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Smoked Trout
I went back Trout fishing this last week for four days and caught plenty! Caught more Browns this trip plus I went to a Brook Trout stream and they are native to Iowa and very beautiful fish! The Brook stream has special regulations and all Brooks had to be released plus I release all Brownies... -
Wild Plum Jelly
When I was picking wild Black Raspberries I found the wild Blackberries then when picking them I found the wild Plums. Pic of a Blackberry pie. As I took my daily walk I kept an eye on the plums. I’ve never seen many wild plums and wasn’t sure when they would ripen up. I went back after a...- Ishi
- Thread
- Replies: 4
- Forum: Fruit, Nuts & Vegetables
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Turkey Leg and Sweet Corn Feed
Brokenhandle did a thread earlier this year on turkey legs that sounded very good. As luck would have it a few weeks later I seen the weekly flyer from JBS that supplies the locker with boxed beef that I worked part time for before retiring and one of the specials was a box of 30 lbs of turkey... -
Fresh Trout Cooked Two Different Ways
I started trout fishing again after 46 years! I bought a new truck and currently getting it set up for overlanding to start the exploring. I made two trips in eight days and of the seven nights camping we had fried fish four nights and I needed a break from that. I was talking to a fella on... -
Wild Raspberry and Home grown Cherry Pie
Now being retired and lifestyle changes it was time to start exercising more. I started slow walking 1-2 miles a day and now I’m up to 4-5 miles 5-7days a week! I have a few favorite place to walk and my favorite is a county refuge close to home with a mix of prairie and woods. This pic... -
Canadian Bacon in Pops Brine
I haven’t done any meat curing the last couple years and I decided this year that will change. I started this a couple weeks ago but had to continue when the process required. After the 15 day brine the loin was rinsed and dried off and placed in the fridge uncovered I had to go two days... -
Asking for Prayers for Myself and Family Today
Please pray if possible this morning as we have the funeral and luncheon. Monday night my high school sweetheart lost her battle to cancer during the last 18 months. She really started to fade the last few weeks as the brain and chest scans showed both were starting to grow again. She passed...- Ishi
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- Replies: 46
- Forum: Blowing Smoke Around the Smoker.
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Grilled Honey Mustard Chicken Skewers
I found this recipe just in time as I had some chicken thighs that need to be used up. The thighs were deboned and then cut into even chunks. They were marinated for a couple hours. The marinade was Dijon mustard Honey Olive Oil Apple Cider Vinegar Garlic powder, paprika, salt and...- Ishi
- Thread
- Replies: 8
- Forum: Grilling Chicken
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Wagyu Hanger Steak
It been about a hour since feasting and I can’t get the smile off my face and it could be weeks! I never had Wagyu beef before and can’t afford it!!! Okay here’s the story the locker that I work part time at landed a client that produces 75% Wagyu beef. He sells the beef to a high end steak...- Ishi
- Thread
- Replies: 9
- Forum: Grilling Beef
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Banana Bread
We had some bananas ready so it’s time to make these into tasty treats. My wife isn’t able to maneuver good so I said sit on a chair and help me through the process. Recipe ( middle one) Starting with process She mashed the bananas and everything mixed up and in the pans Cooling time Time... -
Barbacoa Beef Tacos
First time cooking Barbacoa style beef! All I had was an arm roast ( wish I had a chunk roast for better shredding purposes). The roast was smoked on the grill for a couple hours. The sauce was made up with beef broth, kosher salt, cumin, chili powder, onion and garlic powder and paprika. The... -
Shop Make Over
I was a taxidermist for 33 years and retired from it after the 2023 season. It’s not a big shop at only 550 sq ft and my dream was to fix it up when I retired so it wouldn’t become a junk room. Some before pics when it was a working shop. Time to start cleaning everything out. I did tutor...- Ishi
- Thread
- Replies: 24
- Forum: Field and Stream
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Zippy Meatballs
My wife has been dealing with cancer and health issues the last 15 months and the last few weeks it has her down pretty good. Not wanting sympathy on this but it’s left myself with all the house duties like getting groceries and the winter cooking and it’s been going great. Normally I kinda... -
Shrimp Scampi
Our first ever to make Shrimp Scampi and as luck would have it we had all the ingredients!- Ishi
- Thread
- 9/20/2024 bbq battle
- Replies: 12
- Forum: Non-fish Seafood
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Mexican Flavored Pulled Pork
Tried something different then the same old same old. I injected a pork butt with Mexican sour orange marinade and later with a Mexican dry rub. Time to put my elbows on the table -
BBQ for Pastor Jeff and Family
Pastor Jeff was hired out of college to be our youth director. While at our church he was also finishing his schooling to be a minister. Our lead pastor retired and Pastor Jeff was our best candidate so he was hired. They have two young boys 4 and 2 so a few weeks ago they had twins! I texted...- Ishi
- Thread
- Replies: 6
- Forum: Blowing Smoke Around the Smoker.
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Pork Belly Burnt Ends
I had a pork belly that needed to be used. I was having trouble coordinating a time to cure it for bacon. With unseasonable warm temps burnt ends sounded good and they definitely were! Cut the side into chunks and seasoned them with Blues Hogs original dry rub and let them smoke and after the... -
Birthday Halloween Bash (Shrimp Boil)
My brother had a birthday ending in a 0. Instead of the siblings taking them out for dinner he wanted to do a shrimp boil. He had no experience in doing one and knew I’ve done several and asked for help. Heavens yes I’ll help. 20 adults were in attendance and we ran 2 pots.- Ishi
- Thread
- Replies: 30
- Forum: Non-fish Seafood
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Reverse Seared Bavette
After working my retirement part time job at the locker I’ve learned some of the many different cuts of meat. When my beef was butchered my son-in-law suggested the Bavette and sure why not. The Bavette is the top part of the flank. Very few customers save them so they get ground up into... -
Labor Day TD Entry Beef Shanks
First I’m very honored to receive 2nd place on the TD amongst all the great cooks that produce amazing foods every day. When I had a 1/4 beef slaughter I saved one shank and later on an official retail beef I snatched another one ( just as well smoke two instead of one)! The shanks were cut to...
