BBQ Cookbook

All other recipes including your personal favourite and any seasonal tips to share

Postby Oddley » Tue Aug 16, 2005 3:33 pm

Hi pawclaws the link below should help in deciphering all the weights and measures.

http://www.rampantscotland.com/recipes/ ... _terms.htm
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Postby Hobbitfeet » Tue Aug 16, 2005 5:06 pm

Great site Oddley! I suppose because it's Scottish, there were some of the terms which I hadn't heard of.
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Postby Oddley » Tue Aug 16, 2005 5:34 pm

Yeah there are some really nice Scottish recipes on there. I think we forget that Scotland has a unique culinary history.

And the grub ain't bad either... :D
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Postby Paul Kribs » Tue Aug 16, 2005 5:58 pm

Scotch Pies, Haggis and Arbroath Smokies.... sheer delight.

Regards, Paul Kribs
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Postby pawclaws » Wed Aug 17, 2005 12:56 am

Oh my God; it is worse than I thought!! :shock: Thank you for the interpreting table Oddley!! :D
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Postby welsh wizard » Wed Aug 17, 2005 6:48 am

Thanks Oddley, at least your tsble will take out the guess work! Some god links as well.............WW
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Any Success with the deer hams?

Postby pawclaws » Fri Sep 09, 2005 12:24 pm

Deer season is just around the corner here in the states. Ours in Ohio opens shortly for bow hunters and I will be joining the pack this year in search of Whitetail deer. Here in Ohio they will go as much as 200 pounds and provide quite a bit of meat. Hope to try some of your recipes this year. I am especially interested in the hams and sausage recipes. What types of wood do you folk use for smoking game? We use predominantly oak, hickory, mesquite, apple, cherry, alder pretty much in that order of preference using the fruit woods for fish and fowl. I prefer hickory for venison and pork.
Phil Foreman
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Sgt Kass Irons, CSA
Instructor of Cooks and QM, Mosby's Raiders
www.ohiocampcooks.org
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Postby Paul Kribs » Fri Sep 09, 2005 3:08 pm

pawclaws

I recently made 4 haunches of muntjac venison into pastrami using Len Poli's recipe. I don't have a dedicated smokehouse and utilised a kettle type gas BBQ. I used a mixture of american white oak and white ash chippings and dust to lightly smoke the haunches. Len recommends a cold smoke, so as I do not have the correct facilities I did the next best thing and got the dust/chippings smouldering gently and turned off the gas. I gave then 1/2 hour and then cooked them low and long to an internal temperature of 65 degrees in a deomestic oven... They turned out very well with just a hint of smoke.

Regards, Paul Kribs
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Postby pawclaws » Fri Sep 09, 2005 7:29 pm

That sounds terrific Paul! You do mean 65 degrees C correct? We "cold smoke" applying the term for basically anything under 200 degrees F. I will try your recipe this fall. (Doesn't that sould like over confidence ?? :)
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Postby Deer Man » Fri Sep 09, 2005 7:33 pm

paul,

are you pleased with the pastrami?

My mouth is watering at the thought! :lol:
Safe Shooting, Good Hunting, Eat Well!
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Postby Paul Kribs » Sat Sep 10, 2005 10:49 am

Deer Man

The pastrami is glorious.. thanks. I gave about 1/2 lb of sliced to a mate to try out, and waiting for feedback.
I still have a saddle, a loin eye and 2 haunches left... decisions, decisions. :wink: plus the vac packed fillet steaks, which we shall eat as is.

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Postby Deer Man » Sat Sep 10, 2005 11:05 am

Paul,

glad you enjoyed it 8)
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Postby lizaixi » Sat Sep 24, 2005 11:15 am

Deciphering all the weights and measures:
We Brits are pretty silly - get out the weighing machine/wash the grease off the pan/weigh ingredient 1/wash off the pan/weigh ingredient 2/wash off the pan/etc.etc..... :evil:
US (and Oz) are far cleverer :idea: with recipe measurements, the recipes are in volume (cup) measurements - I bought my stainless steel set of measuring cups from Asda (I think) for about �4 and they're so much easier to use, plus most recipes on the web are US!
Try the following links for conversion tables:
heirloom measurements:
http://recipegoldmine.com/kitchart/kitchart42.html
food measurements and yields:
http://recipegoldmine.com/kitchart/kitchart8.html
equivalent weights and measures:
http://recipegoldmine.com/kitchart/kitchart1.html
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Postby lizaixi » Sat Sep 24, 2005 11:26 am

Deciphering all the weights and measures:
We Brits are pretty silly - get out the weighing machine/wash the grease off the pan/weigh ingredient 1/wash off the pan/weigh ingredient 2/wash off the pan/etc.etc..... :evil:
US (and Oz) are far cleverer :idea: with recipe measurements, the recipes are in volume (cup) measurements - I bought my stainless steel set of measuring cups from Asda (I think) for about �4 and they're so much easier to use, plus most recipes on the web are US!
Try the following links for conversion tables:
heirloom measurements:
http://recipegoldmine.com/kitchart/kitchart42.html
food measurements and yields:
http://recipegoldmine.com/kitchart/kitchart8.html
equivalent weights and measures:
http://recipegoldmine.com/kitchart/kitchart1.html
Housework kills
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Postby pawclaws » Mon Sep 26, 2005 11:00 am

lizaixi wrote:Deciphering all the weights and measures:
We Brits are pretty silly - get out the weighing machine/wash the grease off the pan/weigh ingredient 1/wash off the pan/weigh ingredient 2/wash off the pan/etc.etc..... :evil:
US (and Oz) are far cleverer :idea: with recipe measurements, the recipes are in volume (cup) measurements - I bought my stainless steel set of measuring cups from Asda (I think) for about �4 and they're so much easier to use, plus most recipes on the web are US!
Try the following links for conversion tables:
heirloom measurements:
http://recipegoldmine.com/kitchart/kitchart42.html
food measurements and yields:
http://recipegoldmine.com/kitchart/kitchart8.html
equivalent weights and measures:
http://recipegoldmine.com/kitchart/kitchart1.html
Housework kills


lizaixi, You know that really is worth saying twice! :D The one flaw to our system though is the variance in the desity or mass of the ingredient. Flour, in particular is a problem. When measured by volume the actual amount of flour used will vary a great deal. This past week end I participated, as cook, in a US Civil War reenactment and was reminded that during the period measuring cups were non-existant and scales were not widely used. No problem!! An "egg" of butter or lard, a "pinch" salt, etc.... :shock:
Phil Foreman
AKA Pawclaws or
Sgt Kass Irons, CSA
Instructor of Cooks and QM, Mosby's Raiders
www.ohiocampcooks.org
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