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  1. Show Yourself

    Show Yourself

  2. chefbowpro

    Show Yourself

    People who do not "gather" their own food have no idea what they are missing!
  3. 20150105_071353.jpg

    20150105_071353.jpg

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  4. Fresh Venison Kielbasa

    Fresh Venison Kielbasa

  5. chefbowpro

    Fresh Venison Kielbasa

    Had the smoker rolling this weekend making another batch of sausage. This batch came out better than any other I have ever had! And I took pics! From the field to my families stomach! Look here www.nohungrypeople.org :-)
  6. 20150105_071353.jpg

    20150105_071353.jpg

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    • Album: Fresh Venison Kielbasa
  7. 20150104_140545.jpg

    20150104_140545.jpg

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  8. 20150103_163126.jpg

    20150103_163126.jpg

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    • Album: Fresh Venison Kielbasa
  9. 20150101_175147.jpg

    20150101_175147.jpg

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  10. chefbowpro

    Stuffed burgers

    Try bleu cheese and balsamic glaze n top with red onions and bacon. Video to come soon!
  11. chefbowpro

    Gumbo Basics

    I feel like I am back home reading the posts on here. I miss south La. Like u cannot imagine...bein a chef from there and knowing how to make all the killer foods is great to a fault. I just cannot get the qiality of seafood up here in NC. Not even close! And fresh gator meat for my sauce...
  12. chefbowpro

    Embarrassed

    Thank you for all you do for our great Country! I just got a new smoker myself and cannot wait for deer season to get here! Or better yet, killing a pig in 2 weeks:)
  13. chefbowpro

    Cajun Green Onion Sausage?

    Ever try using venison in the recipe? I love mine and mix fresh fennel in there too sometimes. Great flavors!
  14. chefbowpro

    to Brine or not to Brine

    Almost forgot...I do use a cure also...and always always brine pork butts and loins...love it!!!
  15. chefbowpro

    to Brine or not to Brine

    Here is a pic of the pork loin I brined for 10 days then smoked for 12 hours over apple chips and white wine. I use juniper berries, salt and dark br sugar, molasses, apple cider, rosemary, red and black peppercorns...slice it about 1/2" thick once done and pan fry, put on an english muffin and...
  16. to Brine or not to Brine

    to Brine or not to Brine

  17. 2014-02-11 08.04.44.jpg

    2014-02-11 08.04.44.jpg

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  18. chefbowpro

    My First Smoked Tri Tip

    Tri tip makin a hue resurgence here around NC and I guess all around. Great job!
  19. chefbowpro

    How did you come up with your screen name?

    Mine is easy...Im a chef to start...and I run a nonprofit organization called Backyard Bow Pro. We donate venison to food banks in 26 states (and counting) so I am ChefBowPro! If you want to see some cool stuf check out our pages....Nohungrypeople.org and backyardbowpro.org. We work with...
  20. chefbowpro

    Hello from NC

    Here is the finished product. The flavor is just amazing and I will serve with a reduced balsamic glaze over local smothered collard greens. The rest goes in the freezer until the chicken sausage and crawfish sausage is done for the Gumbo! Love my life!
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