As you know, a BIG part of being a fan of the outdoors means you’re cooking outside. So it’s only natural that the guys would eventually get around to talking about charcoal, gas and wood pellet grills. So, the question is this: which is the best? Smokers? Grills? Green Egg? Weber? Traeger? The guys kick all the options around with some callers, and the consensus they come to may surprise you!
Speaking of food, most of the show was kind of like a buffet – it was a big ‘ol helping of all things outdoors. Thanks to all of our great callers that supplied great questions and fun stories to make it such an entertaining show!
Here’s your L.V. Hiers gear tip of the week: Flo-Fast products are a great way to transfer fuel to your boat, ATV, tractor, or whatever! www.flofast.com
Here’s your Kirbyco Builders Inc cooking tip of the week:
Venison Salisbury Steak
Use 1 pound of ground venison. Take two pieces of white bread and completely soak them with water. Add to meat in a bowl with 5 or 6 shakes of Lawry’s seasoning salt and 1/2 a Sweet onion. (I chop the onion fine and microwave it for 2 minutes to soften) Mix together until bread is completely dissolved. Pan fry burger patties on both sides in cast iron skillet. Remove all patties onto a plate before they are cooked through.
Add 1/4 stick of butter, 1 tbsp minced garlic, one large sweet onion chopped and 2 cups of portobello mushrooms to the pan. Sauté until caramelized. Remove from pan into a bowl and set aside.
Add another 1/4 stick of butter over medium high heat. Add 2 tbsp of corn starch and whisk to form a rue. Slowly add one container of organic beef broth while whisking constantly to make a gravy. Turn down heat to simmer.
Add back in mushrooms, onions and venison patties on top. Cover with tin foil and let heat through on low/simmer for 10 mins.
Serve over mashed potatoes. Hint: I add one sweet potato to my regular potatoes to mix it up!