What's for supper?

Baby backs with some pasta salads

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Fresh tenderloin and back strap chucked up in butter and onions on the cast iron. Forgot the after it was cooked pic, it disappeared fast

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Never mind the kid fried up another chunk. The 12 year old loves cooking steaks and game.

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That looks awesome BC, there is nothing better than that.

Bearcat89 wrote:

Never mind the kid fried up another chunk. The 12 year old loves cooking steaks and game.

My 12 year-old is the same BC! I was at work yesterday and he texted me what to pick up at the store on my way home for supper because he was making venison smashburgers. They were outstanding, no pics but it’s nice to not have to worry about making supper on nights like that.

Bearcat89 wrote:

Fresh tenderloin and back strap chucked up in butter and onions on the cast iron. Forgot the after it was cooked pic, it disappeared fast

Nothing better than Back Straps fried in good old butter. Unless its the inside tenderloin fried in good old butter. Make some milk gravy from the pan drippings and put over mashed potatoes and you have a meal fit for a King.

I agree with that. They’re cooked just right, too. Nothing worse than watching someone cook backstrap or a good steak to well done.

ThunderLund78 wrote:

<div class=”d4p-bbt-quote-title”>Bearcat89 wrote:</div>
Never mind the kid fried up another chunk. The 12 year old loves cooking steaks and game.

My 12 year-old is the same BC! I was at work yesterday and he texted me what to pick up at the store on my way home for supper because he was making venison smashburgers. They were outstanding, no pics but it’s nice to not have to worry about making supper on nights like that.

I enjoy it very much. Shows me that he has actually retained the information I’ve taught him to. It was fun the other night, I just sat at the table and watched him cook away. The meat came out rare and juicy as you can tell from the pictures.
He used to “hate” onions until I finally beat it in to his head, onion and butter are a very important part of cooking the venison same with a splash of season salt and a little pepper.

fishthumper wrote:

<div class=”d4p-bbt-quote-title”>Bearcat89 wrote:</div>
Fresh tenderloin and back strap chucked up in butter and onions on the cast iron. Forgot the after it was cooked pic, it disappeared fast

Nothing better than Back Straps fried in good old butter. Unless its the inside tenderloin fried in good old butter. Make some milk gravy from the pan drippings and put over mashed potatoes and you have a meal fit for a King.

YES, but sadly we didn’t have any potatoes. I would have made some raw fried bur had to opt out for some cheddar broccoli noodles

Just got home from the woods and the kid made hamburger helper and is cutting up more back strap for a ” snack ” . I dig it lol

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yep back straps nummy. i prefer them on the grill, my wife not so much. so they go north with me when i’m alone.

when we do fry up venny steaks we usually leave the onions sliced whole not chopped up!!!!

I decided to fire up the grill tonight and my second attempt at grilling steak is a success! It smells like Billy was cooking and I love that feeling. Like he’s smiling at me.

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looks good Sharon AND you get an A+ For the food not touching on your plate!!!!!!

Bahah ahh man, it’s noticeable huh? I even refrained from using the little cups I have to separate my food so it doesn’t touch.
Like my Dad says… it all ends up in the same place anyway!

Pork loin chops my second favorite taters, fried taters in butter and onions and beans.

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Venison ring bologna and mashed taters at work tonight

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Rib eyes, hash browns and green bombs!!

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looks great glenn besides the green bombs

Green bombs ?

gimruis wrote:

Green bombs ?

brussel sprouts!!!!!

gimruis wrote:

Green bombs ?

look at the picture. brussel sprouts

I side with Coletrain on the green bombs

If you dont like brussel sprouts it probably because when you were growing up your mom boiled frozen ones from a bag til they were a pile of mush.

yea i hated them at one time. of all places i tried them at Kentucky fried chicken and thought…..yea not bad.

i get the frozen ones but like Jeremy said…..dont cook them till there mush. lots of butter!!!!!

I like them best when they’re browned in a skillet or roasted. If I sear steak or pork chops in a skillet and finish them to temp in the oven, I like to use the same pan and drippings to cook sprouts. It’s best to thaw them first if using frozen ones and if using fresh ones cut them in half and lay them flat side down to get the best browning. A guilty pleasure is to crisp up a few slices of bacon, or any fatty cured meat, remove it from the pan, then brown the sprouts in the fat. Add the meat back and toss in generous amounts of parmesan.

JEREMY wrote:

If you dont like brussel sprouts it probably because when you were growing up your mom boiled frozen ones from a bag til they were a pile of mush.

Lol that’s exactly how they were prepared at my house growing up.

That’s how fresh vegetables were prepared by my mom, too. Most of the time it was from a tin can, but if it wasn’t she boiled the heck out of it.

thought of you guys when I seen this.

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picklerick wrote:

I like them best when they’re browned in a skillet or roasted. If I sear steak or pork chops in a skillet and finish them to temp in the oven, I like to use the same pan and drippings to cook sprouts. It’s best to thaw them first if using frozen ones and if using fresh ones cut them in half and lay them flat side down to get the best browning. A guilty pleasure is to crisp up a few slices of bacon, or any fatty cured meat, remove it from the pan, then brown the sprouts in the fat. Add the meat back and toss in generous amounts of parmesan.

This is the way! One of my favorite veggies when done this way.