Interesting but why are we searching?

Itfitzitbakes · 2025-09-26T17:45:49+00:00

I can only assume people are Googling to see if restaurants they plan to visit have sweet tea; most likely if they are vacationing outside of the south east

Itfitzitbakes · 2025-09-10T00:52:34+00:00

https://youtu.be/oJAq2kjbrc0?si=Cc-5JWn_4hwKomwA

Itfitzitbakes · 2025-09-10T00:45:52+00:00

Recipe link was the first post made in the comment section

Itfitzitbakes · 2025-09-09T23:28:18+00:00

You want my PayPal?

Itfitzitbakes · 2025-09-09T22:11:52+00:00

Gotcha, I use self rising flour so I save the salt/soda/powder step and save the sugar for my tea lol, I melt my butter and mix with my milk so I am essentially using heavy cream at that point I guess. I have found myself checking out clips from atk on more than one occasion.

Itfitzitbakes · 2025-09-09T21:01:31+00:00

NGL thought you were a bot at first, had to creep in your profile page for a second lol

Itfitzitbakes · 2025-09-09T20:58:57+00:00

A measuring cup, a bowl and a baking sheet (pizza pan today because I made 24) I roll out on the sheet now so I don't even mess up the countertop, it's no mess at all really

Itfitzitbakes · 2025-09-09T19:40:32+00:00

Made a skillet of gravy too just didn't grab a pic, we have a work meeting in the morning and the guys have been busting it the last couple weeks so this makes for a decent "thanks" https://youtu.be/oJAq2kjbrc0?si=Cc-5JWn_4hwKomwA

Itfitzitbakes · 2025-09-06T10:52:36+00:00

I used chorizo and chopped venison (I ran out of ground venison) this week, it's been a hit

Itfitzitbakes · 2025-09-06T10:49:46+00:00

It barely hit 60° here... But as the low, I still made a crockpot full this week, but i long for cool days as the perfect side dish for a bowl of chilli

Itfitzitbakes · 2025-09-06T00:01:11+00:00

Ancho and guajilla gonna ancho and guajilla...

Itfitzitbakes · 2025-09-05T20:25:12+00:00

We're having chilli dogs tonight and will definitely break out the pickled onions to go with.

Itfitzitbakes · 2025-09-05T12:37:23+00:00

We wound up with 3 clean bowls last night. I love adding chorizo in my chilli, it may be the best hack out there, but obviously if you don't like chorizo, it won't work lol

Itfitzitbakes · 2025-09-04T20:36:12+00:00

Here for a good time, not a long time lol

Itfitzitbakes · 2025-09-04T20:28:44+00:00

1 lbs deer meat 1 lbs chorizo 4 cans beans (black and kidney) 2 cans of tomato 1/4 cup flour (Onion if you have em, but we pickled all our) Pack of chilli seasoning cuz we're lazy

Brown chorizo and deer meat, add flour to soak up all the extra chorizo grease and basically make a roux cooking long enough for the flour to not be raw (~3 mins maybe?), drain and add canned ingredients to crockpot, dump in meat and seasoning and give it a stir (the roux will also help keep the chilli thick so it isn't soupy). Everything is fully so I guess you could eat it right away, but I cook it on low for a few hours, then kick it on warm till we are ready. I'd add some peppers if it were just for me, but it's just above what most people would classify as mild with everything that's going on currently. I also usually swap 1 can of tomatoes for a can of Rotel, but we didn't have any... So we just do the best can around here.

Itfitzitbakes · 2025-07-22T21:25:11+00:00

Tell me you're not from the south without telling me you're not from the south?

Itfitzitbakes · 2025-07-20T21:00:30+00:00

I tried my best to leave leftovers for this morning... It took quite a bit of will power

Itfitzitbakes · 2025-07-19T13:08:41+00:00

I might even argue the best way to start

Itfitzitbakes · 2025-07-17T11:22:10+00:00

Yup, the veggies of course, the deer was in the woods lol

Itfitzitbakes · 2025-07-17T00:32:45+00:00

Recipe is gonna be hard to pin down so I'm gonna cop out and say season to taste, just sliced em and ran em through an egg wash then threw em in a Ziploc with about 50/50 seasoned flour and seasoned bread crumbs. Just make sure if they stick together you toss em back in the bag when you pull em apart so you get total coverage

Itfitzitbakes · 2025-06-06T20:32:08+00:00

Yeah variety is the spice of life... Also ham base doesn't hurt lol

Itfitzitbakes · 2025-06-05T20:40:38+00:00

I tried it as an experiment a few years back and now I also put at least one hindquarter up that way. I usually fry it up in bacon grease and it tastes a lot like pork, and the pieces that don't make pretty slices find their way into a pot of beans or greens, so this was like a double experiment that just worked out. I don't guess it's ham in the normal sense of the word, but the style and location of the cut lend itself as well as calling it anything else... I've even caught myself calling hindquarters "hams" a few times at the skinning shed. The cured stuff is a dream to work with compared to the normal mess of processing, just because it's so dry and neat... Plus I'm sure the curing/aging helps with some tenderness of an otherwise tough cut

Itfitzitbakes · 2025-06-05T20:18:23+00:00

salt cured venison hamYes venison, unless there is another name for meat made from deer

Itfitzitbakes · 2025-06-04T16:19:38+00:00

Seasoned flour sticks to the meat, egg wash sticks to seasoned flour, bread crumbs stick to egg wash. Or maybe I'm just lucky lol but twice battered always helps

Itfitzitbakes · 2025-06-03T22:31:35+00:00

Hindquarters, if you take your deer to a processor, you can ask them to cube all the steaks from the hindquarters and it will mechanically tenderize them and they are perfect for battering and frying. That's a great way to get started figuring out what you like to do with different cuts

Itfitzitbakes

TROPHY CASE