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Old 05-07-2019, 03:48 PM
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Originally Posted by AtTheMurph View Post
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.

Ive never heard of that before. What does it do for the meat.
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Old 05-07-2019, 04:03 PM
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Old 05-07-2019, 04:04 PM
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Playing was horrible, but that is what the grand baby “Charli Rose” (aka she who must be obeyed) wanted
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Old 05-08-2019, 04:15 PM
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2 Boston butts fat side up
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Old 05-11-2019, 04:17 PM
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Originally Posted by MattGoose View Post
That's a fine looking dog you got hanging out in the background!
What he said.... I love shorthairs.
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Old 05-11-2019, 05:45 PM
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Spanish mackerel over rice. Grilled veggies.
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Old 05-11-2019, 05:50 PM
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I have a bunch of yellow squash from my garden. Forgot about grilling it. Thanks for the idea.
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Old 05-12-2019, 02:57 PM
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Instant pot chicken chili with my homemade chipotle powder on a rainy day
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Old 05-15-2019, 04:49 AM
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Airfryer Haddock with House Autry seafood mix.

Pat dry, toss in a bag with seasoning and shake to coat fish.

Spray fish lightly with olive oil 400* for six minuets, flip and spray agin for five minuets.




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Old 05-15-2019, 05:06 AM
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Originally Posted by andyp262 View Post
Instant pot chicken chili with my homemade chipotle powder on a rainy day
do tell more about chipotle powder.
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Old 05-15-2019, 06:25 PM
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Originally Posted by autobaun70 View Post


do tell more about chipotle powder.
Its quite simple actually. Thai, jalepeno, ghost, and whatever other variety of hot pepper that pop up in my garden get smoked, dried, and ground into powder.

We remove the seeds and the veins, then they go in my electric smoker with the power off and the A Maze N smoke generator running. I keep them in there until the smoke generator burns all itís pellets. Then depending on how dry they got, I may leave them out on the counter to dry some more. Next itís into the coffee grinder. VERY IMPORTANT that you wear latex gloves and a dust mask for this step. We found out the hard way that even a tiny bit of dust is like getting pepper sprayed.

Last edited by andyp262; 05-16-2019 at 02:16 AM.
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Old 05-17-2019, 10:28 AM
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Originally Posted by ChrisW21 View Post
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.
Nothing to it really. I just wash them with a scrub brush, and sometimes will wipe them down with alcohol or something. Whatever bad stuff is on there is going to die on the next cook anyway.

Much easier than twine on the grill.
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Old 05-19-2019, 12:05 PM
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smoked stuffed porkchops
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Old 05-19-2019, 12:54 PM
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Originally Posted by Domoe View Post

smoked stuffed porkchops
Doing pork chops today too. Short story. Was at the butcher shop this morning as itís across from the Brazilian cafe where we have breakfast most Sunday morning. Butcher has ďrib eye pork chopsĒ for $2.99 a pound. Rib eye? Pork chop? Im intrigued.

Anyhow, in the Goya section I see Mojo with chipotle. Sounds good right? I get home and throw it and the pork chops in a big ziplock to get happy for a couple hours. Fast forward to a little bit before I fire up the KJ and I decide I should taste the Mojo to figure out how Iím going to rub it up and, HOLY CRAP itís hot! 🥵 So now Iím trying to throw a sweet rub on it and hope it comes out decent. Peach wood for smoke. Hopefully I can rescue these fine pieces of pig
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Old 05-19-2019, 01:04 PM
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Thai "green" papaya salad (as you can tell it isn't too green, hard to find at the store) with caramelized pulled pork shoulder and coconut rice.

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Old 05-19-2019, 01:16 PM
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finished product
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Old 05-19-2019, 01:17 PM
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Originally Posted by andyp262 View Post


Doing pork chops today too. Short story. Was at the butcher shop this morning as itís across from the Brazilian cafe where we have breakfast most Sunday morning. Butcher has ďrib eye pork chopsĒ for $2.99 a pound. Rib eye? Pork chop? Im intrigued.

Anyhow, in the Goya section I see Mojo with chipotle. Sounds good right? I get home and throw it and the pork chops in a big ziplock to get happy for a couple hours. Fast forward to a little bit before I fire up the KJ and I decide I should taste the Mojo to figure out how Iím going to rub it up and, HOLY CRAP itís hot! 🥵 So now Iím trying to throw a sweet rub on it and hope it comes out decent. Peach wood for smoke. Hopefully I can rescue these fine pieces of pig
you mighttry a sweet fruity finishing sauce to calm the heat. like sautťed apple.
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Old 05-19-2019, 01:25 PM
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Originally Posted by airbrush View Post
you mighttry a sweet fruity finishing sauce to calm the heat. like sautťed apple.
I actually started with McKormick Applewood rub and threw some brown sugar on it. I like the idea of a finishing sauce though, thanks.*
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Last edited by andyp262; 05-19-2019 at 02:08 PM.
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Old 05-19-2019, 01:35 PM
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Originally Posted by crazybeard View Post
Thai "green" papaya salad (as you can tell it isn't too green, hard to find at the store) with caramelized pulled pork shoulder and coconut rice.

My son would like the recipes for this meal please.
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Old 05-19-2019, 06:40 PM
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Originally Posted by savedbygrace6868 View Post

My son would like the recipes for this meal please.
i don't think you can find online. They are in the Pok Pok cookbook. If you send your email in PM I can send pics.
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