RkyMtnHigh 0 #1 July 24, 2007 I'm going with Shrimp Scampi over Linguini I have lemon butter herb sauce with fresh diced tomatoes, garlic and basil and yummmm yummmmmmm..... _________________________________________ Quote Share this post Link to post Share on other sites
normiss 644 #2 July 24, 2007 bone-in ribeyes over mesquite fire baby carrots long grain and wild rice Quote Share this post Link to post Share on other sites
skymama 35 #3 July 24, 2007 We had beef stew, carrots and biscuits.She is Da Man, and you better not mess with Da Man, because she will lay some keepdown on you faster than, well, really fast. ~Billvon Quote Share this post Link to post Share on other sites
RkyMtnHigh 0 #4 July 24, 2007 I'm so proud that I want to do a BACK FLIP!!! _________________________________________ Quote Share this post Link to post Share on other sites
BillyVance 34 #5 July 24, 2007 Quote I'm so proud that I want to do a BACK FLIP!!! Why not do it off the diving board into the pool? "Mediocre people don't like high achievers, and high achievers don't like mediocre people." - SIX TIME National Champion coach Nick Saban Quote Share this post Link to post Share on other sites
RkyMtnHigh 0 #6 July 24, 2007 Chris is so EXACT on his ETA...he said 8 pm and I'm guessing it'll be to the minute as usual... _________________________________________ Quote Share this post Link to post Share on other sites
Broke 0 #7 July 24, 2007 I made soup last night. Beef Broth Tofu Carrots Onion Scalion Potato parsley and too much crushed red pepperDivot your source for all things Hillbilly. Anvil Brother 84 SCR 14192 Quote Share this post Link to post Share on other sites
TrophyHusband 0 #8 July 25, 2007 elk backstrap "Your scrotum is quite nice" - Skymama www.kjandmegan.com Quote Share this post Link to post Share on other sites
Twoply 0 #9 July 25, 2007 Tonight was nothing special but yesterday it was A homemade augraten potato casserole with some kind of dark tasty mushrooms, onions, and a seasoned cauliflower. It was fantastic. My wife is a very experimental cook. She makes something new a few times a week. And she's hot! Quote Share this post Link to post Share on other sites
Phillbo 11 #10 July 25, 2007 ribs and shrooms .... Quote Share this post Link to post Share on other sites
LisaM 0 #11 July 25, 2007 Tombstone Pizza. Yes, mom's not feeling too hot still and it was easy! ~ Lisa ~ Do you Rigminder? Quote Share this post Link to post Share on other sites
LisaM 0 #12 July 25, 2007 Hey, I tried a grill basket and everything just came out dry. How do you use a grill basket properly? ~ Lisa ~ Do you Rigminder? Quote Share this post Link to post Share on other sites
vskydiver 0 #13 July 25, 2007 We just got a brand new oven today. So I made stromboli for the kids. Bakes perfectly in the new convection oven. Can't wait to use the double oven feature. I would have made pie and tried it out but I ran out of time. Trying to get everyone's suits finished by LP. Quote Share this post Link to post Share on other sites
ChrisL 2 #14 July 25, 2007 Half of a saltine__ My mighty steed Quote Share this post Link to post Share on other sites
Rick 67 #15 July 25, 2007 I tried making scampi last week but was not real happy maybe it was the recipe I used and next time I will use fresh shrimp instead of frozenYou can't be drunk all day if you don't start early! Quote Share this post Link to post Share on other sites
virgin-burner 1 #16 July 25, 2007 i would kiiiiiiiiiiill for nice seafood..“Some may never live, but the crazy never die.” -Hunter S. Thompson "No. Try not. Do... or do not. There is no try." -Yoda Quote Share this post Link to post Share on other sites
normiss 644 #17 July 25, 2007 Living in Florida, there is no excuse for FROZEN seafood...especially when you can have your pick of nice skrimps! and a side note...today's lunch.... mmmm...leftover bone-in ribeye baby! turf's up! Quote Share this post Link to post Share on other sites
JohnMitchell 14 #18 July 25, 2007 Tonight? I'm thinking leftovers. Quote Share this post Link to post Share on other sites
warpedskydiver 0 #19 July 25, 2007 Quote elk backstrap It's a TENDERLOIN, please don't sound like Billy Joe Jimbob. I get tired of hearing of how to "make backstraps tender"Or "Make them not so gamey tasting"there are too many people out there on TV trying really hard to sell snakeoil recipes. BTW the rest of my post was not directed at you Quote Share this post Link to post Share on other sites
warpedskydiver 0 #20 July 25, 2007 Quote Hey, I tried a grill basket and everything just came out dry. How do you use a grill basket properly? Olive Oil Quote Share this post Link to post Share on other sites
LisaM 0 #21 July 25, 2007 Just coat the veggies in it? Then that is it? ~ Lisa ~ Do you Rigminder? Quote Share this post Link to post Share on other sites
TrophyHusband 0 #22 July 25, 2007 no, its a backstrap. the tenderloin was eaten the day the elk was taken. and who has the make backstrap tender? every backstrap i've ever eaten was tender. "Your scrotum is quite nice" - Skymama www.kjandmegan.com Quote Share this post Link to post Share on other sites
warpedskydiver 0 #23 July 25, 2007 can you give me a diagram or drawing of what you are speaking of? I have been processing my own deer for years, and assisted in butchering beef when I was a kid. I have never seen any part called backstrap, maybe it has another name? Yep, no doubt any back part of a deer, elk, or beef is going to have a tough muscle on it's back. They are not beasts of burden. Quote Share this post Link to post Share on other sites
TrophyHusband 0 #24 July 25, 2007 i can't find i diagram (i didn't look really hard), but the parts i'm refering to are the long muscles that run on either side of spine on top of ribs from the shoulders to the hips. i'm sure we're just talking semantics here, i've never heard it called anything esle but backstrap when it comes from a deer or elk. the tenderloins are the two muscles that are attached inside of the body cavity. "Your scrotum is quite nice" - Skymama www.kjandmegan.com Quote Share this post Link to post Share on other sites
