Let’s Eat! (The Ishi legacy thread)

[Sligh1]

I always shoot birds too fast & close. Had a lot wind up like this over the years... lost his head again. Which is good for meat. My boy Charlie wanted to try so tried to make them like chicken fingers. Put in eggs & then coated with zesta crackers. Slowly fried em. He approved!!!

 

[deerdown]

We've been busy cooking different things over these holidays since I have extra time off. So far, we've cured and smoked 29lbs of bacon, made 10lbs of kugela, and 5lbs of summer sausage.
Been fun.

 

[bigbuckhunter88]

Saturday I smoked a brisket and some queso for a family Christmas. Turned out good enough that once I started taste testing and handing out chunks I never got a finished product pic. Queso didn't travel as well as I hoped but was still good. Still trying to figure out best for it. Pulled pork would be good but have only done sausage and taco meat.

Sent from my SM-G970U using Tapatalk

 

[Huntinguy]

Basic options on how to successfully cook rabbit & pheasant without it getting dried out or tough??? I like to fry stuff. Thinking if go that route.... might fry at a LOWER TEMPERATURE? Vs say a pan fish fry where it’s a lot of heat for fast searing fry. Thoughts?

When I fry pheasant up, I cut up into 1"-1.5" chunks and soak in butter milk for 4hrs up to 24hrs. I think it makes them more tender than just in milk. I drain n put in a strainer awhile before cooking. Also I still fry at 365 degrees but just not as long as u think. I have a big pressure cooker and use to cut up 6 birds at a time n cook for 3.5 - 4 mins now I do make of 3 mins max. This helped so much n always done might try 2.5 mins next time. I just use a flour chicken seasoning and have never had a complaint yet

 

[Ishi]

Saturday I smoked a brisket and some queso for a family Christmas. Turned out good enough that once I started taste testing and handing out chunks I never got a finished product pic. Queso didn't travel as well as I hoped but was still good. Still trying to figure out best for it. Pulled pork would be good but have only done sausage and taco meat.

Sent from my SM-G970U using Tapatalk

We are thinking to much alike! Several members of the family think nachos are part of the basic food group so we made nachos again but to put a twist I smoked a brisket and tried the new craze with the Queso dip smoked on the grill.
Everything turned out fine but I need a change for next year’s Christmas meal.

Sent from my iPhone using Tapatalk

 

[Wapsi Tree Rat]

After the unsettling politics of the week, needed something to settle my stomach. This did the trick!

Very simple...

Backstrap trimmed CLEAN. A little salt. A few slices of cheddar. Wrapped and overlapped TIGHT with bacon (make sure that cheese can't get out). Grill medium heat (around 350) till bacon drips and and catches fire and gets crispy, then move to top rack. Remove at 134 and let sit and rise to 138 then slice 3/8" thick. Unbelievable!!

 

[jkratz5]

All these look sound awesome!! Wapsi I am making that recipe you posted this week, looks freaking amazing!!’

 

[bigbuckhunter88]

That does look very good. You might have just signed a does death wish tomorrow

 

[muddy]

Can you repost the dried deer recipe please

 

[JNRBRONC]

Beef ribs


Sent from my iPhone using Tapatalk

 

[Ishi]

New Year’s Eve we had to cancel a Prime Rib dinner due to a couple exposed to Covid so that was rescheduled in a couple weeks. The Mrs and I adjusted and invited some other guests for reverse seared Ribeyes. This method is just wonderful and my preferred method for any kind of steak.

Baked potatoes were brushed with EVOO then dusted with sea salt. This makes the skin crispy and the sea salt adds good flavor.

Sent from my iPhone using Tapatalk

 

[JNRBRONC]

Pork chops, pork roast, side pork and home made brats smoked today.

 

[Ishi]

Mississippi (Pot) (Mud) ( Deer) Roast

This recipe has several names but which ever one you call it is so good. The flavor profile........ well.... you’ll eat till your miserable.
The ingredients used are minimal. If using venison add a 1/4 cup olive oil. I used 6-8 peperoncini peppers and salt & pepper to taste.

All mixed up and ready for the 8 hour slow cook.

After the cook

Shredded up

The meal called for homemade baked beans

All ready to go and serve over mashed tatters.

This is comfort food at its best! Enjoy


Sent from my iPhone using Tapatalk

 

[bigbuckhunter88]

Thawed out a backstrap for today. Did half of it like Wapsi Tree and the other half I butterflied and stuffed with a cream cheese, sauteed onions, mushrooms and pepper mixture. Both turned out fantastic. I think Wapsi's recipe would have won if my house voted.

Sent from my SM-G970U using Tapatalk

 

[Ishi]

My first time smoking a fatty.
I didn’t use any tomato sauce so it wouldn’t take on the meatloaf effect.
Nice thing about these anything will work. I used burger, jalapeño sausage, pepperoni, jalapeño slices and cream cheese and a weave of thick sliced homemade bacon.
The BBQ sauce is from Smokin Butts which won the Iowa Pork Council’s pulled pork contest.
I got preoccupied but was able to pull the goodie before the bacon went up in smoke.

Sent from my iPhone using Tapatalk

 

[Ishi]

Father’s Day Smoked Beef Clod

15 lb piece of clod. The smoke took 14 hours

Jethros smoked jalapeño cheesy corn

The rest of the spread

Clod served open faced on Texas Toast

Sent from my iPhone using Tapatalk

 

[bigbuckhunter88]

Father’s Day Smoked Beef Clod

15 lb piece of clod. The smoke took 14 hours

Jethros smoked jalapeño cheesy corn

The rest of the spread

Clod served open faced on Texas Toast

Sent from my iPhone using Tapatalk

Looks fantastic. What recipe did you use for the Jethros cheesy corn?

 

[IowaBowHunter1983]

What's a beef clod?

 

[Ishi]

What's a beef clod?

It’s part of the front shoulder. Since retiring I work a couple days a week at my son-in-law locker. Clods are what they order ( box beef) to make ground burger for retail. Normally the flat iron steaks are attached but they ordered some without the flat.
There was a small one so I grabbed it for the smoke.
I’ve never seen one for sale in grocery stores but any local locker should sell one. I seen the idea on Primal Smoke.


Smoked Jalapeño Cheesy Corn recipe

2 bags frozen corn
1 1/2 cups Half & Half
1 1/2 cups Chicken Broth
2 bags Shredded White Cheddar Cheese
Jalapeños to taste
Dash of liquid smoke

I smoked the corn the day before for three hours.
Before the meal put the liquid in a pan and once warm stir in the cheese until melted then mix up with the corn and smoke it again for 2-3 hours. If it’s to runny stir in a slurry of cornstarch and water to thicken it up. This is always a big hit for guests.

 

[Sligh1]

I am trying this^^^^^. Wow!!!! That’s a Father’s Day meal!!!!