Wild Game or Fish

JoynersHotPeppers · Mar 20, 2017

tctenten said:
Looks real fresh. Nice job butchering and preserving.

Thanks man, hoping you and I can share one of these meals soon! I love butchering and keeping it fresh, I'd have mine over a resteraunt 10 out of 10 times.

JoynersHotPeppers · Mar 20, 2017

Who says pan fried must be over cooked?

JoynersHotPeppers · Mar 22, 2017

Korean inspired venison for later...

tctenten · Mar 22, 2017

Stir fry?

JoynersHotPeppers · Mar 22, 2017

tctenten said:
Stir fry?

I am going to quick grill it and have it with corn on the cob

#unconventional

JoynersHotPeppers · Mar 22, 2017

JoynersHotPeppers · Mar 23, 2017

That marinade was nothing short of amazing. I'll be cooking many more proteins just like that!

dragonsfire · Mar 23, 2017

Yup, looks awesome !!

tctenten · Mar 23, 2017

JoynersHotPeppers said:
Korean inspired venison for later...

Garlic, ginger, soy sauce, sesame seeds? And what is in the cups?

JoynersHotPeppers · Mar 23, 2017

Under knife handle Korean chili paste, soy and sesame oil mixed top right, local honey top left

grantmichaels · Mar 23, 2017

Gochujang?

JoynersHotPeppers · Mar 23, 2017

grantmichaels said:
Gochujang?

Is there anything else?

https://www.amazon.com/gp/product/B013HB0CC4/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

tctenten · Mar 23, 2017

Nice. I think Sticknan grew a bunch of Gochu plants last year to make his own. How is the heat?

grantmichaels · Mar 23, 2017

I'm sure there is, but my Korean familiarity ends at gochujang and bibimpap ...

JoynersHotPeppers · Mar 23, 2017

grantmichaels said:
I'm sure there is, but my Korean familiarity ends at gochujang and bibimpap ...

I was kidding, it is the staple. My old manager had it by the 5 gallon bucket

JoynersHotPeppers · Mar 23, 2017

tctenten said:
Nice. I think Sticknan grew a bunch of Gochu plants last year to make his own. How is the heat?

Heat is mild, like my Thai blend. He did and he sent me pods.

JoynersHotPeppers · Apr 5, 2017

Tri color fresh pasta with a homemade venison/pork hot Italian sausage sauce

ShowMeDaSauce · Apr 5, 2017

Puree a pear for red meat (bulgogi) marinade. Asian pear is best but bosc works fine too. The marinade you used is most often used for pork or chicken. Usually pork but i bet it would be killer on beef ribs too. I use something very similar on country style ribs and pork for stirfry. Main difference is i add mirin to the marinade.

dragon49 · Apr 17, 2017

Yellow Perch fried in butter – 3 minutes and 10 seconds per side. I caught these this morning. The meat was light and delicious, with a sweet and slightly nutty taste. The taste lingered a while after the meal which was a pleasant surprise. The cooking time was perfect—the consistency was just right.

JoynersHotPeppers · Apr 18, 2017

Stupid lighting, it is medium rare not purple

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