Ask Travis

[mesquitecountry]

Westex,

They should be fine. If they were in your pantry i'd say throw em out but being they were in the freezer they should be fine. The oils in your spices will turn rancid at some point but the cooling process retards the spoilage.

[Jaspro]

I think we may need to change Travis's username to Chef Boy R Berger.

[Richard M.]

What would be a good sauce to put over a grilled tuna or shark steak?

[stevesflyshop]

Travis,

A friend has offered to give me a few goats. They are younger Boer goats and while I hate mowing, the smell of goat poo is worse than pushing the mower so I don't think they'll last long. Any good recipes?

Thanks in advance!

[mesquitecountry]

Richard,

Take about a 1/2 cup pineapple juice, some ginger chopped, and about 1/4 cup soy sauce and reduce in a pan by about 1/2. Give that a go atop any of your seafood steaks.



Steve,

You can treat goat as you would any other wild animal. Loins are best for hot grilling, quarters are best for roasting or slow bbq.

There is nothing better in this world than a slow cooked bbq goat leg. Cook the same way as a pork butt or brisket. Low slow and sop it up! Most likely looking at about 6-8 hours cook time. Wrap about 4 hours in and let it roll!

[mesquitecountry]

Steve,

You could also make some awesome goat chops with a little shake and bake! Pan fry them instead of baking them in a hot skillet with a little grease! AWESOME!

[sotx]

A couple of questions:
1. The dehydrated japs you were talking about earlier. Once hydrated do you put them threough the final plate when grinding or do you just mix them in with the meat after the final grind? Also do the dehydrated japs come whole or sliced.

2. This season I want to make some breakfast links. I assume I need to use the small diameter sheep casings? What is a good recipe? Do I have to put the pink stuff (cure) in them? Do I have to cold smoke them like I do my regular deer sausage?

Peace

[mesquitecountry]

SOTX,

1) You can grid them. Generally they come in 1/4" flakes.

2)If you want breakfast links you can use some smaller collagen or sheep casings. I have a good breakfast sausage recipe on the excel sheet I posted (krap just forgot it's not up right now.) I'll get with Devin to get it back up.

No you dont have to smoke them. You can cut them and freeze them raw.

[refugioco]

Travis,
My wife made your chicken spaghetti this weekend and it was a hit with
everyone. She added 2 cans of mushrooms and an extra 1/2 bag of
Velvetta shreds, served it with garlic bread and it was a big hit with
everyone! Thanks again!

I plan to make this soon. What kind of noodle do you guys suggest

[AggieHunter]

When cooking a pot of beans it seems like I get a little different flavor when cooking then for a long time in a crock pot vs. cooking them in a regular pot at a good boil. Is this my imagination, do I need to cook them even longer than I have been in the crock pot, or is there actually something to this? BTW I prefer the boil method, but sometimes (ie. deer camp) crock pot method is better.

Also....
If I want to cook more w/ green chiles what is the best to use? Dry or canned (pickled i'm assuming)? If I buy the dried what do I look for in the store? "Dried Green Chiles" or do they have some fancy name? If I use dried do I just throw them in water and rehydrate them?

Also....
What makes hot dogs plump when you cook them?

[kfd82]

I have a good breakfast sausage recipe on the excel sheet I posted (krap just forgot it's not up right now.) I'll get with Devin to get it back up.

I saved a copy of it, do you need me to send it to you?


Never mind, I just looked and cant find it. Sorry.

[mesquitecountry]

I plan to make this soon. What kind of noodle do you guys suggest

just plain ol spaghetti!

When cooking a pot of beans it seems like I get a little different flavor when cooking then for a long time in a crock pot vs. cooking them in a regular pot at a good boil. Is this my imagination, do I need to cook them even longer than I have been in the crock pot, or is there actually something to this? BTW I prefer the boil method, but sometimes (ie. deer camp) crock pot method is better.

Also....
If I want to cook more w/ green chiles what is the best to use? Dry or canned (pickled i'm assuming)? If I buy the dried what do I look for in the store? "Dried Green Chiles" or do they have some fancy name? If I use dried do I just throw them in water and rehydrate them?

Also....
What makes hot dogs plump when you cook them?

Question 1.

Cooking longer allows all of the juices and flavors to soak into the bean. That's why your flavor is better. I always say it takes a minimum of 4 hours for good beans. Cooking them the day before is even better.

Question 2.
Canned Green chiles are your best bet. You can find them in the frozen food section of the grocery store but not always. Looked for roasted varieties to give a little pop to your meals. Canned green chiles are not pickled as compared to canned jalapenos.

Question 3.

Fat and air in the hot dog batter. You cook them the air and fat expands and voila!

I saved a copy of it, do you need me to send it to you?


Never mind, I just looked and cant find it. Sorry.

The new recipe is up on the other link!

[GR5]

I'm fed up with these small batches of smoking sausage. I have the material to make a 46 in square X 6 ft tall smoker made out of concrete blocks. Question for Travis or anyone with knowledge. What is the best way to control the heat? Would rather use electric if possibe. i am used to cold smoking for around 4 hours then uping the temp to 160/170 degrees for final hour. Sausage comes out excellent except for only being able to smoke about 15lbs at a time.

[mesquitecountry]

electric with a temperature control will by far be your best bet. Other than that, an electric system or propane system with a dampener to open and close to regulate the heat will be your second best option.

A fire will by far be the toughest to control.

[GR5]

Where might I find an electric system that you speak of. Thanks for you knowledge