May Locations
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Kristi
Active Expediter
It don't get much better then smoked Boloney.....
Hey, That's undisclosed meat!
It did make good samich's tonight....BBQ around 1300 Sunday!
chefdennis
Veteran Expediter
chefdennis
Veteran Expediter
LOL, hey I said "it doesn't get MUCH better..." those are all good, but bologna is always in my frig..for eatin cold and fried...smoked is an extra...
LOL, hey I said "it doesn't get MUCH better..." those are all good, but bologna is always in my frig..for eatin cold and fried...smoked is an extra...
LOL!! My brother just smoked 40lbs of pork butt this weekend. Took half to the 'home brewer' club he belongs to.
we smoked 15# of pork loin, 5# of chicken breasts, 5# of sausage and a half dozen hamburgers. boy, im glad smokin season is back. all packaged up and ready for eatin on the road.
jim, i take it heartland got you all fixed up and the truck is doin ok ?
jim, i take it heartland got you all fixed up and the truck is doin ok ?
I'll be looking for the Dynamite truck this week, that stuff sounds gooooddd!!! With all the talk Chef does about the food he carries, I didn't get squat when I met him in Laredo.
Gary, In. TA.
Gary, In. TA.
It did OK on the run to NJ.
Thanks for your offers of help while we were in your area.
Sent from my PG06100 using EO Forums
The Duck and Goose you can have...nasty stuff no mater how you cook it. But the fish on the other hand......... Last years run.
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OH you have NEVER tried my smoked goose and duck breasts. Marinated for 24 hours in Italian salad dressing. Then wrapped totally in bacon strips to insure that it does not dry out. With no fat it dries out VERY easy. THEN, cold smoke it, at about 200 degrees, no more. Make sure it is still a bit pink the the center so it is still moist. WONDERFUL.
Also duck breast done like pepper steak, again, the secret is NOT to over cook it. It dries out SO fast.
Darn, I just ate supper and now I am hungry again! LOL!
underdog777
Seasoned Expediter
sitting in amarillo tx, I never come this way but here of late I have to take stuff most the time id turn down, I guess when I unload in the morning ill deadhead to dallas
Like I said...Nasty Stuff no mater how you cook it. It's more of that nasty meat. The only way I have found that I like Goose and Duck is in a good meat stick.
LOL!! Real duck and goose or that garbage that comes off the farm? If it is the REAL thing, are you skinning it first? I also often grind it and use it in tacos or sauce.
Any way, I have none left. Ate it all. No more till next hunting season.
Still have some venison left. Had some of that Friday.LOL, hey I said "it doesn't get MUCH better..." those are all good, but bologna is always in my frig..for eatin cold and fried...smoked is an extra...
I made some home made spaghetti sauce and 4 large mushroon, black olive, and green bell pepper pizzas. I have the pizza making gig down to a science all from scratch and all from my head. I just overworked myself a little bit and had to take it easy for the rest of the day. I feel like an old man with this medical issue. Them barbecue looks pretty good, I have yet to try my hand at it. It's good to know that there are men out there who can do much more than make instant coffee and top romen noodles in a microwave oven.
LOL!! Real duck and goose or that garbage that comes off the farm? If it is the REAL thing, are you skinning it first? I also often grind it and use it in tacos or sauce.
Any way, I have none left. Ate it all. No more till next hunting season.
Wild Game only- no store bought stuff. No skin, tried it no bones, cooked it all kind of ways. Stopped hunting them due to the fact, if I cann't eat it I will not hunt, (kill), it.
I only use the breasts, if your around here next season I can show you how good they can be, and I ONLY hunt divers!
In Taylor Mi....
This year, July has 5 Fridays, 5 Saturdays and 5 Sundays. This happens
once every 823 years..
This year, July has 5 Fridays, 5 Saturdays and 5 Sundays. This happens
once every 823 years..
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