the sirloins and bellas plate. no sauce needed! usually i batter and fry these sirlion chops. they are more tender and juicier than regular chops. just cant beat them country fried with gravy but these were rite up there too!
shrooms were done on the grill top rack slow while meat smoked.
the deer roast i brined yet to come.
love freezing them in water. they come out looking the same as went in freezer.
ill give that a soak for maybe a day. poled it full of holes with fork to help brine penetrate. new test brine/merinade mix of onion, thyme, rosemary, pepper(blk & red), garlic, paprika, salt, sugar, lemon juice, soy sauce, winchester sauce, french dressing, and lil water. i dont normally use lemon juice. i added to maybe help break down, and infuse water with the seasonings. most time i do that with a simmering process but trying to get same results without cooking. in my experience a cooked wet brine will way out perform a regular cold mixed brine. i was pressed for time, as dawn bass bite was gona start. lol
made a batch of breakfast sausage with extra red pepper for morning feasts. she dont like hot either. lol
couple seasoned up (more red pepper n garlic)hard eggs and patty of my sausage mix. im gona feel that later i bet. :0
the spatchcocked yard bird is still soaking in brine. it mite hit the smoke sauna tomorrow?
hitting the store for supplies. lol gona whip up a batch of stirfry with extra fresh ginger(wife not big fan of that either) and hot peppers to feed off the next few days too.
trying to add veggies in here and there. i instantpoted an acorn from the garden last night as bedtime snack. lol amazing how fast and tender it makes them. mite grab cauliflower head and do one of those in there. slather entire head with butter and seasonings. place in istantpot with chicken broth and squeeze for like 6min. comes out soaked with butter and flavor. yum but a gas factory for me. lol lookout morning reveille blasts. hehe