noharleyyet
Well-known member
Son texted me Thursday around 6 PM..."My pellet grill reads 204* "...wasn't turned on.
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A quick Google told me this is a hidden something I've been missing out on, added to my list of chit to do ..If that floats your boat, look up a recipe for Haitian Pikliz.
I got addicted to it living down there, now I can’t live without it.
...wasn't turned onSon texted me Thursday around 6 PM..."My pellet grill reads 204* "...wasn't turned on.
Stick with habeneros or Scotch Bonnet peppers.A quick Google told me this is a hidden something I've been missing out on, added to my list of chit to do ..
Loosely based on this recipe https://honest-food.net/prickly-pear-bbq-sauce-recipe-doves/ but I riffed off of it pretty hard.Could you post the prickly pear sauce? That sounds really cool and different. Not a big sauce guy but that sounds great.
That one does sound delicious!"Onion jalepeno coleslaw" gotta try that one out. Fresh or pickled peppers?
No worries man, that's normal. We just don't show those cuts to the camera lol. Good job jumping in, how was the taste??First brisket. I’ve always been scared to ruin one. It was a little over cooked on the thin end.View attachment 284623
It tasted amazing. Wife said it was good and I’m too hard on myself.No worries man, that's normal. We just don't show those cuts to the camera lol. Good job jumping in, how was the taste??
Practice on chuck roasts....the 'poor man's brisket'First brisket. I’ve always been scared to ruin one. It was a little over cooked on the thin end.View attachment 284623
Man I've really been wanting to try this just because I don't always need 15+lbs of brisket for the family. Just treat the same as brisket?Practice on chuck roasts....the 'poor man's brisket'
Yes. The last chuck roast I did still took 12 hours, just like a brisket. I smoked it at 225 and wrapped it at 180 IT and pulled it at 205. Wrapped it in a towel and put it in a cooler for a couple hours.Man I've really been wanting to try this just because I don't always need 15+lbs of brisket for the family. Just treat the same as brisket?
How do you find the auodad as table fare? Seems like a lot of folks believe they aren’t fit to eat, but I’d have to try to do something with them. A curry or a merguez sausage would be likely candidates.Aoudad backstrap.View attachment 284945View attachment 284946
I shot a ram, ewe, and lamb this January. The lamb was very good I've smoked a whole shoulder and boneless hindquarter. The ewe was alright (that's what's above) compared side by side with deer you can tell your eating auodad. It’s just a bit tougher and a little different not sure I'd call it gamey but most probably would if you've had mutton you can imagine. The ram was tough no way around it didn't mine the flavor similar if not a bit stronger. But the ram was just so tough it was either crockpot, pressure cooker, or grind it. I ended up using almost the whole ram for jalapeno cheddar summer sausage.How do you find the auodad as table fare? Seems like a lot of folks believe they aren’t fit to eat, but I’d have to try to do something with them. A curry or a merguez sausage would be likely candidates.