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04-01-2021, 11:14 AM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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Alberta AAA Prime Rib Roasts on sale at our local shop.
So, collected five of them and cut into steaks for future reference:
Of course one had to be tested for quality control efforts:
Stuffed Taters and fresh corn to accompany:
And yeah, these "steaks" are so huge that half of one literally covers half a dinner plate!
Melt in your mouth tender, super moist, and a very enjoyable flavor!
Yep! Another Winner! 
Thanks Alberta!!
Nog
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04-04-2021, 11:47 AM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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Easter calls for Lamb at this Hacienda.
So, prepped a fine free range / farmed & well marbled Leg of Lamb for the occasion:
Dumped it into the roaster along with a good shot of my own garlic and a few onions, then smothered the lot with an excellent Greek marinade:
Somewhere along the way I remembered to toss in a few spuds to roast with it:
Turned out incredibly tender & juicy!
Served with a fresh garden salad with Greek Dressing and chunks of Feta, and of course an excellent Shiraz:
Happy Easter to ALL!
Cheers,
Nog
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04-05-2021, 01:10 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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Due to the kindness of one of my hunting & fishing Buddies, left over lamb simply had to wait!
Fresh out of the water spring salmon, prawns & clams!
Delicious!!
Nog
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04-05-2021, 02:01 PM
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Join Date: Jan 2018
Location: West Central Alberta/Costa Rica
Posts: 1,114
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That looks absolutely delicious!!!
My Wife usually goes to visit her Sister in Vancouver and I make sure it is during the start of Spot Prawn season and she picks up about ten pounds of them. Missed last year because of covid and looks like this year will be the same. 
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04-15-2021, 12:17 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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Fresh HUGE Smoked Oysters, Crab, Clams and a Greek salad with Feta:
YUMMY!
Nog
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04-16-2021, 12:32 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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The Missuz got me a made to spec rotisserie for the new BarBee on the occasion of my celebrating another year wiser day recently.
So, it was time to install and check it out:
Yep. Fits as if it was made for it.
Then dug one of the oversized Cornish Game Hens a Buddy raises out, prep, plug & play. Sure does a superb job!
Skin turned out nice & crispy, while the inside was very tender, juicy and flavorful!
Accompanied by a select pasta, a fresh garden salad with Avo's, and a fine Merlot:
I do believe this contraption is going to get quite the workout down the road!
Cheers,
Nog
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04-26-2021, 12:10 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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Another workout for the rotisserie...
Took a favorite rub to a sirloin tip roast from our free range farm pig:
Spun it on the rotisserie for a spell:
Then served with Dirty Mexican Rice & Beans topped with Cheddar, a fine garden salad with Avos, and a superb Merlot:
Very crisp skin and wonderfully tender & juicy!
Knew I was going to love the new toy!
Cheers,
Nog
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04-29-2021, 03:31 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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05-02-2021, 01:02 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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Buddy dropped off some of the biggest damn oysters I have ever seen yesterday, along with a nice pail of fresh dug clams.
Made up the sauce for BarBee smoking these monsters and readied the grill:
Smoked with Hickory / Alder mix for 25 minutes on medium low heat:
Turned out Awesome!
Contrary to what folks think, these big boys are actually the mildest of the lot this time of year! Served them up with the bucket of clams, a fine Merlot, and cheesy garlic toast.
Yummy all round!
Cheers,
Nog
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05-29-2021, 11:13 AM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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About time to revive this thread methinks...
To celebrate an even 38 years of putting up with me, She Who Rules suggested a Fondue.
So...
Free range Buzzard, Lamb, and a chunk of tenderloin from a fat Whitetail and the same from a AAA Alberta Beef combined with the appropriate veggies and dips:
Most Excellent as usual!
And indeed to my Missuz: Been a hell of a fine run so far, looking right forward to the rest!
Cheers,
Nog
Last edited by IronNoggin; 05-29-2021 at 11:21 AM.
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05-29-2021, 12:28 PM
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Join Date: Jan 2012
Location: On the border in Lloydminster
Posts: 8,364
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Not as fancy as Nog
Grilled strip steaks, garlic mushroom caps, shrimp skewers, corn on the cob, baked potatoes, Cesar salad and a dry red wine.
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Si vis pacem, para bellum
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05-30-2021, 10:37 PM
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Join Date: Mar 2011
Posts: 2,758
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Wife's signature dish , curry shrimp and asparagus.
__________________
 jpg images
LIFE IS TO SHORT TO HAVE AN UGLY LOOKIN DOG .....GET A LAB
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05-30-2021, 11:24 PM
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Banned
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Join Date: Aug 2020
Posts: 254
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Moose nose soup today with Berries and bannock.
Side of moose n garlic sausage and baked patatoes.
Happy HnG...
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06-23-2021, 01:39 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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BarBee flash seared Ahi Tuna, bucket of clams in white wine / butter sauce, cheesy garlic toast, fresh from the garden salad, and a very fine Merlot!
Yum!
Nog
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07-03-2021, 02:45 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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Been finding ways to keep the vast majority of the cooking outside during the last heat wave here.
Magnum Scallops and a Magnum Prawn with each on the BarBee was just the ticket!
A sauce based on butter, white wine, a hint of lemon juice, garlic and lightly topped with fresh ground dill:
Served that up with a Cold Seafood Salad and a fine Merlot.
Awesome!
Cheers,
Nog
PS: Garlic is getting right damned close to harvest time. Earliest EVER!
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07-03-2021, 03:17 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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Not so much dinner, but definitely a dessert or two coming down the pipe...
Day before yest the Missuz was home, and keenly suggested the cherry tree needed a little "attention".
Which of course refers to me dragging the ladder out, and perching on top of said torture device, trying desperately to maintain balance as I slowly removed the bounty it had to offer. Did I mention I HATE ladders??
Collected a few buckets worth as high up the tree as I dared to go, leaving the balance for the birds.
A quick wash and sort:
Then a run through the pitting machine:
Set up my processing station under cover on the patio, and went to work:
First case was a mix of 1 ounce of my Brother In Law's Black Forest desert wine, coupled with 1 ounce of Creme de Cocao, cherries, then topped to 1/4" with a medium syrup (8 cups water to 3 1/2 cups sugar).
Second case 1.5 ounces of the Creme de Cocao as I ran out of the dessert wine.
Water bathed for 15 minutes, and walla! Done!
Two whole cases of pure yummyness in hand to look forward too!
Cheers!
Nog
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07-17-2021, 06:21 PM
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Join Date: Oct 2011
Location: Westerose
Posts: 4,068
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Trying some Korean recipes
Spicy grilled octopus
seafood pancakes
noodle and veggie stir fry
ARG
__________________
In the immortal words of Jean Paul Sartre, 'Au revoir, gopher'.
Quote:
Originally Posted by sjemac
It has been scientifically proven that a 308 round will not leave your property -- they essentially fall dead at the fence line. But a 38 round, when fired from a handgun, will of its own accord leave your property and destroy any small schools nearby.
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09-25-2021, 06:38 PM
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Join Date: Oct 2011
Location: Westerose
Posts: 4,068
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Steak with blue cheese butter and zucchini au gratin
ARG
__________________
In the immortal words of Jean Paul Sartre, 'Au revoir, gopher'.
Quote:
Originally Posted by sjemac
It has been scientifically proven that a 308 round will not leave your property -- they essentially fall dead at the fence line. But a 38 round, when fired from a handgun, will of its own accord leave your property and destroy any small schools nearby.
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09-25-2021, 06:50 PM
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Join Date: Dec 2008
Location: Alberta
Posts: 24,071
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Day old big mac.
2 day old quesidilla.
Couple oreo cookies
__________________
Only dead fish go with the flow. The rest use their brains in life.
Originally Posted by Twisted Canuck
I wasn't thinking far enough ahead for an outcome, I was ranting. By definition, a rant doesn't imply much forethought..... 
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10-12-2021, 11:51 AM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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Yesterday, Thanksgiving, was also my Lady's Birthday.
As per her request, we forwent any consideration of birds, and went with a fine Fondue.
Whitetail, Lamb, Beef & Pork Tenderloin surrounded by all the veggie goodies.
Dips were Asiago & Artichoke, Tzatziki, Lemon Dill (sour cream base), Chipotle, BarBee Sauce and Spicy Thai.
And of course the usual uber-fine Merlot!
May have found a use for Trudeau after all. Turns out he burns quite well... LOL!
Candlelit Dinner for Two:
Unbeknown to my Darling, one of our Buddies from down Island was up to creating a rather special sign off to this fine meal.
He took a great light & fluffy chocolate cake recipe, combined with with our own Peach / Blackberry jam for the mid-layer, real whipped cream topping with our own version of Black Forest Cherries. Then a light dusting of Cinnamon for that finished Look.
He then carefully packaged it up, and drove the hour each way simply to drop this off for the Celebration!
To suggest that one " knocked it out of the park" would be a grievous understatement!
Absolutely Superb!!
Hat's off to VanIsleCam!! Extremely well done my Friend!
My Lady was much more than Impressed!!
Overall an extremely wonderful evening.
Cheers!
Nog
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10-12-2021, 01:05 PM
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Join Date: Jan 2018
Location: West Central Alberta/Costa Rica
Posts: 1,114
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I tell you nog you folks have totally outdone yourselves!!! Kings don't eat that well!!
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10-14-2021, 05:19 AM
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Join Date: Oct 2021
Posts: 1
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Quote:
Originally Posted by IronNoggin
Yesterday, Thanksgiving, was also my Lady's Birthday.
As per her request, we forwent any consideration of birds, and went with a fine Fondue.
Whitetail, Lamb, Beef & Pork Tenderloin surrounded by all the veggie goodies.
Dips were Asiago & Artichoke, Tzatziki, Lemon Dill (sour cream base), Chipotle, BarBee Sauce and Spicy Thai.
And of course the usual uber-fine Merlot!
May have found a use for Trudeau after all. Turns out he burns quite well... LOL!
Candlelit Dinner for Two:
Unbeknown to my Darling, one of our Buddies from down Island was up to creating a rather special sign off to this fine meal.
He took a great light & fluffy chocolate cake recipe, combined with with our own Peach / Blackberry jam for the mid-layer, real whipped cream topping with our own version of Black Forest Cherries. Then a light dusting of Cinnamon for that finished Look.
He then carefully packaged it up, and drove the hour each way simply to drop this off for the Celebration!
To suggest that one " knocked it out of the park" would be a grievous understatement!
Absolutely Superb!!
Hat's off to VanIsleCam!! Extremely well done my Friend!
My Lady was much more than Impressed!!
Overall an extremely wonderful evening.
Cheers!
Nog |
If I eat cake every day, I still won't get bored.
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10-15-2021, 06:54 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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My bowhunting partner Tad graced us with a very fine chocolate from his home country called Sliwka.
Essentially they are a candied plum covered in chocolate.
My Lady loves them, and guards them quite jealously when they appear...
Another buddy this fall informed me he had a serious abundance of plums, and asked if I could dehydrate a few for him.
Certainly!
While doing so, it came to me that I might actually be able to imitate to some extent the Sliwka from Poland all on my own...
So, after letting the not-completely-dried plums age a spell (they take on an entirely different flavour when you do this) I picked up a few bags of chocolate to give it a whirl...
Heated the chocolate in our fondue set-up and drug the plums through that when melted.
Then tossed them on wax paper to set:
Then I set the pan load into the freezer to really set them up.
About an hour later...
She Who Rules suggests I have nailed it.
I rather like them myself, and now am setting forth to create enough of a stash I might actually get in on a few myself this time around!!
Cheers,
Nog
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10-29-2021, 02:05 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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Bucket of clams, bacon wrapped scallops, BarBee'd prawn skewers, fresh garden salad, and cheesy garlic toast.
Washed down with a very fine vitnor Red
Cheers,
Nog
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10-29-2021, 02:13 PM
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Banned
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Join Date: Oct 2021
Location: Living On A Lake
Posts: 534
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Acient Roman Meatloft
Made this last night, an Ancient Roman Meatloaf. Made it with Ground Mule Deer Backstrap and Sweet Italian Mule Deer Sausage.
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11-01-2021, 11:55 AM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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Rack of Lamb Night
Season Lamb and set to one side:
Prep salad and pasta:
BarBee Lamb:
Place on plates with three cheese stuffed pasta and home made sauce (garlic, chanterelles, sun dried tomatoes, onions & shrooms):
Serve with a nice Red - Merlot in this case:
ENJOY!
And we very much did!
Cheers,
Nog
Last edited by IronNoggin; 11-01-2021 at 12:13 PM.
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11-04-2021, 01:50 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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Whitetail Chili
Whitetail burger and cubed steaks browned.
Diced Tomatoes & tomato paste
Sundried tomatoes
Two kinds of shrooms
Garlic
5 kinds of beans
Chilis
Chili Pepper
Red Pepper
Onions
A few sundry bits of other odds and sods
The shining star in this one is to use browned beans in Maple Syrup.
You can really spice it up, but the maple takes the edge off just nicely.
Served up with cheesy garlic toast and a great Red (Shiraz goes well).
Cheers,
Nog
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11-15-2021, 11:44 AM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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Smoked Oysters on the BarBee:
Magnum Prawn Skewers:
Served with Asiago Rice, and cheesy Garlic Toast (for dipping the oyster sauce).
All washed down with a fine Merlot.
Yummy!
Nog
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11-18-2021, 03:07 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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Whitetail Shanks:
Browned:
Into our largest roaster with garlic & goodness:
Three hours later a quick broil with glaze:
Then served up with Sprouts, mashed taters with gravy & mushrooms.
Melt In Your Mouth DELICIOUS!
Cheers,
Nog
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11-18-2021, 03:24 PM
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Join Date: Oct 2018
Posts: 7,493
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This is a horrible thread to open when you are sitting on stand all day and have only eaten some candy since breakfast
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