Richnimrod Posted May 21, 2019 Share Posted May 21, 2019 11 minutes ago, Sven Heuchert said: Absolutely! I don't hunt for trophies that much. I like the whole process, from skinning to cutting to cooking, which usually ends in something we call "Tottrinken" in german (literally means: Drinking something dead.), as a way to respect the animal. I know of that tradition, and have the greatest respect for it! I have done much the same thing many, many times, though possibly not in the prescribed and formal manner. Enjoy That Pig, Sven (I'm certain you will!)! Link to comment Share on other sites More sharing options...
lcpfratn Posted May 21, 2019 Share Posted May 21, 2019 You need to do it, it is a legal requirement. As a registered hunter, you are allowed to sell boar, and these people could make some kind of raw sausage with it, where they don't cook it. So, I mean you could eat it yourself whithout testing, but we have had some special sorts of trichina, who survive longer than the usual, and you need to the temperature to the very core of the meat to kill them all. It is tricky. You take some fibres of the muscle and the diaphragm, and they will test it in a laboratory and give you call. That makes sense if you are allowed to sell the meat. Selling meat from a hunting harvest is generally not allowed in most states in the USA, so I never thought of that. Historically, we have a tendency to overcook pork in the USA because of the past concern for trichina, but it’s supposedly eradicated from commercial pig farms these days, so suggested adequately cooked temperatures have been reduced from when I was growing up. Of course wild boar and hogs are still something to be cautious of as you are well aware, and they should be cooked thoroughly. Link to comment Share on other sites More sharing options...
Sven Heuchert Posted May 21, 2019 Share Posted May 21, 2019 2 minutes ago, lcpfratn said: That makes sense if you are allowed to sell the meat. Selling meat from a hunting harvest is generally not allowed in most states in the USA, so I never thought of that. Historically, we have a tendency to overcook pork in the USA because of the past concern for trichina, but it’s supposedly eradicated from commercial pig farms these days, so suggested adequately cooked temperatures have been reduced from when I was growing up. Of course wild boar and hogs are still something to be cautious of as you are well aware, and they should be cooked thoroughly. Yeah, same goes for Nutria and Badger. I never heard of a case of trichina the last couple of years, but you just never know. Didn't knew that you aren't allowed to sell the meat in the U.S. I'm currently reading "Last of the Bisons" by Michael Punke, about hunting big game in the States some hundred years and how they founded Yellowstone. Very interesting! 1 Link to comment Share on other sites More sharing options...
flahute Posted May 21, 2019 Share Posted May 21, 2019 11 hours ago, Sven Heuchert said: We shot a boar the other week. Around 70kg. We skinned and cut it, then waited for the trichina examination. Saturday was the day. Finally! We made a stew in the dutch oven, used parts of the front legs, the whole heart, potatoes, carrots, onions, garlic, spices. Cold beer as well. Very nice evening. This looks amazing, and I love the story. Well done. Link to comment Share on other sites More sharing options...
Sven Heuchert Posted May 22, 2019 Share Posted May 22, 2019 11 hours ago, flahute said: This looks amazing, and I love the story. Well done. Thanks a lot, Sir! Sadly, we didn't drank any Bourbon to it, but a Rum from the D.R. which was a nice, smooth after diner drink. Link to comment Share on other sites More sharing options...
HoustonNit Posted May 22, 2019 Share Posted May 22, 2019 Late to the party but that stew looks fantastic, very cool picture. Link to comment Share on other sites More sharing options...
Sven Heuchert Posted May 23, 2019 Share Posted May 23, 2019 15 hours ago, HoustonNit said: Late to the party but that stew looks fantastic, very cool picture. Thanks a lot! Link to comment Share on other sites More sharing options...
StarSurfer55 Posted May 24, 2019 Share Posted May 24, 2019 Der Eintopf sieht aus toll! Link to comment Share on other sites More sharing options...
Sven Heuchert Posted May 27, 2019 Share Posted May 27, 2019 On 5/25/2019 at 1:56 AM, StarSurfer55 said: Der Eintopf sieht aus toll! The stew was good indeed! Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted May 30, 2019 Share Posted May 30, 2019 Pit Beef! Sliced thin and heaped on a Kaiser roll slathered with mayo, horseradish & thinly sliced sweet onion. 4 Link to comment Share on other sites More sharing options...
smokinjoe Posted May 30, 2019 Share Posted May 30, 2019 3 hours ago, Skinsfan1311 said: Pit Beef! Sliced thin and heaped on a Kaiser roll slathered with mayo, horseradish & thinly sliced sweet onion. That looks delicious! 1 Link to comment Share on other sites More sharing options...
Vosgar Posted May 31, 2019 Share Posted May 31, 2019 8 hours ago, Skinsfan1311 said: Pit Beef! Sliced thin and heaped on a Kaiser roll slathered with mayo, horseradish & thinly sliced sweet onion. Damn that looks great!! (hold the horseradish for mine) Link to comment Share on other sites More sharing options...
Sven Heuchert Posted June 1, 2019 Share Posted June 1, 2019 On 5/30/2019 at 6:03 PM, Skinsfan1311 said: Pit Beef! Sliced thin and heaped on a Kaiser roll slathered with mayo, horseradish & thinly sliced sweet onion. This looks 'effin delicious! Link to comment Share on other sites More sharing options...
Harry in WashDC Posted June 2, 2019 Share Posted June 2, 2019 Wife bought a thicker than usual (2+ inches) rib eye for grilling for our 45th anniversary. I cooked it last night. Before dinner cocktail was a Diamondback Lounge Cocktail - 2 rye, 1 real apple jack, 1 yellow Chartreuse - named after a terrapin (i.e., a tortoise) native to Maryland and created by a bartender at the Lord Baltimore Hotel using a Maryland-style rye years ago (early 1960s?). Wine was a Bordeaux (sorry, Boss, we'd consumed all our California J's). Dessert was a custard. I learned from my Dad (who grew up on a farm in Iowa) that one cannot grill beef without bourbon in one hand. Hence, I finished off my latest (but not last) JD SiB BP (with ice, of course) before I got to the Diamondback. 4 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted June 2, 2019 Share Posted June 2, 2019 2 hours ago, Harry in WashDC said: Wife bought a thicker than usual (2+ inches) rib eye for grilling for our 45th anniversary. I cooked it last night. Before dinner cocktail was a Diamondback Lounge Cocktail - 2 rye, 1 real apple jack, 1 yellow Chartreuse - named after a terrapin (i.e., a tortoise) native to Maryland and created by a bartender at the Lord Baltimore Hotel using a Maryland-style rye years ago (early 1960s?). Wine was a Bordeaux (sorry, Boss, we'd consumed all our California J's). Dessert was a custard. I learned from my Dad (who grew up on a farm in Iowa) that one cannot grill beef without bourbon in one hand. Hence, I finished off my latest (but not last) JD SiB BP (with ice, of course) before I got to the Diamondback. Looks great! Did you do a reverse sear on that bad-boy? Link to comment Share on other sites More sharing options...
Harry in WashDC Posted June 3, 2019 Share Posted June 3, 2019 2 hours ago, Skinsfan1311 said: Looks great! Did you do a reverse sear on that bad-boy? Per Meathead Goldwin's instructions, YUP! Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted June 3, 2019 Share Posted June 3, 2019 50 minutes ago, Harry in WashDC said: Per Meathead Goldwin's instructions, I'm a Disciple too! Amazing Ribs for the win! Are you in the Pitmaster club? If so....nice! If not, join now! It's definitely worth it. Link to comment Share on other sites More sharing options...
fishnbowljoe Posted June 16, 2019 Share Posted June 16, 2019 My son and his family will be coming over later today. We’ll be grilling brats, & dogs for the grand kids, steaks for the adults. Other fare will be bourbon and brown sugar baked beans, potatoe salad made with red potatoes, ham roll ups and tortellini salad. Adult liquid refreshment will be Blue Moon beer and of course, bourbon. May post some pics later. Biba! Joe 2 Link to comment Share on other sites More sharing options...
JCwhammie Posted June 16, 2019 Share Posted June 16, 2019 (edited) A few nights ago I seared some tuna steaks after roast/grilling corn on the cob. Pretty tasty. Edited June 16, 2019 by JCwhammie Link to comment Share on other sites More sharing options...
Bob_Loblaw Posted June 16, 2019 Share Posted June 16, 2019 Big smoker weekend. Started things off with smoked salmon/trout along with smoked shrimp cocktail. 1 Link to comment Share on other sites More sharing options...
Bob_Loblaw Posted June 16, 2019 Share Posted June 16, 2019 Moved on to pulled pork tacos with fresh pico de Gallo and guacamole. Link to comment Share on other sites More sharing options...
HoustonNit Posted June 16, 2019 Share Posted June 16, 2019 Big smoker weekend. Started things off with smoked salmon/trout along with smoked shrimp cocktail. The smoked fished and shrimp look great. Link to comment Share on other sites More sharing options...
Vosgar Posted June 16, 2019 Share Posted June 16, 2019 (edited) 1 hour ago, Bob_Loblaw said: Big smoker weekend. Started things off with smoked salmon/trout along with smoked shrimp cocktail. 1 hour ago, Bob_Loblaw said: Moved on to pulled pork tacos with fresh pico de Gallo and guacamole. Say Bob.…….how about coming to Bardstown next April for our Sampler weekend and sharing your grilling/smoking skills with us? Edited June 16, 2019 by Vosgar 1 Link to comment Share on other sites More sharing options...
Golzee Posted June 16, 2019 Share Posted June 16, 2019 On 5/30/2019 at 11:03 AM, Skinsfan1311 said: Pit Beef! Sliced thin and heaped on a Kaiser roll slathered with mayo, horseradish & thinly sliced sweet onion. What cut of meat is that? I will be making this soon. Link to comment Share on other sites More sharing options...
Bob_Loblaw Posted June 17, 2019 Share Posted June 17, 2019 Finished up with some Baby back and Beef short ribs. The baby backs came out the best this time. 2 Link to comment Share on other sites More sharing options...
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