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User avatar
By fly-chucker
Ruddy Duck wrote: Sun Jul 22, 2018 11:29 am That looks awesome Ron. I'm fortunate that we are geographically separated by a two hour drive. If we were neighbors, I'd be extremely fat instead of a little fat.

Five stars.

^ this but make it 20 hrs :cool
User avatar
By Lando
Jetboil burritos
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Precooked sausage
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Egg wash
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Peppers.....I’ve added mushrooms before and liked mucho
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Seal that shit up good.

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Brown your potatoes
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Boil that egg mix
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User avatar
By Lando
Elk blackstrap with couscous and carrots

Start a fire and enjoy a cocktail.
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Toss some baby carrots in with some mustard, honey, and Tony’s seasoning. Boil.
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Have some appetizers.
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Buy some boxed couscous. Boil.
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Cook meat that’s been marinating all day (so fast I forgot to take photo)


I have to admit that I don’t have a spork. I thought Joe was going to bring me one.
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User avatar
By fishskibum
Lando wrote: Tue Jul 24, 2018 11:43 pm Elk blackstrap with couscous and carrots

Cook meat that’s been marinating all day (so fast I forgot to take photo)


I have to admit that I don’t have a spork. I thought Joe was going to bring me one.
User avatar
By LA Fly Guy
Lando wrote: Tue Jul 24, 2018 11:23 pm
Big Timber with a Big Ass Burrito.

Good stuff.
User avatar
By Mad_Mike
. This will be a little shy on pics... But big on goodness...

You will need: grouper.. or another flaky white fish.. preferably aquired yourself..

User avatar
By Mad_Mike
Good.. now you'll also need:
1 stick of butter salted
Salt n Peppa

Step 1 - put butter and garlic in the pan and sear that beautiful fish to get a good crust. Add salt and pepper to taste and squeeze one lemon worth of juice over the fish as it cooks.

Step 2: remove fish when white throughout. Add the juice from the other lemon the remaining butter and the capers and stir that shit around till its hot. Drizzle over fish. Make sure to get the crunchy scraps of fish scrapings in there as well.

Add whatever sides you want and enjoy...

User avatar
By stillsteamin
Grouper is good, im really staring at those smashed redskins... you could serve those alongside a nicely browned turd and id have to be polite.
User avatar
By LA Fly Guy
Average Joe’s Pad Thai reminded me that this thread needed a little poke.

Find some 6-8 thick-cut bone-in pork chops. Other ingredients include:
Salt, black pepper, Cajun or Creole Seasoning for Seasoning
1 Tablespoon of Olive Oil
2 Onions
1/2 Stick of Butter
¼ Cup of Flour
1 quart Chicken Stock
½ Cup Water
Rice or Mashed Potatoes to be served with

Start out by getting a pan heated over med/high heat.

Generously season each side of the pork chops.


Add olive oil to the pan and brown your pork chops (a couple of minutes on each side). This may have to be done in batches depending on how many chops you are cooking.

While pork chops are browning, chop two onions and season them too.


Remove the browned pork chops and set them aside on a plate or large bowl.

Once all of the pork chops have been seared and removed from the pan, add the chopped onions to the pan. Add a small amount of water to help break up the bits at the bottom of the pan. Once the onions have been sautéed for 5 minutes or so, they should look like this.


After the onions have been sautéed, add the butter to the pan. Melt the butter completely and then add the flour. Make sure to keep stirring and scraping the bottom of the pan to keep from burning. When your onions are soft and brown, add a small amount of the chicken stock and mix well. Slowly add most or all of the rest of the chicken stock to the pan continually stirring.

Layer the pork chops over the onion gravy and be sure to pour any of the excess liquid from the plate or bowl the pork chops were in back into the pan.

Add ½ cup of water and seasoning if needed.


Bring to a boil and simmer for 2 hours until the pork chops are tender. Stir as necessary.

When the meat starts falling off the bones, you know it’s done.


Cook up some rice or mashed potatoes and serve those chops up pouring the gravy over everything.

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