Search results

Turned into a hilarious thread. To think that something this simple could get this confusing and require this many posts for clarification. Suggests that men should be trusted with nothing beyond fetching the kindling and lighting it.

That's ok, Kevin. After Chris's post, I had her all poised up to take the blame. Saved me some scrambling.

Mary tells me I was too conservative on the cooking temp. for fast results. Sometimes she will boost the oven up to as much as 500 if she's hurried. The 375 temp is used when she's not in any haste, and that takes about an hour. You can do these in half an hour at higher temps. Regardless, the...

Mary suggests several problem areas, none of which has to do with preheating the skillet, as I suggested. If you put too much oil or butter in skillet, potatoes will not brown. Yes, they do turn a golden brown when things work properly. She uses less than a restaurant-sized patty of butter for...

Hmmmm. I'll consult with the expert later to see what she sez, but I think you shouldn't preheat the skillet that much. Dang, Chris. I thought these were tamper proof.

FedEx box a mudbugs jus arrive from bow-mekin buddy. Gotta hosum down and iceum up an den tro em in de pot wit de spice and de newtater and de corn. Aaiiieeeeee! I so happy. Where'd I put dat dam squeezebox? Apologies to all cajun rebel boys--I just anxious to be one sometimes.

Need some last-minute taters to go with the meat? Here's a delicious, simple and quick variation on baked potatoes employing an iron skillet. My wife has been doing this since I can remember. Slice potatoes in half lengthwise, exposing maximum surface area. Dab a tiny bit of butter to the cut...

I was outta the country and missed this thread. I've grown into an iron skillet afficionado since my wife brought them to our marriage in '61. From a family of country folk, her mother was masterful with them, and she'd cook tomato dishes in them fearlessly. One of my favorite was a pepper...

Rich, glad to hear you weren't a casualty along the chase route. I agree that the techniques are transferrable to other recipes, and the process applicable to domestic meat as well. I would not try a wine reduction in the oven the next time, but most of the other stuff should work fine. Maybe...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by David Burke: ... instead, I just treat my hunter friends real nice and usually have lots of Moose Meat and Venison in the freezer. <HR></BLOCKQUOTE>Must explain why you haven't encountered a rolled...

David, sorry about the thread. Didn't know it was going to get that tangled when I started. Began as a simple, earnest plea for direction. As to your question, browning does not put an impervious coating on meat, but adds a flavor to it. While it's true that meat should not have smoke flavor...

Moosemeat is typically the leanest of all the game meats I've eaten. I've had maybe 10 pkgs. of Lew's last moose, and there probably hasn't totaled a tablespoon of fat from all of it. This is the least desirable piece I've yet encountered, a rolled heel of round, tough, sinewy and chock full of...

Uncovered at the 6 hour mark and found a use for the dial thermometer stuck in the roast. It registered 190. Yikes. Meal done. Quickly finger-sampled root vegetables. Perfect consistency, not too soft, not too hard, and of very good flavor, though a little heavy with wine. Brought DO in, poured...

So far, so good. Reserved blood and dried off rolled butt roast with paper towels. Browned it in iron skillet in about 1.5 tbs. lard, deglazed and reduced by half with 1 cup pinot noir, all the while Dutch oven is in a 250 environment, lid off, reducing 2 cups of wine. Browning required 20...

Did another test. Fired up WSM to see how it would fare with the oven inside. Oven weighs 21 lbs, so it functions as a considerable heat sink. Ran WSM at around 220 for a while, as measured with bimetal therm. to the center through a top bracket bolt hole, oven empty. Also lowered a Polder probe...

That's a relief, Kevin. I was beginning to suspect that everyone was praying for a train wreck so I would keep my promise and never post again. Yeah, you're right to have second thoughts about the weight in the water pan. I'd considered it dimly, and even thought about contriving some brace to...

Hey, I know there are some accomplished, experienced and insightful participants on this forum. Am I winging this alone? Has anybody done anything close enough to this to offer some counsel? Wednesday morning I fire up the Weber. Only one day left for revisions to the schedule.

Am trying something new. Am fixing to do a moose roast in a cast iron Dutch oven within the WSM, and have some dinner guests, some of wife Mary's friends, over for the experiment. I have the logistics figured, I think, but can use some advice or direction. Not making trial runs here. Time is...

Tom, I've made venison salamis by forming loaves and hanging them in netting. Worked ok, and would probably work even better with pork because it would stick to itself better. Did it because I didn't have a sausage stuffer, though, and not for flavor reasons. If you stuff real casings, instead...

Questions are not a problem, Rick. It's the answers that I worry about. According to a friend of mine who has seen the video, save your money.