I could. You might not want to eat it when I'm done charring it, but I could throw it on the coals...teehee.
about 1 month ago
wow this should be fun but 1st let's define bbq as smoking with a pit temp no higher than 250f. above that you are baking until you hit 400f at which point you are starting to grill. so with those guidelines here goes;
gator-could be smoked in sausage form leg meat being the best to use. tail has way too much connective tissue so even grinding that would give you maybe 1 pound for every 2 pounds ground.
antelope-sure especially with the larger pieces like the hunches. back strap would be waste of prime meat so that would be grilled hot and fast.
buffalo-yep. and i sure would like to do a brisket from one!!
venison-same as antelope
turtle-same as gator
wild boar-good lord yes!!!! ez way would be the "inverted superman" that a lot of memphis in may teams are doing now. skin is impermiable so they just cook skinside down and no flipping. juice stays right in the meat!!!
frog legs-- i wouldn't they are better fried.
carribou-sure do like deer or elk
croc- same as gator just a meaner animal. surf in miami now has the occasional croc. bit a guy last year!!
elk-same as deer and antelope
rabbit-since i used to raise them they can be smoked but are better as jugged hare. the livers and kidneys makes a great pate' and smoking that is almost unreal!!!
rattlesnake-they are as bony as mullet are but hey whatever floats your boat.
lamb--sure. you can treat it like a stuffed breast of veal.bone out the hotel racks and make a farcemeat or mouselinne of the trimings and stuff that back in. tricky to do as the meat on both sides must remain intact so you are working "blind" with a sharp knife inside the meat. rather satisfying exercise!!!
llama-interesting. looks like a big old hairy horse. for that i would refer to herring's dictionary and just follow the guidelines for horsemeat.
poultry-yep but brining and cooking times will be all over the map. apple,cherry pecan,maple and oak would be my woods of choice.
mudbugs--when i see a cajun do it i'll do it but until then no way lol!!!
jack
gator-could be smoked in sausage form leg meat being the best to use. tail has way too much connective tissue so even grinding that would give you maybe 1 pound for every 2 pounds ground.
antelope-sure especially with the larger pieces like the hunches. back strap would be waste of prime meat so that would be grilled hot and fast.
buffalo-yep. and i sure would like to do a brisket from one!!
venison-same as antelope
turtle-same as gator
wild boar-good lord yes!!!! ez way would be the "inverted superman" that a lot of memphis in may teams are doing now. skin is impermiable so they just cook skinside down and no flipping. juice stays right in the meat!!!
frog legs-- i wouldn't they are better fried.
carribou-sure do like deer or elk
croc- same as gator just a meaner animal. surf in miami now has the occasional croc. bit a guy last year!!
elk-same as deer and antelope
rabbit-since i used to raise them they can be smoked but are better as jugged hare. the livers and kidneys makes a great pate' and smoking that is almost unreal!!!
rattlesnake-they are as bony as mullet are but hey whatever floats your boat.
lamb--sure. you can treat it like a stuffed breast of veal.bone out the hotel racks and make a farcemeat or mouselinne of the trimings and stuff that back in. tricky to do as the meat on both sides must remain intact so you are working "blind" with a sharp knife inside the meat. rather satisfying exercise!!!
llama-interesting. looks like a big old hairy horse. for that i would refer to herring's dictionary and just follow the guidelines for horsemeat.
poultry-yep but brining and cooking times will be all over the map. apple,cherry pecan,maple and oak would be my woods of choice.
mudbugs--when i see a cajun do it i'll do it but until then no way lol!!!
jack
about 1 month ago
I have cooked a lot of that wild game, well outside of the exotice gator, and crocks, done the snake thing, and was unimpressed, lot of work for so little meat.
Some meats are naturaly more fatty like pork is compaired to goat, in playing with your meat what you see will tell you a lot.
You know you can put the sear to pork where you want to keep basting that goat as it cooks up.
Now I can't attest to temperature settings, I am one of those pushy, poking kind of guys, If my guess is wrong then it most likely is only me who going to be chewing on it, my worry isn't being undercooked as much as being over cooked dry, and tough.
In this post I challenge no one in how to cook. Nor do I say what is the best way to cook anything either.
I would never expect you after killing a goat, remove the innards through a hole just large enough to get your hand through, and toss the whole critter hooves head and all onto a bed of coals to singe the hair off the hide, and begin cooking the meat by flip flopping the carcass, and banking coals and ash up against it till it is joint popping done. This is but one method of cooking a critter.
A short time ago there was a thread about some kind of magic box cooker, it's link was showing how a hog split and opened like a book was roasted in the box directly over a bed of charcoal, ok not exactly like doing the goat described above, but it works too.
Venison is unforgiving, it will toughen up on you right away, dry out and produce a very poor product, it should be cooked in view of maintaining it's moisture, and it is in this case a thin steak is far better than a real thick steak, unless you enjoy a good chew.
Elk is far better than venison as it comes to cooking, it will cook up like beef, but care must be made as elk has no fat, and will dry out if cooked too hard, and too hot. Of all the deer family, elk is by far the best flavored of them all.
Horse isn't bad at all, it is low in fat like elk is, but tastes a lot like beef. You can cook horse and serve it up and no one would notice nothing wrong or different. Judging from a report about some horses being sold for as little as $250 near Reno Nev. the horses are being exported to Canada, most likely for the European meat markets. With rising prices, maybe this should be something to keep an eye on. (no hay supplies, and a bad winter near wiped out the grazing feed, so owners are selling as feed prices keep climbing.)
Beaver is good eating, it has a pleasant wild flavor, and cooks up a lot like pork will. Porkupine is much like pork too, though is often wormy, and if you have little choice, then cook the meat well done, it is juicy, and tender, so it can handle it.
When it comes down to it, meat is meat, the thing that is different is the recipe and method you choose to address the meat to that wil show the differences in the meat.
Rusty.
Some meats are naturaly more fatty like pork is compaired to goat, in playing with your meat what you see will tell you a lot.
You know you can put the sear to pork where you want to keep basting that goat as it cooks up.
Now I can't attest to temperature settings, I am one of those pushy, poking kind of guys, If my guess is wrong then it most likely is only me who going to be chewing on it, my worry isn't being undercooked as much as being over cooked dry, and tough.
In this post I challenge no one in how to cook. Nor do I say what is the best way to cook anything either.
I would never expect you after killing a goat, remove the innards through a hole just large enough to get your hand through, and toss the whole critter hooves head and all onto a bed of coals to singe the hair off the hide, and begin cooking the meat by flip flopping the carcass, and banking coals and ash up against it till it is joint popping done. This is but one method of cooking a critter.
A short time ago there was a thread about some kind of magic box cooker, it's link was showing how a hog split and opened like a book was roasted in the box directly over a bed of charcoal, ok not exactly like doing the goat described above, but it works too.
Venison is unforgiving, it will toughen up on you right away, dry out and produce a very poor product, it should be cooked in view of maintaining it's moisture, and it is in this case a thin steak is far better than a real thick steak, unless you enjoy a good chew.
Elk is far better than venison as it comes to cooking, it will cook up like beef, but care must be made as elk has no fat, and will dry out if cooked too hard, and too hot. Of all the deer family, elk is by far the best flavored of them all.
Horse isn't bad at all, it is low in fat like elk is, but tastes a lot like beef. You can cook horse and serve it up and no one would notice nothing wrong or different. Judging from a report about some horses being sold for as little as $250 near Reno Nev. the horses are being exported to Canada, most likely for the European meat markets. With rising prices, maybe this should be something to keep an eye on. (no hay supplies, and a bad winter near wiped out the grazing feed, so owners are selling as feed prices keep climbing.)
Beaver is good eating, it has a pleasant wild flavor, and cooks up a lot like pork will. Porkupine is much like pork too, though is often wormy, and if you have little choice, then cook the meat well done, it is juicy, and tender, so it can handle it.
When it comes down to it, meat is meat, the thing that is different is the recipe and method you choose to address the meat to that wil show the differences in the meat.
Rusty.
about 1 month ago
Why, Oregon is the mudbug capital of the northwest. Rusty hisself lives close to a good 3 wood from Oregon, but not quite.
From this time of late spring through early fall, these little freshwater lobsters can be found all around. Pacific Northwest crawfish are typically larger (between 4 – 5 inches long) than Southern crawfish and have a longer life span.
Just like most other places, one of the tricks to preppin’ these little critters is to properly burp ‘em in either milk or salt water. I use salt water with a pinch of Yukon Jack. These doggies most often have a bit of sand in their systems, and burpin’ makes ‘em less crunchy. But, “each to his own” said the cowboy while he kissed his horse.
The Yukon Jack solution works as a mild brine. A post-burp quick shock of boilin’ water will put these guys down before placing them in the smoker. I lay ‘em out on a fine wire rack so the smoke can bathe all around ‘em. You can seviche these things along with the enjoyment of Paddy’s famous perfect frozen ritas.
Just smoke these treats as you would shrimps. A dippin’ sauce of sweet and hot mustard will tickle your fancy. And for other bites, a dash of Tabasco with a hint of chipotle will do fine. Some folk need to lay ‘em out on a saltine cracker and doctor ‘em up from there. I like to dip mine in 'Jack to balance the mustard.
A word of caution though. If you eat too many of these doo-dads, before it is all over you’ll have to find somebody to burp you!
Paddy
From this time of late spring through early fall, these little freshwater lobsters can be found all around. Pacific Northwest crawfish are typically larger (between 4 – 5 inches long) than Southern crawfish and have a longer life span.
Just like most other places, one of the tricks to preppin’ these little critters is to properly burp ‘em in either milk or salt water. I use salt water with a pinch of Yukon Jack. These doggies most often have a bit of sand in their systems, and burpin’ makes ‘em less crunchy. But, “each to his own” said the cowboy while he kissed his horse.
The Yukon Jack solution works as a mild brine. A post-burp quick shock of boilin’ water will put these guys down before placing them in the smoker. I lay ‘em out on a fine wire rack so the smoke can bathe all around ‘em. You can seviche these things along with the enjoyment of Paddy’s famous perfect frozen ritas.
Just smoke these treats as you would shrimps. A dippin’ sauce of sweet and hot mustard will tickle your fancy. And for other bites, a dash of Tabasco with a hint of chipotle will do fine. Some folk need to lay ‘em out on a saltine cracker and doctor ‘em up from there. I like to dip mine in 'Jack to balance the mustard.
A word of caution though. If you eat too many of these doo-dads, before it is all over you’ll have to find somebody to burp you!
Paddy
about 1 month ago
They Forgot some! That I bbq:? When I Can Get Um !!! Doc
about 1 month ago