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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking. |
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12-16-2008, 09:21 AM
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#1 |
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Got rid of the matchlight.
Join Date: 12-12-08
Location: pleasant grove utah
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somebody ask about bear meat?
Ive gotten 3 black bear from Alaska in 3 years beside grilin up the back loin I dutch oven all the rest in roasts. Season the roast then sear it in a cast iron pan in bacon grease then DO with black beans and beef broth til it pulls apart easily dont tell anyone its bear they will never know. Family and coworkers loved it.
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12-16-2008, 10:46 AM
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#2 |
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is one Smokin' Farker
Join Date: 05-29-08
Location: Georgetown,TN
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Sounds pretty good. I like me some bear ribs smoked low and slow over hickory. Bear stew from the sirloin ain't bad either.
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Primo Oval XL with all the goodies Brinkman All-In-One Straubelstone gasser Cajun Fryer 8-1/2 gallon Cajun Fryer 12 gallon Commercial Jimmy Turkey fryer Catfish slayer,cooker feeder Super Fast [COLOR=red]RED [/COLOR][COLOR=black]Thermapen[/COLOR] |
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12-16-2008, 02:14 PM
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#3 |
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Take a breath!
Join Date: 05-02-08
Location: Mukwonago, WI
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No pics didn't happen.
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WSM, Weber Genesis Silver-B Weber Q Portable 1956 Weber 22 1/2" Bar-B-Que Kettle UDS and a Super Fast R E D Thermopen!!! |
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12-16-2008, 09:21 PM
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#4 |
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is One Chatty Farker
Join Date: 12-16-07
Location: south central,ky.
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i am a part of 3rd generation alaskan(mom). bear sausage,strap,& boiled/broiled claw brown is good.... prolem is living through the hunt.....pics man pics.....
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Blues_n_Cues BBQ Concessions & Catering |
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