Page 3 of 4 FirstFirst 1234 LastLast
Results 41 to 60 of 69

Thread: Favorite thing to cook on pellet grill

  1. #41
    Join Date
    Oct 2001
    Location
    A bigger hill above a smaller creek
    Posts
    12,515

    Default

    oh my my
    A Nation of Sheep Breeds a Government of Wolves!

  2. #42
    Join Date
    Nov 2004
    Posts
    49,821

    Default

    Oh hell yes

  3. #43
    Join Date
    Dec 2010
    Location
    wateree
    Posts
    3,261

    Default

    Quote Originally Posted by SCWOODROW View Post
    ……that includes backstrap too!!

    Attachment 79741Attachment 79742Attachment 79743
    Backstrap recipe

  4. #44
    Join Date
    Nov 2014
    Posts
    13,499

    Default

    Quote Originally Posted by thawhacker View Post
    Backstrap recipe
    Yeah this here
    "They are who we thought they were"

    You can dress a fat chick up, but you cant fix stupid

  5. #45
    Join Date
    Sep 2009
    Location
    Banks of the Wateree
    Posts
    41,929

    Default

    Listen here goober don't be putting shit all over them.. no bacon, no dale's, no allegro.. just salt, pepper, garlic, some olive oil

  6. #46
    Join Date
    Nov 2014
    Posts
    13,499

    Default

    Quote Originally Posted by Highstrung View Post
    Listen here goober don't be putting shit all over them.. no bacon, no dale's, no allegro.. just salt, pepper, garlic, some olive oil
    Eye taleon dressing
    "They are who we thought they were"

    You can dress a fat chick up, but you cant fix stupid

  7. #47
    Join Date
    Sep 2009
    Location
    Banks of the Wateree
    Posts
    41,929

    Default

    No. Even though 2th will be like "it's got oil, garlic, and spices and what not, what's wrong with it.. do yall not like flavor". The main problem is people eating game that's overcooked or something poured over trying to mask flavor that doesn't need to be masked. It's good meat. It's not a spoonbill

  8. #48
    Join Date
    Nov 2014
    Posts
    13,499

    Default

    I'm more of a salt pepper garlic and olive oil or clarified butter in a hot pan for about 2 minutes per side. Most folks who mess up venison do so by over cooking it but at the same time they would eat a beef steak rare.

    Yours and Woodrows and many more I've seen on here are definitely not over cooked
    Last edited by TheVisorGuy; 12-06-2022 at 08:35 PM.
    "They are who we thought they were"

    You can dress a fat chick up, but you cant fix stupid

  9. #49
    Join Date
    Sep 2009
    Location
    Banks of the Wateree
    Posts
    41,929

    Default

    You've got loins and tenderloins off of those animals, it's not much meat. Mustard fry or do whatever with the rest, but eat those things like a grown up and enjoy them for what they are...

    I like mustard fried cube steak so there. But for all that pure, I don't need one more person in my life telling me about f'n poppers and their special methods

  10. #50
    Join Date
    Sep 2009
    Location
    Banks of the Wateree
    Posts
    41,929

    Default

    Typing at the same time

    Thanks

    Overcooking really makes me feel empty

  11. #51
    Join Date
    Feb 2016
    Posts
    2,625

    Default

    Brisket and ribs.

  12. #52
    Join Date
    Nov 2014
    Posts
    13,499

    Default

    I'm gonna try some pork belly burnt ends
    "They are who we thought they were"

    You can dress a fat chick up, but you cant fix stupid

  13. #53
    Join Date
    Sep 2009
    Location
    Banks of the Wateree
    Posts
    41,929

    Default

    It'll probably taste like tofu and shame

  14. #54
    Join Date
    Apr 2002
    Location
    Camden, SC
    Posts
    811

    Default

    Quote Originally Posted by Highstrung View Post
    It'll probably taste like tofu and shame

    I laughed way too hard at that.

  15. #55
    Join Date
    Jan 2010
    Location
    Lexington
    Posts
    1,213

    Default

    Soak my loins in salt water over night and then EVOO and meat church holy cow. Smoke at 225 until 125 internal then let them rest and crank the cooker wide open and open the sear grate to expose the direct fire. just charbroil the outside to your liking. The trick is letting them rest and stop cooking BEFORE you sear the outside. Same as above for beef except no salt water brine.

  16. #56
    Join Date
    Jan 2010
    Location
    Lexington
    Posts
    1,213

    Default

    Oh yeh, I finish all red meat off the grill with Kerrygold butter

  17. #57
    Join Date
    Nov 2014
    Posts
    13,499

    Default

    Not letting beef rest can downplay some of the best cooks
    "They are who we thought they were"

    You can dress a fat chick up, but you cant fix stupid

  18. #58
    Join Date
    Dec 2006
    Location
    Spartanburg
    Posts
    6,297

    Default

    Quote Originally Posted by GBelly View Post
    oh my my
    Quote Originally Posted by Tater View Post
    Oh hell yes
    Honey put on that party dress

  19. #59
    Join Date
    Apr 2010
    Location
    Crystal Lake
    Posts
    3,646

  20. #60
    Join Date
    Nov 2014
    Posts
    13,499

    Default

    You're going to hell
    "They are who we thought they were"

    You can dress a fat chick up, but you cant fix stupid

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •