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Let’s Eat! (The Ishi legacy thread)

Sligh1

Administrator
Staff member
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!!!
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deerdown

Active Member
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.
 

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bigbuckhunter88

PMA Member
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.


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Huntinguy

Member
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

Relax Time!
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.


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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.









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Wapsi Tree

Well-Known Member
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!!





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jkratz5

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