there were so many i cant firgure out which one i like the best

I enjoyed some venison, forgot which one, and Chris Med's chowder pushed me over the edge Outstanding chower.
Chris, maybe next year I can help in extracting of yellow perch.
Oh man I almost forgot the fish that was mixed in with the french fries, not sure who brought it and I'm guessing it was cod, that was fantastic!

Okay, the Stuffed Hot Cherry peppers were
the Bomb. I loved them.

Yea it's almost impossible to pick just one, stromboli, chowder, pheasant, fried fish, stew, stuffed peppers...
when are we doing this again????

I can't believe I forgot Zach's Elk roast.
That was out of this world. I can only imagine that was a pretty exspensive piece of meat.
Zach I'll go 50/50 on a bigger one for next year.

Gotta be the elk. A few others I enjoyed where that potatoe salad, yellow perch, yams, and striper.

thanks guys- I thought the elk came out great too - definitely a bigger roast next year though- I'd like to try a 5-6 pounder honestly - the meat wasn't so expensive, but the overnight shipping from Colorado was! - I'd do it again in a second!

I have to say... My buddy Dave who brought the Buffalo dove(from Texas!!!) and Pheastant was so happy it was gone, He just moved down here from Mass and will be joining the site later...HE and HIs wife had a blast...and he was nervous no one would eat it...I had a few pieces in the Kitchen.....DAMN GOOD!.....Chris....PERCH RULES!!! And thanks for letting me steal a piece beforehand , cuz all I really had for dinner was fingernails and Busch by the time I got through the line!!!!!!!. Bill the turkey was as good as it was Friday...Zach I saw the roast roasting...that's it! I know I missed alot of good eats but hey!!!...........My wife and I had such a good time at our table..who knew......
Guys thanks for the kind words of the chowder....I actually had a bowl myself!!!!...I will bring it to every event there is!!!!! Jon and all again GREAT JOB!!!!


ONE LAST THING....IVAN ...THAT POLLOCK RULED!!!!!! I did get 4 pieces of that......!!!!!!!!
Paul... what can ya say about that salad!!!

I had a chance to try Zach's Elk roast! That was awesome.. the buffalo Pheasant I got to try in the kitchen was excellent, too. Fried haddock! Panfish chowder! Venison Corned beef!! I didn't get a chance to try more than half of the items, but what I did have was really tasty!! Great job, everyone!!
THIS IS THE BEST OF THE BEST IN CT!!!!

my plate was piled high with lots of great tasting food, but I did like those Perch fillet nuggets a lot.

everything was great but the elk roast was increadible plus that was the first time ever trying elk great job zach
Your the beer/brat and the elk king

My dad really enjoyed the panfish chowder.

Everything I tried was good....too much different stuff to narrow it down to my one favorite. There are a few items people are listing though that I didn't even try. So much food, had to pick and choose when deciding what to eat.

My wife and I just had it for dinner! Awesome flavors-beyond restaurant quality!

I hated to see it get thrown away so I filled a gallon zip lock.

I never got to try the Venison hind quarter. It wasn't sliced when I was in line
(one of the first) Greg took it into the kitchen to carve it up ,I waited something like 20 minutes yet he never reappeared. I figured maybe something went wrong with it? Maybe it wasn't cooked enough to serve? Now I see this and know what happened.

At least I got to see what it looked like. :rolleyes:

Na, Chris, I helped Greg carve that thing up, and Paul D ran to the table with it!! Usually Venison hind quarter is really dry.. This was moist, and awesome!!!

It's a real secret recipe. To make it, you first buy a 3# roast beef and put it in your upstairs refrigerator. Keep the hindquarter in your downstairs fridge. Next send your daughter home with instructions to "put the roast beef in the oven on 325 for about 50 min". She will ignore the 3# roast in the upstairs fridge, go down in the cellar to retrieve the 12# hindquarter, and put that in the oven. Next come home from work, look in the oven, scream, and in a panic, pull it out and put it back in the downstairs fridge. Have leftovers for supper that night.

This seals in the juices real well.

Seriously, here's how I would normally do it:

Cut a dozen or so deep slits in the piece, and slide garlic cloves that have been cut in half deeply into each slit.

Generously salt, fresh ground pepper, garlic powder, and rosemary the outside of the roast.

Place a few pats of butter on the roast.

OPTIONAL:
Cut up several potatoes, carrots, and big chunks of onion and celery, and distribute them around the roast, along with a can of beef broth.

Place roast in the oven at high temp (450 - 475) for about 20 min. (This replaces having your daughter try to cook it the night before.)

Reduce the oven to about 225 and cook for another 3 - 4 hours, or until interior temp reaches about 140 on the thermometer. Remove from oven, cover with foil and a towel or two, and let sit for about 20 - 30 min.

If, as was the case Sat, the roast is done a bit too soon, reduce the oven to about 175 and leave the roast in for another hour to keep it warm.

This was actually the first time I cooked a whole hindquarter, so I may have just gotten lucky. We'll know for sure next year.
Bob

Rabid hyenias......I never saw 130 people line up so fast, Damn I wish I coulda tasted some of that stuff,...there was nothing left when I got there!, Except Ivans fish,,,mmmmmmmm