http://proq.forumotion.com/other-meats-f18/-t1.htm Sun, 19 Jul 2009 09:52:38 GMT 10 http://i63.servimg.com/u/f63/13/03/40/22/forum-16.jpg http://proq.forumotion.com/other-meats-f18/-t1.htm http://proq.forumotion.com/other-meats-f18/rabbit-wrapped-in-bacon-t723.htm Treegje Rabbit wrapped in bacon olive oil + oregano slices bacon parts lubricated and ready to be wrapped Wrapped all ingrdienten laulier ,thyme and Rosemarijn as the pieces on the grid, the outer side also rub oil mixture waterpan filled with water and herbs brown beer in a spray bottle rabbit is ready regular beer spraying through the opening of vent I was afraid that it was dry, but it was not so my parents breed rabbits, ... Other Meats Sun, 19 Jul 2009 09:52:38 GMT http://proq.forumotion.com/other-meats-f18/rabbit-wrapped-in-bacon-t723.htm#4958 http://proq.forumotion.com/other-meats-f18/rabbit-wrapped-in-bacon-t723.htm http://proq.forumotion.com/other-meats-f18/on-the-lamb-t197.htm Dr_KY

Rosemary, basil, white pepper, black pepper,sea salt and paprika.


]]> Other Meats Tue, 29 Apr 2008 09:16:17 GMT http://proq.forumotion.com/other-meats-f18/on-the-lamb-t197.htm#1103 http://proq.forumotion.com/other-meats-f18/on-the-lamb-t197.htm http://proq.forumotion.com/other-meats-f18/scotch-eggs-q-veiw-t161.htm Fenman Try some homemade scotch eggs yesterday & wow there amazing! Soft boil the eggs, cover with 10mm sausage meat. Dip in egg wash then in flour, back in egg wash, then cover with homemade breadcrumbs. Hot-smoked with pear wood at 250f for 25 mins. Great for the Summer barb-be Must get back to my 1st try at brisket. Will post the results. Other Meats Sun, 30 Mar 2008 12:56:14 GMT http://proq.forumotion.com/other-meats-f18/scotch-eggs-q-veiw-t161.htm#913 http://proq.forumotion.com/other-meats-f18/scotch-eggs-q-veiw-t161.htm http://proq.forumotion.com/other-meats-f18/lamb-legs-lots-of-them-t107.htm FRENCHPETE OK who can help!! I have recently agreed (in a momentof total madness) to cook 50 Kilos of lamb legs to feed 200 people on the 22nd of march!! In essence this means 27 legs of lamb which I intend doing in three frontiers (with the third stacker in place). I reckon I can get three legs on each level. Now this is a challenge, but one which I feel will let all in my little French village know what smoking can be about!! This friday the "Committee" are coming to sample one leg! The ... Other Meats Tue, 12 Feb 2008 19:13:16 GMT http://proq.forumotion.com/other-meats-f18/lamb-legs-lots-of-them-t107.htm#512 http://proq.forumotion.com/other-meats-f18/lamb-legs-lots-of-them-t107.htm http://proq.forumotion.com/other-meats-f18/haunch-of-venison-t115.htm Karinamaria
I have just been given a haunch of venision, any tips for smoking and cooking ?.. I have left it hanging, as it was only killed on Sunday and plan to vacu seal and freeze tonight.., to then defrost and use in the next week or so..

Many thanks.]]> Other Meats Wed, 20 Feb 2008 16:23:59 GMT http://proq.forumotion.com/other-meats-f18/haunch-of-venison-t115.htm#576 http://proq.forumotion.com/other-meats-f18/haunch-of-venison-t115.htm http://proq.forumotion.com/other-meats-f18/toulouse-sausage-with-a-difference-t105.htm FRENCHPETE Hi All Got the frontier out on Saturday and did two chickens a roll of veal stuffed with sausage meat and a half leg of pork (I was feeling hungry!!). The other half suggested we try some sausage witha difference so off she went to get some! We ended up with half a metre of THICK TOULOUSE sausage. These we sliced almost in half (lengthways). We then coated each interior side with some DIJON Mustard and placed pitted Agen prunes into the cavity. The sausage was then closed and wrapped ... Other Meats Mon, 11 Feb 2008 22:33:54 GMT http://proq.forumotion.com/other-meats-f18/toulouse-sausage-with-a-difference-t105.htm#503 http://proq.forumotion.com/other-meats-f18/toulouse-sausage-with-a-difference-t105.htm http://proq.forumotion.com/other-meats-f18/lamb-shoulder-t36.htm Mack Been rummaging through the freezer again and came across a lamb shoulder, it was pretty small (must have been a baby), and when I asked the wife as to it's origin, was told that the butcher said it would be good for stewing meat. Anyways, I rarely take advice, I'm a kind of learn by experience dude, so I decided to give it a bit of tender loving and cook it indirectly on the weber kettle with a bit of pecan dust thrown in for fun. Roxy, look away now, as I know of your aversion to Rosemary... ... Other Meats Mon, 26 Nov 2007 09:25:00 GMT http://proq.forumotion.com/other-meats-f18/lamb-shoulder-t36.htm#120 http://proq.forumotion.com/other-meats-f18/lamb-shoulder-t36.htm