Here ya go Robert (TX Smoker)

[indaswamp]

tx smoker
Did Mongolian @ the firehouse tonight. Used some of the goose meat I recently acquired.

The flavor of the Mongolian was spot on, but the goose was a little tougher than the venison I normally use. I did try the velveting technique though and it did help to keep the cornstarch on the meat better. I will either have to add some meat tenderizer to the marinate and/or marinate the meat longer than 1.5 hours when using goose meat. But it was still good. The egg rolls were spot on though...I cut the meat into smaller pieces for those.

 

[tbern]

Sure does look very rich and delicious!!

 

[bauchjw]

That’s a huge plate of flavor! Wow!!! Big points!

 

[Steve H]

Looks great Keith! Very nice pictures as well.

 

[DRKsmoking]

Looks great Keith, and the flavour sounds good,
great looking plate of food
will have to look up the Mongolian side of things

David

 

[negolien]

Hell yeah nice buddy

 

[BrianGSDTexoma]

Nice Keith. I also have some asian planned. Hunan Beef.

 

[tx smoker]

Oh baby!! That looks almost orgasmic Keith Absolutely beautiful buddy and I bet the boys at the firehouse tore it up. God knows I would have. Now wait till you see what I made last night

Robert

 

[sawhorseray]

Great looking plate Keith, strong work!

 

[kuroki]

Looks real good to me!

 

[indaswamp]

Sure does look very rich and delicious!!

That’s a huge plate of flavor! Wow!!! Big points!

Looks great Keith! Very nice pictures as well.

Looks great Keith, and the flavour sounds good,
great looking plate of food
will have to look up the Mongolian side of things

David

Hell yeah nice buddy

Nice Keith. I also have some asian planned. Hunan Beef.

Great looking plate Keith, strong work!

Looks real good to me!

Thanks Guys!

 

[indaswamp]

Oh baby!! That looks almost orgasmic Keith Absolutely beautiful buddy and I bet the boys at the firehouse tore it up. God knows I would have. Now wait till you see what I made last night

Robert

Thanks Robert! I'll need an extra step tenderizing the goose next time, but the flavors of the mongolian sauce really help out the goose meat. I'll be trying this again for sure.

 

[Brokenhandle]

That looks fantastic! Love the pics as well! I'd hate to have to go fight a fire after sitting down to some of your meals!

Ryan

 

[JLeonard]

I'd hate to have to go fight a fire after sitting down to some of your meals!

Ryan

I'd fight a fire for some of his meals! You and Robert killing it on the asian inspired meals!

Jim

 

[CTXSmokeLover]

Looks fantastic!

 

[civilsmoker]

Now that is a proper plate of food anyway you look at it! Very nice work!

 

[BB-que]

tx smoker
Did Mongolian @ the firehouse tonight. Used some of the goose meat I recently acquired.
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The flavor of the Mongolian was spot on, but the goose was a little tougher than the venison I normally use. I did try the velveting technique though and it did help to keep the cornstarch on the meat better. I will either have to add some meat tenderizer to the marinate and/or marinate the meat longer than 1.5 hours when using goose meat. But it was still good. The egg rolls were spot on though...I cut the meat into smaller pieces for those.

awesome - I used the velveting technique in some beef a while back - was a game changer