Let's See Some Bbq

chickenman · Jul 18, 2016

LocalGrowGuy said:
I'm probably the only sicko that thought 'nice goatse CM' when I saw that picture. Juniper dingle berries?

Why John.. Why?????

LocalGrowGuy · Jul 18, 2016

chickenman said:
Why John.. Why?????

you googled it didn't you?

rmoltis · Jul 18, 2016

You wanted bbq.

How about an American staple.

Hamburgers

Those three 1/3lb burgers are all for me :cool:

I use ground sirloin %85 lean 1/3lb patties from costco.
I cook 5 mins a side (timed) on a charcoal grill for extra flavor.

Cheddar goes on with 2.5mins left at the end of grilling. Buns go on the grill for toasting then too.

When I remove the burgers from the grill I pick it cheese side up with the spatula. Put the bottom of the bun on the cheese side(cheese on the bottom bun makes it easier to sauce the topside of the burger). Flip it all the right direction.

Then I squash 1 fresh avocado for the fat (instead of mayo) and mix goat cheese into it then apply to burger topside(alternatively the goat cheese can go on the burger whole instead of mixed, depends on how I feel).

Then I apply ketchup and mustard to the top bun. Buns are brioche buns.

When made like this the whole burger stays together rather than oozing everywhere as you eat it. (I know I tend to overanalyze things lol). Just look how clean the plate was after!

1diesel1 · Jul 19, 2016

chickenman said:
Did a New Zealand Maori traditional Hangi..
A deer got stuck in fence, had to shoot so why waste good meat Had a feast for many in tradition the elders were served first...View attachment 617097 View attachment 617098 View attachment 617099
Buried in ground on hot lava rocke wrapped in collard and mustard greens..

Oh yes venison is the best.

chickenman · Aug 3, 2016

Weber grilled butterfly farm raised
Basted with butter garlic lemon basil

G gnome · Aug 3, 2016

Smoked pirk shoulder

chickenman · Aug 3, 2016

G gnome said:
Smoked pirk shoulder View attachment 621959

Love me pirk sholder...

G gnome · Aug 3, 2016

chickenman said:
Love me pirk sholder...

Me too pal!
I made quesadillas w that one. Deep fried corn tortillas, refried beans, pork, queso fresco, cabbage slaw w julienned bell peppers, and sour cream

G gnome · Aug 3, 2016

Heres the slaw
Cabbage, red onion, mayo and lime juice, bell peppers

chickenman · Aug 3, 2016

G gnome said:
View attachment 621965
Heres the slaw
Cabbage, red onion, mayo and lime juice, bell peppers View attachment 621967

Love. Slaw a summer delight

chickenman · Aug 4, 2016

G gnome said:
View attachment 621965
Heres the slaw
Cabbage, red onion, mayo and lime juice, bell peppers View attachment 621967

Yum

chickenman · Aug 4, 2016

Dry rub
Salt pepper onion garlic powder turmeric brown sugar
Leg of goat and ham fresh side
Ready for Weber grill indirect method

gravekat303 · Aug 4, 2016

Oh snap @G gnome is a mod now!

chickenman · Aug 4, 2016

Oh oh oh!!!!!

chickenman · Aug 4, 2016

The review from my friend on the goat leg was
One of the most delicious meats. He has ever had
A somewhat rich and mild taste
The rub sweet and just right salty
Not like lamb or venison a unique flavor. Very suprizing

Dawn Patrol · Aug 4, 2016

First tried goat in Aruba, it was roasted over a fire and delicious. Tried again back in the states and it must have been a tough old Billie and not properly cooked as it was damn near inedible.

Some years later made friends with some Cuban brothers who showed me how to cook it up properly. Main problem now is finding good meat. Like mutton, it can be very off-putting if the animal is old and the cut is not properly cooked.

All things equal, still prefer goat over mutton even though an acquaintance in KY insists he can change my mind......

chickenman · Aug 4, 2016

Dawn Patrol said:
First tried goat in Aruba, it was roasted over a fire and delicious. Tried again back in the states and it must have been a tough old Billie and not properly cooked as it was damn near inedible.

Some years later made friends with some Cuban brothers who showed me how to cook it up properly. Main problem now is finding good meat. Like mutton, it can be very off-putting if the animal is old and the cut is not properly cooked.

All things equal, still prefer goat over mutton even though an acquaintance in KY insists he can change my mind......

The leg came from our farm. A young 6 month old grass/milk fed buckling.We eat the bucklings, sell or keep doelings for milk and cheese...

chickenman · Aug 4, 2016

When the time comes we call in Todd. Todd knows how to dispatch the most humane method..
Slit throat over quick, no shipping stress
Sad but that's life on the farm

Dawn Patrol · Aug 4, 2016

Right on CM, when you know what you're cooking (age of the animal and cut of meat) it's relatively simple once you know what you're dealing with to produce a good meal. When you're buying chunks of meat from a market instead of the whole cut it can be really hit or miss.

I'm in an urban environment and freshly slaughtered meat of any kind is a rarity and a real treat when I can find it. Had a buddy who went rural and a few friends would all go in and buy livestock and he would raise them and then in the fall we would slaughter and butcher and split up the meat. We mostly did chickens and pigs.

After a couple years there was not much interest despite how good the end product was. Most folks are too lazy and uninterested in learning how to do some basic butchering/trimming work to get some excellent meat and would much rather just but supermarket meat instead.

chickenman · Aug 5, 2016

Have not bought supermarket meat with the exception of lamb once in awhile in 15 years. We raise our own chicken buy 1/2 a pig every 6 months or so.
Our beef is just amazing Our friend raises grass fed high mountain pasture beef,
He rotates his herd to different pastures with different grasses.
He is also one of the few certified humanely raised and processed farms in the country.
six buck a pound for ground beef is really not a bad deal.
Cowboy cut t bones 3 inches thick and the fat marbling is as good if not better than corn fed...
Cows were never meant to eat corn. their whole digestive system is compromised, causing high levels of bacteria such as E coli.
Grass fed will drastically reduce e coil and a host of other harmful pathogens...
My friend is also a master Swiss baker, one of Aspens top bakeries and no one works harder or is more devoted that my friend...
Will not eat anything else, once you get used to real food no going back...

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