I just put the sauce on. Having spaghetti and meatballs for dinner tonight, meatballs made from Canada Goose breasts.Now that we are all being good citizens and staying home practicing social distancing, what's everyone cooking?
I'm firing up the smoker here in a bit to do some hickory smoked ribs today, like a good Texan.
I gotta be honest, I never knew it was a “thing”. My brother has it in the freezer at our dad’s and I’ve been taking the liberty. I don’t think he’s even noticed that I’ve been hoggin’ on it for months. Plus, I don’t think he really cares. He just makes jerky with it every so often. Hell, I’ve dug out 2-3 year old Mule Deer and Bear out and ate that stuff, nothing wrong with it. Needless to say it’s been a fruitless couple of seasons.Good stuff. I'm starting to have an increasing personal problem with the captive cervid industry.
Sounds great. I like your large hunks of meat.I’m just about to sauté some onions and garlic, and to brown 2lbs of grass fed ground beef. While the chili simmers, I add beer to the mix instead of water. Today I’m using a Paulaner Octoberfest.
Beer chilli kicks ass.