Well this was my last dinner that I cooked up. Bacon wrapped venison back straps, venison flank fajitas, fresh tortillas, cowboy beans, fried potatoes, all the side fixings. Beer, bourbon and whiskey to wash it all down with and relax under the stars. This was my cooking station and mesquite provided the heat. Morning breakfast was fried potatoes, kiska and eggs no pics, though.

I have been off the grid since Halloween, not a call in or out. Just got lucky tonight, a 4G one bar in the middle of CW TX. No power or running water.Better call my better half if this signal last, not a sound except crickets and coyotes. A blazing mesquite fire and a new bottle.

Jonathon Tried my hand at baleron. I think basically a Polish cross between Canadian bacon and ham. Used a pork butt cut into thirds. Not quite sure of all the possible seasonings, everything I found was in Polish. I can read, write and speak some but not as proficient as a native speaker.

twilliams I am with the others in this thread. This C19 craziness has caused our son and fiancee to cancel their wedding and reception and with the help of my better half decided to hold the event at our place and I can cook.The ace in the hole is that I have a brother that is a chef and is going to show up early and get things rocking.

Things are going to happen, you just need to power through them. I appreciate the folks that enjoy the food and not worry much about those that don’t. Folks have different tastes and expectations, e.g. Chicken Express or KFC.

Jonathon I am jealous about the pheasant, but I needed to celebrate my wife’s birthday and she has been hinting for beef. I found beef tenderloin for 5.99/lb. Going back tomorrow to stock the freezer.

Beef tenderloin, grilled Mexican street corn, baked potatoes, herbed butter and sauteed mushrooms and onions.

i

I have been off the grid for five days, best break I have had in awhile. No news, tv, radio, ect…

That was my second thought, but wondered if I missed something.

Jonathon I use chicken feet in making my chicken stock. Makes a great way to add body to your stock, all that collagen creates a gelatin like stock when cooled.

Happy New Year everyone!

Tex_77 looks like you have company. Did Santa stay over. Nice flat top.

We do our meal on Christmas Eve, here is part of it.

Bringing my trailer, new freezer on order…
…we have a full tank of gas, half a pack of cigarettes, it’s dark and we’re wearing sunglasses…

Back to almost $5/lb here, might pay to load up the trailer.

craigrice I like the way your thinking.

gChart blueberry picking season up here is like a religion. You will see folks along the hillsides, roadways, getting those berries. Nothing better than wild ones

Luebke1219 if you can prop open the door you may be able to get down to 150° to start with and then work your way back up

PapaSop do you think they can do it?

Harkness pretty ingenious

Jonathon I am in.

Jonathon that is a very useful book. Like yours mine has the character of being used. Sorry to hear that it is discontinued, a lot of knowledge is in there.

Bigbass68 i think you are set for the year

What did you make?

calldoctoday