barney's Cheap Eatin' Thread

Tankt

12 pointer
Dec 26, 2019
4,457
Kentucky
Backstrap and top round

PhotoPictureResizer_1659996517226_copy_2080x1560.jpg


Enough left over for lunch and supper tomorrow. And yes....I eat outside every day. I still have no kitchen nor kitchen table

Screenshot_20220808-183637_Gallery.jpg
 
Last edited:

Dark Cloud

12 pointer
Aug 14, 2009
5,408
Lawrence Co.

Dark Cloud

12 pointer
Aug 14, 2009
5,408
Lawrence Co.
I had several maters that the skin had split on because of all the rain. So I made some beer pizza crust and gathered some of those and some other ingredients for pizza sauce while the dough was bulking.

I put the sauce on as soon as I got in the kitchen. Maters, basil, oregano, garlic and salt.

20 minutes later.

I sliced some toppings while the sauce was cooling.

After 13 minutes in the smoker at 600°.


Looks delicious
 

Luther's Feist

10 pointer
Oct 25, 2014
1,443
Coeburn, Va
I had several maters that the skin had split on because of all the rain. So I made some beer pizza crust and gathered some of those and some other ingredients for pizza sauce while the dough was bulking.

I put the sauce on as soon as I got in the kitchen. Maters, basil, oregano, garlic and salt.

20 minutes later.

I sliced some toppings while the sauce was cooling.

After 13 minutes in the smoker at 600°.


Dang if that ain't the best looking pizza I ever seen
 

Lady Hunter

12 pointer
Jan 12, 2009
4,837
And this is cheap (but definitely not FDA, USDA, or any other alphabet-approved).... Spicy Venison Italian Sausage & Zucchini Soup. We love it on cold winter days - it'll warm you up in a hurry!

298961419_10223454360280099_618544875629592585_n.jpg
20220810_103556.jpg


298783994_10223454360480104_2388855185568832976_n.jpg
20220810_142052.jpg


(Technically, zucchini - especially shredded - is a "thou shalt not" when canning due to potential density issues. However, I'm comfortable with risking it in this case since it's well mixed with cooked venison & tomatoes & thinned with tomato juice. Follow my example at your own risk!)
 
Last edited:

Luther's Feist

10 pointer
Oct 25, 2014
1,443
Coeburn, Va
Been doing a little canning here lately. Forgot to take pics of the corn chowder or relish, the corn, and the kraut that we made the past several days and don't wanna dig it back out to take pics. We did two canners of corn, 2 chowder, and I think made 8 quarts of kraut. Today we made some homemade soup from a pork shoulder we had in the freezer and came out with 14quarts. Plan on doing some soup beans, chilli beans, and a few other things as we get the time. First year I've ever canned anything and am liking the results so far. Pic of the soup

FB_IMG_1660171473596.jpg
 


Latest posts

Top