Wapsi Tree Rat
Well-Known Member
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!
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!
Ishi
PMA Member
That looks stupid good!!! Can you explain how you prepared it?Smoked flathead
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letemgrow
PMA Member
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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Hardwood11
It is going to be a good fall!
That looks delicious!
Ishi
PMA Member
More and more burger restaurants are serving pickled onions and they are amazing. So ol Google found a recipe and made a batch.
Smoked a couple of Thors Hammers (beef shanks) The stall on these tough buggers was around 3 hours. Binder was mustard for the seasoning.
Ready for the braise
In the braise
After reaching 205 degrees and shredded up
Philly sandwich and BBQ fixings and picked onions
Some plain zippy meatballs off the smoker
Smoked a couple of Thors Hammers (beef shanks) The stall on these tough buggers was around 3 hours. Binder was mustard for the seasoning.
Ready for the braise
In the braise
After reaching 205 degrees and shredded up
Philly sandwich and BBQ fixings and picked onions
Some plain zippy meatballs off the smoker
Nrharris
PMA Member
I will second the pickled onions. They are great.
