What haven't you tried?

[Jorge]

I'm going to have some time to play with the smoker in the near future. I thought I'd try some new stuff to make it a little more interesting. Anybody have a food or technique they'd like to let some other sucker try first?

PS I don't do mutton!

[jminion]

Jorge
PS I don't do mutton!

Lamb-a-phobic

[Jorge]

Jorge
PS I don't do mutton!

Lamb-a-phobic

That would be me. Never liked the taste, the texture, or the smell. Especailly some of it that I've HAD to eat.

[willkat98]

Caprine, thats the ticket.

www.goatnation.com

[willkat98]

Call Texoma and get those raw runners and smoke some peanuts.

[kcquer]

Jorge, I've been wanting to try a pork loin experiment. When you wrap it, dump in a carton of sliced mushrooms on the foil, so they kinda cover the outside of the loin.

Also been thinking of trying a loin wrapped with a thin layer of fatty at foil time.

[Jorge]

Like the mushroom idea, it goes on the list. Debating the fatty, trying to moderate the saturated fat intake...need to just go ahead and get the Lipitor started now.

[cookswithfire]

Bevo with some sooner sauce! :twisted:

[Jorge]

Bevo with some sooner sauce! :twisted:

Never had a problem with being premature in any way shape or form, but thanks for playing. Must be an ailment specific to the region north of the Red River. Next? :roll:

PS Bevo is over medicated, narcotics, and over marinated, intoxicated handlers.

[cookswithfire]

Anybody have a food or technique they'd like to let some other sucker try first?


I wonder if these are any good smoked..I havent really searched the post for these but Hard boiled eggs, catfish filets

[willkat98]

I got your back Jorge.

These two links are all you need to try.

Two Words

Spatchcock
http://www.bandera-brethren.com/index.php?name=PNphpBB2&file=viewtopic&t=523&highlight=canelicator


Canelicator
http://www.bandera-brethren.com/index.php?name=PNphpBB2&file=viewtopic&t=312&postdays=0&postorder=asc&start=0

Havent laughed that hard in ages. DF sure has mellowed since the Canelicator Mod

[Rusty]

How bout it Boys?

Lets go deeeeeeep South with Possum and tatters!!

Mouth watering just to think of it.

Rusty

[cookswithfire]

Quote from Granny on the Beverly Hillbillys on Possum Innards
"Theyre even better on the second day"

[MikeG]

Or better still!!!
Scrambled eggs with a can of pork brains and chopped
green onions...homemade biscuits with a side of
fried hog head cheese(souce). YUMMMMMMMM
fresh fried squirrel brains for appitizers(in season)
Mikeg

[Mark]

Jorge:

This is serious.

Heard tell they got lots of ostrich farms around Austin. Maybe you could be the first to smoke one and get it to taste good.

[cookswithfire]

Hard boiled ostrich eggs!

[Jorge]

Moderators: I started this thread, and pretty much managed to hijack it myself. I'm fine with letting it run. Feel free to split/move it if you feel the need.

You guys watch out for cookswithfire. He has plans for those eggs!

[Solidkick]

How bout it Boys?

Lets go deeeeeeep South with Possum and tatters!!

Mouth watering just to think of it.

Rusty

Too damn much city boy in me for this one! LOL Go for it Rusty!

[Bigmista]

I wonder how Gator would taste smoked?

Can you smoke King crab legs?

How about some goat? I've had it in curry and in Birria but never smoked.

Just some suggestions...

[Wayne]

I smoked a Canada Goose once and it turned out pretty good. Leg of Lamb marinated in olive oil vinegar and Greek spices (for Easter of course). Also smoked bass and it was good. Some of it got so dry that it was like the best fish jerky you ever had. Cornish hen is also great. One of these days I am going to try to cook pizza in the smoker. And lastly, I hear it is pretty good. I have never smoked long-pig and do not plan to do so unless it is an absolute necessity.

[Neil]

. I have never smoked long-pig and do not plan to do so unless it is an absolute necessity.[/quote]

I give up. What the heck is long-pig?

[BigBelly]

How about smoking Marylands finest, BLUE CRABS! I can see it now, sprinkle them bad boys with some Old Bay, place the crabs in a pan with a smigion of cheap beer in the bottom, and smoke at a slightly higher temp then usual.

How about smoking some snake! Seriously, if you have the resources to get some fresh snake, smoke it up! Don't ask where in the fark that came from cause I have never, ever, had the pleasure of trying snake!

Smoke some mozzarella cheese. I have not had a smoked mozz. since I was a Chef at a yatch club here in MD back in 97. Mental note: smoke some cheese very soon.

[Jorge]

I like the cheese idea, not sure I could get that done in August in Texas though. With the sun hitting it the smoke chamber is up over 100 whithout any fire.

Snake, yep it does taste like chicken. But I'll be happy to ship you one the next time I kill one hunting.

[Jorge]

Ostrich, guess I'll check Central Market.

[brdbbq]

West side of Dallas for Exoctic meats.

[cookswithfire]

Here is some reference to the ostrich meat .....oysters :lol:
www.ostrichesonline.com/ pictures/meat/meat-meatcuts-big.jpg

there was way to much fine print on the bottom to post

[BigBelly]

I used to cook Ostrich from the tenderlion back in the lat 90's. Needless to say I was far from impressed with the flavor compared to (back then) the high price tag. If mememory serves me correctly, I served it with roasted maple acorn squash, a port demi glace' with carmelized granny smith green apples and sun dried cherries. Basically, it is the same recipe/ method I like to serve venision tenderlion. In fall this recipe is a keeper!

[cookswithfire]

I see ribs on the carcass

[Arlin_MacRae]

Peppers, Jorge. I'd like to try to make a small batch of chipotles one day. Ever done that?
Or maybe smoked habaneros? Mmmm.

A

[Bigmista]

'tis only a scratch!Tis but a flesh wound! Come back, I'll bite your legs off.
What are you going to do? Bleed on me?

I fart in your general direction!

[BBQchef33]

swordfish. been meaning to do that for a while.. just dont wanna stink up the pit.

[Jorge]

Adding beef back ribs to the list. They go on sale Friday 10lbs for $10. At that price they can always go into a pot of chili if I don't like em.

[Mark]

Snake. "tastes like chicken."

[willkat98]

MMMMM----- Recipe via Meal-Master (tm) v8.00

Title: Squirrel Mulligan
Categories: Game, Main dish, Rice/grains, Squirrel, Vegetables
Yield: 1 batch

3 Squirrels
2 Onions, chopped
1 Green pepper, chopped
2 md Potatoes, diced
1/4 c Diced celery
4 tb Chili powder
Salt and pepper to taste
1 ds Louisiana hot sauce
1 c Cooked rice

Stew squirrels and reserve broth. Remove meat from bones and put back
into broth. Bring to a boil and add all ingredients except rice.
Cook about 45 minutes, or until vegetables are tender. Add cooked
rice. Serve hot.

From "Our Best Recipes" by Lena E. Sturges, Food Editor. Birmingham,
AL: Oxmoor House, Inc., 1970. Pg. 193. Library of Congress Catalog
Number 70-140493. Posted by Cathy Harned.

MMMMM

... Ye shalt not compute during lightning storms.
--- GEcho 1.00
* Origin: The Insane Asylum BBS Rineyville, Ky 40162 (1:2320/150)

Ä [21] Fidonet: HOME_COOKING (1:352/111) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ HOME_COOKING Ä
Msg : 36 of 207
From : Sharon Stevens 1:3404/155 Thu 20 Apr 95 00:00
To : All
Subj : *CR* Squirrel
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-Begin Recipe Export- QBook version 1.00.14

Title: White Trash Broiled Squirrel
Keywords: Squirrel, game, whitetrash

Squirrel is one of the finest and tenderest of all wild meats. It's
flavor is mild, rarely gamey. There is no need for soaking, and seldom
any need for parboiling. They should be cleaned as soon as possible
after shooting, but skinning may wait until they're ready to be cooked.
Clean squirrels and rub with salt and pepper. Brush with fat andplace
on hot broiling rack. Broil 40 minutes, turning frequently and basting
with drippins every 10 minutes. Serve with gravy from drippins and
season with 1-2 tbsp of lemon juice.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%
%%%%% FRIED SQUIRREL %%%%%
%%%%%%%%%%%%%%%%%%%%%%%%%%%%

Make sure all the hair is cleaned off the squirrel. Cut it up. If it's
old and tough, put it in the pressure cooker for about 15-20 minutes.
Salt and pepper it. Cover with flour and fry in a cast iron skillet on
a medium fire until brown and tender. This is areal sweet meat. You
can smother a squirrel just like a chicken.

Origin: Adapted from White Trash.
Shared by: Sharon Stevens, April/95.

-End Recipe Export- Chipped from the bottom of Sharon's Igloo ^^oo^^
-Begin Recipe Export- QBook version 1.00.14

Title: White Trash Broiled Squirrel
Keywords: Squirrel, game, whitetrash

Squirrel is one of the finest and tenderest of all wild meats. It's
flavor is mild, rarely gamey. There is no need for soaking, and seldom
any need for parboiling. They should be cleaned as soon as possible
after shooting, but skinning may wait until they're ready to be cooked.
Clean squirrels and rub with salt and pepper. Brush with fat andplace
on hot broiling rack. Broil 40 minutes, turning frequently and basting
with drippins every 10 minutes. Serve with gravy from drippins and
season with 1-2 tbsp of lemon juice.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%
%%%%% FRIED SQUIRREL %%%%%
%%%%%%%%%%%%%%%%%%%%%%%%%%%%

Make sure all the hair is cleaned off the squirrel. Cut it up. If it's
old and tough, put it in the pressure cooker for about 15-20 minutes.
Salt and pepper it. Cover with flour and fry in a cast iron skillet on
a medium fire until brown and tender. This is areal sweet meat. You
can smother a squirrel just like a chicken.

Origin: Adapted from White Trash.
Shared by: Sharon Stevens, April/95.

-End Recipe Export- Chipped from the bottom of Sharon's Igloo ^^oo^^

* SLMR 2.1a * Modeming forever, housework....whenever

--- Maximus 2.02
* Origin: Life in The FAT Lane, Quesnel, BC (604) 992-2781 (1:3404/155)

[brdbbq]

Add cooked
rice.
Then burying it.

[Stucue74]

Adding beef back ribs to the list. They go on sale Friday 10lbs for $10. At that price they can always go into a pot of chili if I don't like em.


Jorge,

Let me know how those beef ribs turn out, been meaning to try them for some time. I've done beef short ribs, they're pretty good but I'm interested in finding out how the back ribs turn out.

Also, you might try smoking a whole portabello mushroom. I've tried it in the past but I think I marinated it too long in italian dressing. I love portabellos on the grill, seems like smoking should only make it better.

[Jorge]

Will do. I don't have real high hopes for the ribs but I want to try them. Low meat to bone ratio. Maybe they aren't typical. I'm like you when it comes to grilling porabellos. Good eating. Added to the list. Thanks!

[Jorge]

Jorge, I've been wanting to try a pork loin experiment. When you wrap it, dump in a carton of sliced mushrooms on the foil, so they kinda cover the outside of the loin.

Also been thinking of trying a loin wrapped with a thin layer of fatty at foil time.

Finally getting around to posting some results.

I think the method has some potential. I probably used the wrong rub. I went with the old standby of Gordon's Grubrub. Didn't really get the flavor that I'd be looking for to use mushrooms as a compliment. With the right rub I think the worst case scenario is that you'd have the mushrooms and juice in the foil to make a sauce that would be awesome with the pork.

I'm thinking of using some herbs the next time (oregano, parsley, garlic, maybe a touch of basil and fennel) and then pouring the mix into a pan with a little dry red wine and cooking it down real quick to thicken it.

Thanks for the idea KC it's something I'd like to keep experimenting with!

[Jorge]

Adding beef back ribs to the list. They go on sale Friday 10lbs for $10. At that price they can always go into a pot of chili if I don't like em.


Jorge,

Let me know how those beef ribs turn out, been meaning to try them for some time. I've done beef short ribs, they're pretty good but I'm interested in finding out how the back ribs turn out.

Also, you might try smoking a whole portabello mushroom. I've tried it in the past but I think I marinated it too long in italian dressing. I love portabellos on the grill, seems like smoking should only make it better.

Beef back ribs: I'll try them again just to make sure I've given them a fair shot. I cooked low and slow 200-225. Had good flavor but they didn't cook evenly. Approx. the same amount of meat per rib but some tended to dry out a lot more than others and they were in a spot that has shown to be even in the past. Maybe I just got some bad ribs, or maybe that is just their nature. I'll try them again in the smoker, and probably do some on the grill, offset a bit.

Portabellos weren't bad. I'm not sure how long I could have gone with them though. Uncovered they started shriveling up on me and they became a snack before I could wait much longer. I may stick to grilling them.

[Bigmista]

Will do. I don't have real high hopes for the ribs but I want to try them. Low meat to bone ratio. Maybe they aren't typical. I'm like you when it comes to grilling porabellos. Good eating. Added to the list. Thanks!

I'm gonna grill some portabellos for a vegetatrian friend coming over. How long should I marinate them and how long should I grill them?

[Jorge]

I usually marinate for a couple of hours. Make sure you use a paper towel to get them dry before grilling if you have anything that will cause the flames to flare up (wasted a couple that way with olive oil. Carbon on one side in the time it took me to get back outside with some schrimp). Temp and time? Never used a probe when I grill so no idea on temp, but I like my 1" ribeye med-rare and I cook about 7-9 min. per side depending on how it's looking. Do Portabellos at about the same heat and turn them often and go by feel. I want them tender but not mushy. Make sure I spray the grill with Pam so that I don't end up leaving anything on the grill. If they get to hot I set them aside for a minute or two. I'll pay more attention next time, instead of just doing what I normally do.

(yes, I know I left the door wide open in the last sentence)

[Jorge]

Tried the Cheese Bread recipe from the recipe section with some changes. Just reviewed it to make sure I came close. Used Provolone and swiss on respective halves and instead of smokies used sliced genoa salami on one half, and a peppered salami on the other. Shot the low-fat thing to hell but it was some good eating. Planning to try it again sometime when we have a small crowd over for a game sometime and toss in some olives (probably kalamata) and a few different peppers. It should be an easy way to feed a bunch of people with very minimal work and cleanup. Just need a few extra racks.

[willkat98]

Yeah, that bread has become a staple at our house whenever the Bandera is lit.

But we end up with tons left over (using that giant Costco bread)

Jorge, 3 till 1,000

Breathe

[Stucue74]

Jorge, sounds like you had the same results for the portabello that I did. I think I prefer the grill also----I just marinate in Italian dressing for about 30 minutes and spinkle with Kosher salt and cracked black pepper, usually cook a little less that a medium stake. I might still try some beef ribs and see if we can master them in the smoker. Still need to try that cheese bread.

Thanks for posting your results.

[brdbbq]

instead of just doing what I normally do.


I'm not touching it.

[racer_81]

they started shriveling up on me

heh heh....heh heh....heh heh......heh heh

Cold Air Mod