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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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06-16-2010, 01:19 PM | #1 |
is One Chatty Farker
Join Date: 12-16-07
Location: south central,ky.
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elk & buffalo burgers & an awesome cake
found elk & buffalo meat @ gander mtn.-$8.00 per lb(eek mod)
plus my wife made the cake for the kiddo's b-day. here ya go...
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Blues_n_Cues BBQ Concessions & Catering |
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06-16-2010, 01:23 PM | #2 |
is One Chatty Farker
Join Date: 08-05-09
Location: Stockton CA
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Eight bucks a pound....kinda pricey. I've had buffalo burgers just once but they were overcooked, so I really don't know much about them. Had moose and venison(great!) but never elk. I do know that cake is rockin'!! Looks great! Congrats on the cute kid too
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Green Weber Performer w/S.S rotisserie ring/ECB/18.5WSM/Red thermapen/Maverick ET-73 |
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06-16-2010, 02:50 PM | #3 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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how were the burgers? Cake looks awesome. Cute daughter. Happy belated birthday to her...and many more to come.
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Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
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06-16-2010, 02:54 PM | #4 |
is One Chatty Farker
Join Date: 12-16-07
Location: south central,ky.
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sad to say the burgers were lean & bland but that's probably from the michigan commercially raise product.i'll get more from friends in the dakotas that raise them & spice it up a bit.
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Blues_n_Cues BBQ Concessions & Catering |
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06-16-2010, 03:14 PM | #5 |
is one Smokin' Farker
Join Date: 05-13-09
Location: Fayetteville, TN
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Buffalo is gonna be a lean meat. Add some EVOO for moisture, or cheat some sausage into it. I also like it with oregano, garlic and powdered onion -- any or all -- mixed in the meat beforehand.
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Double-Barrel Smoker (DBS); Ugly Drum Smoker (UDS) |
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06-16-2010, 03:45 PM | #6 |
is One Chatty Farker
Join Date: 07-02-09
Location: Hattiesburg, MS
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We did some elk burgers at work a couple of years ago and they were very lean and sort of bland tasting. My friend who also killed the elk made the patties up and I am sure he did nothing else other than a little salt and pepper. I would definitely try something different now that I know what it taste and grills like.
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Weber 22.5 Silver, Weber 22.5 Gold Weber 22.5 Performer, Weber 22.5 WSM Weber Smokey Joe & Weber Smokey Joe Mini WSM Kenmore Elite Gasser w/ Rotisserie Cajun Cooker (3) UDS In Progress [COLOR=#0000ff]BLUESMAN[/COLOR] Splashproof [COLOR=#0000ff]BLUE [/COLOR][COLOR=black]Thermapen :bow:[/COLOR] H D FXSTD |
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06-16-2010, 04:00 PM | #7 | |
is one Smokin' Farker
Join Date: 05-13-09
Location: Fayetteville, TN
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Quote:
There is nothing better than an all-meat half and half fatty of sausage and one of those other meats. I like to make a half-dozen and freeze them longer-term, then refrigerate them as needed and use them as "cold cuts" right out of the fridge for sammies.
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Double-Barrel Smoker (DBS); Ugly Drum Smoker (UDS) |
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06-16-2010, 04:42 PM | #8 |
Got Wood.
Join Date: 06-19-09
Location: stinktown
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buffalo burgers are everywhere around here (Alberta, Canada), and it's cheap... funny how that works, we pay much more for stuff like steaks, roasts and brisket up here, but the more rare stuff we pay less. I think its because of the Alberta beef hype train... which is a bunch of crap. I have had good and bad beef from both sides of the border.
As for the buffalo... you will be much happier if you throw some sausage in with it, it is a lean meat. Now if you want to try some really tasty meat, try to get your hands on some cougar! Oh man, cut it into strips, bread it and throw it in some oil in a pan and you have yourself a little piece of heaven. |
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06-16-2010, 06:19 PM | #9 |
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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LOve elk! Usually very tasty. That cake is soooooo cool. Thanks for sharin'.
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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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06-16-2010, 06:28 PM | #10 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I liked the buffalo/bison meat we got around here, that stuff was good. I like that it was leaner than beef.
I like the cake, very nice.
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