food My obsession with heat and food...JoynersHotPeppers

Yeah, so, we rent and don't have a gas stove ... which kind of makes everything about cooking inside ho-hum ... which makes "blackening" kind of impossible to do, and really, it's not worth stinking up the house anyways ...
 
So, I was looking for a way to make meat for salads this week (that wouldn't be as salty as Boar's Head sliced meat) ... and this was my initial attempt ...
 
The coals and grate were HOT and put a great char on the meat (on purpose), and the naga powder hung in there and gives it a great (and gritty, dirty) heat that builds as you eat it ...
 
For me, it was good, very good even ... and not to far from blackening, at least in terms of how specific you need salad meat to be etc ...
 
Awesome, I have made many a grilled steak using powder and it works very well in every use case thus far. Gl;ad you are enjoying your stash and I 100% agree on cooking meats for lunch over buying processed meat. Next up for you, smoking a turkey breast and chicken and using that for lunch. :)
 
So looking forward to put this on the grill!!!!
 
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i've never eaten game meat, well, except for a little wild boar bacon once ... yeah, that's it besides a pizza with duck sausage if that counts ... what's it like? ...
 
Excellent work. It looks great. I ask you, the taste of venison, is stronger than beef?

Times eat wild meat, not like too much. Maybe suggestion but to have strong flavor
 
cypresshill1973 said:
Excellent work. It looks great. I ask you, the taste of venison, is stronger than beef?

Times eat wild meat, not like too much. Maybe suggestion but to have strong flavor
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It is very comparable to organic beef not commercial. Venison does not have too much of a strong flavor to me but then again I have been eating it for over 35 years :) 
 
JoynersHotPeppers said:
Making some coconut curry venison along with the throwdown stuff. :)
 
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Base is done now time to add the browned venison back in and cook low and slow for 5 more hours.
 
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If I have any luck in the next few weeks, I may have to trouble you for this recipe.
 
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