Text 35713, 90 rader
Skriven 2010-03-12 05:29:00 av Dave Drum (1:124/311)
     Kommentar till en text av FRED A BALL
Ärende: Gamy Horses
===================
-=> FRED A BALL wrote to DAVE DRUM <=-

 DD*>-=> FRED A BALL wrote to BURTON FORD <=-

 DD*>Horse is like any other animal - it is what it eats. Grass (or hay) fed
 DD*>tastes "off" from what most are used to with the more common corn-fed
 DD*>Pork that has been living in the woods on acorns will taste substantially
 DD*>different from feed-lot pig.

 FAB> The so called free range is usually the best tasting as the animal eats
 FAB> what it likes and the meat will have FLAVOR and not be so bland as mosy

Most in the US have been taste-bud trained to expect the mild, sweetish, bland
flavour of feedlot meat or battery chickens. Grass-fed meat or free range
chicken throws them for a loop.

 FAB> of the meat baught at the stuper markups.  I really enjoy nacon
 FAB> madefrom wild boar it tastes so much better that the store baught
 FAB> stuff..

Never had nacon. Where can I find some to try out???   BvP= 
 
 FAB>  I like cats. But I just can't eat a whole one myself...

I can. But, I have to be really hungry.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cat's Beef Brisket Barbecue
 Categories: Beef, Sandwiches
      Yield: 1 servings

      9 lb Whole brisket
      1    Packet Beefy Onion soup mix
           - (dry)
      1    Packet Onion Mushroom soup
           - mix (dry)
      6 oz Can tomato paste
      3 ts Worcestershire sauce
    3/4 c  Brown sugar; firm packed

  Wash the brisket and pat dry. Place it (fat side down) on 2
  pieces of heavy duty aluminum foil that are large enough to
  seal the brisket in.

  Mix all the sauce ingredients together to make a thick
  paste. If necessary add another tsp. or so of
  Worcestershire sauce. Sauce should be quite thick, but
  still spreadable. Smear the sauce all over the top and sides
  of the brisket. Seal tightly and place in a roasting pan.
  Bake in oven for 5 hours at 325øF. 

  Remove from oven and refrigerate to solidify fat. When fat
  is solid, remove and discard. Then reseal the meat in foil
  and reheat until meat is quite warm, about an hour. This
  makes it easier to break up the meat. 

  Break up the meat into small pieces and stir into the pan
  juices. Seal tightly and place into oven to bring to a hot
  temperature.

  Serve on good buns.

  If you wish, you can just slice the meat after cooking and
  after de-greasing the juices, pour a bit of the sauce over
  the meat.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 
 

... A conservative believes that nothing should be done for the first time.

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 
 
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