Mixing MEATS (different animals) - Page 2 - Home Brew Forums
Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Mixing MEATS (different animals)
Cool Brewing Corny 5G & Mini Giveaway
Sign-up To NEW HBT Article Newsletter - Brewing Articles Direct To You!

Reply
 
Thread Tools
Old 12-14-2010, 09:51 PM   #11
AZ_IPA
PKU
HBT_LIFETIMESUPPORTER.png
 
AZ_IPA's Avatar
Recipes 
 
Join Date: Jun 2008
Location: The Cold Part of AZ
Posts: 51,038
Liked 8173 Times on 6658 Posts
Likes Given: 1522

Default

Quote:
Originally Posted by cheezydemon3 View Post
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.
Elk is much more mild than venison. I love elk....


AZ_IPA is offline
 
Reply With Quote
Old 12-14-2010, 09:58 PM   #12
cheezydemon3
Registered User
Recipes 
 
Join Date: Nov 2009
Location: louisville
Posts: 12,961
Liked 1666 Times on 1249 Posts
Likes Given: 3007

Default

Quote:
Originally Posted by AZ_IPA View Post
Elk is much more mild than venison. I love elk....
Wit a minute..........2 AZ's here.

Thanks Azscoob and AZ ipa.


cheezydemon3 is offline
 
Reply With Quote
Old 12-14-2010, 09:59 PM   #13
nutty_gnome
HBT_SUPPORTER.png
 
nutty_gnome's Avatar
Recipes 
 
Join Date: Jan 2009
Location: Princeton, Nj
Posts: 1,346
Liked 120 Times on 94 Posts
Likes Given: 32

Default

How about grilled breast of chicken under a sunny side up egg?





Something about that seems so wrong....
__________________
N_G
It could be worse.
nutty_gnome is offline
 
Reply With Quote
Old 12-14-2010, 10:01 PM   #14
azscoob
Brewpub coming soon!
HBT_SUPPORTER.png
 
azscoob's Avatar
Recipes 
 
Join Date: Jun 2009
Location: Lake in the Hills, IL
Posts: 7,421
Liked 259 Times on 204 Posts
Likes Given: 264

Default

Quote:
Originally Posted by AZ_IPA View Post
Elk is much more mild than venison. I love elk....
I agree 100%, and there are some gigantic elk in AZ, I cant wait to fill the freezer!
__________________
Shirts n Steins: Grain Reaper Brewing


I seem to have misplaced my trousers... ~Grainreaper
azscoob is offline
 
Reply With Quote
Old 12-15-2010, 12:17 AM   #15
weirdboy
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Join Date: May 2009
Location: Los Angeles
Posts: 8,076
Liked 469 Times on 378 Posts
Likes Given: 65

Default

Quote:
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....
Never had oyakodon I take it.
weirdboy is offline
 
Reply With Quote
Old 12-15-2010, 12:36 AM   #16
bierhaus15
Recipes 
 
Join Date: Aug 2008
Location: , New York
Posts: 1,562
Liked 126 Times on 79 Posts
Likes Given: 12

Default

I once had a fish sausage at a Norwegian restaurant. It was a mix of pork and cod with a herb/potato binder, and was very tasty. On the same note, pretty much any type of seafood goes amazing with a good Spanish chorizo - especially clams cooked on a grill with slices of manchego and chorizo inside. Good stuff!
bierhaus15 is offline
 
Reply With Quote
Old 12-17-2010, 11:05 PM   #17
cheezydemon3
Registered User
Recipes 
 
Join Date: Nov 2009
Location: louisville
Posts: 12,961
Liked 1666 Times on 1249 Posts
Likes Given: 3007

Default

Quote:
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....
Something a little more common......

Take dead chicken, dredge it in dead chicken embryos and flour, season well, fry......

Fried chicken.

Quote:
Originally Posted by bierhaus15 View Post
I once had a fish sausage at a Norwegian restaurant. It was a mix of pork and cod with a herb/potato binder, and was very tasty. On the same note, pretty much any type of seafood goes amazing with a good Spanish chorizo - especially clams cooked on a grill with slices of manchego and chorizo inside. Good stuff!
WOW, fish sausage is OUT THERE.

+1 on chorizo and clams.

Did chorizo and scallops last week. mmmmmmmmmmmmmm!

Chorizo is almost there with bacon though, more of a seasoning than another animal.
cheezydemon3 is offline
 
Reply With Quote
Old 12-18-2010, 03:49 AM   #18
two_hearted
Recipes 
 
Join Date: Apr 2010
Location: Cincinnati, Ohio
Posts: 2,195
Liked 192 Times on 155 Posts
Likes Given: 42

Default

I've got some venison and pork shoulder in my fridge. Thinking about making some sausage with them. Venison is so lean, do you guys add fat back or something to it to make a good sausage?
two_hearted is offline
 
Reply With Quote
Old 12-18-2010, 03:50 AM   #19
two_hearted
Recipes 
 
Join Date: Apr 2010
Location: Cincinnati, Ohio
Posts: 2,195
Liked 192 Times on 155 Posts
Likes Given: 42

Default

Quote:
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 would eat a sunny side up egg on anything.
two_hearted is offline
 
Reply With Quote
Old 12-18-2010, 03:56 AM   #20
ChshreCat
Recipes 
 
Join Date: Aug 2008
Location: Camano Island, Washington
Posts: 11,524
Liked 535 Times on 428 Posts
Likes Given: 21

Default

Mix hot dogs with spam. That way you're sure to be combining at least 15 different animals.


ChshreCat is offline
 
Reply With Quote
Reply

Thread Tools



Forum Jump