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PostPosted: Mon Jul 03, 2017 3:09 pm 
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Elk steaks!

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PostPosted: Mon Jul 03, 2017 3:24 pm 
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One of the local lockers used to sell sell steaks. Not sure I was a huge fan of them but I think it was just poor quality elk. Idid like a place out west that all they served was game. Antelope chili was good, as were the medallions of red deer and the Elk Carpaccio was fantastic.


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PostPosted: Mon Jul 03, 2017 3:30 pm 
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My uncle got this directly from a guy out West. I had it once in Denver and I liked it.

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PostPosted: Mon Jul 03, 2017 3:41 pm 
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nothing tonight...beer can chicken tomorrow.

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PostPosted: Mon Jul 03, 2017 7:25 pm 
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Bagels wrote:
Dr. Kenneth Noisewater wrote:
It's a shame you can only get Super-Sweet corn in the stores around here and not actual real sweet corn.

Still looked good.



can you clarify


Super sweet corn was developed to enhance the sweetness. That's where you see the light, almost white kernels interspersed on the ear.

Natural sweet corn picked and eaten within a day or two doesn't need the added sweetness and the ear is all yellow.

I still recommend eating it within hours of picking it but I understand that's not realistic, even for me these days. I think it's funny they don't even call it super sweet anymore. It's just sweet corn.

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PostPosted: Mon Jul 03, 2017 7:27 pm 
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K Effective wrote:
We grilled kabobs tonight with chicken and beef. The chicken she used a Charter Spices and Oils balsamic vinegar marinade- quite tasty for bottle juice!!

Let me know how you guys like the grass-fed beef- I have had one grass-only cow we slaughtered and it nearly made vegetarians out of us. Toughest, nasty-tasting crap, very hard to cook with no fat to it, even the burger was terrible. Only glad that I did not sell it to a customer, only my family had to suffer. Give mine some grain to add that marbling. Of course, that particular heifer was bat-shit crazy her whole miserable life, not too surprising she tasted terrible.

And, from a couple of pages ago, the 80/20 burger and brisket , the ratio USUALLY refers to the muscle/fat content. Because brisket is long-strand muscle, it ends to be cut properly or ground to tenderize it.



Agreed. Corn-fed is the only way to go.

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PostPosted: Mon Jul 03, 2017 7:32 pm 
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I did some cheddar brats and homemade BBQ Juicy Lucys. Those were tasty.

Hard to know how long to cook them though. It was my 2nd attempt and these were way better. Ended up being about 3/4" thick and just under a 1/2 pound.

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PostPosted: Mon Jul 03, 2017 7:37 pm 
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Chris_in_joliet wrote:
Dr. Kenneth Noisewater wrote:
It's a shame you can only get Super-Sweet corn in the stores around here and not actual real sweet corn.

Still looked good.



My neighbor and I were talking a couple of days ago and him and his family are having half a cow cut and packaged. For the life of me I couldnt remember where I had heard that before. Then I just remembered you talking about it on the podcast.


:lol: We're all up in your head, Chris.

Half a cow is a lot. We only split a half and it's 100-150 lbs or so.

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PostPosted: Mon Jul 03, 2017 8:20 pm 
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Had to hold it in a cooler for a couple of hours, but it came out really well.

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PostPosted: Mon Jul 03, 2017 9:07 pm 
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Dr. Kenneth Noisewater wrote:
Bagels wrote:
Dr. Kenneth Noisewater wrote:
It's a shame you can only get Super-Sweet corn in the stores around here and not actual real sweet corn.

Still looked good.



can you clarify


Super sweet corn was developed to enhance the sweetness. That's where you see the light, almost white kernels interspersed on the ear.

Natural sweet corn picked and eaten within a day or two doesn't need the added sweetness and the ear is all yellow.

I still recommend eating it within hours of picking it but I understand that's not realistic, even for me these days. I think it's funny they don't even call it super sweet anymore. It's just sweet corn.


My wife's family used to pick and eat it fresh. No cooking at all.

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PostPosted: Mon Jul 03, 2017 9:25 pm 
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If you get just regular field corn young enough, you can eat it raw.

It's not sweet and doesn't taste great. It's OK. It's also covered in chemicals for extra flavor. But it's edible.

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PostPosted: Mon Jul 03, 2017 10:51 pm 
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Are they grass-fed chemicals at least?

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PostPosted: Mon Jul 03, 2017 10:55 pm 
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Dr. Kenneth Noisewater wrote:
If you get just regular field corn young enough, you can eat it raw.

It's not sweet and doesn't taste great. It's OK. It's also covered in chemicals for extra flavor. But it's edible.



Done it with organic field corn. Wouldn't recommend it but I've had crappy store bought corn that wasn't much better.


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PostPosted: Mon Jul 03, 2017 10:56 pm 
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redskingreg wrote:
Are they grass-fed chemicals at least?


This isn't Colorado.

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PostPosted: Tue Jul 04, 2017 9:29 am 
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Thanks for the corn info, i didn't know all that
Good stuff


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PostPosted: Tue Jul 04, 2017 9:30 am 
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I smoked a tri tip yesterday
Eating the leftovers as quesadillas
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PostPosted: Tue Jul 04, 2017 10:59 am 
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T Bone steaks, crab stuffed mushrooms and corn on the cob. Then heading to Peoria to catch a Chiefs game and fireworks on the river from the ballpark seat.


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PostPosted: Tue Jul 04, 2017 11:06 am 
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Bagels wrote:
Thanks for the corn info, i didn't know all that
Good stuff


Oh, I have a lot more corn info. Don't have time now but, here's one, make sure your kernels are in a straight row, even if the end looks a little under-developed, the rest will be great.

If the rows are crooked, it was picked too late.

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PostPosted: Tue Jul 04, 2017 11:20 am 
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You have my ear


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PostPosted: Tue Jul 04, 2017 1:11 pm 
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Ribs in the smoker
Chicken wings and hot dogs on the grill.

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PostPosted: Tue Jul 04, 2017 1:18 pm 
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Shish Kabobs from the Elburn meat market.


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PostPosted: Tue Jul 04, 2017 1:20 pm 
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Keyser Soze wrote:
Shish Kabobs from the Elburn meat market.

There is none better than Ream's in Elburn
www.reamsmeatmarket.com/

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PostPosted: Tue Jul 04, 2017 2:28 pm 
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Dr. Kenneth Noisewater wrote:
Bagels wrote:
Thanks for the corn info, i didn't know all that
Good stuff


Oh, I have a lot more corn info. Don't have time now but, here's one, make sure your kernels are in a straight row, even if the end looks a little under-developed, the rest will be great.

If the rows are crooked, it was picked too late.


Oh CORN info!

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PostPosted: Tue Jul 04, 2017 5:57 pm 
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Lots of good chit from the butcher. Plus my brother is working the Weber.

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PostPosted: Tue Jul 04, 2017 8:14 pm 
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SpiralStairs wrote:
Dr. Kenneth Noisewater wrote:
Bagels wrote:
Thanks for the corn info, i didn't know all that
Good stuff


Oh, I have a lot more corn info. Don't have time now but, here's one, make sure your kernels are in a straight row, even if the end looks a little under-developed, the rest will be great.

If the rows are crooked, it was picked too late.


Oh CORN info!


CFR 021

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PostPosted: Tue Jul 04, 2017 8:18 pm 
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Dr. Kenneth Noisewater wrote:
It's a shame you can only get Super-Sweet corn in the stores around here and not actual real sweet corn.

Still looked good.


Basically agree. I'll add that a smoker store here sells smoked butter. That there is the ticket to happy boiled corn.

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PostPosted: Tue Jul 04, 2017 8:28 pm 
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pittmike wrote:
Dr. Kenneth Noisewater wrote:
It's a shame you can only get Super-Sweet corn in the stores around here and not actual real sweet corn.

Still looked good.


Basically agree. I'll add that a smoker store here sells smoked butter. That there is the ticket to happy boiled corn.


That does sound good.

Have to be careful on the smoke infusion, though. I've overdone it on many occasions. Most recently on mac-n-cheese.

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PostPosted: Wed Jul 05, 2017 3:18 am 
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Dr. Kenneth Noisewater wrote:
pittmike wrote:
Dr. Kenneth Noisewater wrote:
It's a shame you can only get Super-Sweet corn in the stores around here and not actual real sweet corn.

Still looked good.


Basically agree. I'll add that a smoker store here sells smoked butter. That there is the ticket to happy boiled corn.


That does sound good.

Have to be careful on the smoke infusion, though. I've overdone it on many occasions. Most recently on mac-n-cheese.



Most recently on chesseburgers here. Looked good but tasted like shit.

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PostPosted: Wed Jul 05, 2017 2:17 pm 
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My first solo attempt at smoking chicken and ribs.
chicken - I inherited a cheap Brinkman smoker. it works, but it has way too much ventilation coming from the open bottom. I was constantly adding coals every 30 min. Chicken turned out fantastic.

ribs - a friend of mine showed me a charcaoal snake method using a regular weber grill. Used a PBR can with the lid cut off for the water. I don't have any kind of thermostat or gauge on the weber, but it burned at what appeared to be a consistent and accurage temp. Unfortunately, time just ran out and I had to finish them off on the regular gas grill. The other missing item is a spray bottle with apple juice along the way. Had an extra 1.5 hours, the ribs would have been fantastic.

I really enjoyed the whole event and will try again in a few weeks

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PostPosted: Thu Jul 06, 2017 3:12 pm 
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Salmon filets.

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