RedNeckWino
Senior Member
- Joined
- Oct 18, 2010
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Last nights dinner for 6:
1 Large 4 pound chicken with cornbread stuffing,
1 Fresh (aged 7 days at 36*) Venison backstrap,
1 Vadalia onion,
Coat inside of bird with virgin olive oil, salt lightly and stuff.
Coat outside of bird and deer with olive oil. Season with red salt and plenty of garlic.
Inject Breast and thys with white zin wine.
caramelize onion slices.
Wrap bird, deer and onions in foil leaving top open. Smoke for 1 1/4 to 1 1/2 hrs. over peach and cherry wood at 175*, Finnish cooking in oven because the snow is playing hell on the smoker.
Serve with broccoli-noodle salad, fried taters, and a 2 year old Blackberry Merlot.
Nothing was left, except 3 empty bottles and a few dishes in the washer.
1 Large 4 pound chicken with cornbread stuffing,
1 Fresh (aged 7 days at 36*) Venison backstrap,
1 Vadalia onion,
Coat inside of bird with virgin olive oil, salt lightly and stuff.
Coat outside of bird and deer with olive oil. Season with red salt and plenty of garlic.
Inject Breast and thys with white zin wine.
caramelize onion slices.
Wrap bird, deer and onions in foil leaving top open. Smoke for 1 1/4 to 1 1/2 hrs. over peach and cherry wood at 175*, Finnish cooking in oven because the snow is playing hell on the smoker.
Serve with broccoli-noodle salad, fried taters, and a 2 year old Blackberry Merlot.
Nothing was left, except 3 empty bottles and a few dishes in the washer.