made over 2 gallons of the stuff! yum...
I did a roll up w the big muscle in the ham of a big whitetail years ago. I covered it w chopped black walnuts,salt,pepper,herbs,dried mushrooms,diced onion,and sprinkled w soy sauce or worcestershire if i remember. The best part of a roll up is the rare meat in the middle and done meat near the outside so when sliced in rounds everyone can get the meat they like.
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hi D - being from the PNW - salmon is still right up there close to top on my TOP Meats/Fish Favs List! smoked to grilled. but usually i do a simple poaching. melt in mouth. i have a couple of pork hocks i had planned to brine and smoke, ham hocks n cabbage... but think i will thaw one and slow cook it in oven at around 200f. or so. got it from small grocery that brings in several hogs a day and butchers the halves, sells it all... fresh! of course, BBQ down here in Texas is a traditional tradition! my fav is cooking over hot wood coals...Love pulled pork, ribs. Was in St Louis a few years ago with my climber ( we flew to PA to pick up Kodiak 4 wheel drive and drove back to OR; had to trend south to avoid a March blizzard). We got two sampler platters at “Salt and Smoke” downtown— amazing stuff, and we couldn’t finish it! Like to BBQ over charcoal with a Webber. I have done leg of lamb, pork butts, and prime rib. Local wild salmon (a benefit of living in a town on the Columbia River) comes out really well— no foil involved!
I’ll be back! I just went looking for a pic of salmon on the grill and found some from that restaurant! Maybe it will load...Bingo. We took the bones to gnaw completely, a plate of sides we didn’t touch, and a quart of sauce with us. That’s my climber. Found out later that the platters would “feed two”, or, I guess a hungry tree guy!hi D - being from the PNW - salmon is still right up there close to top on my TOP Meats/Fish Favs List! smoked to grilled. but usually i do a simple poaching. melt in mouth. i have a couple of pork hocks i had planned to brine and smoke, ham hocks n cabbage... but think i will thaw one and slow cook it in oven at around 200f. or so. got it from small grocery that brings in several hogs a day and butchers the halves, sells it all... fresh! of course, BBQ down here in Texas is a traditional tradition! my fav is cooking over hot wood coals...
look fwd to more of your posts... and cooking ideas...
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