Dinner time

cover2

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Pork loin medallions wrapped in bacon, smoked sausage, charred banana peppers, oven roasted broccoli, and fresh cut new potato chips (sorry about the good China). My bunch could eat those fresh chips until they popped. This was a pretty quick meal and we’ve enjoyed working together cooking during the shut down. I did the grill, wife does the broccoli and fruit, daughter mandolin’s the potatoes and fries them. We’d gotten away from a family meal time while the kids were at school. It’s been good to get back into that routine. An unintended benefit of these viral times!
 

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Gatorbait25

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Cover 2 I gotta tell ya those bacon wrapped chops look delicious with a capital D. Very impressive and NV comes through with the ribs . It’s a pork sensation in here tonight . Bravo gentlemen!
 

cover2

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Cover 2 I gotta tell ya those bacon wrapped chops look delicious with a capital D. Very impressive and NV comes through with the ribs . It’s a pork sensation in here tonight . Bravo gentlemen!
I’ve heard one of the cooking show guys use the term “Pork-a-palooza.” @NVGator is the man with the ribs. That’s impressive on a work night...unless he’s laying out tomorrow or something. Anyhow, as I’ve heard my father-in-law say over a similar meal “Lord, I ‘preciate that hog!”
 

-THE DUDE-

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Pork loin medallions wrapped in bacon, smoked sausage, charred banana peppers, oven roasted broccoli, and fresh cut new potato chips (sorry about the good China). My bunch could eat those fresh chips until they popped. This was a pretty quick meal and we’ve enjoyed working together cooking during the shut down. I did the grill, wife does the broccoli and fruit, daughter mandolin’s the potatoes and fries them. We’d gotten away from a family meal time while the kids were at school. It’s been good to get back into that routine. An unintended benefit of these viral times!

Damn that looks good!
 

soflagator

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@cover2, couldn’t agree more on your statement. There will be a lot of bloodbaths in the restaurant sector. But I’m not so sure it isn’t a major positive all around. Mid level dining is and has always been a complete waste, especially when viewed in the lens of how you described your night tonight. Great food, great times with family, and memories that you’ll all take away from it. That’s dinner.
 

cover2

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Forget to post the finished product last night.


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cover2

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Breakfast at the c2 weekender on beautiful Lake Seminole...

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Omelets with fresh tomato, onion, sharp cheddar, and smoked sausage.

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Not the prettiest one I’ve ever done, but it ate fairly well. Nice to dine on the back porch with the sun rising.
 

Gulfstream

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Did some smoking tonight. Small Boston butt, chicken breast for chicken salad, baked beans, and chocolate pie for dessert.

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cover2

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Did some smoking tonight. Small Boston butt, chicken breast for chicken salad, baked beans, and chocolate pie for dessert.

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Gulf, that looks and sounds great. Butts are hard to beat and some chicken for salad later defines you as not only as a great chef, but a man of foresight as well. Thanks for sharing!
 

NVGator

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Elk burgers with diced onions and blue cheese crumbles. Corn on the cob. Pretty simple.


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Gulfstream

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Gulf, that looks and sounds great. Butts are hard to beat and some chicken for salad later defines you as not only as a great chef, but a man of foresight as well. Thanks for sharing!

Tanks C2! The wife makes a great smoked chicken salad.

I was really inspired by those medallions you posted the other night to get the grill fired up this weekend.
 

cover2

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NV those elk burgers look great! I’ve only had elk once and made burgers. Taste was fantastic. Only drawback were that they were a little dense. What do you do to keep them from being so packy?
Without trying to insult you, your burgers might have been a little too done, if you know what I mean. Elk is extremely lean so not a lot of fat to cook off. There isn’t much blood so a lack of moisture. That’s where the chopped O comes in, to keep us moist. I like the blue cheese crumbles for the flavor. Chopped mushrooms are also good in them.

Ground Elk is also fantastic in a spaghetti sauce or a meat loaf.
 

cover2

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Without trying to insult you, your burgers might have been a little too done, if you know what I mean. Elk is extremely lean so not a lot of fat to cook off. There isn’t much blood so a lack of moisture. That’s where the chopped O comes in, to keep us moist. I like the blue cheese crumbles for the flavor. Chopped mushrooms are also good in them.

Ground Elk is also fantastic in a spaghetti sauce or a meat loaf.
No offense taken. As I’m recalling, I believe it was cooked to well. It came from a college buddy whose brother used to send it to him. I’ve always been a little leery of wild game that is not cooked through. The flavor of the meat was great. If I ever get the chance, I’ll try the onions.

I can imagine the elk is really good in spaghetti sauce. We use quite a bit of venison in that and tacos. My wife when we first got married wouldn’t touch anything wild (except me). She had a PTO meeting one evening and supper was up to me. I told her to expect spaghetti and a salad when she got home. When I started cooking, I realized we didn’t have any ground beef, so I substituted the ground venison, seasoned it real well after washing out the blood and made a really nice sauce. I didn’t say anything and when she got home, starving, she had two helpings, even complimenting me on the sauce! While we were cleaning up, I confessed about using the venison. “I thought it tasted different!” she shrieked! What ensued was another sexless night in the c2 household. She’s since come around and enjoys the healthy aspects of wild game in the diet.
 

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