Community > Butchering, Cooking, Recipes
Prime rib prep question??
Knocker of rocks:
--- Quote from: pianoman9701 on December 21, 2017, 06:49:38 AM ---For my 60th birthday Sunday, I'm doing a sous vide leg of lamb with mint, cumin, and black mustard. It will be very special. the cooking time is 12 hours. I'll be marinating the chef with a fine bourbon!
--- End quote ---
Happy birthday!
Timberstalker:
--- Quote from: pianoman9701 on December 21, 2017, 06:49:38 AM ---For my 60th birthday Sunday, I'm doing a sous vide leg of lamb with mint, cumin, and black mustard. It will be very special. the cooking time is 12 hours. I'll be marinating the chef with a fine bourbon!
--- End quote ---
I would have never thought you were 60.....
Happy Birthday P-man.
Thread Jacked. :chuckle:
fishngamereaper:
Ok, just cause I like you guys, ( some of you anyway :chuckle:) try this. Take the cooked fat/ trimmings from those roasts and steaks and grind them into your deer/elk burger mix....I did that last year with some elk burger...... :yike: :EAT: :drool:
Boss .300 winmag:
--- Quote from: fishngamereaper on December 21, 2017, 07:30:06 AM ---Ok, just cause I like you guys, ( some of you anyway :chuckle:) try this. Take the cooked fat/ trimmings from those roasts and steaks and grind them into your deer/elk burger mix....I did that last year with some elk burger...... :yike: :EAT: :drool:
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So you must freeze it till grinding up fresh burger?
fishngamereaper:
--- Quote from: Boss .300 winmag on December 21, 2017, 07:32:03 AM ---
--- Quote from: fishngamereaper on December 21, 2017, 07:30:06 AM ---Ok, just cause I like you guys, ( some of you anyway :chuckle:) try this. Take the cooked fat/ trimmings from those roasts and steaks and grind them into your deer/elk burger mix....I did that last year with some elk burger...... :yike: :EAT: :drool:
--- End quote ---
So you must freeze it till grinding up fresh burger?
--- End quote ---
Yes sir.
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