Its Grilling season!!
Moderator: Dictators in Training
Never cooked any gamey meat =/
jealous
Well, venison... but that's it.
The post inspired me so I made an chili-rubbed, apple-stuffed pork loin and chili-rubbed shrimp last night. Will post sexy pictures when I get home for lunch.
jealous
Well, venison... but that's it.
The post inspired me so I made an chili-rubbed, apple-stuffed pork loin and chili-rubbed shrimp last night. Will post sexy pictures when I get home for lunch.
Gaazy wrote:Now vonk on the other hand, is one of the most self absorbed know it alls in my memory of this site. Ive always thought so, and I still cant understand why in gods name he is here
My BBQ consists of four things: Steaks, Chicken, Hot Dogs, Burgers.
I always grill with gas, and my bro-in-law always uses charcoal and I can't tell the difference.
My Dad is a hardcore grill connoisseur, and has charcoal and gas and is serious about it. I fire up my gas grill and cook fast. His food blows mine away, but he takes serious time cooking. I'm a 30 minute chef.
I'm not nearly the enthusiast some like Vonk or my Dad are, but if something were to make a huge difference in taste, I'd consider it. From what I've seen is it's the prep and meat moreo than the grill, personally.
I always grill with gas, and my bro-in-law always uses charcoal and I can't tell the difference.
My Dad is a hardcore grill connoisseur, and has charcoal and gas and is serious about it. I fire up my gas grill and cook fast. His food blows mine away, but he takes serious time cooking. I'm a 30 minute chef.
I'm not nearly the enthusiast some like Vonk or my Dad are, but if something were to make a huge difference in taste, I'd consider it. From what I've seen is it's the prep and meat moreo than the grill, personally.
Last edited by Lyion on Tue Feb 20, 2007 1:25 pm, edited 1 time in total.
What saves a man is to take a step. Then another step.
– C. S. Lewis
– C. S. Lewis
Gypsiyee wrote:I love beef. I think it's a matter of the texture of buffalo is what I dislike so much.. there also seems to be almost a hint of like.. liver flavor in the aftertaste.
I've tried it multiple times thinking maybe I just got a bad batch or maybe I didn't like how it was prepared etc, but man.. gross every time
did you get fresh stuff? texture wise, it's the pretty much the same as beef
the in-laws raise their own, so I actually get to see the buffalo running around before we butcher them
buffalo isn't gamey at all
it's just like beef, just much leaner (beef hamburger is actually better than buffalo. the buffalo is actually too lean)
live anything is going to be worlds of difference between anything bought in a store or a restaurant. it isn't even on the same plane of comparison really. the taste isn't even really the same, at least not in beef.
the cattle my ex's parents raised was so different than anything i could buy in a store
so if you're asking me if i've had farm raised buffalo, no, i never have
the cattle my ex's parents raised was so different than anything i could buy in a store
so if you're asking me if i've had farm raised buffalo, no, i never have
"I think you may be confusing government running amok with government doing stuff you don't like. See, you're in the minority now. It's supposed to taste like a shit taco." - Jon Stewart
Last night's meal.
I'm doing bbq chicken legs today... on the mini-weber grill, to see if I can do it all in under 15 minutes, total prep time =p. Taking pics, of course =p.
Gaazy wrote:Now vonk on the other hand, is one of the most self absorbed know it alls in my memory of this site. Ive always thought so, and I still cant understand why in gods name he is here
Shrimp look good, tho.
Yeah, Vonk, pork's tricky like that. Always found there to be a real narrow window between "done enough" and "approaching shoe leather". Even harder to hit that narrow gap on a grill where you don't have absolute temperature control, and you've got different textures of stuff throughout the roll. Still, looked like a good concept. 
You might want to invest in one of those probe thermometers, I've really considered it, and if I grilled more often, I'd probably do it; would make a bunch of things way simpler than going by touch, feel, etc.
-Arlos
You might want to invest in one of those probe thermometers, I've really considered it, and if I grilled more often, I'd probably do it; would make a bunch of things way simpler than going by touch, feel, etc.
-Arlos
I have 2 thermometers that USUALLY work great... pork loin is actually one of my specialties. In this case, it was like... 140°... 140°... come back 3 minutes later, 175°, damnit... what the fuck?
Gaazy wrote:Now vonk on the other hand, is one of the most self absorbed know it alls in my memory of this site. Ive always thought so, and I still cant understand why in gods name he is here
pork tenderloin i've always undercooked just a little bit and let it sit since it continues to cook while it sits. maybe i've been lucky; i've never tasted a dry pork loin
tikker - that looks good actually. i've only had buffalo in semi processed forms i guess; burgers, jerkied, etc.
tikker - that looks good actually. i've only had buffalo in semi processed forms i guess; burgers, jerkied, etc.
"I think you may be confusing government running amok with government doing stuff you don't like. See, you're in the minority now. It's supposed to taste like a shit taco." - Jon Stewart
