THCFarmer.com
121,269 Members Log In Register
Log In Register

Let's See Some Bbq

  • Thread starter Thread starter chickenman
  • Start date Start date
  • Tagged users Tagged users None

Let's See Some Bbq

chickenman 39 Replies 2,461 Views
Page 2 of 2 · Replies 21–40 of 40
#23
You wanted bbq.

How about an American staple.

Hamburgers
20160718 224944

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!
20160718 230114

20160718 230501
 
Last edited:
#32
Image
Dry rub
Salt pepper onion garlic powder turmeric brown sugar
Leg of goat and ham fresh side
Ready for Weber grill indirect method
 
#35
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
 
#36
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......
 
#37
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......
Click to expand...

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...
 
#38
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
 
#39
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.
 
#40
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...
 
Page 2 of 2 · Replies 21–40 of 40
Back
Top Bottom