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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 yetBasic 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?
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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Looks fantastic. What recipe did you use for the Jethros cheesy corn?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
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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.What's a beef clod?