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Kept it simple on the grill today. We wanted salmon so I marinated one cubed up filet in olive oil, Italian seasoning and crushed red pepper. Added a bunch of lemon slices and sliced up a red onion. Skewered it all while a chimney of coals got going on the Weber kettle. Used my Weber...

It’s the Lenten season, and fridays mean no meat. I made a simple family dish last night, it’s one of our favorites. Trout meunière. This is a baked fish dish with a wonderful buttery, lemon and wine sauce. Started off with about 3 lbs of trout filets I chopped a bunch of fresh parsley and...

It sure feels good to make a post on the SMF! I have been in my new job for one year, and my free time has drastically reduced. But such is life. I cook when I can, and now that deer season is over I have lots of chunk venison to play with. This past weekend was my first weekend with nothing...

I started a new job back in February, so my cooking and meat making time has diminished a great deal. I have been itching to do a batch of sausage. I have a bunch of .77/lb Boston butt, and about 25lbs of venison remaining from last season (unusual). It’s hatch chili season and my wheels have...

Spent the last few days down in Belle Chasse, Louisiana. I cook for a team that has competed at this annual, local bbq event called Hogs For The Cause. It’s a big bbq comp where teams raise money to help families of children with pediatric brain cancer, while competing in various bbq/smoking...

Pulled an all-nighter for a few clients Friday night. Prime brisket was on the menu. Since it was a late night cook, and after the work week I had, I didn’t get too many pics but here’s the jist. I just had a bunch of hickory delivered. It’s so frustrating having wood delivered not...

4 eggs 4Tbs cottage cheese 1/4 cup gruyere 1/4 cup Monterey jack 1/4tsp salt Set sous vide for 167 blend ingredients 30 seconds. Take 5oz mason jars, spray with non stick, and add whatever ingredients you want in your egg bites to the bottom of the jars, then fill with egg mix. Cover and cook...

I had some pork (about 10lbs) that was thawed and I needed to do something with it, so I decided I wanted some fresh sausages. Been on a Thai food kick, and been wanting to try Sai Ua. For reference I watched a few videos, but settled on . I didn’t expect to find everything I needed locally...

Friend of mine’s niece attends high school in Pineville, La. and is a power lifter. This weekend he and I catered a two day event for the boys and girls teams. It was so much work but we had a good time. Headed home now. I took a few pics along the way and thought I’d share. I love my...

Leidenheimer french bread Mayo Shredded lettuce Dill pickles Home made venison Italian sausage Got my fresh Italian sausage all packaged today, left a couple packs out to cook for dinner. We did classic New Orleans style po-boys. sautéed the Italian sausage and butterflied what we need for...

Week two of the post season processing is in the books. I now have just short of 50lbs of burger and 20lbs of Italian sausage links. Italian sausage is a staple here, so I had to have a decent amount of it before I started my specialty meats. This time I used the two guys and a cooler recipe...

Season is over, so processing season has started. This week I took out approximately 25 lbs of venison, 10lbs of prime brisket trim & 15lbs of pork shoulder. It was time to make some burger (what we use the most). My pal, @indaswamp has sort of become my Ben Kenobi for all things meats...

Been a heck of a season in the Louisiana delta this year. I have a freezer slam full of venison, and the last couple weeks of the season we changed gears and went after some waterfowl. I got lucky and loaded up. I have my traditional roasted duck recipe which I love, but looking for some...

Been in the woods for so long, I think I forgot how to cook! Been living off frozen pizza and ramen since December, but I came home for a few days to catch up on things. Had a thawed out steak, and some leftover Guajillo sauce so I tossed the steak in a bag a couple days ago, added all the...

These came out so good, I can’t wait to make them again. While processing my buck, I always keep the loins and cook them fresh. Last night was no different. I bought some dried Guajillo chili’s, toasted and rehydrated, blended w some garlic, olive oil, steeped water, salt, lime. Then I...

I’ve been in the woods a lot the last few months, but in December things really start to heat up. I get so wrapped up in our deer season, it’s really all I think about. My dad is 78 & I am 47; we share a lease with about 15 other guys and have been hunting the same land since 1973. We’ve killed...

Now that the hurricane season is over it’s time to fire up the charcuterie cabinet again. Made just over 6 lbs of Spanish chorizo following the attached two guys recipe/video. I liked this project bc I had everything in house. Never had to leave my home to get it going. I used the 2 guys...

I fermented a bunch of my peach reapers in 3.5% salt and a little garlic. Did this for 24 days; and also cold smoked some fresh reapers, and roasted a bunch of veggies (lemon, garlic, yellow bells, onion). Saved the lemon juice and added it to the sauce as I was blending (to taste). Blended...

This has been a lot of fun. Got multiple projects going, just bottled my first batch. I’m calling it Cajun Sting (#1). Habaneros, garlic, salt, sweet peppers, carrots, cardamom and allspice. Fermented it 24 days, added vinegar, strained and pasteurized. It’s got a real nice heat with that...

@SFLsmkr1 for inspiring me to do yet another ferment. This ones gonna probably be too much but we shall see. I’ve got red and chocolate reapers, cayennes, bhut jolokias, bell pepper, garlic and some frozen organic fruit (along w a 3-3.5% Brine). Can’t wait to see what mad scientist stuff...