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  1. agaffer

    Hot and Fast or Low and Slow

    what is Italian beef?
  2. agaffer

    Hot and Fast or Low and Slow

    Thanks, small enough that it should be tender. The have been pretty much just been eating berries the last few months plus all the corn I have been putting out for over a month. There is no place for them to catch and eat fish, so I am thinking it is going to be good tasting. Shame they have to...
  3. agaffer

    Tri Tip

    $13 each! Where is this market? That is an incredible deal, unless it is select. Being part of the sirloin, Tri-Tip can be chewy if it is not choice or better.
  4. agaffer

    Hot and Fast or Low and Slow

    Day one of bear season, I got mine at 6:35am. We quickly loaded it up and got it to the processor in less than one hour. Came back, my partner got his almost immediately. We both have plenty of recipes for the back strap, ribs, steaks and roasts. But, as I mentioned in a earlier post we are...
  5. agaffer

    Blackstone Mexican Fiesta

    Too pretty to eat. Needs to be resined over for prosperity so the whole world can see what a proper meal looks like.
  6. agaffer

    Brisket Flat - Is there any hope to not dry out?

    A small flat is probably a select cut and lean. Lean briskets need to be cooked hot and fast. The pit master at Franklin's BBQ has a youtube channel called Mexicana. His name is Max. Look for his video on S&L Prime Brisket vs F&H Select.
  7. agaffer

    Looking to Make Pastrami

    You use the brine for the first step, making corned beef. You brine it for about 5-7 days. I can't remember a good corned beef brine recipe off the top of my head but, you can find them on the internet. They all consist of pickling spices, salt, prague powder and other spices. After you make the...
  8. agaffer

    I done messed up about 19 pounds of summer sausage. Any ideas what to do with it?

    Slice it, then let the slices soak in water with cut up potatoes over night. Then use it in gumbo or soup or stew but, without adding any salt to the pot.
  9. agaffer

    Long time lurker, finally made an account. - Kentucky, by way of Georgia.

    Welcome from North Carolina.
  10. agaffer

    which book for Xmas?

    Absolutely has to be Adam Perry Lang's "Serious Barbecue" When a serious chef opens a new restaurant, Lang is the guy they call to develop the meat side of their menu. Mezzo in Los Angeles hired him to develop their menu. I know one of the new big places in Vegas did also but, can't remember off...
  11. agaffer

    You know you are redneck when........................

    It is close to midnight and the temperature is in the 40's. Your keeping warm around the fire pit with wife and hunting partner and his wife. You have had a multi hour discussion about the various stories of why Bourbon is called Bourbon and along the way an entire bottle of Blanton's has...
  12. agaffer

    Squash soup from a guy that thinks squash should only be eaten if starving and no lizards or rats are around to have instead

    My wife and I were skiing in Red Lodge Montana a few years ago and she had this disgusting (although I admit to not trying it) squash soup. Every time it turns cold she starts talking about soup and how she should make squash soup. YUK! Well, I stumbled across this food blog, Greedy Girl Cooks...
  13. agaffer

    Bacon Bear's way

    Most of the things we cook are not as good as what we can buy commercially, but it is fun. My own personal observation about making bacon is that using our back yard smokers we can't cold smoke. I think that for really good bacon and ham, you really need a smokehouse. My wife would throw me out...
  14. agaffer

    Pulled Bear

    Still a week away from the season. Seeing bear every night from our deer blind so, bringing one down will be no problem. Then the guy that does my butchering and processing ages it for about a week. Big problem is I ordered a new Stumps smoker two months ago but, it won't be ready until sometime...
  15. agaffer

    Pulled Bear

    My experience is that bear meat has a fall flavor and a spring flavor. In the fall around here they have been feasting on corn and berries and the meat is close to ostrich tasting. In spring it becomes gamey, not sure if it diet or sexual activity releasing hormones into the meat.
  16. agaffer

    Pulled Bear

    I know, you would think sticking it in the garbage would be the way to go. But, I was specifically told to dump it in the lake for the crabs, turtles and alligators to eat.
  17. agaffer

    Pulled Bear

    Bear season is just around the corner and I want to try something new. My hunting partner and his wife came by last night for dinner and we started discussing trying new ways to cook and eat bear. I thought that we should take a shoulder and instead of doing a smokehouse ham, why not cook it...
  18. agaffer

    Injection for venison roast

    Thank you both. I have had great success with many meats using Butchers BBQ phosphate. I emailed them and they suggested using their brisket injection or the phosphate. If my smoker ever arrives I will give both a try and report back.
  19. agaffer

    Chicken Bog

    That looks terrific. So simple, yet, bet it is tasty.
  20. agaffer

    Injection for venison roast

    I spent the last two evenings with my neighbor in our stand. So far all the deer we have seen have been to young, plus, so many bears hanging around keeping the deer away. But, I am confident that our luck will change. Anyways, I was wondering if anyone here has tried injections before smoking a...
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