squirtthecat
New member
Ok, I had a bunch of grand things planned to cook this weekend, but we've got a flu bug working it's way around. And with 3 of us in 1500 sq/feet, it doesn't take long before 'tag, you're it!'
Let's go simple, shall we..
The flavor elements.
The star of the show. Grass fed Bison from Northern Wisconsin.
MAK is cruising at 350°, and my old Griswold is pre-heated, and lubed with some Annie's Roasted Red Pepper OO. In goes the Bison, and a healthy shake or 3 of Tatonka Dust.
This stuff is really lean, so it browns up quickly.
Add the Cajun Power Garlic and a can of Manwich.
I let it heat through for about 5 minutes, then dumped into my $12 crockpot to cruise along for the afternoon.
Hammer time..
PDG!
Now where did that can of Lysol go........
Let's go simple, shall we..
The flavor elements.
The star of the show. Grass fed Bison from Northern Wisconsin.
MAK is cruising at 350°, and my old Griswold is pre-heated, and lubed with some Annie's Roasted Red Pepper OO. In goes the Bison, and a healthy shake or 3 of Tatonka Dust.
This stuff is really lean, so it browns up quickly.
Add the Cajun Power Garlic and a can of Manwich.
I let it heat through for about 5 minutes, then dumped into my $12 crockpot to cruise along for the afternoon.
Hammer time..
PDG!
Now where did that can of Lysol go........