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Old 05-03-2019, 05:34 PM
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Originally Posted by savedbygrace6868 View Post
Washing them down wirh iced tea?
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Old 05-03-2019, 07:18 PM
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At work, but fresh Wahoo. Tonight we had requests for grilled, broiled, blackened, & fried...we accommodated them all.


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Old 05-05-2019, 06:37 AM
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Picked up a marked down in price, prime top sirloin. Sous Vide at 125 then seared on grill and also helped things along with a torch.
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Old 05-05-2019, 12:33 PM
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Very very good.
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Old 05-05-2019, 12:35 PM
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Stuffed trout, and seared veggies.
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Old 05-05-2019, 12:36 PM
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Stuffed pork loin on the KJ smoked over peach wood.


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Old 05-05-2019, 12:53 PM
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Originally Posted by thefuzz View Post
Stuffed pork loin on the KJ smoked over peach wood.



What's the story with the metal cables? Never saw those before.
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Old 05-05-2019, 12:57 PM
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smoked prime rib, Rosemary Garlic mashed taters.
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Old 05-05-2019, 04:44 PM
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Originally Posted by ChrisW21 View Post
What's the story with the metal cables? Never saw those before.
I'm assuming a temperature probe
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Old 05-05-2019, 04:56 PM
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Originally Posted by Boataholic View Post
I'm assuming a temperature probe
Nope. Look at the pic again. Used for trussing.
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Old 05-05-2019, 06:42 PM
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Blackened snapper (beeliner actually) in my grandmother's cast iron skillet....
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Old 05-05-2019, 06:56 PM
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Originally Posted by ChrisW21 View Post
Nope. Look at the pic again. Used for trussing.
Think you're right! Hopefully OP will chime in.
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Old 05-06-2019, 07:02 AM
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Originally Posted by Boataholic View Post

Picked up a marked down in price, prime top sirloin. Sous Vide at 125 then seared on grill and also helped things along with a torch.
That's perfectly done.
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Old 05-06-2019, 07:04 AM
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Originally Posted by ChrisW21 View Post
Nope. Look at the pic again. Used for trussing.
Used for hold it all together.

Wouldn't have two probes in a piece of meat that size, and temping the filling isn't going to tell you much
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Old 05-06-2019, 08:36 AM
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Originally Posted by ChrisW21 View Post
What's the story with the metal cables? Never saw those before.
​​​​​​
https://www.amazon.com/Fusionbrands-FoodLoop-Stainless-Flameproof-Trussing/dp/B00K2DOXS0/ref=sr_1_2?keywords=fusionbrand+flame&qid=1557156914&s=gateway&sr=8-2-spell https://www.amazon.com/Fusionbrands-FoodLoop-Stainless-Flameproof-Trussing/dp/B00K2DOXS0/ref=sr_1_2?keywords=fusionbrand+flame&qid=1557156914&s=gateway&sr=8-2-spell

It was a random gift a few years ago from my Mom...wasn't sure if I would use them, and find that I do all the time, especially on the grill.

Quick, and make a decent handle to pick up or move larger cuts on the Kamado.
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Old 05-06-2019, 03:11 PM
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Originally Posted by thefuzz View Post
​​​​​​https://www.amazon.com/Fusionbrands-...y&sr=8-2-spell

It was a random gift a few years ago from my Mom...wasn't sure if I would use them, and find that I do all the time, especially on the grill.

Quick, and make a decent handle to pick up or move larger cuts on the Kamado.

Jeez, only flameproof to 2012 degrees. I need something good to at least 2500....



Pretty cool idea! How are they to clean? Twisted strand seems like it might be difficult, but I guess you can probably just burn them off on a hot grill.
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Old 05-07-2019, 08:40 AM
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Fine game getting ready to be aged (hung) for 5-7 days, plucked, then roasted in the oven.
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Old 05-07-2019, 08:45 AM
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Originally Posted by AtTheMurph View Post
Fine game getting ready to be aged (hung) for 5-7 days, plucked, then roasted in the oven.
That's a fine looking dog you got hanging out in the background!
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Old 05-07-2019, 08:47 AM
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Originally Posted by AtTheMurph View Post

Fine game getting ready to be aged (hung) for 5-7 days, plucked, then roasted in the oven.
Age before plucking?
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Old 05-07-2019, 09:21 AM
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Originally Posted by fjmaverick View Post
Age before plucking?
I hang them, ungutted for between 4-7 days depending on temperature outside. If too warm I hang them in my wine cellar (55 degrees for 4 days) then pluck and clean.

Pheasants and almost all wild game needs to be hung for various lengths of time, just like good beef. I have hung deer, cleaned and skinned for up to 25 days. No one who has had really well aged venison can believe it is the same thing that they have tried to eat over the years. It's not tough. It isn't dry. And it doesn't taste like a piece of dry leather/liver/etc. I wish I had a meat locker so I could simply hang as long as I want but where I hunt it is usually cool/cold enough to hang for some time.
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