Recent content by MossyMO

  1. MossyMO

    Venison Jerky

    Five pound batch of venison jerky smoked with beech. ----- I do believe I could live on a jerky diet! Thanks for looking!
  2. MossyMO

    Teriyaki Venison Meat Sticks

    Did a 12 1/2 pound batch of venison/pork (10 lbs/2.5 lbs) teriyaki meat sticks smoked with a combination of maple/hickory/cherry. 3 pounds of the batch added 3 ounces of dehydrated pineapple granules for an added flavor. ----- ----- ----- ----- Here is a finished shot showing the...
  3. MossyMO

    Rib's... Seasoned, Smoked, Sauced and Sliced

    ----- ----- ----- Thanks for looking!
  4. MossyMO

    Last Weekend's Ribs

    Only picture (cell phone pic with a dirty lens) my wife and I got of last weekend's ribs, here they are on the Yoder about a 1/2 hour from slicing time. ----- This was our third year participating in this local event, but first time we placed in judges or people's choice... sure was fun...
  5. MossyMO

    Pork Chops, Stuffed Mushrooms and Bacon Wrapped Asparagus

    Pork chops were brined, seasoned and sauced. Mushrooms were stuffed with a cream cheese/cheese ball mixture. Asparagus was seasoned and wrapped in bacon. All cooked indirectly around the Vortex. ----- Getting some smoke from a chunk of apple wood. The bacon wrapped asparagus was moved over...
  6. MossyMO

    SV Prime Rib, Lobster & Brussels Sprouts

    Had a large 10 1/2 pound rib roast that had to be cut into two pieces to fit into a Foodsaver bags for the Sous Vide machine. Placed the rib roasts into the SV for 7 1/2 hours at 130º. Had the large BGE running 350º and set up to cook indirect with a small Vortex for our lobster tails that were...
  7. MossyMO

    Smoked 'n Sous Vide Venison Summer Sausage

    Did an experiment on some summer sausage and was very pleased with the results. Used 2 pounds of ground venison, 1 pound of ground pork and then added garlic summer sausage seasoning and cure #1 weighed out for 3 pounds of meat, gave it all a good mix and let it set overnight in the fridge. The...
  8. MossyMO

    Venison Ring Sausage

    Mixed 50/50 of ground venison/pork butt with cure for some Maple, Stadium, Bacon Ranch, Italian, Country Style, German Bologna and Kielbasa and stuffed into 32-35mm fresh hog casings for some ring sausage. Smoked with oak/hickory/cherry with the maze smoke generator, 1 hour no smoke, 1 hour at...
  9. MossyMO

    Chuck Eye Steak, it's whats for dinner!

    Vortex is hot and ready! ----- A couple of Tatonka Dust seasoned chuck eye steaks and shrimp with Mango preserves in cast iron cooking. ----- Chuck eye steaks getting a good sear while the shrimp and garlic toast cooks indirect. ----- Served medium rare with blue cheese crumbles...
  10. MossyMO

    Steak Quesadillas

    Wife and I grilled some flour tortillas that were filled with steak, green & red peppers, onions and Colby Monterey jack cheese. ----- On a foil wrapped pizza stone grilling ----- Plated ----- Topped with sour cream and salsa... We really need to make quesadillas more often...
  11. MossyMO

    SV'nSear Rib Roast

    Sous Vide a small rib roast (4.25 lbs.) for 7 1/2 hours at 130º. First pic is of the SV'd roast vacuum sealed and the second pic is just out of the vacuum seal. ----- ----- Seasoned the roast with Tatonka Dust. ----- Set the roast directly over the Vortex for a fast sear on all sides...
  12. MossyMO

    Clucking Jerky

    My wife asks me the other day "I wonder how chicken breast would be for jerky?", I reply "No idea, let's try it!". These were some good sized chicken breasts! ----- So we ground up 4 1/2 pounds of chicken breast for ground jerky in the Honey BBQ flavor... and then sliced up 4 1/2 pounds of...
  13. MossyMO

    Venison Backstrap Jerky

    Sliced up 6 1/2 pounds of venison backstrap, sealed in a Ziplock and in the fridge overnight with hickory jerky seasoning and cure. Here is the jerky getting some oak smoke with the grill running 150º. ----- About 4 hours in a few slices were looking about right to take off and all were done...
  14. MossyMO

    Brisket & Burnt Ends!

    Rubbed the packer brisket with a 50/50 mix of turbinado sugar and Tatonka Dust seasoning then smoked in cherry with the grill running 235º. Did this packer brisket a little different than norm... Instead of separating the flat and point at 160º (still wrapped in foil at 160º though) left them...
  15. MossyMO

    Chuck Eye's, Brussels Sprouts and Ciabatta Rolls with Cheese

    Cold smoking with oak for just over an hour a couple of chuck eye steaks seasoned with Tatonka Dust. ----- Searing the oak smoked steaks on GrillGrates and having a cold one! ----- Served with brussels sprouts and Ciabatta rolls with cheese which were also prepared on the grill. -----...
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