Attachment 31022 How about some Elk & Pork ribs!
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Attachment 31022 How about some Elk & Pork ribs!
Attachment 31023 Another barrel I built for a friend!
Attachment 31027 How about BBQ Ham!
I'm so hungry and everything looks so good!
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THAT would go good on some of my scratch buttermilk biscuits... WIth a nice amount of butter...Quote:
Originally Posted by Hud
Attachment 31116
Tell me about the Elk ribs Hud, what are they like??? The grilled Elk steaks that I have fixed was as good as any sirloin steak I've ever had...Quote:
Originally Posted by Hud
Would you guys be open to sharing your recipes? These all look so good, I like to be able to make some.
Thanks!
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The pork ribs were good but the elk ribs were pretty bad! Threw them away! Just sayin!
Eli, here us a rib rub I use alot!Attachment 31128
I always have to wait to put sugary rubs or sauces on until the end for fear of the sugar burning... Thats just me and the way I grill, I dont always have complete control of the heat and what is going on with the grill at our big cook outs... :)Quote:
Originally Posted by Hud
Hud, did the meat have a bad flavor??? I would have expected it to taste as good as the steaks/lean meat... If not better... Maybe the sinews/fat of the elk has a bad flavor, I've never tried any fatty/sinew meat from an elk...Quote:
Originally Posted by Hud
Quote:
Originally Posted by Hud
Thank you!Quote:
Originally Posted by 2manymustangs
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As for the biscut recipie, its allllllll technique... the ingredients are simple...Quote:
Originally Posted by Eli
2 cups all purpose flour
1/2 tsp salt
1 level TBLSP baking powder
thoroughly mixed...
Add 1 large TBLSP crisco to the flour mix and cut together with a pastry knife or fork until evenly mixed...
Add 1/2 tsp baking powder to 1/2 pint (one cup) of luke warm buttermilk and shake/mix thoroughly, it will start foaming pretty quick so you have to get it mixed into the flour mixture with a fork and then start gently kneeding... You cant over work the dough or your biscuits will be TOUGH, bring it together quickly and turn out onto a flourd surface, kneed together FOUR TIMES and stop, no more... You can drop them in lumps OR cut them with a biscuit cutter, lay onto warm pan/griddle that has about 3 TBLSP of shortning or butter and then flip them so that both the top and bottom are coated with melted shortning or butter to help them brown on top...
Bake at 425 and start watching them at 8-9 minutes so that you dont get the tops or bottoms too brown... :)
Thank you!Quote:
Originally Posted by 2manymustangs
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You are most welcome Eli Mae... :) I started learning from my GMA some 20 years ago bcus none of my sisters or anyone else had any interest in learning to make them, they only eat them... Pretty lame IMHO...Quote:
Originally Posted by Eli
The same thing happened with my GMAs pie crust...
Attachment 31192 Frog legs!
Did you make those?Quote:
Originally Posted by Hud
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Lol's- YES!
Attachment 31320 Tri-Tip with bacon!
That looks so freakin good.....and it's even on my diet :DQuote:
Originally Posted by Hud
That looks delicious! Recipe please! Man I wish I knew where you lived :DQuote:
Originally Posted by Hud
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