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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-23-2013, 09:58 PM | #1 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Quail and Venison Backstrap Steak on the Fire
Another meal from my last camp out.
Started some wild rice blend dressing by browning strips of bacon on the fire. removed the bacon and cooked onions, celery and seasonings in the drippings until tender. added sausage and beef to the veggies, cooked til brown then added beef stock, the rice blend and seasonings. Let it hang out on the low heat side of the fire to simmer. spatchcocked the quail, seasoned with salt and pepper. browned the quail in a skillet with butter to get a little color. mainly wanted the pan drippings for the sauce.. I let the quail finish cooking over the fire. made a sauce with the drippings from a cookbook Brethren Phesant sent. (Thanks again Ken). the sauce had flour, beef stock, white wine, thyme and a bay leaf. I grilled the venison backstrap steaks last. Wanted them to stay pink in the center. Topped the wild rice dressing with crumbled bacon... I loved the quail and the sauce.. The backstrap steak was pink and tender... It was pretty tasty at the time. :) Thanks for looking!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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10-23-2013, 10:12 PM | #4 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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Another outstanding beach 5 star meal!!!
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"You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL] |
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10-23-2013, 10:12 PM | #5 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Thanks Smitty, c farmer and Bull!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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10-23-2013, 10:37 PM | #6 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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I have an entire kitchen and grill at my disposal and never manage anything like that....well done!
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10-23-2013, 10:42 PM | #7 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Jeanie you are absolutely amazing!
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10-23-2013, 10:43 PM | #8 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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That sauce reminds me of gravy! You should SO enter that in the gravy TD! It's already got my vote! Will YOU PLEASE ADOPT ME!!!!!!!
I'd so hit that! That is one sexy looking plate! Bob
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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10-23-2013, 10:47 PM | #9 |
Banned
Join Date: 09-03-13
Location: Edgewood, TX
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Cowgirl, you do know that I hate you! I haven't had quail since I lived in Oklahoma. The family farm was just outside of Kingfisher, and we sure had a lot of quail on the property. Oh the memories... thanks for the pics.
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My cooking family - 48" Jambo Pit Clone, Blaz'n Grill Works Gridiron Pellet, Primo XL Ceramic, Weber 22", Lynx 36" SS Grill PNWBA - CBJ, KCBS - CBJ DAV, VFW Cooking BBQ since 1971, seriously cooking BBQ since 1996, when I read Smoke and Spice. |
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10-24-2013, 03:33 AM | #12 |
is one Smokin' Farker
Join Date: 06-01-11
Location: valley village, ca.
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Dayum! When I used to go camping we had hot dogs and beans and a bunch of smores. Clearly, we did not go to the same camp. Trust me, I would have remembered. Looks fantastic!
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John Kingsford COS Masterbuilt CES WeberQ 220 Santa Maria 30x20 WGA PBC |
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10-24-2013, 05:23 AM | #13 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Jeanie, this is astonishing. Most wouldn't know the struggles I guess, but the mastery in grilling and making a gravy to alla delicate effect is just so impressive!
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Hold my dang beer... |
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10-24-2013, 05:39 AM | #14 |
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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Perfect Jeanie! Think I might borrow the rice dish and sauce recipe for some stuffed pork chops tonight. Thanks!
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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10-24-2013, 05:49 AM | #15 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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Just Meat And Fire you say?????
Pics prove different. Very nice.
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