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Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Mixing MEATS (different animals)
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Old 12-18-2010, 02:37 PM   #21
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Originally Posted by nutty_gnome View Post
How about grilled breast of chicken under a sunny side up egg?

Something about that seems so wrong....
I had a sandwich like this at "the Great Lost Bear" in Portland, ME..... the name?

"Mother and Child Reunion Sandwich"
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Old 12-19-2010, 03:18 AM   #22
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I would eat a sunny side up egg on anything.
Personally I love a nice sunny side up egg on a bowl if chili for breakfast!

speaking of chili, I like bear and bison together in a bowl myself!
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Old 12-19-2010, 02:38 PM   #23
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Damn AZ! That is rare info to be sure.

Is Elk as gamey as venison? I like deer OK, but I like strong seasoning with the gaminess.
Hate to be a PITA here, but Elk IS venison! Venison is the name for all wild game red meat.

And for all the people who think venison is gamey... there are two ways I've found to cook venison without the gamey taste.. High Heat over a very short interval (ala - rare to med rare), or moist heat over a long period of time IE: crock pot and stews... Smoking just covers up the gamey taste.

I think people tend to recoil from the thought of deer steaks or the like, because people always think they have to cook the "wild" out of it... like because it came from the woods it's got a higher chance of being diseased than the farm raised beef they jam full of antibiotics.... (but I digress) Anyway, cooking venison over high heat for longer periods seems to enhance the gamey taste... (and make it tough as shoe leather)

Next time you get a chance, prove it, cook one deer chop/steak... like you normally would, the other cook it for about 90 seconds each side over high heat...
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Old 12-19-2010, 02:50 PM   #24
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I don't want to hear about TURDUCKENS. Bird on bird on bird is not crossing any taboo boundaries, and the whole practice is horsesh!t anyways, for the same reason "stuffing" doesn't work.

The internal temp of the inner most thing must be so high that the outermost thing is cooked to HELL.
I'm gonna call bullsh!t on this....Have you ever actually COOKED a turducken, or is this some armchair quaterbacking opinionated bs????

I just roasted a turducken and it was moist ALL the way through. From the perfectly crispy skin to the succulent turkey all the way down to the center....In fact it was the moistest Thanksgiving dish I have ever eaten let alone cooked.

It cooked til it reached the right internal temperature, and it came out immediately, not a second more, and rested for an hour.

So if you can't make it that way it's your fault, NOT the turducken. And if you haven't even attempted it then STFU noob.

All it takes is a simple cooking trick of roasting it under tinfoil for the first three or four hours before fnisishing it off.



Here's what I posted in my thread when I made it.

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It tasted fantastic, and the renderings made for some of the most flavorful gravy I've ever had. And I have never experienced a turkey so moist as this one. We guessed it was the turkey fat had something to do with it.

What little bones that were were left, like the drumpsticks and the wings, the meat fell off of.
Does that look like it was cooked to hell on the outside?????

So bite me......
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Old 12-19-2010, 08:09 PM   #25
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Does that look like it was cooked to hell on the outside?????

So bite me......
Oh great. Now someone's going to have to start another "apologies to Revvy" thread"
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Old 12-19-2010, 08:12 PM   #26
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oh great. Now someone's going to have to start another "apologies to revvy" thread"
lol.
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Old 12-20-2010, 04:25 PM   #27
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Hardly.

If you like Turkey BBQ then fine.

Moist? I never said it wasn't. Pork BBQ is moist too, but I don't want my turkey falling off the bone.

Still do Stuffing? So go ahead and pull your turkey and STFU yourself NOOB.

I like my turkey just barely over 165. EVER HEAR OF ALTON BROWN?

If your inner most bird is just done, and your outside bird is 165F then you must have cooked for 23 hours at 165 and most likely you will have food poisoning.

Thanks for exposing yourself as a NOOB Revvy. and your post could not have been much less abrasive.

Neither Pork nor Turkey can be stuffed, cooked to perfection, and have anything inside them cooked to safe temps without extremely complicated and lucky pre-cooking of the stuffing, bird, or whatever TF you decided to stick inside of it.

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Old 12-20-2010, 04:42 PM   #28
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Even though I am not a red meat carnivore, I have made some meatballs for a carnivorous friend that were veal, pork, and beef mixed together. I think that's probably a classic "meat" blend for meatloaf and meatballs. He said they were mightly tasty.

I think chicken and shrimp go very well together, and have used turkey 'bacon' in place of pork bacon in several recipes and it's been yummy.

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Old 01-06-2011, 02:24 AM   #29
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I always mix 1 part ground pork to 2 parts ground beef when making burgers. The inlaws can never figure out why my burgers are always so juicy.

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Old 01-06-2011, 03:20 PM   #30
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My meatloaf is virtually always 1lb each ground lamb, pork, and beef. I think that may have been mentioned earlier in this thread.

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