Topper's Grilling Advice!

[Meds]

Uh.... thanks..... Carl.....

And (actual) thanks, Topper. I'll give this a shot.

Topper's recipe will have a much higher flavour profile than the pub dry ribs you've had.

[BoS]

I did an over the top chili on the Kamado last night. Mixed all ingredients save the black beans in a Dutch oven. Placed on indirect maple fire. Chopped onion, cayenne, chili seasoning SnP in 2 lbs ground venison ball, perched on a grill above the chili for 3 hours at 250F. Mixed black beans in and cooked for another 30.

Unreal flavour.

[Topper]

I did an over the top chili on the Kamado last night. Mixed all ingredients save the black beans in a Dutch oven. Placed on indirect maple fire. Chopped onion, cayenne, chili seasoning SnP in 2 lbs ground venison ball, perched on a grill above the chili for 3 hours at 250F. Mixed black beans in and cooked for another 30.

Unreal flavour.

Yum

Did you need to add any extra fat, say lardons, into the very lean venison?

[BoS]

I add 10-15% pork fat to my ground. 15-20% for sausage.

[Topper]

I was taught 35% was optimal for sausage, but then the other chef instructors in the room gasped when that was said and were more on your levels.

[BoS]

I was taught 35% was optimal for sausage, but then the other chef instructors in the room gasped when that was said and wetter more on your levels.

Ive found, with Moose and Deer, anything over 25% with breakfast sausage the fat just burns away once you hit 160. 15-20 is optimal for pepperoni and summer sausage.

[5thhorseman]

For me it's 20-25% for dinner sausage, usually 20% for fresh sausage and 25% if I dry it (saucisson sec).

I just tried breakfast sausage for the first time a few months back with some very fatty trim but it's swimming in the pan. Not sure what % I should aim for.

[Cornuck]

Too bad topper bailed - I had to figure this recipe out on my own...

[donlever]

U didn't phone home?

[5thhorseman]

Looks extra tasty!

[Per]

” 2 lbs ground venison ball ”

That deer had some huge balls!