Whats on The BBQ?

[Hud]

Eli, here us a rib rub I use alot!

[2manymustangs]

Eli, here us a rib rub I use alot!

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...

The pork ribs were good but the elk ribs were pretty bad! Threw them away! Just sayin!

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...

[Eli]

Eli, here us a rib rub I use alot!

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...



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...

Thank you!


Sent from my Bat Cave

[2manymustangs]

Thank you!


Sent from my Bat Cave

As for the biscut recipie, its allllllll technique... the ingredients are simple...

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...

[Eli]

As for the biscut recipie, its allllllll technique... the ingredients are simple...

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!


Sent from my Bat Cave

[2manymustangs]

Thank you!


Sent from my Bat Cave

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...

The same thing happened with my GMAs pie crust...

[Hud]

Frog legs!