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  1. ribeye

    Charcuterie

    Hey Charcuterie, do you have any experience with the Charcuterie books on the market now? I've been looking at: Charcuterie: The Craft of Salting, Smoking, And Curing (Hardcover, 2005) Author: Brian Polcyn, Michael Ruhlman Great Sausage Recipes and Meat Curing (Hardcover) by Rytek Kutas and...
  2. ribeye

    Hello

    Thanks for the info, I'm sure it can be done up right if a person knows how. I asked for some more to experiment with, but he never got around to getting it out of the locker. It actually tasted good, but from what you say it wasn't butchered or prepared for the grill correctly. Well, happy...
  3. ribeye

    Hello

    Looks like you know a bit about Chipotle chilies. Any tips?
  4. ribeye

    Hello

    I'm in California, my friend was hunting in the Sierra, not too far from Yosemite, if I remember correctly. I do remember that the bear meat wasn't really that good, but I hate to judge it on just one try. It was a "little" greasy.
  5. ribeye

    Hello

    Good morning, I bought a used Brinkman Smoke n pit at a garage sale and need to get it working right. The only time I've used it was with some buddies, one of them had some bear meat from a hunt he did. I found that the cooking chamber door leaked like crazy, so I'm going to try to seal that up...
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