Goose87
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« on: May 28, 2018, 07:17:58 pm » |
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Not quite off the grid but close enough for me... Me and my buddy put out few lines last weekend and caught a fine mess of fish, wound up with 32 head total... I covered the filets in Cajun mustard and battered them in Louisiana fish fry seasoned with cayenne pepper and lemon pepper and Cavenders Greek seasoning and fried them up... I broiled some in the oven a few days later and covered the filets and some whole fryers in Cajun mustard and the cayenne and lemon pepper seasoning and black pepper, it was my first time cooking it this way and it most definitely won’t be my last, not tooting my own horn but dang they were good like that... This Saturday we caught a few little gilts and peeled the hide off them and I injected one with honey praline syrup and rubbed it down with garlic salt, Dewitt’s Louisiana Dry rub, Toney Chacheries Spicy seasoning, and granulated cane sugar, and smoked it for 1 1/2 hours over charcoal and plum tree wood, and then took it off and rubbed it down with all the above again and put it in a pan and dumped a 16 oz bottle of water and 1/2 a cup of the cane sugar in the bottom of the pan and covered it with tin foil and let it cook for 2 more hours, it literally fell of the bone and tasted amazing, about an hour before I took the hog off the grill I put some sweet corn still in the husk on that was directly out of the garden, my uncle planted a new variety this year called “incredible” and is the only sweet corn I’ve ever eaten that was almost just as good as the old shoe peg type of corn, it’s dang good and I’m definitely planting some for myself next spring... Sent from my iPhone using Tapatalk Pro
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Pwilson_10
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« Reply #1 on: May 28, 2018, 08:30:27 pm » |
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That’s the way we do it I would rather eat pork and catfish than any other way
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Mike
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« Reply #2 on: May 28, 2018, 08:42:11 pm » |
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Y’all are living right for sure... looks good!
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Judge peel
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« Reply #3 on: May 28, 2018, 09:01:33 pm » |
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Nice
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Goose87
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« Reply #4 on: September 22, 2018, 01:45:35 pm » |
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Some homegrown jalapeños stuffed with a slice of cream cheese and covered with a sliver of deer meat ran through the cuber twice and covered with a piece of bacon off a swamp Barr my buddy fed out and processed... Don’t let the looks fool you, squirrel sauce piquant.... “Back strap of the bushes” Some fresh picked wild chanterelle mushrooms that I’m going to dip in an egg bath and batter in flour and deep fry later this evening before the LSU game... Ain’t had the opportunity to do much hunting this summer and what we’ve been catching hasn’t been worth writing home about but the dogs have been working good and we still eating great...
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NLAhunter
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« Reply #5 on: September 22, 2018, 01:59:41 pm » |
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Looks good aint nothing any better
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Mike
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« Reply #6 on: September 22, 2018, 02:21:41 pm » |
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Looks good Goose! I’m hoping some mushrooms start popping up around here with all the rain and cooler temps.
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Goose87
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« Reply #7 on: September 22, 2018, 03:26:34 pm » |
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Looks good Goose! I’m hoping some mushrooms start popping up around here with all the rain and cooler temps.
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This is the first year I’ve ever picked wild mushrooms, so far chanterelles are the only ones I’ve been picking only because their the easiest for me to identify, now that I’ve started paying attention I see them growing every where, I’ve been looking for some lions mane and hen/chicken of the woods growing on trees but haven’t found any yet, I’m going to look into selling some chanterelles next year, I have a friend that is a gourmet chef and she has the connections to the gourmet restaurants in my area, market price on them things fresh is around 30$ a pound and if dried I’ve seen them going on EBay starting 5-10$ an ounce, heck the last four weekends I’ve bet I’ve picked and cooked a few hundred dollars worth around the my house lol...
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Mike
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« Reply #8 on: September 22, 2018, 03:51:15 pm » |
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Dang it... didn’t know they were that valuable haha! The only ones I see around here are the chanterelles and I found a tree loaded with oyster mushrooms last year, but they were already bad.
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TheRednose
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« Reply #9 on: September 23, 2018, 01:39:53 pm » |
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That looks like some good eating there bud. Well done
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t-dog
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« Reply #10 on: September 23, 2018, 09:42:48 pm » |
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I only see one problem with all this....you invite me to help take care of it. Sure looks good!
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Mike
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« Reply #11 on: September 25, 2018, 06:57:54 pm » |
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I found me a few this evening Goose... Sent from my iPhone using Tapatalk Pro
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Goose87
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« Reply #12 on: September 27, 2018, 09:55:28 am » |
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How are you going to cook them ?
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Mike
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« Reply #13 on: September 27, 2018, 12:29:30 pm » |
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We sautéed them in butter... with garlic, salt and pepper. It was good stuff!
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Goose87
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« Reply #14 on: September 27, 2018, 07:01:06 pm » |
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We sautéed them in butter... with garlic, salt and pepper. It was good stuff!
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Same way I cooked the first ones I found, I followed a recipe off of the net and as I was letting the water cook out of them first, I swear they smelt like buttered popcorn, heck I got my eyes looking everywhere I go for them now...
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Mike
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« Reply #15 on: September 28, 2018, 06:48:33 am » |
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We must have found the same recipe... I cooked the water out of mine first before adding the other ingredients.
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Goose87
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« Reply #16 on: September 29, 2018, 08:34:40 am » |
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We must have found the same recipe... I cooked the water out of mine first before adding the other ingredients.
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I would have never guessed mushrooms held that much water...
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Mike
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« Reply #17 on: October 04, 2018, 08:20:45 pm » |
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Picked me another mess of them... dang they’re good! Sent from my iPhone using Tapatalk Pro
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