javbike
Hellcat
Looks great
JJ
How to identify venison cuts of meat
- Thread starter Talyn
- Start date
JJ
KillerFord1977
SAINT
With all that.. whats this talk of Country Fried
jumpinjoe
Hellcat
That's for the venison ...... !!!
jumpinjoe
Hellcat
Even though you can't see them all, there's actually 20 racks of loin back ribs on here. A little later on went a big cast iron dutch oven of BBQ beans, then on top of the fire box we boiled up a couple dozen ears of corn and melted some butter in a deep stainless pot ...... then with tongs literally dipped the corn into the melted butter for a complete covering ...... yessiree bob, that's some good eats!!! Can do 10 butts, or 8 spachcocked yard birds, 3 packers brisket, and/or 30 racks of loin backs at any one time. Have cooked for as many as 60 on that little smoker. It's my all time favorite for a home built cooker.
This was out at my hunting camp a couple years ago on Thanksgiving IIRC.
This was out at my hunting camp a couple years ago on Thanksgiving IIRC.
Attachments
jumpinjoe
Hellcat
Thanks javbike, I really enjoy it. Not necessarily cooking in general, but BBQ'ing. Been doin' it a long time.Looks great
Bassbob
Emissary
Yeah, my dad and all my mom's cousins pan fry deer steaks. I'll eat it, but you really just ruined a perfectly good steak. I can grill ham steaks ( what you are calling rump roasts) where you can't hardly tell the difference between them and a tenderloin, taste wise.Well, I cut a lot of steaks from my deer as well, especially the back strap and rump roasts, then I fry 'em up in a 'rocket hot' cast iron skillet !!!LOL! LOL!
jumpinjoe
Hellcat
I kind of agree with most of what you're sayin' here, and can appreciate a good steak anytime. But if I were to dust and fry you one of my 'thin cut' back strap medallions to a 'just' golden brown, you'd think you died and went to heaven. And there'd be no taste difference between them and any other 'golden' goodness !!!
I'm pretty sure if god hadn't meant for venison to be pan fried, he would never have invented lard !!!
KillerFord1977
SAINT
I kind of agree with most of what you're sayin' here, and can appreciate a good steak anytime. But if I were to dust and fry you one of my 'thin cut' back strap medallions to a 'just' golden brown, you'd think you died and went to heaven. And there'd be no taste difference between them and any other 'golden' goodness !!!
I'm pretty sure if god hadn't meant for venison to be pan fried, he would never have invented lard !!!
Venison Tenderloin pan fried in a cast iron skillet to med rare with butter.
I do it on the grill to keep the spatter and smoke outside rather than on kitchen stovetop
KillerFord1977
SAINT
“I cook with wine, & sometimes I even add it to the Food”
HansGruber
Ronin
I’ve got a 14 year old Genesis that I’ve replaced the burners once, and the “flavorizers” a couple of times. The stainless grill bars are the only way to go.And it looks like maybe you're cooking on a Weber this time. One of the better choices in gas grills in my opinion.
Works as good as the day I got it…
jumpinjoe
Hellcat
No argument here ............. Webers are a great choice, and will go on virtually forever with minimum care.
javbike
Hellcat
I have the same replace the flavor bars twice it as least 15 maybe more re built it last year starter burners grates everything work like you said Hans like the day I bought it perfect
jumpinjoe
Hellcat
Javbike, you got a heck of a deal (free stuff). Just the charcoal chimney itself was worth your trip to pick ti up. But please, throw away that damn fine wire brush. These brushes, popular as they are, are dangerous in my opinion. And more so as they age. Those tiny wires will sometimes break off during use and stick to your grill .... unseen. Then during a cook are very susceptible to being picked up on a piece of meat without anyone recognizing it.
Now in most cases. the wires are small enough that they likely won't even be felt in one's mouth, or if they are felt it's just thought to be a hard piece of the product. But, in a worse case scenario, that tiny wire can, AND HAS been known to lodge deep in the throat causing much infection, or worse yet travel down into the esophagus and at some point penetrate it and actually move on into one's heart or lungs. Yes, I'm painting the worst picture ever, but I'm painting it from experience. A close friend ended up with throat surgery to remove a wire that literally took weeks of agony for him before it was finally found.
Use a grill stone, or my favorite, an industrial wire brush with long, heavy wires. Much like a brush you would use to remove old paint, etc. And here's a little tip ..... when you're done with your grill, let it cool and put it away. DO NOT clean it at this point. Then next time you're to use it, start it up, get it rocket hot, then clean the grill. All the old food remaining will turn to black char and literally crack and fall off the grate with minimal rubbing with anything more than a clean kitchen rag dampened with a little cooking oil. Just fold the rag over a few times and dip it into a small bowl of oil. You'll be cleaning and oiling the grill grates at the same time, doing a much better job than cleaning right after a cook, and you'll be assured that no roaches, ants, mice or any other creature has been playing on the grates since you put it away without being cleaned. You'll know the grate is clean since they're cleaned right before you start your new cook.
Anyway, take advantage of that new grill, and know there are a few accessories available that will make that things as versatile as you can imagine. Weber Kettles are still Webers !!!
HansGruber
Ronin
I use a cedar plank to scrape my grill.Javbike, you got a heck of a deal (free stuff). Just the charcoal chimney itself was worth your trip to pick ti up. But please, throw away that damn fine wire brush. These brushes, popular as they are, are dangerous in my opinion. And more so as they age. Those tiny wires will sometimes break off during use and stick to your grill .... unseen. Then during a cook are very susceptible to being picked up on a piece of meat without anyone recognizing it.
Now in most cases. the wires are small enough that they likely won't even be felt in one's mouth, or if they are felt it's just thought to be a hard piece of the product. But, in a worse case scenario, that tiny wire can, AND HAS been known to lodge deep in the throat causing much infection, or worse yet travel down into the esophagus and at some point penetrate it and actually move on into one's heart or lungs. Yes, I'm painting the worst picture ever, but I'm painting it from experience. A close friend ended up with throat surgery to remove a wire that literally took weeks of agony for him before it was finally found.
Use a grill stone, or my favorite, an industrial wire brush with long, heavy wires. Much like a brush you would use to remove old paint, etc. And here's a little tip ..... when you're done with your grill, let it cool and put it away. DO NOT clean it at this point. Then next time you're to use it, start it up, get it rocket hot, then clean the grill. All the old food remaining will turn to black char and literally crack and fall off the grate with minimal rubbing with anything more than a clean kitchen rag dampened with a little cooking oil. Just fold the rag over a few times and dip it into a small bowl of oil. You'll be cleaning and oiling the grill grates at the same time, doing a much better job than cleaning right after a cook, and you'll be assured that no roaches, ants, mice or any other creature has been playing on the grates since you put it away without being cleaned. You'll know the grate is clean since they're cleaned right before you start your new cook.
Anyway, take advantage of that new grill, and know there are a few accessories available that will make that things as versatile as you can imagine. Weber Kettles are still Webers !!!
Wood BBQ Grill Scraper | Great Scrape | United States
The Great Scrape is a natural BBQ cleaning tool & wood grill scraper, alternative to the metal wire brush. It custom grooves to uniquely fit the barbecue grill.
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