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Let’s Eat! (The Ishi legacy thread)

Smoked chicken and asparagus

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I won't name the golf course, don't want to get anyone in trouble....I sweet talked the sweetheart behind the bar into dropping my batch of pheasant strips into the grease. She cooked them perfectly and me and the guys had pheasant on hole 10.

I see a lot of wild game on the golf course but never eaten it while playing before. Beats the hell out of the normal hot dog and terrible french fries!


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That looks stupid good!!! Can you explain how you prepared it?

350 for 3 hours on the pit boss.

Put some oil on it with garlic/onion powder and salt/pepper. It was fantastic with a good crunch on the outside without being dried out.

This was the thick “loin” portion off the side of a flat.


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More and more burger restaurants are serving pickled onions and they are amazing. So ol Google found a recipe and made a batch.
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Smoked a couple of Thors Hammers (beef shanks) The stall on these tough buggers was around 3 hours. Binder was mustard for the seasoning.
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Ready for the braise
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In the braise
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After reaching 205 degrees and shredded up
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Philly sandwich and BBQ fixings and picked onions
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Some plain zippy meatballs off the smoker
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More and more burger restaurants are serving pickled onions and they are amazing. So ol Google found a recipe and made a batch.
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Smoked a couple of Thors Hammers (beef shanks) The stall on these tough buggers was around 3 hours. Binder was mustard for the seasoning.
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Ready for the braise
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In the braise
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After reaching 205 degrees and shredded up
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Philly sandwich and BBQ fixings and picked onions
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Some plain zippy meatballs off the smoker
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I will second the pickled onions. They are great.
 
This tender morsel is an added bonus for the larger shrimp with their heads still on. I like to deep fry them and then sprinkle white cheddar powder on them to dip in butter. It tastes exactly like white cheddar popcorn IMO.

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