

Share this post


Link to post
Share on other sites
On 5/27/2020 at 5:35 PM, BillW0323 said:

I made venison sausage, egg and cheese on homemade onion bagels for dinner tonight. 

68EBDFA3-3A40-4A1B-8C5D-591087C4396C.jpeg

721233B5-9800-41E6-8A8F-420670A70AA1.jpeg

136DB106-5390-44A3-94B6-18B494FCCA71.jpeg

2E65CCEA-68B2-4373-AA8A-0CAB57E133E0.jpeg

A60E4B36-6771-48C2-8C31-55D75AD709E1.jpeg

Very nice!!

Share this post


Link to post
Share on other sites

Had the last of my winter flounder with scallops and lobster mac and cheese. Appetizer was clams and oysters on the half 1fe1c01735b89383bea01863d940c1e0.jpgf3a73992fe19eb3b660eaac129c7a822.jpg

Sent from my SM-G950U using Tapatalk

  • Like 2

Share this post


Link to post
Share on other sites
11 minutes ago, Bowhunter444 said:

Had the last of my winter flounder with scallops and lobster mac and cheese. Appetizer was clams and oysters on the half 1fe1c01735b89383bea01863d940c1e0.jpgf3a73992fe19eb3b660eaac129c7a822.jpg

Sent from my SM-G950U using Tapatalk
 

Thats great :up:

Share this post


Link to post
Share on other sites

Just got reinforcements 

B1E12233-4C35-4B64-99EC-086725EE1512.jpeg

  • Like 2

Share this post


Link to post
Share on other sites

Well not really quarantined any longer but did do some salmon, sausage and a spatchcock chicken on the Rec Tec over the weekend. All came out great. No pics of the chicken, it fell apart coming off the grill. 

DSC01852.thumb.JPG.1647537e1938a62c22c8c4029905b8db.JPG

  • Like 2

Share this post


Link to post
Share on other sites
6 minutes ago, DV1 said:

Well not really quarantined any longer but did do some salmon, sausage and a spatchcock chicken on the Rec Tec over the weekend. All came out great. No pics of the chicken, it fell apart coming off the grill. 

DSC01852.thumb.JPG.1647537e1938a62c22c8c4029905b8db.JPG

Looks great.
I need to smoke some salmon

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...