Todays Cook - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 11-06-2009, 09:40 PM   #1
Baby Back
 
Keith F's Avatar


 
Join Date: Nov 2009
Location: Ventura, Ca
Posts: 86
Todays Cook

Today we did Elk and Pork ribs, Quail and chicken thighs.

Elk is on the right. Pork ribs on the left.



Chicken on the left. Quail breast in the center. Quail thighs on right.


Here we have chicken thighs on the left. I used the skin from the thighs to cover the quail. The pork ribs are on the top right. Center bottom is all that was left of the Elk. (they went so fast I could not get a Photo of them) Bottom right is the Quail thighs.
__________________

Keith F is offline   Reply With Quote
Old 11-06-2009, 09:43 PM   #2
God O'Que
 
Vermin999's Avatar


 
Join Date: Oct 2009
Location: San Diego CA
Posts: 2,848
Looks great. How did the elk turn out?
__________________

__________________
Weber Blue Performer
Weber 22.5 OTG with Weber Rotisserie
18" WSM
Weber Jumbo Joe
UDS
Weber Q100
Santa Maria Style Grill

John
Vermin999 is offline   Reply With Quote
Old 11-06-2009, 10:31 PM   #3
Baby Back
 
Keith F's Avatar


 
Join Date: Nov 2009
Location: Ventura, Ca
Posts: 86
I have only had elk once before so I am not sure what it is "supposed" to taste like. The thin meat on top of the bone was a little tough but the meat between the bones was fantastic.
Keith F is offline   Reply With Quote
Old 11-07-2009, 12:22 AM   #4
Moderator
 
Griff's Avatar
 
Join Date: Mar 2005
Location: Anchorage, Alaska
Posts: 5,564
Kieth, did the elk ribs turn out dry?
__________________
Griff
Friends don't let friends eat farmed fish.

"People sleep peacefully in their beds at night only because rough men stand ready to visit violence on those who would do them harm."
George Orwell
Griff is offline   Reply With Quote
Old 11-07-2009, 01:05 AM   #5
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Well we dont allow them Elk's in Tejas cept for the far NW corner county aka Colarada. Nice bohunk pal from up in Wilbarger brought over a few steaks from the hind leg of a specimine about the size of a Clydsdale. Best dang meat I ever ate. Works the same way with Buffaloes. They mighty tasty and live on grass. The evil white devil males kilt em off and brought in cows which is bad for a person's health and have to eat corn to make em edible. My native americkan Injun blood is reaching the boiling point. Now I can tell stories of a chum who traded a 12 pack of Old Milwaukee for half an Elk in the parking lot of a rough beer joint on the Reservation in Chama, NM. Now that is always considered the Northern tip of Old Mexico seems like.

bigwheel
bigwheel is offline   Reply With Quote
Old 11-07-2009, 08:07 AM   #6
BBQ Central Pro
 
Shores's Avatar


 
Join Date: Jan 2009
Location: Kansas City, MO
Posts: 961
All looks great.

Glad to hear this talk about elk meat tasting so good. I've got elk ribs on the smoker as I type. Will post pics later.
__________________
Chris Shores
www.redbuffalobbq.com

Equipment:
The Good-One Marshall
Weber 22.5" One-Touch Platinum
Weber Smokey Mountain 22.5" - Comp Smoker
Thermos Grill 2 Go - Tailgating grill
Shores is offline   Reply With Quote
Old 11-07-2009, 09:36 AM   #7
Saint O'Que
 
BluzQue's Avatar


 
Join Date: Jul 2009
Location: Kentucky
Posts: 1,415
Keith F You really had it goin' on with that cook!
Looks Dee Licious
Thanks for sharin' the pics!

__________________
" A Touch of Hickory * A Taste of the Blues "
Good Music * Good Food * Good Beer * Great Friends

WEBER PERFORMER GRILL
WHISKEY BARREL SMOKER
OLE BOY OFFSET SMOKER
10% FINISHED CABINET SMOKER BUILD
BluzQue is offline   Reply With Quote
Old 11-07-2009, 11:20 AM   #8
Baby Back
 
Keith F's Avatar


 
Join Date: Nov 2009
Location: Ventura, Ca
Posts: 86
Griff - It was a little dry. I did a modified 3-2-1 with 50/50 beer -n- apple juice in the foil. During the dry-out it got a little too "caramelized" and the thin meat toughened up but the thicker meat (between the ribs) was just right.

BluzQue - I figure if I am going to fire up the smoker I may as well fill it up. I had a bunch of chicken thighs because I need the skin from them for the Quail. Now I have all these leftovers.... what to do, what to do.
Keith F is offline   Reply With Quote
Old 11-07-2009, 11:38 AM   #9
BBQ Central Pro
 
Shores's Avatar


 
Join Date: Jan 2009
Location: Kansas City, MO
Posts: 961
Quote:
Originally Posted by Keith F
Now I have all these leftovers.... what to do, what to do.
I can't wait to see what becomes of them!
__________________

__________________
Chris Shores
www.redbuffalobbq.com

Equipment:
The Good-One Marshall
Weber 22.5" One-Touch Platinum
Weber Smokey Mountain 22.5" - Comp Smoker
Thermos Grill 2 Go - Tailgating grill
Shores is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:13 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, vBulletin Solutions, Inc.