All things venison

Originally posted by Leo B you guys are killing me!!

HEY.. you don't EVEN want me to start throwing up some of my Dutch Oven madness.. Like Cap'n Crunch French Toast casserole, with blueberry and strawberry compote.. I did that in a 14" CDO, took it to a rally dinner, was gone in seconds.. LOL

you guys are killing me!! 

Originally posted by lostagain For you pork belly eaters, there is something terribly decadent that you can do with a nicely smoked side of bacon.  Cut it into strips about an inch or so wide, leaving on the skin/rind, then cross cut it into little cubes but don't cut through the skin.  Cook it in it's own fat until it is a fairly well done and is starting to get a little crispy on the outside.  It Colombian version of chicharón and is especially good with things like red beans and rice or patacón.  [Fried plaintain or platano with a little salt].  But be sure to make an arrangement with your cardiologist for a visit to rotoroot your veins.

Or you can candy it up with some brown sugar and rub, and then smoke it down into crunchy outside, melt in your mouth inside.. bites..

I see your meatloaf.. and raise you.. 2 smoked, bacon wrapped, cheese and hash brown stuffed, breakfast sausage rolls.. while camping..  LOL

For you pork belly eaters, there is something terribly decadent that you can do with a nicely smoked side of bacon.  Cut it into strips about an inch or so wide, leaving on the skin/rind, then cross cut it into little cubes but don't cut through the skin.  Cook it in it's own fat until it is a fairly well done and is starting to get a little crispy on the outside.  It Colombian version of chicharón and is especially good with things like red beans and rice or patacón.  [Fried plaintain or platano with a little salt].  But be sure to make an arrangement with your cardiologist for a visit to rotoroot your veins.