("I don't know nuthin' about skinnin no beavers, Miss Scarlet!!!")
Now that THAR is pretty funny Mr. Coldwood! MUHAHAhahaha.
If it's BBQ, I use my backyard smoker, so, the T-shirt would read:
"Smokin Beavers"
how bout this: "GOT BEAVER?"
or,
"No tresspassing: unless you got a Big Beaver"
"You got the BEAVER, I got the sauce"
ok, enough of that.
And, with that said, for gamey meat, Make up a Brine, and soak it for 24 hours. A brine is like a marinade, but, is designed to get into the cell structure of the meat, and also starts breaking down the connective tissues leaving it moist and tender.
Nothing like a Moist Tender Eatin Beaver.
Search 'Brine BBQ' on Google.
1/2 cup of Kosher salt (or sea salt)
1.2 cup of Sugar
8 oz. Vinegar
8 oz. Apple juice
12 oz. of heavy Beer (Try a stout)
minced clove of garlic or two
1/2 cup of diced onions
approx. 1 gallon of ice water.
Your choice of seasonings, I'd use any of the BBQ rubs off the shelf.
Put it all in a small cooler, and use enough water to cover the meat in this Brine. Add ice as needed, depending on the season, all you want to do is keep it at refrigerator temps while in the cooler. The salt and ice combo keeps it colder, salt water doesn't freeze as readily, so the water can actually go down below 32°F.
before cooking, take it out, rinse thoroughly, coat with oil (olive oil, but even veggie or canolla oil works fine) Rub again with the dry BBQ rub.
This is how I prepare Ribs, Briskets, loins, etc.
When you are ready to BBQ, take an empty metal can or two, scoop some of the left over brine into the cans. Place the cans into the grill/smoker, palce them between the fire and the cooking area. Have the rest in a gallon jug, to add to the cans, as the brine boils off, during the cook. Each time you sneak a peak, or turn the meat, pour some more Brine in the hot cans.
The hot brine will create steam inside the cooker, keeping the meat moist.
No one likes a dry Beaver.
It will take longer, but by indirect cooking, it will be more tender and tasty.
Add Mesquite, maple, oak or whatever floats your boat to impart a smoky taste, don't overdo to smoke. if you are using a standard grill, get a piece of sheet metal (non galv) and build the fire at one end, hold up the sheet metal with the cans of Brine, and place the meat so it's not OVER the fire, but next to it.
It could take an hour, two, maybe 3 hours to fully cook, use an instant read thermometer if you are unsure. It depends on your fire and cooking temperature.
While it's cooking, this is what I refer to as beer time. All my cookdowns are timed in number of beers. This would be about a 3 beer cook.
Spare ribs are a 6 beer cook. I like cooking ribs.
Smoked Beaver BBQ. mmmmmm goood.
This recipe and method can be adapted to dang near anything out there.
If it's a bird, only Brine it for a couple hours. If it's something lean, like rabbit, maybe 4 hours. But for big hunks of mammal meat, anything from 12 to 24 hours works good in the brine.
Dang, man, I'm hungry now.
Now that THAR is pretty funny Mr. Coldwood! MUHAHAhahaha.
If it's BBQ, I use my backyard smoker, so, the T-shirt would read:
"Smokin Beavers"
how bout this: "GOT BEAVER?"
or,
"No tresspassing: unless you got a Big Beaver"
"You got the BEAVER, I got the sauce"
ok, enough of that.
And, with that said, for gamey meat, Make up a Brine, and soak it for 24 hours. A brine is like a marinade, but, is designed to get into the cell structure of the meat, and also starts breaking down the connective tissues leaving it moist and tender.
Nothing like a Moist Tender Eatin Beaver.
Search 'Brine BBQ' on Google.
1/2 cup of Kosher salt (or sea salt)
1.2 cup of Sugar
8 oz. Vinegar
8 oz. Apple juice
12 oz. of heavy Beer (Try a stout)
minced clove of garlic or two
1/2 cup of diced onions
approx. 1 gallon of ice water.
Your choice of seasonings, I'd use any of the BBQ rubs off the shelf.
Put it all in a small cooler, and use enough water to cover the meat in this Brine. Add ice as needed, depending on the season, all you want to do is keep it at refrigerator temps while in the cooler. The salt and ice combo keeps it colder, salt water doesn't freeze as readily, so the water can actually go down below 32°F.
before cooking, take it out, rinse thoroughly, coat with oil (olive oil, but even veggie or canolla oil works fine) Rub again with the dry BBQ rub.
This is how I prepare Ribs, Briskets, loins, etc.
When you are ready to BBQ, take an empty metal can or two, scoop some of the left over brine into the cans. Place the cans into the grill/smoker, palce them between the fire and the cooking area. Have the rest in a gallon jug, to add to the cans, as the brine boils off, during the cook. Each time you sneak a peak, or turn the meat, pour some more Brine in the hot cans.
The hot brine will create steam inside the cooker, keeping the meat moist.
No one likes a dry Beaver.
It will take longer, but by indirect cooking, it will be more tender and tasty.
Add Mesquite, maple, oak or whatever floats your boat to impart a smoky taste, don't overdo to smoke. if you are using a standard grill, get a piece of sheet metal (non galv) and build the fire at one end, hold up the sheet metal with the cans of Brine, and place the meat so it's not OVER the fire, but next to it.
It could take an hour, two, maybe 3 hours to fully cook, use an instant read thermometer if you are unsure. It depends on your fire and cooking temperature.
While it's cooking, this is what I refer to as beer time. All my cookdowns are timed in number of beers. This would be about a 3 beer cook.
Spare ribs are a 6 beer cook. I like cooking ribs.
Smoked Beaver BBQ. mmmmmm goood.
This recipe and method can be adapted to dang near anything out there.
If it's a bird, only Brine it for a couple hours. If it's something lean, like rabbit, maybe 4 hours. But for big hunks of mammal meat, anything from 12 to 24 hours works good in the brine.
Dang, man, I'm hungry now.
