Ask Travis

[mesquitecountry]

Here ya go.

http://www.electricgrilldepot.com/item_name_Meco-Replacement-Heating-Element-For-9210-Model-Grills_item_4507.html?source=froogle

[WDRookie]

Travis, a couple of questions:
1. Breakfast sausage, your excel sheet say to use venison & pork, Can you use only pork?
2. I've got a wild hog to process, If i make sausage out of it do I keep and use the fat or do I trim the fat and buy the pork butt? I didn't know if the wild hog fat would make the sausage strong or not.

BTW thanks for the excel, That thing is slick.

[baileyrodeo]

Lets talk jerky

I got ahold of a neighbors dehydrator and wanna try and make some jerky. Need help with a recipe for marinade or instructions that you might know of.

Thanx
Brett

[mesquitecountry]

Travis, a couple of questions:
1. Breakfast sausage, your excel sheet say to use venison & pork, Can you use only pork?
2. I've got a wild hog to process, If i make sausage out of it do I keep and use the fat or do I trim the fat and buy the pork butt? I didn't know if the wild hog fat would make the sausage strong or not.

BTW thanks for the excel, That thing is slick.

Question 1. Yes

Question 2. Depends. If it was a smaller 100#'s or less i'd say let the fat stay. If it was a larger hog i'd trim off the fat.

I got ahold of a neighbors dehydrator and wanna try and make some jerky. Need help with a recipe for marinade or instructions that you might know of.

Thanx
Brett

There is a jerky recipe on my sausage excel file. Download it and have fun. There are instructions included.

[WDRookie]

One more question, What kind of scale do you recommend for measuring the seasonings. Since all quantities are based on weight instead of volume what will work for measuring?

[mesquitecountry]

any digital scale that has the capability of weighing ounces. You can get one at target or walmart for about 20 bucks.

[GR5]

Thanks Travis. Gonna try it

[WDRookie]

Tried the fresh breakfast sausage from your recipes Travis. It is great. I may make a couple of small adjustments next time but the whole family liked it. This was my first time to make sausage and it wasn't hard at all, just takes a little time. Thanks again.

Robin

[Fishndude]

Travis I am considering goign Carp fishing this weekend. I have heard if you pressure cook them long enough the bones will disentigrate. Have you ever heard this or tried it? Any recipes for cooking carp?

[mesquitecountry]

Jeff,

It is dang near impossible to disintegrate bone. What they are dissolving is collagen covering around some of the small rib bones that are similar in salmon. You can cook the living krap out of it and make salmon patties which you can turn the bones to mush but that's about the extent of it.

I've had a few friends try it but most of them stick to making a carp version of tuna salad. Carp quesadillas or Carp Salad. That's about all I got on them. Sorry!

[ShockValue]

Dang MC, you need to be on the Food Network! Good stuff.

I've got a backstrap from a small hog (about 40 -50 lbs) I'd guess its somewhere in the 2 lb range. I was thinking about cooking it on the grill but am not dead set on that. Any suggestions?

Also, do you remove the fat layer off of the pig backstrap like you do the silver skin off a deer backstrap?

[CrookedArrow]

Grilled chicken ???

Allright Travis. I have been to HEB stores and have seen their leg quaters, all ready seasoned. They look really tasty for the grill. They sure have alot of paprika?? I am guessing as they are pretty red. Is that what it is and does paprika work well on chicken this way??? If it is paprika, what else would you throw in the mix??? Also give me your thoughts on seasoning chicken, more so leg quarters, without all the BBQ stuff, but for the grill, please.

[MountainMan]

Travis -

Got any good recipes for sheep? My mother in law wants to have some over Christmas and coincidently, I'm hunting a ram at the Diamond C then too.

I need a good way to cook it, and I don't mean mint jelly...that stuff is wrong.

[mesquitecountry]

Dang MC, you need to be on the Food Network! Good stuff.

I've got a backstrap from a small hog (about 40 -50 lbs) I'd guess its somewhere in the 2 lb range. I was thinking about cooking it on the grill but am not dead set on that. Any suggestions?

Also, do you remove the fat layer off of the pig backstrap like you do the silver skin off a deer backstrap?

Definitely go with the grill! Leave it whole! Yes trim off excess gobs of fat. You can leave some just not alot.

Next up.

Season it with Salt and Pepper. Rub it down with Whole Grain Mustard let sit in fridge overnight. Remove and let sit on counter an hour before you intend to cook.

Take 1/4 cup molasses, 1/4 cup bourbon, 1 cup apple juice, 3 tablespoons hot sauce, 1/4 stick butter, about 1 tablespoon of some dry sage. Mix all of these up in a sauce pot under low heat until everything comes together.

Throw the loin on a hot grill and let it sear up good on all sides rotating every minute or two until all the way brown.

Now put it on the top rack of your grill and brush on the mixture I just outlined above. Continue to rotate every 5 minutes until it reaches about 150 degrees. Place it under foil. Let sit for 5 minutes then slice and serve.

Allright Travis. I have been to HEB stores and have seen their leg quaters, all ready seasoned. They look really tasty for the grill. They sure have alot of paprika?? I am guessing as they are pretty red. Is that what it is and does paprika work well on chicken this way??? If it is paprika, what else would you throw in the mix??? Also give me your thoughts on seasoning chicken, more so leg quarters, without all the BBQ stuff, but for the grill, please.

Those seasonings are a great way to get added value out of an inexpensive product. They take a leg quarter of about 49 cents a pound put about a dime worth of seasoning then sell for 99.

For Leg quarters I always use parika. I love the color.

Here's how to season them up.

Sprinkle salt and pepper on all sides. Dust them with paprika. Then sprinkle on a little garlic and onion powder.

Just plain ol lemon or garlic pepper is dang tasty as well.

Or next time stuff some sage leaves just under the skin and season with a little salt and pepper.

You know what else is good. Take a stick of butter and rub it all over. Makes some great skin! Unhealthy as heck but great!

I'm really big on sage right now if you cant tell. It's that time of the year.

Travis -

Got any good recipes for sheep? My mother in law wants to have some over Christmas and coincidently, I'm hunting a ram at the Diamond C then too.

I need a good way to cook it, and I don't mean mint jelly...that stuff is wrong.

What I really love is a dish I had the range at harrah's in las vegas herb crusted lamb chop. Here's an easier version. First trim off any hard or excess fat around the edges. Very important. Next setup a basic breading line with one exception. First a light coating of flour. Next rub whole grain mustard all over. Now Last get one box of garlic herb and ranch herb shake and bake Breading and combine. Use as your final coating.

For a light sauce. Take 1 cup balsamic vinegar and 1/4 cup brown sugar in a pot and reduce by 1/2. Drizzle over medium rare chops!

This will be enough for about 12 lamb chops. Serve with sweet potato fries and some pan sauteed green bean and mushrooms.


Or take a leg of lamb (deboned and tied up) rub it down with some fresh rosemary, sage, salt, pepper, and garlic, and plain yogurt. Yes yogurt.

Refrigerate overnight.

Next remove from fridge and let stand one hour before cooking. Place on a hot grill and brown all sides. Next move to an indirect cooking method and like slow smoke or oven and cook until medium internally about 135 degrees. Let sit and slice!

Serve with some fresh sauteed green beans and onions and twice baked potatoes.

[Knight in Mossy Oak]

Hey Travis...

I was wondering if you have ever sugar-cured a ham? If so, how is the best way to do it?
I want it to turn out like one you buy at the local grocery store...if not better.