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Discussion in 'General Knife Discussion' started by Fullflat, Dec 31, 2018.
Going on for 18 hours at midnight tonight.
the play by play will live out in the blade and bbq thread over the weekend if anyone is interested.
Should be about done by now?
Just finished up with it. 18 lbs start weight. Trim and shrink cost 66% ended up with 6 pounds chopped and in the freezer. Brings my stock level back to 15 lbs frozen on hand.
I only cook brisket to chop and freeze. We eat it as sandwiches, nachos, tacos and huevos rancheros.
Ribeye as usual:
I love some good properly cooked Venison!! I love me some Duck tacos too!
Duck is one thing I’ve actually only ate about twice. Been years since I’ve had it
Me too, I've had it a few times but only once had duck done properly, I can still taste it and it's been 24 years.
We eat mallards down here, and I like them pretty well. They have to roast for a looong time though to get that greasy fattyness to cook off. Cook it too quick, and it’s not too great, and kinda slimy
Big time duck hunter here. Wood Ducks and when Fish and Wildlife opens the season, Canvasback. Woodies eat acorns, fall corn and soybeans, the Canvasbacks eat wild celery on the big ol Miss. 2 of the best flavored ducks out of all the others I’ve had are those 2.
Wood duck is what I had. Almost 13 years ago I’d say. From what I remember it wasn’t bad. Gonna have to try it again now
@Ditch-Tiger deer burger recipe, had some beef burgers as well. Found some seven year old vacuum sealed round steak in the bottom of the freezer. Wasn’t bad at all. Made a few mixed with ground beef and deer burger. Had shrimp, baked beans, French fries as well. Bit of a hodge podge
@Dcdavis hell yeah!
I had "chicken poppers" tonight. Pain in the ass to prep but oh so good. Can't post it in this thread but I'll pass along the "recipe" in case you wanna try it.
Thin chicken breast, bacon, BBQ sauce, cream cheese, shredded taco cheese, jalapeños.
Core and cut your jalapeños in 1/2, stuff with cream cheese & shredded taco cheese. Wrap your chicken breast around the stuffed jalapeño and then wrap that in bacon. Secure everything with toothpicks and grill. Brush w/ BBQ sauce until candied.
Who said you can’t post it in this thread!? Let’s see it! Sounds awesome
I’ll definitely give it a try. Thanks again
Well....theres no knife, it ain't beef and I didn't kill it myself, but....if it appeases you guys, I'll break the rules just this once.
Yeah, I definitely need to make some of those!