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  1. #101

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    Lucky me!

  2. #102
    Join Date
    Nov 2009
    Location
    South East Colorado
    Posts
    8,520

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    IName:  KIMG0188.jpg
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    I'm an addict...archery, rifles, shotguns, handguns, muzzleloaders, hunting, fishing, fly fishing..and I don't want rehab

    CWEH...Colorado's Worst Elk Hunter 2007-2017 (but I'm still damned sexy) 10 years of consistency!!

  3. #103
    Join Date
    Oct 2010
    Location
    Gods Country, Colorado
    Posts
    2,906

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    Quote Originally Posted by JohnCushman View Post
    Hank, there's a slab with your name on it
    I'll swing by on my way home from Lamar tomorrow and pick mine up..
    God's trying to bless America, there's just too many people getting in the way.

  4. #104
    Join Date
    Nov 2009
    Location
    South East Colorado
    Posts
    8,520

    Default

    I still haven't gotten my house cleaned up good enough to have people over, dude. It's embarassing.
    I'm an addict...archery, rifles, shotguns, handguns, muzzleloaders, hunting, fishing, fly fishing..and I don't want rehab

    CWEH...Colorado's Worst Elk Hunter 2007-2017 (but I'm still damned sexy) 10 years of consistency!!

  5. Default

    Looks delicious, my favorite part of the hunt.

  6. #106

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    Hotdogs yesterday, but I'm too embarrassed to post a picture.

  7. #107
    Join Date
    Oct 2015
    Location
    Front Range of Colorado
    Posts
    273

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    I smoked 4 racks of baby back ribs for the 4th....used the 2:2:1 method with a dry rub. Turned out decent but a bit over cooked. First try on a smoker (borrowed for the day). Think I'm going to have to save my pennies for one.

  8. #108

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    We have done a lot of Tri Tips lastly.

    Salt, Pepper and a little of tri tip rub. Smoke at 250 until 130-140 depending on liking. Rest 15 minutes in a cooler and then reverse sear on black iron skillet.

  9. #109

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    Plan is to rustle up some belly's to commence curing with Cush's smoked bacon recipe.

  10. #110

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    Just did 2 salmon filets for dinner for me and my wife....first try at salmon and it came out great. Brown sugar/kosher salt/pepper dry cured for about 8 hours with a 1 hour rest at room temp and then an hour in the smoker at 200-225. Will for sure do this again.

  11. #111

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    Yesterdays 150lb hog roast for my old mans retirement party.

  12. #112
    Join Date
    Dec 2013
    Location
    Decatur, OH
    Posts
    1,113

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    Pork ribs and beef rib cutlets today. Made enough for dinner this evening and some to take to work tomorrow. Smoked with applewood.
    Attached Images Attached Images   

  13. #113
    Join Date
    Nov 2009
    Location
    South East Colorado
    Posts
    8,520

    Default

    When it's 100 degrees and you don't want to cook inside.Name:  KIMG0193.jpg
Views: 62
Size:  47.5 KB
    I'm an addict...archery, rifles, shotguns, handguns, muzzleloaders, hunting, fishing, fly fishing..and I don't want rehab

    CWEH...Colorado's Worst Elk Hunter 2007-2017 (but I'm still damned sexy) 10 years of consistency!!

  14. #114
    Join Date
    Jan 2008
    Location
    Eastern Idaho
    Posts
    1,461

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    Did some bacon wrapped antelope steak over the weekend, turned out great. My supply of antelope is dwindling........
    Attached Images Attached Images  
    "If you can read this...Thank a teacher. If you're reading this in english...Thank our military"

  15. #115

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    Damn bacon wrapped antelope sounds great! Bacon, thin smoked ham, black olives, and some low moisture mozz on the GM....

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