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Re: Topper's Grilling Advice!
Posted: Wed Mar 05, 2025 10:09 pm
by Meds
Cornuck wrote: ↑Wed Mar 05, 2025 6:46 pm
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.
Re: Topper's Grilling Advice!
Posted: Thu Mar 06, 2025 10:39 am
by 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.
Re: Topper's Grilling Advice!
Posted: Thu Mar 06, 2025 11:22 am
by Topper
BoS wrote: ↑Thu Mar 06, 2025 10:39 am
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?
Re: Topper's Grilling Advice!
Posted: Thu Mar 06, 2025 1:33 pm
by BoS
I add 10-15% pork fat to my ground. 15-20% for sausage.
Re: Topper's Grilling Advice!
Posted: Thu Mar 06, 2025 3:53 pm
by 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.
Re: Topper's Grilling Advice!
Posted: Thu Mar 06, 2025 4:06 pm
by BoS
Topper wrote: ↑Thu Mar 06, 2025 3:53 pm
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.
Re: Topper's Grilling Advice!
Posted: Thu Mar 06, 2025 5:31 pm
by 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.
Re: Topper's Grilling Advice!
Posted: Mon Apr 14, 2025 1:37 pm
by Cornuck
Too bad topper bailed - I had to figure this recipe out on my own...
Re: Topper's Grilling Advice!
Posted: Mon Apr 14, 2025 1:54 pm
by donlever
U didn't phone home?
Re: Topper's Grilling Advice!
Posted: Mon Apr 14, 2025 2:13 pm
by 5thhorseman
Looks extra tasty!
Re: Topper's Grilling Advice!
Posted: Mon Apr 21, 2025 6:10 am
by Per
BoS wrote: ↑Thu Mar 06, 2025 10:39 am
” 2 lbs ground venison ball ”
That deer had some huge balls!
Re: Topper's Grilling Advice!
Posted: Tue Jan 06, 2026 9:26 pm
by donlever
What's on the menu Topper?
- Screenshot_20260106-212327_Instagram.jpg (86.48 KiB) Viewed 3090 times
Re: Topper's Grilling Advice!
Posted: Tue Jan 06, 2026 10:09 pm
by BoS
I wouldn’t eat that, but would he super pumped to have caught it.
Thanks for bumping the thread, Don.
For Christmas, I dry brined a 14 lb Turkey (just the 4 of us this year) over night, and cut out the backbone for a spatchcock cook. Smoked over maple and applewood at 350 on the Kamado and it was done on 2.5 hrs. Let it rest for another 45 min and it turned out terrific.
Removed all the meat after dinner, tossed the carcass and backbone back in a stockpot and simmered over night. Not sure what is better, turkey off the q, Sandy’s the next day or turkey soup.
I love food.
Re: Topper's Grilling Advice!
Posted: Wed Jan 07, 2026 6:44 am
by JelloPuddingPop
BoS wrote: ↑Tue Jan 06, 2026 10:09 pm
I wouldn’t eat that, but would he super pumped to have caught it.
Thanks for bumping the thread, Don.
For Christmas, I dry brined a 14 lb Turkey (just the 4 of us this year) over night, and cut out the backbone for a spatchcock cook. Smoked over maple and applewood at 350 on the Kamado and it was done on 2.5 hrs. Let it rest for another 45 min and it turned out terrific.
Removed all the meat after dinner, tossed the carcass and backbone back in a stockpot and simmered over night. Not sure what is better, turkey off the q, Sandy’s the next day or turkey soup.
I love food.
That sounds amazing BoS - sometimes wish I lived in a more "southern" climate LOL. Only have a few months out of the year that I can use my BGE, but those months are carnivorous for sure!
Share some more cooks. You're not the only one who loves food...
Re: Topper's Grilling Advice!
Posted: Wed Jan 07, 2026 7:40 am
by Topper
News Years tradition in the Tokyo fish market. Japan's elite measure cocks by the price paid for the first tuna.
Xmas dinner was traditional turkey for some elderly neighbours unable to do their trip to the coast to be with their kids and grandkids.
New Years was baseball size chunks of pot roast, browned and braised, saffron risotto, roasted carrots and fennel. Dessert was chocolate habanero creme brule