S4Cruiser
SILVER Star
Little prime rib action on the WSM. Herb’d butter rub.
ONSC's Cookin', Grillin', and Bacon thread
- Thread starter jfz80
- Start date
This site may earn a commission from merchant affiliate
links, including eBay, Amazon, Skimlinks, and others.
S4Cruiser
SILVER Star
Of course…boars head brand sauce. Had leftovers last night and man was it tasted so good. With some slow cooked Tuscan kale and onions.
Doing a prime rib on the smoker / grill (charcoal or pellet) is one of the easiest and quickest meats I’ve done. I’ve also started going with usda choice as a more wallet friendly substitute to prime…damn meats are like 30-40% more now vs same time last year.
I grew up eating dove, because they were what we had readily available and hunted when we couldn't find Pheasant (later Quail). Never enjoyed it LOL.
My Dad could do this basic process in this 2.5 min video in about 5 seconds - no gloves or other mats needed LOL:
Just dump the feathery mess in some iced salt water brine in a cooler until you get home.
So then you are left with a breast on bone.
He would put in a Crock Pot with some bacon and spices until the meat fell off.
We would then pull out the bones and eat them like any shredded chicken.
He would give us kids a dime if we got a buckshot LOL.
I bet you can get them to taste good on a street taco or something . .
RedHeadedStepChild
Proudly wearing my MC1R mutation!
Homemade rum getting spiced.
That was my question, too.
@RedHeadedStepChild Can you explain the purpose of the eggshell in the jar on the left?
S4Cruiser
SILVER Star
Anyone smoke turkey breasts? What's your preferred method - brine, inject, bacon weave wrapped? I plan to give one a go tomo on the pellet grill.
Good luck. Please report back. I've never been too concerned with turkey white meat because even my best efforts are usually left on the serving tray by the dark meat loving people I feed but I still have the urge to make it as best I can.
EDIT: My absolute best turkey breast was fried. The next bests were all injected with something I can't remember right now and usually wrapped after getting some smoke on them.
I wish the family would get off their asses and let me know who's doing T-day this year. I need time to make my plan and a dozen backup plans.
RedHeadedStepChild
Proudly wearing my MC1R mutation!
The eggshell adds a nice rotten sulfur flavor that I adore.That was my question, too.
@RedHeadedStepChild Can you explain the purpose of the eggshell in the jar on the left?
Seriously though, yes I have taken it from molasses and turbanado sugar to a nice spirit. These jars were aged on light toast American oak. Spiced with orange peel, sliced ginger (eggshell), allspice berries, cloves, black pepper, fresh ground nutmeg.
This is my second batch. The first time around I just spiced a 5th. It’s so good I decided to whole gallon this time (out of a 4 gallon total output). It tastes so warm and comforting. Like all the childhood Christmas memories I wish I had.
Last edited:
S4Cruiser
SILVER Star
I decided to do an injection (seasoning salt, chicken stock, butter and hot sauce) and then will do a bacon weave (after removing the typically netting).
Hoping to smoke it tomo and will report back...
S4Cruiser
SILVER Star
She’s all wrapped up and on the smoker!
S4Cruiser
SILVER Star
…
I loved dove and pheasant hunting in CA, we would do the same and breast them and make "dove pie" similar as your recipe just topped with biscuits, love the idea of a dime per piece of shot
"Over-The-Top" chile...chicken version...
- Start slow fire, as it builds, put dutch oven in Kamado Joe
- half pound of chorizo to start base, render the fat as the sausage browns
- whole onion, 4-5 garlic cloves thrown in to sauté in the chorizo fat and meat
- deglaze pan with some beer, throw in a large can of crushed and another diced tomatoes with spice blend of cumin, coriander and chipotle chili powder
- place whole, skinned chicken, rubbed in the same spice blend, "over-the-top" of the chili gravy
- slow roast chicken while juices fall into the chili gravy
- shred chicken, toss in the gravy with a 3-bean blend (black, pinto, small red kidney) out of my pressure cooker, allow to simmer over the until the desired thickness
- on a bed of chips, big ladel on top, dollop of sour cream to finish it off...
- Start slow fire, as it builds, put dutch oven in Kamado Joe
- half pound of chorizo to start base, render the fat as the sausage browns
- whole onion, 4-5 garlic cloves thrown in to sauté in the chorizo fat and meat
- deglaze pan with some beer, throw in a large can of crushed and another diced tomatoes with spice blend of cumin, coriander and chipotle chili powder
- place whole, skinned chicken, rubbed in the same spice blend, "over-the-top" of the chili gravy
- slow roast chicken while juices fall into the chili gravy
- shred chicken, toss in the gravy with a 3-bean blend (black, pinto, small red kidney) out of my pressure cooker, allow to simmer over the until the desired thickness
- on a bed of chips, big ladel on top, dollop of sour cream to finish it off...
s***, that reminds me, I gotta harvest in the next day or so and start my ferments.
Lucky me, I have mine in the greenhouse so I get a few more weeks (hopefully)
More of a prep than cooking, but set up the first ferment of the year today. 7-pots, chocolate 7-pots and garlic in a 2% brine solution for 4-8 weeks.
