11-07-08 Feast for the Beast, in Mankind

[Pheasant Hollow Farm]

Now, do we have any brave souls out there that want to show their smoking/cooking/grilling/roasting skills?

We have had the topic: Why not share different recipes? started by a former member, frank_lap_127.  Located here for those that missed it http://www.thatquailplace.com/smf/index.php?topic=4890.0


There were only two post which contained pictures, and these were from birdlover showing his baking skills

and jaime7997 with her two cakes.



So..... let's see the meals being prepared if your up to the task, naturally of course.

Steve
Pheasant Hollow Farm

[Pheasant Hollow Farm]

Hey ode,

  Know you don't have an excuse to not show your cookies, and the process in making them. 

Steve
Pheasant Hollow Farm

[slider]

Nice job Steve...as of this past weekend I have 4 nice fresh venison tenderloins.

[birdlover17]

hey steve,

thanks for posting that recipe sounds great, i might try to make a cake like a turkey similar to jaime7997 but mine will have the actually feather patterns and colors, instead of just the chocolate.

[ode2god]

Hey ode,

  Know you don't have an excuse to not show your cookies, and the process in making them. 

Steve
Pheasant Hollow Farm

                                                                                                                                                                                                                                            ohhhh no excuses ill beguin the torment starting  the wk following thanksgiving ....by then i hope to have a digital camera again my daughter broke hers  however  in the mean time i'll put a couple of recipes up for yall if you'd like to make them yourselves lol  j41 but they wont have me irish majik in em  , so i cant promise how well yours will turn out... j45

[ode2god]

  little question ...in thought to thanks giving.... ya'll do know the way to moist turkey breast is to cook it belly down and sealed in foil till the last 15-20 min right  ..then leave belly down when you take it out but suck out most of the drippings with the baister n leave covered  with the foil until you serve so it dont dry out ...also remember guys to cover yer biscuits with a clean kitchen towel after they come out of the oven to keep moist and fresh tasting this goes for most baked goods that way theyre not to moist ,not dry either 

[Pheasant Hollow Farm]

  little question ...in thought to thanks giving.... ya'll do know the way to moist turkey breast is to cook it belly down and sealed in foil till the last 15-20 min right  ..then leave belly down when you take it out but suck out most of the drippings with the baister n leave covered  with the foil until you serve so it dont dry out ...also remember guys to cover yer biscuits with a clean kitchen towel after they come out of the oven to keep moist and fresh tasting this goes for most baked goods that way theyre not to moist ,not dry either 

ode,

I smoke the turkey as well. I keep the water pan in the smoker filled with apple juice, and smoke with apple wood chips until the bird (IT) reaches 160* Then I'll take it out of the smoker, foil wrap and then do the oven for the balance of cooking time.

For chicken, I do it the same way, but using either Hickory or Mesquite wood chips and orange juice in the water pan. Then I will foil warp and place it on the rotisserie on The BBQ for the final cooking period. Then the cool down.

After the final cooking stage has completed, I put it in the frig with a towel wrap for the slow cool down process.

I do the Pheasants the same way as well. I will have to try birdlovers (string tied aroung the neck) culling idea. At least I won't have to throw the bird. 

I don't do biscuits or cookies. I still have to try birdlovers apple pie though.

Steve
Pheasant Hollow Farm

[ode2god]

id love to smoke a turkey ...but in the city they call the durn fire dept on you if you try to use a smoke house  around here  ...hey do it yer selfers ...any suggestions on how to build a mini smoker?

[ode2god]

I don't do biscuits or cookies. I still have to try birdlovers apple pie though.

Steve
Pheasant Hollow Farm

[/quote]                                                                                                                           have you tried the frozen buttermilk biscuits ? theyre almost as good as homemade! i use them when i got alot going on

[Pheasant Hollow Farm]

id love to smoke a turkey ...but in the city they call the durn fire dept on you if you try to use a smoke house  around here  ...hey do it yer selfers ...any suggestions on how to build a mini smoker?

It is cheaper to buy one from Cabela's then it would then to make one. I have used the frozen buttermilk biscuits, many a times. That is the quick fix.

Steve
Pheasant Hollow Farm

[ode2god]

whats cabelas?..is it like walmart ?

[Pheasant Hollow Farm]

whats cabelas?..is it like walmart ?

whats cabelas? You are kidding right? www.cabelas.com Go and take a tour..

Steve
Pheasant Hollow Farm

[ode2god]

ill check it out thanks for now heres a recipe i took off the other forum i belong to try it and let me no if you like it ...its english mini scotch eggs
Preparation time : 20 minutes
Cooking time : 25 minutes
Total time : 45 minutes


Makes: 12
Ingredients
450g pack Waitrose Pork Sausagemeat Stuffing
15g pack fresh sage, finely chopped
120g pack Apéri Quail Hard Boiled Quail Eggs
2 tbsp plain flour
2 medium eggs, beaten
100g fresh breadcrumbs
Oil for frying, such as rapeseed oil


Method
Place the sausagemeat in a bowl with the sage and mix together with a fork. Divide the meat into 12 equal portions.
Take a piece of the sausagemeat and flatten it in the palm of your hand. Place one of the quail eggs in the centre and stretch the sausagemeat around to cover the egg completely, then roll between your hands to make an even-shaped ball. Repeat with the remaining eggs and sausagemeat to make 12 balls.
Place the flour, beaten egg and breadcrumbs in 3 separate shallow bowls. Dip each Scotch egg first in the flour to lightly coat, then in the beaten egg, and finally in the breadcrumbs. Repeat with the remaining eggs and place on a plate until ready to cook.
Heat the oil in a deep, heavy-based pan (fill to a third deep with oil) or deep fat fryer to about 160°C (or test with a cube of bread – it should go golden in about 45 seconds). Cook the eggs in several batches, about 4 at a time, for 7-9 minutes until evenly golden brown. Drain well on kitchen paper then chill in the fridge until needed.
For a picnic, leave the eggs until completely cold and wrap in greaseproof paper, to keep the breadcrumb coating crunchy. Serve with Little Gem leaves, celery sticks, baby tomatoes and tzatziki.
Cook's tips
As an alternative to deep-frying, bake the Scotch eggs in an oven preheated to 200°C, gas mark 6, for 20 minutes until golden, making sure the sausagemeat is cooked all the way through. Try making these with hard boiled hen's eggs – use a little more sausagemeat to cover each egg and increase the frying time by an extra 2-3 minutes.
SAM- 5 kids, 4 african land snails, 3 dogs, 9 bantams, 7 quails
sam
Chinese painted Quail
 
 
Posts: 221
Joined: Mon Aug 11, 2008 2:50 am
Location: Dorset, U.K.
Quail species kept: japs
 

[Pheasant Hollow Farm]

ode,

That seems to much like work. I need pictures....

Steve
Pheasant Hollow Farm

[ode2god]

ode,

That seems to much like work. I need pictures....

Steve
Pheasant Hollow Farm

sorry i just thought they sounded good my cookie recipes are easier lol ill try to put some on here ...i probably wont be on here as much as before though ....i dont think it is a good thing when something i enjoyed before leaves me in tears ...you seem really nice but some of the others.....