peterk123
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That looks awesome!
That last chili i made was the best pot I've ever put together.
That last chili i made was the best pot I've ever put together.
Used this recipe from stalecracker even used his Cajun 2 step seasoning. Only thing I did different was used venison sausage and just ground venison. He used pork sausage and ground beef as well. The guys crazy but his cooking videos with what he makes are actually pretty darned good.
View: https://m.youtube.com/watch?v=ozN-MxR4lKg&pp=ygUac3Rha2VrcmFja2VyIHZlbmlzb24gY2hpbGk%3D
Stalekracker videos are funny as hell. I asked the wife for his cook book for Christmas.Thanks, I will have to give it a try next time.
I need to come to your house for dinner somedayFresh backstraps, and I mean fresh, pan fried in butter. Brussel sprouts. Home pickled cuke. Homemade sourdough bread.
View attachment 938400
That last chili i made was the best pot I've ever put together.
Used this recipe from stalecracker even used his Cajun 2 step seasoning. Only thing I did different was used venison sausage and just ground venison. He used pork sausage and ground beef as well. The guys crazy but his cooking videos with what he makes are actually pretty darned good.
View: https://m.youtube.com/watch?v=ozN-MxR4lKg&pp=ygUac3Rha2VrcmFja2VyIHZlbmlzb24gY2hpbGk%3D
10 inches.Good time for sure. @whacko, How much ice is there?
I know it's been a while, lots going on. What's a decent brand bean pot that you reccomend? I'm pulling the trigger finallyAmazon has em for 33 bucks. Get the bigger one like a 4.5 quart. Those hold 2 pounds of beans.....if I'm gonna baby sit them all day I make a big batch and freeze the leftovers.
Soak 2 bags of navy beans over night (2 pounds total)
In the morning drain and then rinse the beans.
Dice one onion and add the drained beans to a stock pot with the diced onion. Simmer for 45 minutes. Drain the beans and reserve the liquid
Put a pealed onion in the bottom of the pot and add the drained beans
Mix
1 cup mollases
1 cup maple syrup
Half cup packed brown sugar
2 tsp dried mustard
2 tbsp golden spicy brown mustard
Half cup of the reserved bean liquid
Add the mixture to the pot
Score a 12 ounce piece of salt pork and place on top
Add reserved bean liquid to the pot to cover the veams by quarter inch
Cover the pot and into a 300 degree oven
Check every hour and add reserved bean liquid if the top looks dry
Should take 7 hours or so. Remove the lid for the last hour to thicken the sauce and brown up the salt pork a little.
Done.
That looks spectacular!Cajun stuffed peppers......ground venison, rice, onion, garlic, celery, bell pepper, tomatoe paste, crushed tomatoes and Cajun 2 step seasoning.
Dice up the veggies then Sautet the veggies till soft, then add ground venison, garlic, 2 step seasoning and cook till venison is browned.....add small can tomatoe paste, can of crushed tomatoes (drained) and cooked rice. Cook till thick......stuff the peppers cover with foil then in a 350 degree oven for about 1.5 hours .......remove foil add cheddar and cook another 5 minutes. Easy.
That stalekracker 2 step seasoning is amazing.
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Cajun stuffed peppers......ground venison, rice, onion, garlic, celery, bell pepper, tomatoe paste, crushed tomatoes and Cajun 2 step seasoning.
Dice up the veggies then Sautet the veggies till soft, then add ground venison, garlic, 2 step seasoning and cook till venison is browned.....add small can tomatoe paste, can of crushed tomatoes (drained) and cooked rice. Cook till thick......stuff the peppers cover with foil then in a 350 degree oven for about 1.5 hours .......remove foil add cheddar and cook another 5 minutes. Easy.
That stalekracker 2 step seasoning is amazing.
View attachment 972463View attachment 972464View attachment 972465
It is spicier.....but not super hot. I use ALOT of 2 step fire in my chili and its not super spicy.Very nice. Thanks for sharing the recipe.
What’s the difference between the Cajun Two Step fire vs the original Cajun Two Step? I assume it’s just heat but is it a lot hotter?
Thanks