Thread: What's Cooking?

Originally Posted by Grazor

That will be farmed grass fed venison.
Not as strong flavoured as wild, so I've heard. Will be interesting to see what you think.

Yes, I noticed it was milder. I've had red deer before (actually elk) and it was much more "gamey," although I don't usually use that term because of the connotation. Personally I like the wild flavor of game meats at least most of the time. Not a real fan of wild turkey but most of the time.
Funny, I shake my head about people who soak or heavily marinate deer to get rid of the "gaminess." I think they expect it to taste like beef. It's not a cow. If you don't like deer then go to the supermarket and get some cow. Don't ruin that deer meat just because you don't like it.

Edit: in fact, send it to me and I'll eat it.

There's a big difference in taste with wild venison, depending if they were woodland deer, or came from farm land.

Its all in what they eat.!

Deer I've killed that were of woodland type, have a very dark, almost purple flesh, with a strong taste of iron, like liver.
But wild deer off farmlands, is light in color, and tastes close to beef, maybe better.

I'd rather eat venison than beef. I like goat almost as much but the wife won't eat either. Funny, she'll eat mutton but not goat. She's from New York City, what do you expect?

Sort of old school and we have not done much with it intil this covid makes you interested in things you have had.

Basically an old school slow cooker!

Pork roast after about 5 hours and a great dinner.

I hope I get these in the right order.......

Never seen one of those. Pretty slick.

Is this a stand alone, propane unit. Similar to a turkey fryer. ?

I'm assuming there's a pot that fits into the hole, below the silver lid, in the first pic.?

My maternal grandparents had a non standard stove that fit in a 30" opening, theirs was probably about 40 to 50"s and had a warming oven. Above the warming oven in the back was something similar to what Tim is showing. There was a cover and once the cover was removed there was a pot with a lid.

Kind of like this one, but the warming oven wasn't that wide/more like just wide enough for the pot to fit:





The pot had a handle and grandma would use it to make large batches of soup, chili etc. She also made good use of the warming oven.

It certainly isn't stand alone. Here is a better picture of it under the griddle and broiler of my stove.

It has a dedicated pot. Which could be an issue if it wore out or broke. Next to the pot is the cover upside down. It is about 1 1/2 inches thick. The whole "box" around the pot is also insulated.

The burner only ran for a little over 20 minutes for a 5 hour cook and the pork roast was 170'F in the end.

Strawberry Rhubarb Pie

Cleaning crap out of freezer kabobs

Originally Posted by spazola

Cleaning crap out of freezer kabobs

Any of that 'Crap' left over from last years Meet last February?

Also any of the mustard I left available for the Kabobs?