What's Cooking?

[Chief Grey Bear]

The only thing that turns me off on brining is the texture of the meat. 

But I'm sure the more I mess with it, the more I'll change my mind.

[MOPanfisher]

It doesn't have quite the same texture I will give you that.  I do like the "tougher" chew of a straight smoke, but on venison it dries out so easily I am hoping it softens the texture some.  If I get around to doing it, maybe for new years I will post about how it goes.

[rps]

1 hour ago, Chief Grey Bear said:

The only thing that turns me off on brining is the texture of the meat. 

But I'm sure the more I mess with it, the more I'll change my mind.

If you do not like the water based brine, try the dry rub version -> salt, pepper, sugar, and herbs and spices rubbed generously all over the bird, inside and out. Let the bird sit, covered in cheese cloth and on top of rock salt, in the refrigerator for a day or two (max 2 days). Quick rinse and pat dry before roasting. The bird will lose moisture, but the flavor and texture go through the roof. Think about it. This is a wicked cross between "corning" and "dry aging."

[ness]

11 hours ago, MOPanfisher said:

I have you a like if for no other reason than the parsnips.  Not very common any more but I absolutely love them.  I like to slice them and some carrots thin and saute them in a skillet with butter, mmmmmm good.

Yeah, I like them too. Never had them growing up, then they showed up in a recipe I tried. I’ve roasted them and had them this way but not by themselves. About the same story with rutabaga. 

[rps]

1 minute ago, ness said:

Yeah, I like them too. Never had them growing up, then they showed up in a recipe I tried. I’ve roasted them and had them this way but not by themselves. About the same story with rutabaga. 

Try a parsnip puree.

 

[Quillback]

Parsnips, turnips, rutabaga, beets - UGH!

[ness]

5 minutes ago, Quillback said:

Parsnips, turnips, rutabaga, beets - UGH!

Please lay down on the couch, Mr. Quillback, and tell me about it. 😄

[Johnsfolly]

22 minutes ago, ness said:

Yeah, I like them too. Never had them growing up, then they showed up in a recipe I tried. I’ve roasted them and had them this way but not by themselves. About the same story with rutabaga. 

Every fall/winter I will do at least one dish with roasted root vegetables particularly parsnips and rutabagas (call them swedes in Ireland). I really love them.

QB maybe we should get you some root vegetables for Jigfest☺!

[BilletHead]

1 hour ago, ness said:

Please lay down on the couch, Mr. Quillback, and tell me about it. 😄

           Be careful Quillback when the conversation turns to peas be very careful how you respond! 

BilletHead

[Chief Grey Bear]

5 minutes ago, BilletHead said:

           Be careful Quillback when the conservation turns to peas be very careful how you respond! 

BilletHead

Conservation?