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Aoudad backstrap
Who says a loin doesn't benefit from low and slow? Injected a marinade, dry rubbed and wrapped in bacon . . . after three hours of pecan smoke at 225 I wrapped the loin and left at 225 for two more hours, removed and wrapped in a towel for an additional 30 minutes. Opened it for slicing and... -
Aoudad backstrap
An Auodad is an exotic but basically a cross between a goat and a sheep . . . most people hunt for the mount only but a few Mexican friends eat the heck out of 'em . . . one day they brought me a sample and it was actually good (oven roasted, low and slow) So if they can do it so can we . . ... -
Aoudad backstrap
After many hours of scouring the internet for successful attempts at cooking one of these sheep/goats I have decided to smoke the beast. Do any of you have a success story with this animal?
