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Supper Last Night
#6255322
04/11/16 03:13 PM
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Joined: Oct 2013
Posts: 1,426
DuckCoach1985
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Whitetail Backstrap, Grilled blackened bonnet head shark, cheesy camp taters, and grilled Japs (spinach salad to make the Mrs. happy). My fiance loves it when I fire up the pit!
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Re: Supper Last Night
[Re: DuckCoach1985]
#6255345
04/11/16 03:23 PM
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Joined: Sep 2012
Posts: 12,860
PMK
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Posts: 12,860 |
"everyone that lives dies but not everyone who dies lived..."
~PMK~
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Re: Supper Last Night
[Re: DuckCoach1985]
#6255634
04/11/16 07:21 PM
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Joined: Sep 2009
Posts: 18,543
NewGulf
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Re: Supper Last Night
[Re: DuckCoach1985]
#6255693
04/11/16 07:59 PM
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Joined: Nov 2009
Posts: 91,416
bill oxner
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Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill
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Re: Supper Last Night
[Re: DuckCoach1985]
#6255698
04/11/16 08:05 PM
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Joined: Oct 2004
Posts: 39,532
redchevy
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What kind of sauce on t he straps?
The dark plates are interesting.
Oh and looks great!
Last edited by redchevy; 04/11/16 08:05 PM.
It's hell eatin em live
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Re: Supper Last Night
[Re: DuckCoach1985]
#6255778
04/11/16 09:08 PM
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Joined: May 2011
Posts: 28,012
skinnerback
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Heck yeah!! How did yall like the bonnethead? And tell me about these taters.
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Re: Supper Last Night
[Re: DuckCoach1985]
#6255852
04/11/16 10:12 PM
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Joined: Dec 2008
Posts: 22,630
Cast
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Posts: 22,630 |
Dadburn! I think you may have sinned!
Cast I have a short attention spa
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Re: Supper Last Night
[Re: DuckCoach1985]
#6256706
04/12/16 03:30 PM
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Joined: Oct 2013
Posts: 1,426
DuckCoach1985
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The sauce is a little bacon grease, Worcestershire, salt, cracked black pepper, little cumin, and minced garlic. seasoned and seared the backstrap, dumped the mix in the foil, wrapped up the strap and let it simmer on the cool side of the pit for about 30 min. After slicing the backstrap up, topped it off with the juice.
bonnet head came out great. Blackened seasoning with some lemon zest and grilled on top of foil (to keep intact). Hard to beat IMO!
Taters are real easy: cut em up in 1/4s, few scoops of butter, garlic salt, cracked pepper, 1 sliced jalapeno, dash of cayenne (all to taste). wrap in heavy duty foil and throw on the hot coals. I call em camp taters bc we literally throw them on the coals in our camp fires. Takes a little longer on the pit, but soon as the coals are hot (I use split oak for grilling) I throw it on the hot side and let it really cook. You want to get a little crispy on the bottom layer. after about 30 minutes over high heat, coals are about ready for everything else. Move to the cooler side and cook the rest of your meal. Take off grill, open foil, smother with cheese, cover back up and let the cheese melt. To serve, I like to scrape the cripiness off the bottom and mix it all together. One of my favorite parts of the meal!!
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Re: Supper Last Night
[Re: DuckCoach1985]
#6256767
04/12/16 04:17 PM
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Joined: May 2011
Posts: 28,012
skinnerback
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That all sounds great! Thanks for sharing.
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Re: Supper Last Night
[Re: DuckCoach1985]
#6256816
04/12/16 04:57 PM
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Joined: Jan 2011
Posts: 65,513
SnakeWrangler
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Well played....
I believe in science and I’m an insufferable [censored] Actually, BBC is pretty damn good "You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"
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Re: Supper Last Night
[Re: SnakeWrangler]
#6256885
04/12/16 05:54 PM
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Joined: Oct 2013
Posts: 1,426
DuckCoach1985
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Well played.... Big compliment coming from the whole-hog master himself. Just saw that thread and I will have to give it a shot one of these days!
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Re: Supper Last Night
[Re: DuckCoach1985]
#6256898
04/12/16 06:01 PM
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Joined: May 2011
Posts: 28,012
skinnerback
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Well played.... Big compliment coming from the whole-hog master himself. Just saw that thread and I will have to give it a shot one of these days! It's VERY hard to beat cooked that way. Snake has gottit going on.
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Re: Supper Last Night
[Re: Cast]
#6261891
04/15/16 09:35 PM
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Joined: Jan 2012
Posts: 1,729
NMGW
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Dadburn! I think you may have sinned! Pretty sure he did
New Mexico: Not Really New, Not Really Mexico
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