The Free Talk Live BBS
Free Talk Live => Serious Business => Topic started by: Bill Brasky on February 06, 2012, 01:53:40 AM
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If yes, elaborate.
Meat sticks, cold kielbasa, Slim Jims, hard salami, cold cuts... Hot Wings? Those are acceptable answers.
If no, hurry up and speak your mind, and be on your way.
Meat is awesome.
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My dog goes batshit crazy for jack links teriyaki jerky.
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Boerwars are freaking awesome.
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I got a Vita Mix blender container full of jumbo Tabasco Slim Jims I've been working on. They were 3/$1 cuz they were expired. I think they taste better aged.
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cut boneless skinless chicken breast into tiny bite size pieces... wrap in bacon... roll in brown sugar and chili powder... bake!! delicious!!!!
i love regular slim jims and those stupid gas station hot pickled sausages
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Meat is good, but I usually eat it in big slabs, so I wont be contributing much to this thread.
There was this one time a customer of mine made venison jerkey, which im usually not a huge fan of, that was pretty damn awesome, mostly due to the spices he chose to put in it. Had a spicy zing to it with a bit of sweet and salty flavor added in. Guy gave me a 4 lb bag of the stuff which lasted about 4 months. I lost contact with the dude and haven't been able to reproduce the flavor or find a replacement source of the stuff. :(
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cut boneless skinless chicken breast into tiny bite size pieces... wrap in bacon... roll in brown sugar and chili powder... bake!! delicious!!!!
i love regular slim jims and those stupid gas station hot pickled sausages
do the same wrap with pineapple chunks instead of chicken - tastes yummy too!
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not ?meat? but dead chicken babies, pickled eggs are the shit!!!!!!!!!!!
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(http://www.gpwa.org/forum/attachments/eatting-filipino-balut-2019d1308525737-balut1.jpg)
They call it Balut. Baby ducks.
You'll often find drunk Filipino dudes in the bar gobbling these down by the handful.
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seen em before, i am all set on that shit
just gimme the pickled eggs, no beaks and feet.
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Poor lil' fella.
Didn't have a chance.
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It's been way too damned long since I've sliced me up about 15 pounds of tri tip and made beef jerky out of it.
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seen em before, i am all set on that shit
just gimme the pickled eggs, no beaks and feet.
You know, I've had gelatinated chicken feet, and that was awesome.
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Had some of the Chicken Bites from McD's. Identical to KFC's Popcorn Chicken. I-fucking-dentical.
I forgot to mention bacon. Bacon counts as meatsnax.
So do boneless ribs.
I once berated a bartender into making "riblets" for the entire bar, because it said "Free Snacks Friday" on their flashing arrow letter-sign, and lo and behold, there were no snax to be snacked upon.
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This bar and grill I use to work at before the building got sold used to make Buffalo Bacon. Cut slab bacon down to about 1/2" x 1/2" x 1" strips and deep fry them mafuckers. They come out hot and crispy then you throw them in some wing sauce. Blow your mafucking mind. Owner was Greek so sometimes instead of bleu cheese you got home made tzatziki sauce to dip them in.
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This bar and grill I use to work at before the building got sold used to make Buffalo Bacon. Cut slab bacon down to about 1/2" x 1/2" x 1" strips and deep fry them mafuckers. They come out hot and crispy then you throw them in some wing sauce. Blow your mafucking mind. Owner was Greek so sometimes instead of bleu cheese you got home made tzatziki sauce to dip them in.
Whereabouts was that? No need to be super-specific, just the state or region, whatever.
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I'm following in the footsteps of Darwin by starting a club with the goal of eating as many different kinds of animals as we can. I've got suppliers lined up, a location for the event, the web site built, everythang. Its gonna be delicious.
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Sounds awesome.
I think about 95% of the planet's species is insects, so after that, I'll join you for some chicken wings.
Maybe.
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I'm following in the footsteps of Darwin by starting a club with the goal of eating as many different kinds of animals as we can. I've got suppliers lined up, a location for the event, the web site built, everythang. Its gonna be delicious.
Four week old lab pups is about as exotic as I'll go.
You weirdos can keep the rest.
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I'm following in the footsteps of Darwin by starting a club with the goal of eating as many different kinds of animals as we can. I've got suppliers lined up, a location for the event, the web site built, everythang. Its gonna be delicious.
Four week old lab pups is about as exotic as I'll go.
You weirdos can keep the rest.
I'd eat a dog. Hell, I'd eat a human. But insects are gross.
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This bar and grill I use to work at before the building got sold used to make Buffalo Bacon. Cut slab bacon down to about 1/2" x 1/2" x 1" strips and deep fry them mafuckers. They come out hot and crispy then you throw them in some wing sauce. Blow your mafucking mind. Owner was Greek so sometimes instead of bleu cheese you got home made tzatziki sauce to dip them in.
Whereabouts was that? No need to be super-specific, just the state or region, whatever.
New York about an hour north of NYC. Wasn't a regular menu item just when slab bacon went on sale from a particular vendor. Only place I have ever seen it.
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I have a 24 oz porterhouse sitting on the counter, waiting for it to get to room temperature. Seasoned that shit up with salt, pepper, olive oil, garlic powder, oregano, and thyme. Gonna grill it on high for about 5 minutes on each side.
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(http://listverse.files.wordpress.com/2012/02/micewine1.jpg?w=550&h=229)
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there is this bartender at the champion world resort in kissimee?sp? FL it is kind of a cheap dive motel that has a dive bar for a "lounge" and dude makes the best wings/wing sauce I have EVER eaten. He calls them his "SoCo biker wings" or something of the sort and they majorly impressed me. They impressed a lot of people, dude had postcards from all over the world about how awesome his wings are.
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I'm following in the footsteps of Darwin by starting a club with the goal of eating as many different kinds of animals as we can. I've got suppliers lined up, a location for the event, the web site built, everythang. Its gonna be delicious.
Four week old lab pups is about as exotic as I'll go.
You weirdos can keep the rest.
I'd eat a dog. Hell, I'd eat a human. But insects are gross.
Ants taste like strawberries, almost exactly.
You ever had Funyuns? Thats what earthworms taste like when you fry them in veggie oil, minus the oniony flavor. Not bad really.
We had to do that shit in cub scouts during survival camp. Crickets were kinda bitter and nasty though. Wouldn't eat those again.
I totally understand the bug thing though. They just seem alien-like and not something that seems natural to want to put in your mouth.
Just look at that fucker. Looks like he's getting ready to bite her on the lip as she puts it in her mouth. Eaahhhh..... makes my asshole pucker watching that.
Fear Factor - Spider eating slow-motion (http://www.youtube.com/watch?v=0NkfWkJGyOI#)
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I have a 24 oz porterhouse sitting on the counter, waiting for it to get to room temperature. Seasoned that shit up with salt, pepper, olive oil, garlic powder, oregano, and thyme. Gonna grill it on high for about 5 minutes on each side.
Thats a hell of a meatsnax.
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Probably gonna start with some frog legs, then off to ostrich, caribou, alligator, turtle, rabbit, lion etc.
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Lions are sinewy, they're pretty fit. Get cubs.
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I was not a fan of alligator the last time I tried it. Now hook me up with some kickass wild boar roast with gravy, om nom nom!!!!!!!!!!!!!
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Oddly, I've never tried alligator.
Theres quite a few places around here that have it. It started popping up on menus a few years ago when martini bars became vogue, where the chicks smoke cigars and they have two-dozen kinds of Scotch for the cool kids.
I never got it because I figured they bought one bag and it was in the freezer way too long, and they wouldn't know dick about cookin' it.
But I'd definitely try it if some big brown N'awlins momma was fixin' it.
Boar, on the other hand, I'll try.. Most people around here know how to do pig roasts, so I got no problem with that.
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I had batter fried alligator once. It had to be one of the most disgusting things I've ever eaten. Way too rubbery.
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I had batter fried alligator once. It had to be one of the most disgusting things I've ever eaten. Way too rubbery.
this we agree on
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The tail meat is pretty tender, but it still tastes like a muddy lake to me. Not my thing.
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I was not a fan of alligator the last time I tried it. Now hook me up with some kickass wild boar roast with gravy, om nom nom!!!!!!!!!!!!!
Got a recipe? I'm gonna do wild boar eventually, gravy sounds like a good way to go.
Alligator was OK. Its tastes exactly how you'd think. Halfway between chicken and fish. I'm wondering which might taste better, alligator or iguana? Only one way to know.
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The tail meat is pretty tender, but it still tastes like a muddy lake to me. Not my thing.
I was with my Unc in a southern rib joint once, and he doesn't like ribs. So he got the catfish.
He says to the waitress lady, this big black happy ladymomma, "Is the catfish muddy?" and she says "Hell no, laws, we knows where to get it right". I like people like her, who have that infectious pleasant attitude. One of the few "kinds of people" I actually do like.
I never heard of muddy catfish, but apparently, some catfish tastes muddy and thats not an uncommon or discourteous question.
And I tried some, true to word, it was delicious.
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I was not a fan of alligator the last time I tried it. Now hook me up with some kickass wild boar roast with gravy, om nom nom!!!!!!!!!!!!!
Got a recipe? I'm gonna do wild boar eventually, gravy sounds like a good way to go.
The only way to cook a pig or a boar is to roast it. The whole thing. Takes about 12 hours in one of those big-fucker barrel roaster deals. Low heat, long hours.
My cousin has one, tows it to events behind a truck.
More traditionally, indians or hawiians will dig a hole, build a bonfire in it, let it burn down, throw the wrapped pig in, more coals on top, and cover it with sand. Sometimes they fill the innards cavity with fruits and spices.
Twelve hours later, dig it up.
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More traditionally, indians or hawiians will dig a hole, build a bonfire in it, let it burn down, throw the wrapped pig in, more coals on top, and cover it with sand. Sometimes they fill the innards cavity with fruits and spices.
This is DELICIOUS!!!!!!!!!!!!!
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More traditionally, indians or hawiians will dig a hole, build a bonfire in it, let it burn down, throw the wrapped pig in, more coals on top, and cover it with sand. Sometimes they fill the innards cavity with fruits and spices.
This is DELICIOUS!!!!!!!!!!!!!
I've heard thats the way to go, always wanted to try it from scratch. Keg, hole, people, pig.
Seen it on TV a whole bunch of different times. Always thought it was cooler'n shit.
The modern-style wagon roaster I've had a number of times, and I agree, it's fuckin' amazing.
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There was (is) an Amish market where I used to live, and they did all sorts of roasting on the premises. Mostly chickens, in this giant gas-fired rotisserie, and some ribs.
Other stuff they trucked in, and the pigs was one of 'em. You could get big hunks of roasted pork like you'd buy anything else from a deli, and it was a kick-ass novelty. Can't get that shit just anywhere.
Hands down, those people had the best meats anywhere, ever. Raw or cooked. Big-ass steaks, hand-made local smoked kielbasi with no preservatives. German hot dogs with the little balloon knot on the end.
Supermarket meat is a joke.
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also i have no good boar recipe that is not in german. if you read german i may be able to get it for you............
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More traditionally, indians or hawiians will dig a hole, build a bonfire in it, let it burn down, throw the wrapped pig in, more coals on top, and cover it with sand. Sometimes they fill the innards cavity with fruits and spices.
This is DELICIOUS!!!!!!!!!!!!!
I've heard thats the way to go, always wanted to try it from scratch. Keg, hole, people, pig.
Seen it on TV a whole bunch of different times. Always thought it was cooler'n shit.
The modern-style wagon roaster I've had a number of times, and I agree, it's fuckin' amazing.
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There was (is) an Amish market where I used to live, and they did all sorts of roasting on the premises. Mostly chickens, in this giant gas-fired rotisserie, and some ribs.
Other stuff they trucked in, and the pigs was one of 'em. You could get big hunks of roasted pork like you'd buy anything else from a deli, and it was a kick-ass novelty. Can't get that shit just anywhere.
Hands down, those people had the best meats anywhere, ever. Raw or cooked. Big-ass steaks, hand-made local smoked kielbasi with no preservatives. German hot dogs with the little balloon knot on the end.
Supermarket meat is a joke.
I used to make sausages back in the day.
All you need is a good shell casing,raw meat, a grinder, and you can turn anything into a hotdog.
It makes kabab easier to grill, and boerwars are fan-fucking-tastic.
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More traditionally, indians or hawiians will dig a hole, build a bonfire in it, let it burn down, throw the wrapped pig in, more coals on top, and cover it with sand. Sometimes they fill the innards cavity with fruits and spices.
This is DELICIOUS!!!!!!!!!!!!!
I've heard thats the way to go, always wanted to try it from scratch. Keg, hole, people, pig.
Seen it on TV a whole bunch of different times. Always thought it was cooler'n shit.
The modern-style wagon roaster I've had a number of times, and I agree, it's fuckin' amazing.
--
There was (is) an Amish market where I used to live, and they did all sorts of roasting on the premises. Mostly chickens, in this giant gas-fired rotisserie, and some ribs.
Other stuff they trucked in, and the pigs was one of 'em. You could get big hunks of roasted pork like you'd buy anything else from a deli, and it was a kick-ass novelty. Can't get that shit just anywhere.
Hands down, those people had the best meats anywhere, ever. Raw or cooked. Big-ass steaks, hand-made local smoked kielbasi with no preservatives. German hot dogs with the little balloon knot on the end.
Supermarket meat is a joke.
I used to make sausages back in the day.
All you need is a good shell casing,raw meat, a grinder, and you can turn anything into a hotdog.
It makes kabab easier to grill, and boerwars are fan-fucking-tastic.
Sausages ARE easy to make. But they're not easy to make well. Between the grind, spices, consistency, smoking (when applicable), styles.. it is an art.
Where I live, they actually have a kielbasa-fest. If you can make a thousand identical blue-ribbon winning smoked kielbasa's and have people lined up an hour down the street to buy one, with eighty-year old Polish women telling you how good they are, you can join the fray.
They take it about as seriously as Wisconsin people take cheese.
We have these old storefronts in small towns where you'd probably not go inside to buy a pack of cigarettes. The places look plain-old fucked-up. The floors are creaky and the aluminum siding is all faded, and the hours are like 9 to 4. And you'd think "I'd never eat meat from that place".
But that's where you get it.
I know people who go WAY out of their way just to go there for a couple rings of 'basa, porketta, soup bones, scrapple, hot dogs.
Then they go to the store for everything else.
I don't mind the name-brands, like Hatfield or Hillshire Farms, or whatever. But some people spit at that stuff.
And I have to admit, I like the old-school places better, by a lot. The factory stuff is loaded up with colors and phosphates and preservatives.
I've actually seen old folks wipe mold off of smoked kielbasa like it was no big deal. Its cased and smoked, so in actuality, they're not wrong. But its a weird thing to see.
This is a coal mine town. They're hard-headed polacks. Thats just how it is. It'll be a shame when those people die out.
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also i have no good boar recipe that is not in german. if you read german i may be able to get it for you............
I'm not sure what you were trying to say with that sentence, but if you have a good boar recipe I'll take it. I can read enough german I'm sure.
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I have a number of handwritten books that contain German recipes. Starting from around 1916, onward. Family heirlooms.
One had weights and measures in the back, that's how I learned my multiplication tables.
Grandma was cool.
I watched her die. That part wasn't cool, but she did it with dignity.
We Germans are sensible like that.
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also i have no good boar recipe that is not in german. if you read german i may be able to get it for you............
I'm not sure what you were trying to say with that sentence, but if you have a good boar recipe I'll take it. I can read enough german I'm sure.
yeah whiskey typed that sentence up
anyways my landlady in Germany made a great boar roast, I will see if I can get the recipe from her, it will not be in English =)
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Upload recipes people! I love German food. Kalburwurst is my favorite food.
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Love pig never had boar. Only advice I had on boar was a guy I know in Texas that has gone hog killin on Texas ranches. He said don't bother with adult males for eating. Get either a female or better yet a youngster.
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Love pig never had boar. Only advice I had on boar was a guy I know in Texas that has gone hog killin on Texas ranches. He said don't bother with adult males for eating. Get either a female or better yet a youngster.
Any young is typically better than mature animals.
Button-buck or doe. Veal. Hens. The spring lambs, Clarice.
Older animals get tougher muscle, and also have more time in the wild to acquire parasites and sickness.
In captivity, it's simply a matter of how long you feed the bastards 'til they reach their full potential. Nobody would keep a chicken for two years when it doesn't get any bigger after six months.
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Buffalo wings tonight. Except pre-seasoned with salt, pepper, onion powder, garlic powder, oregano, and thyme. Kinda makes it have a crust.
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Love pig never had boar. Only advice I had on boar was a guy I know in Texas that has gone hog killin on Texas ranches. He said don't bother with adult males for eating. Get either a female or better yet a youngster.
Any young is typically better than mature animals.
Button-buck or doe. Veal. Hens. The spring lambs, Clarice.
Older animals get tougher muscle, and also have more time in the wild to acquire parasites and sickness.
In captivity, it's simply a matter of how long you feed the bastards 'til they reach their full potential. Nobody would keep a chicken for two years when it doesn't get any bigger after six months.
Hens are female chickens.
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Love pig never had boar. Only advice I had on boar was a guy I know in Texas that has gone hog killin on Texas ranches. He said don't bother with adult males for eating. Get either a female or better yet a youngster.
Any young is typically better than mature animals.
Button-buck or doe. Veal. Hens. The spring lambs, Clarice.
Older animals get tougher muscle, and also have more time in the wild to acquire parasites and sickness.
In captivity, it's simply a matter of how long you feed the bastards 'til they reach their full potential. Nobody would keep a chicken for two years when it doesn't get any bigger after six months.
Hens are female chickens.
And doe are female deer.
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http://docs.legis.wisconsin.gov/code/admin_code/dhs/196.pdf (http://docs.legis.wisconsin.gov/code/admin_code/dhs/196.pdf)
Bastards better not bust me :) I have to charge people for the cost of the meat, because I'd rather not pay that out of pocket.
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Upload recipes people! I love German food. Kalburwurst is my favorite food.
Beef Jerky Recipe
1 tsp prague powder / 5 lb beef
2 oz lemon
2 oz lime
1 cup Kimlan soy sauce
1/2 cup Kikkoman teriyaki marinade
1 tsp garlic powder
1 tsp onion powder
1 cup brown sugar
1/2 tsp baking soda
2 oz liquid smoke
1 oz cayenne pepper
Makes a little over 2 1/4 Cup Marinade -- about enough for 7 pounds beef.
Cut beef with slicer 6mm
Six seems to work best with eye of round.
Marinate at least over night--24 hours is better.