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  1. millerbuilds

    Venison & Elk Meatloaf

    Thanks, Brian! - Jason
  2. millerbuilds

    Venison & Elk Meatloaf

    Thank you! The Truffle Mashed Cauliflower is my favorite, I played with it for years and found that boiling the garlic gloves with the cauiflower really opens up the garlic, then the truffle adds a richness that really makes it taste good! I use both sour cream and a bit of cream cheese in...
  3. millerbuilds

    Venison & Elk Meatloaf

    My wife was the same way. She still does not care for Venison steaks, but meatloaf, tacos, chili, sausage, burgers, etc... she now enjoys. I read somewhere years ago to use some citrus when cooking ground venison, the acid balances the sweetness in vension which has helped her. Thanks! Jason
  4. millerbuilds

    Whole Teriyaki chicken

    Beautiful cook Rich! - Jason
  5. millerbuilds

    Venison & Elk Meatloaf

    Thanks for checking!! We use Natures Own as well. - Jason
  6. millerbuilds

    Venison & Elk Meatloaf

    Thank you. I am good with or without the oats, will check out the 6-4-7. We just work at keeping carbs low. Thanks, LOL! Thank you!!! Thank you! Many times I have had good luck with Coconut Sugar. Jim, Thanks!
  7. millerbuilds

    Venison & Elk Meatloaf

    With the football season well underway, I have been craving meatloaf for quite a while. Decided to play with my recipe after a bit of research on the interweb. Ingredients: - 2 lbs of ground Venison (1# each deer and elk) - 1 Onion (diced and sauteed) - 3 gloves Garlic (fine dice and sauteed)...
    • millerbuilds
    • Thread
    • deer elk pit barrel smoked meatloaf venison
    • Replies: 15
    • Forum: Wild Game
  8. millerbuilds

    New Member

    Welcome to SMF from North Texas, I do not currently have a Pellet Smoker, there are a bunch of folks out here that can give you tons of info! - Jason
  9. millerbuilds

    Pork Ribs

    Good question. If I have other items to smoke, I will move them to my SmokinTex Electric, if nothing is going on after the ribs, I will move them back to the PBC on the grate or depending on space, I will used the split grate if I want to hang something else. - Jason
  10. millerbuilds

    Choosing A Pizza Oven ??

    We have the Karu 12 (1st gen) we have had it for 5 years, we love it. Solo did not make an oven when we purchased the Ooni. We did purchase the gas adapter and have used it once. The wood is so easy and just like smoking, I enjoy managing the fire (does not really take much management)...
  11. millerbuilds

    Pork Ribs

    I have struggled with St. Louis vs. Baby Backs. For both, I now cook at 275. I run them for 3-4 hours, wrap for an hour and unwrap when they are just getting probe tender, drop my temp to 230 and finish them to probe tender. I also started dry brining my ribs a couple years ago, I think it...
  12. millerbuilds

    First real meal and cook at the new house TriTip

    Beautiful cook and great looking plate! - Jason
  13. millerbuilds

    Weekday Pork Butts

    Sorry to hear about your first cook, but your second cook looks like you hit a home run! Nice cook! - Jason
  14. millerbuilds

    My first smoked sausage

    Amazing cook Jim! Nice work, it all looks delicious! - Jason
  15. millerbuilds

    Rib Roast Smoked on Weber Kettle

    Great cook, that plate looks amazing! - Jason
  16. millerbuilds

    Couple of Ribs Today

    Beautiful cook! Nice work on the color! - Jason
  17. millerbuilds

    Bison Brisket

    Thanks Brian! Thank you! Thanks RT!
  18. millerbuilds

    Bison Brisket

    Thank you, I smoke better than I write! - Jason Thank you Sean! - Jason Thank you, first for me and I was blown away, but I had set the bar pretty low, lot of info on the interweb of folks ending up with dry a$$ Bison brisket - Jason Eric, Thank you! I have never tried using STPP in an...
  19. millerbuilds

    oooops

  20. millerbuilds

    My Lunch Today

    Looks good and those pups are ready for a treat!! - Jason
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