Rex and Ty's Food Blog

     While visiting my son in Laramie Wyoming I met an interesting young man,Marc. He is a friend of Ty's and really interested in shooting sports. Both archery and guns. Marc furnished the meat for tonight's meal. Now I'm not sure if it was harvested with a bow or rifle but I understand he is capable of some pretty good shooting with both.     Four of us went to a private shooting club one day. It has ranges up to 1200 yards. I know he is really good up to 800 yards, as that was the furthest we shot that day. He asked me if I wanted to try my hand at long range shooting. Being the competitive guy I am, I said sure. I took my place at the shooting bench. He help me load a shell into the gun. I believe the shell itself was longer than most of the shots I was used to taking.  The target he said was by the scrub tree out there. I looked through the sights, slowly squeezed the trigger. A near miss. The spotter yelled "only 50 yards high!".  I couldn't e...

     I recently I drove to Laramie Wyoming to visit my son and daughter in law. As usual, when we get together we cook. We try new techniques  and recipes that we think will compete or beat restaurant meals. I believe that we were successful with our attempts this time. Although it took me awhile to adjust to cooking at a high altitude. It takes a longer time or hotter temp to complete your dish. First up, Ty.     Ty was anxious to show me a new technique. He used a Sous Vide to cook a Prime Rib Roast. A Sous Vide device brings your dish to a perfect temperature in a vacuum sealed bag in water and holds it there until you are ready. In this case it was a rib roast. After reaching the assigned temp he then seasoned the roast and seared all sides to finish. For a beef eater this was outstanding. I can see a Sous Vide device in my kitchen soon.     I had a Cooks Country magazine from Feb/Mar 2020 with me to try some new recipes. I made their It...