Recent content by oldpro

  1. oldpro

    Wild Alaskan Salmon Recipe

    A friend brought me two salmon filets (skin on) he caught on an Alaskan fishing trip.  The salmon was flash frozen and vaccuum sealed, and weighed in at around two pounds per filet.  The filets are frozen together, so after I defrost them in my ice chest I plan on doing a couple of meals on...
  2. oldpro

    Barbecue (Smoking) Forums

    I've gone to several of the BBQ forums, but keep going back to texasbbqrub.com.  I went there initially because I heard they had a good product line and wanted to try one of their rubs.  They have a lot of competition cookers that are largely regional, but seem to know their stuff.  Speaking of...
  3. oldpro

    How Do You Do Q?

    BDL-  You are certainly right about temperature control being pretty important with this type of pit.  The first time we used ours we got a nice bed of coals going, then loaded up about 50 eight ounce hamberger patties on it.  You could not crank it up high enough to get near it to take the...
  4. oldpro

    How Do You Do Q?

    Klose made us a pit almost exactly like that for our golf course operation. Ours was a bit longer, and didn't have a hood.  We cooked a world of hamburgers and steaks for tournaments over that thing.  Our fuel was almost 100% pecan because we had hundreds of pecan trees on the golf course and...
  5. oldpro

    Cooking Wild Game Animals.. tips or recipes?(Goose, venison, turkey)

    One of the best ways to prepare geese is in a gumbo.  While most of my experience is in snows and specklebellies as opposed to greater Canadas, you can bet older geese will tend to be on the tough side regardless of species.  I make a stock with the mature birds, which requires a 3 to 4 hour...
  6. oldpro

    How Do You Do Q?

    I have the following necessities for grilling/smoking: 1  Offset smoker for brisket, ribs, chickens,sausage, game, or whatever. 2  Weber 18 1/2" Smokey Mountain for the same thing. 3.  Char Broil Professional four burner gas grill. 4  Huntington Forge three burner gas grill  because it's...
  7. oldpro

    Cooking Wild Game Animals.. tips or recipes?(Goose, venison, turkey)

    A hunter friend of my son fried a turkey over the holidays, which is becoming a staple in our neck of the woods.  He also happened to have a couple of plucked gadwalls handy.  He injected them and seasoned them like the turkey, and did the deep fry bit on them as well.  Accoring to him, hey were...
  8. oldpro

    Cooking Wild Game Animals.. tips or recipes?(Goose, venison, turkey)

    Some years back I took some venison I had harvested to the chef at the golf club we were managing for an employee meal, which was always a treat for the staff.  He was pretty talented and I was (selfishly) interested in how he would prepare it.  When I arrived for lunch on the day he prepared it...
  9. oldpro

    Elegant Pork Butt dinner?

    You might want to experiment with a picnic (pork shoulder).  I've used them lately in place of the pork butts when I smoked them for pulled pork.  They have a slightly different texture than the pork butts, and should slice better for the presentation you're looking for.  They come skin on...
  10. oldpro

    Is Corn Meal and Corn Flour the same?

    Masa (corn flour) is very common in the southwest because of its use as a thickener for chili and in making tamales.  I actually use all purpose flour, masa, and corn starch to make a beer batter for fish tacos.  Don't ask my why.  It's the product of a lot of tinkering, and our family loves it.
  11. oldpro

    Barbecue (Smoking) Forums

    This is exactly the kind of subject that interests me.  I don't know if it would fit this forum, but cooking over a live fire or coals, directly or slowly, is, to me, an ageless art, and I learn something everytime I light up the pit(s).  
  12. oldpro

    Barbecue (Smoking) Forums

    In discussing different varieties of wood for smoking, I've come to the following personal conclusions: Mesquite is great for making coals and cooking steaks and so forth.  In south Texas hunting camps, most of the cooks have a firepit with mesquite logs going full time, with a shovel to...
  13. oldpro

    Barbecue (Smoking) Forums

    I've enjoyed the BBQ Brethren and Texas BBQ Rub forums.  They both have a number of competition cookers blogging on them, and the two forums have bloggers from around the country.  When I was in the golf course management business, and was doing a a fair amount of hunting as well, I would bring...
  14. oldpro

    Preparing, cooking and picking a live blue crab.

    I cooked and picked a dozen my grandson caught for me yesterday, with the corn and potatoes.  They were, as usual, fantastic to eat but a very labor intensive meal.  KYH's explanation on the picking process was excellent.  You just have to pick a bunch of them to get the process down, and you...
  15. oldpro

    it's seed time!

    KY -  Thanks for the help. I'll be contacting the Tomato Lady, although Dallas isn't exactly next door. On another front, we've had an excellent year for speckled trout and redfish in the Colorado River. I think I PMed you the recipe for redfish on the half shell sometime back that uses...
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