The bone in pork belly was marinaded in the same juice and then cut apart as the belly will become bacon and the ribs will be slow cooked after the cold smoking. That's happening right now.
Anybody have experience fixing wild goose?
I hunt waterfowl and it tastes gamey if not done right, although I created a recipe to do it right so that it tastes really good, and I can share it here if you want.
-Thanks, Justin
I hunt waterfowl and it tastes gamey if not done right, although I created a recipe to do it right so that it tastes really good, and I can share it here if you want.
-Thanks, Justin
Try draining the blood immediately, I have seen this happen in goat meat, if it is killed, then the blood drained, makes it taste liver-ish..
Better taste if the blood is drained on a beating heart, as in kosher and I think halal slaughter nethods.
Or think of soaking it in something that will remove the dried blood.
Of course, some marinades can be spicy, to mask the taste....like in India, see 'Indian Biryani Recipe' as a search term...might get a few ideas.
There are many styles of biryani in India, so be patient, the North Indian and Lucknow styles are milder in spice compared to the Andhra and Hyderabad styles, and the cooking sequences are different.
Biryani is rice and ingredients cooked together or separately, served together as a single dish, that is a weak description.
Better taste if the blood is drained on a beating heart, as in kosher and I think halal slaughter nethods.
Or think of soaking it in something that will remove the dried blood.
Of course, some marinades can be spicy, to mask the taste....like in India, see 'Indian Biryani Recipe' as a search term...might get a few ideas.
There are many styles of biryani in India, so be patient, the North Indian and Lucknow styles are milder in spice compared to the Andhra and Hyderabad styles, and the cooking sequences are different.
Biryani is rice and ingredients cooked together or separately, served together as a single dish, that is a weak description.
Spatchcock Turkey, all kinds of roasted veggies, Catalan Potatoes, stand alone stuffing (not made in the turkey), gravies made from scratch, a nice green salad -avocados, heirloom tomatoes, spanish olives, with balsamic dressing, home made -from scratch- cranberry sauce, microwaved frozen veggies with butter ( our sop to American Traditions out East ), Pellegrino mineral water and very nice Spanish Wine.
Someone brought the mashed potatoes ( it was pretty good too ).
It was all really good. Food, wine, conversation...
We prefer our turkey roasted that way, it comes out very juicy and the skin is crisply.
Oh, for desert we had home made lime tart with vanilla ice cream. Yum!
My daughter made espresso martinis for the ladies. You can see that to the left in the picture below. I don't much cater for that, I had my double shot followed by some good old red wine with a pre meal cigar. It was awesome... sunny and warm out on the deck and I didn't have to cook at all. Daughter and Wife did 99% of it, I just washed dishes here and there. I like washing dishes, it's sort of comforting seeing a clean house ( heck, we're all sort of engineers here, huh? )...
Oh, we have a large Dyrlund Lotus round table. So we finally broke down and paid to have someone build us a nice 3 foot lazy susan. It's gotten quite a bit of use lately. Sort of like being in a Chinese restaurant with 10 people at the big round table. Makes life much easier for us now. And it was finished with Varathane so we don't need to worry about scratches and spills.
BTW, that platter in the foreground with the turkey... that's a very large ceramic platter we bought like 35 years ago. It holds a LOT of food. It's about two feet long by 1 1/2 feet across! That's a lot of food on that platter, the picture is deceiving. ;-)
Someone brought the mashed potatoes ( it was pretty good too ).
It was all really good. Food, wine, conversation...
We prefer our turkey roasted that way, it comes out very juicy and the skin is crisply.
Oh, for desert we had home made lime tart with vanilla ice cream. Yum!
My daughter made espresso martinis for the ladies. You can see that to the left in the picture below. I don't much cater for that, I had my double shot followed by some good old red wine with a pre meal cigar. It was awesome... sunny and warm out on the deck and I didn't have to cook at all. Daughter and Wife did 99% of it, I just washed dishes here and there. I like washing dishes, it's sort of comforting seeing a clean house ( heck, we're all sort of engineers here, huh? )...
Oh, we have a large Dyrlund Lotus round table. So we finally broke down and paid to have someone build us a nice 3 foot lazy susan. It's gotten quite a bit of use lately. Sort of like being in a Chinese restaurant with 10 people at the big round table. Makes life much easier for us now. And it was finished with Varathane so we don't need to worry about scratches and spills.
BTW, that platter in the foreground with the turkey... that's a very large ceramic platter we bought like 35 years ago. It holds a LOT of food. It's about two feet long by 1 1/2 feet across! That's a lot of food on that platter, the picture is deceiving. ;-)
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We stayed with #2 son's family in PGH, returned to CLE this afternoon and awaiting a blizzard. I had made a bourbon pecan pie, kolaczki and poppyseed kuchen (makowiec) for desserts.
Son and daughter in law cooked two birds, one spatch-cocked and the other roasted a la normal. Both excellent.
There were 9 grand kids in attendance!
Son and daughter in law cooked two birds, one spatch-cocked and the other roasted a la normal. Both excellent.
There were 9 grand kids in attendance!
The 7 adults and 2 kids in attendance don't care for turkey. So smoked ribs to the rescue! The leftovers are heating as I type.
Yes, soaking it is step one of the whole process. The end product does actually taste rather Mediterranean especially if served with rice, or kind of like Indian without curry and the dozens of spices which I realize is what Indian is composed of.
Here's my special recipe I use for waterfowl, especially Canada Goose but could be used for other meats too. When followed as specified, the meat does not have any gamey flavor, unlike most other recipes I have tried previously. This recipe will do about 4-6 pounds of meat, but can easily be adjusted to do less meat, just use less garlic and onion.
Brine/Marinate:
Ingredients: Water, 1/2 cup Table Salt, 3/4 cup Brown Sugar, Worcestershire Sauce, Liquid Smoke
1. Take a bowl or a clean bucket of some sort (I use a 1 gallon ice cream bucket). Fill it about half full with water. Add 1/2 cup salt, and 3/4 cup brown sugar. stir until completely dissolved. Add a dash of Worcestershire sauce and liquid smoke.
2. Add meat and complete filling container with water. Cover container and refrigerate for minimum 24-36 hours.
Cooking:
Ingredients: Bacon Grease or 1 Stick of Butter, Barbecue Sauce, 1 Large Onion, 12-14 Garlic Cloves, Worcestershire Sauce, Liquid Smoke
1. Remove meat from brine and rinse with water. Slice meat to about the thickness of your hand.
2. Take an appropriately sized slow-cooker on low heat and place a stick of butter in it to melt. We save the grease when we fry bacon and that tastes amazing, but butter works well too.
3. Place a few slices of onion in the bottom with the butter and a dash of barbecue sauce (preferably thin). Slice the cloves (not bulbs) of garlic and add a sprinkling of these. Add a layer of meat; enough to cover, but not overlapping. Sprinkle the layer with slices of onion, and garlic. Cover with barbecue sauce and a dash of Worcestershire sauce and liquid smoke.
4. Repeat step 3 until all the meat has been added to the slow cooker.
5. Place the lid on the slow cooker and cook until meat is tender. With goose it can take up to 8 hours on low, but could be ready before then, or heated on high.
6. This step is optional. Take the meat and sear it at high heat on a grill. Like I said, this step is optional and seems to dry out the meat more than enhance it.
Serving:
Serve the meat with the sauce from the slow cooker. Serve on rice. ENJOY!!
-Thanks, Justin
Here's my special recipe I use for waterfowl, especially Canada Goose but could be used for other meats too. When followed as specified, the meat does not have any gamey flavor, unlike most other recipes I have tried previously. This recipe will do about 4-6 pounds of meat, but can easily be adjusted to do less meat, just use less garlic and onion.
Brine/Marinate:
Ingredients: Water, 1/2 cup Table Salt, 3/4 cup Brown Sugar, Worcestershire Sauce, Liquid Smoke
1. Take a bowl or a clean bucket of some sort (I use a 1 gallon ice cream bucket). Fill it about half full with water. Add 1/2 cup salt, and 3/4 cup brown sugar. stir until completely dissolved. Add a dash of Worcestershire sauce and liquid smoke.
2. Add meat and complete filling container with water. Cover container and refrigerate for minimum 24-36 hours.
Cooking:
Ingredients: Bacon Grease or 1 Stick of Butter, Barbecue Sauce, 1 Large Onion, 12-14 Garlic Cloves, Worcestershire Sauce, Liquid Smoke
1. Remove meat from brine and rinse with water. Slice meat to about the thickness of your hand.
2. Take an appropriately sized slow-cooker on low heat and place a stick of butter in it to melt. We save the grease when we fry bacon and that tastes amazing, but butter works well too.
3. Place a few slices of onion in the bottom with the butter and a dash of barbecue sauce (preferably thin). Slice the cloves (not bulbs) of garlic and add a sprinkling of these. Add a layer of meat; enough to cover, but not overlapping. Sprinkle the layer with slices of onion, and garlic. Cover with barbecue sauce and a dash of Worcestershire sauce and liquid smoke.
4. Repeat step 3 until all the meat has been added to the slow cooker.
5. Place the lid on the slow cooker and cook until meat is tender. With goose it can take up to 8 hours on low, but could be ready before then, or heated on high.
6. This step is optional. Take the meat and sear it at high heat on a grill. Like I said, this step is optional and seems to dry out the meat more than enhance it.
Serving:
Serve the meat with the sauce from the slow cooker. Serve on rice. ENJOY!!
-Thanks, Justin
^Yes, soaking it is step one of the whole process
I find that the single most important thing for Thanksgiving ( and Christmas) dinner is for the cook(s) to be quite soaked. Just so.... I mean there's a fine line between Happiness and having to call out for Pizza.
There was the year my mom and I made a huge Rib Eye boneless roast AND a boneless, stuffed turkey... both were rolled (made into rolls that is) and filled with sausages, olives, eggs, pimentos, capers, ham...
While cooking we drank espressos and a couple of bottles of wine, I barely remember that dinner, but I guess I behaved myself and did not cut my fingers slicing the meats.
What a fun time that was. ;-)
I find that the single most important thing for Thanksgiving ( and Christmas) dinner is for the cook(s) to be quite soaked. Just so.... I mean there's a fine line between Happiness and having to call out for Pizza.
There was the year my mom and I made a huge Rib Eye boneless roast AND a boneless, stuffed turkey... both were rolled (made into rolls that is) and filled with sausages, olives, eggs, pimentos, capers, ham...
While cooking we drank espressos and a couple of bottles of wine, I barely remember that dinner, but I guess I behaved myself and did not cut my fingers slicing the meats.
What a fun time that was. ;-)
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Wimps.
As I a kid my mom would take me to the stockyards in the summer afternoon (during school vacation), after the butchering was done. The half carcasses hanging from hooks on overhead rails, washed cobblestone floors with built in drainage, the smell of freshly butchered meat, the butchers all clean in their white robes, touching the meat... Personally... I love(d) it.
Just butcher them, hang them up and let the blood drain... half them and then hose it all down and wash the carcass.... keep it at a nice 50F, or less, and deliver it within 20 hours, meat needs a little bit of time to "relax" after the butchering to taste good. Just don't go any further on those descriptions.
Liver is very good, but a bit too rich for my taste. Grass fed meat is touchy, it depends where it was raised. Flavor varies. Milk fed baby veal (and lamb) is by far the best.
One of our neighbors had chickens on his rooftop. He'd butcher them by twisting their neck, then slicing the neck and hanging them to drain the blood. Wife and daughters would pluck them, then roast them. Most excellent tasting chickens BTW.
We're at the top of the food chain, so be it.
As I a kid my mom would take me to the stockyards in the summer afternoon (during school vacation), after the butchering was done. The half carcasses hanging from hooks on overhead rails, washed cobblestone floors with built in drainage, the smell of freshly butchered meat, the butchers all clean in their white robes, touching the meat... Personally... I love(d) it.
Just butcher them, hang them up and let the blood drain... half them and then hose it all down and wash the carcass.... keep it at a nice 50F, or less, and deliver it within 20 hours, meat needs a little bit of time to "relax" after the butchering to taste good. Just don't go any further on those descriptions.
Liver is very good, but a bit too rich for my taste. Grass fed meat is touchy, it depends where it was raised. Flavor varies. Milk fed baby veal (and lamb) is by far the best.
One of our neighbors had chickens on his rooftop. He'd butcher them by twisting their neck, then slicing the neck and hanging them to drain the blood. Wife and daughters would pluck them, then roast them. Most excellent tasting chickens BTW.
We're at the top of the food chain, so be it.
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Wimps? You went to the stockyards with your mommy! 😉
Us tough kids when I was around nine or ten used to go camping miles out of town on our motorbikes. We'd kill dugites and tiger snakes and barbecue them along with other animals and Witjuti grubs on an open fire. We rarely wore shoes, so we had to be careful...but I never knew anyone who was bitten despite large numbers of snakes everywhere.
You had to make sure the snake hadn't bitten itself during the capture (using a forked stick behind the head) or you'd likely die after the meal...a benefit of having Australian aboriginal mates for guidance! And the head containing the venom was well and truly disposed of.
The thing is, I wouldn't go near a dugite now. But back then I'd have been called a wimp...
Us tough kids when I was around nine or ten used to go camping miles out of town on our motorbikes. We'd kill dugites and tiger snakes and barbecue them along with other animals and Witjuti grubs on an open fire. We rarely wore shoes, so we had to be careful...but I never knew anyone who was bitten despite large numbers of snakes everywhere.
You had to make sure the snake hadn't bitten itself during the capture (using a forked stick behind the head) or you'd likely die after the meal...a benefit of having Australian aboriginal mates for guidance! And the head containing the venom was well and truly disposed of.
The thing is, I wouldn't go near a dugite now. But back then I'd have been called a wimp...
Happy St. Andrew's Day to all our Scots correspondents, in respect, Robert Burns "Address to a Haggis", excerpted here:
Fair fa’ your honest, sonsie face,
Great Chieftain o’ the Puddin-race!
Aboon them a’ ye tak your place,
Painch, tripe, or thairm:
Weel are ye wordy of a grace
As lang ‘s my arm.
The groaning trencher there ye fill,
Your hurdies like a distant hill,
Your pin wad help to mend a mill
In time o’ need,
While thro’ your pores the dews distil
Like amber bead.
His knife see Rustic-labour dight,
An’ cut ye up wi’ ready slight,
Trenching your gushing entrails bright,
Like onie ditch;
And then, O what a glorious sight,
Warm-reekin, rich!
Fair fa’ your honest, sonsie face,
Great Chieftain o’ the Puddin-race!
Aboon them a’ ye tak your place,
Painch, tripe, or thairm:
Weel are ye wordy of a grace
As lang ‘s my arm.
The groaning trencher there ye fill,
Your hurdies like a distant hill,
Your pin wad help to mend a mill
In time o’ need,
While thro’ your pores the dews distil
Like amber bead.
His knife see Rustic-labour dight,
An’ cut ye up wi’ ready slight,
Trenching your gushing entrails bright,
Like onie ditch;
And then, O what a glorious sight,
Warm-reekin, rich!