| Subject | Date Asked | Expert |
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| rotisserie country ham | 10/7/2008 | Keith Patton |
Q: I love using our rotisserie, I would like to know if cooking a country ham using the rotisserie , ...
A: You didn't say whether the ham was pre-cooked or raw nor did you say whether it was bone in or ...
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| chucker bird | 10/6/2008 | Keith Patton |
Q: I'm looking for some easy chucker recipes. I have some for grouse. Would it be about the same? My ...
A: Chukar, grouse and pheasant are all pretty dry. A good method to cook them is to braise them, that ...
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| Wild Boar Tenderloin | 10/6/2008 | Keith Patton |
Q: I have a wild boar tenderloin to cook tonight. Is there any special preperation needed for this ...
A: Mary: It depends on the meat. If it has boar taint you might consider soaking it overnight in ...
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| SNOW GEESE | 10/1/2008 | Keith Patton |
Q: A FRIEND GAVE ME SOME BONELESS SNOW GOOSE BREAST HOW DO I COOK IT AND PLEASE GIVE OPTIONS. THANK YOU ...
A: Scott: You can cook it a number of ways. You can grill it like a sirloin steak. But be mindful ...
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| tender meat | 9/29/2008 | Enrique Torres |
Q: does cooking papaya with meat make the meat more tender? if so, what is the quantity to be used ...
A: NINGKHAN: Yes, papaya makes meat more tender, but no more juicy. Using papaya you can obtain better ...
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| cooking marinated london broil | 9/22/2008 | Enrique Torres |
Q: Do i wash the marinate off before putting into slow cooker ANSWER: Mary: You don't have to wash ...
A: Mary: There is no relationship between marinate and toughness. What I can recommend to you is to ...
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| grinding deer meat | 9/19/2008 | Keith Patton |
Q: what ratio of bacon fat should we put to ground deer meat? I have read 1 to 5 and some say 50 / 50. ...
A: Regina: I would not put any bacon fat in my venison. The meat you had processed has beef suet in ...
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| Tender Meat on a Smoker | 9/13/2008 | Keith Patton |
Q: I am really into using a smoker now, I love that taste! I used to just cook in a crock-pot inside ...
A: Ryan: It sounds like you are cooking it too long or too high a temperature. Try using a good ...
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| hog | 8/24/2008 | Keith Patton |
Q: how to prepare mature male wild hog
A: Lisandro: There can be a problem with mature hogs called boar taint. This stems from the fat in ...
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| wild boar leg | 8/23/2008 | Keith Patton |
Q: I am going to try to cook a wild boar leg over an open fire for the first time. Any tips would be ...
A: Boots: First, what leg is it? Shoulder or haunch. The shoulder isn't too conducive to roasting it ...
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| How to cook meat | 8/21/2008 | Enrique Torres |
Q: We are a group of Syrian teachers . We want to ask you about more delicious way of cooking meat ? ...
A: Ibraheem-Alia-Johena: Its difficult to classify just one way to cook meat, but I'm going to tell ...
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| cooking alligator snapping turtle | 8/18/2008 | Keith Patton |
Q: what is the best way to cook snapping turtle. i've known people where i grew up yo eat them. i know ...
A: Alligator Snapping turtle are endangered in most areas of their range so I wouldn't be killing an ...
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| Cooking Steak in Olive Oil | 8/16/2008 | Keith Patton |
Q: Does cooking steak in olive oil make it tough? Is it better to cook it in butter or will the butter ...
A: Chris: What oil you cook it in does not have anything to do with whether it will bet tough or not. ...
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| Pork roast | 8/13/2008 | Enrique Torres |
Q: We want to smoke our pork roast in the grill, but we are not sure if the grill will be hot enough. ...
A: Gloria: The most important for you is to know: 1. Pork Weight: You can cook it 1/2 hour per pound. ...
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| dove cooking | 8/9/2008 | Keith Patton |
Q: I forgot to put the dove back in the refridgerator last night . They were marinating in a vinigar ...
A: Bill: They will be fine. The acidity of the vinegar would retard spoilage. And unless you plan to ...
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| Blood in chicken while cooking | 8/5/2008 | Keith Patton |
Q: Im boiling chicken and there was quite a lot of red blood coming from a couple of the pieces, which ...
A: Sharon: Tha is not blood. It is myoglobin. It is fluid being squeezed out of the muscle fiber ...
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| BBQ whole Pig | 8/4/2008 | Enrique Torres |
Q: I will BBQ a whole pig on a spit. The pig will be small 22-25 pounds. How long should I cook it for? ...
A: George: 1. It takes approximately 8 to 10 hours to be well done. 2. You could use the following ...
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| racoon | 7/31/2008 | Keith Patton |
Q: how do you musk a racoon
A: Here are some guidelines: Remove the glands from under the front legs and fleshy part of the rear ...
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| raw farmer sausage | 7/28/2008 | Enrique Torres |
Q: What would happen if you ate raw farmer sausage? We cooked it on the bbq we think it may not have ...
A: Lisa: It could be harmful if: 1. Sausage Meat was obtained from a sick animal. 2. Sausage was ...
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| Deer-tone down game flavor | 7/25/2008 | Keith Patton |
Q: I'm a beginner deer cooker. I want to make meatloaf (from ground venison and ground pork), but ...
A: Holly: First if beef fat was added to the venison you are screwed. I have found that the suet a ...
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| pork | 7/25/2008 | Enrique Torres |
Q: I can never make tender pork. I recently bought center cut chops with very little fat on them; I ...
A: Susan: There are many factors affecting cooked meat quality. The kind of pot is only one of them. ...
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| Prime Rib, Frozen | 7/11/2008 | Enrique Torres |
Q: What is the best way to thaw a six months frozen prime rib so that it does not have a freezer taste? ...
A: Tina: It is very difficult to obtain a fresh flavor from a meat piece after 6 months under frozen ...
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| wild boar hams | 6/28/2008 | Keith Patton |
Q: Keith, A friend of my has asked me to smoke him a ham from a hog he has killed. I didn't think to ...
A: Kevin: If it isn't cured yet, I don't think it will be done by Thursday. I dry cure mine so it ...
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| cooking a precooked ham in a showtime cooker | 6/23/2008 | Steve Hanagan |
Q: how much time is need for cooking a 9.5lb precooked ham in a ronco showtime cooker
A: First of all, the ham is pre-cooked, so you really don't need to "cook" if for any length of time. ...
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| woodchuck "musk" gland location | 6/19/2008 | Keith Patton |
Q: Mr. Patton, I am a crab fisherman and subsistance hunter presently living in coastal North Carolina. ...
A: Maurice: There is some dispute and or confusion on this and I don't know the answer. The article ...
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| dressings for meats | 6/11/2008 | Steve Hanagan |
Q: suitable complex meat dishes to be served with a) tomato & shallot dressing, b) rosemary & tyme ...
A: Sorry for the delay in getting back to you on this. Had a malfunction. At first glance, I can't ...
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| grill pan | 6/7/2008 | Enrique Torres |
Q: How do I grill chicken wings on a grill pan? My concern is that the meat is not cooked through. ...
A: Lisa: Chicken wings bones are difficult to cook using grill pan. Is better to use bbq grill. ...
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| BBQ | 5/29/2008 | Keith Patton |
Q: Approx how many guests will 16# of ground beef made into sloppy joes feed?
A: Jan: To figure it out it depends on a few things. What percent fat is the ground beef? Normal ...
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| Prime Rib for a wedding | 5/22/2008 | Enrique Torres |
Q: I'm having a wedding this July, and we are doing most of the catering ourselves. My friend is ...
A: Mackenzie: First of all, your mother is a very wise person. Let me ask you the following: 1. Have ...
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| Frozen Meat | 5/21/2008 | Enrique Torres |
Q: I bought frozen meat about a month ago and put it in the freezor .. the expiration date was 4/04/08 ...
A: Erin: Yes, you can prepare a meal with It. An extra information: Freezing is a very useful system to ...
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| bbq pig | 5/15/2008 | Enrique Torres |
Q: I have a Kenmore 6 burner 36" gas grill with rotisserie. I would like to cook a whole baby pig but ...
A: Cheri: This equipment is very flexible. You can buy a baby pig less than 30"long . Time cooking is ...
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| Where To Find or Order A Great Hot Dog | 5/14/2008 | Enrique Torres |
Q: I live in Nashville, TN. & can't seem to find any specialty restaurants/drive ups which sell or ...
A: Mike: Unfortunately I don't have any information related to where to order by e-mail or online Hot ...
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| hanging waterfowl | 5/14/2008 | Keith Patton |
Q: I have heard that in some European countries that they will hang their ducks and geese (with ...
A: Trevor: Wild game is low in fat and considered dry. Pheasant and wild fowl were hung. This gave ...
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| Beef Leftovers | 5/11/2008 | Enrique Torres |
Q: I'm looking for a recipe for leftover beef tenderloin. I have about one & a half pounds left from a ...
A: Roger: A recipe could be: 1 1/2 pounds of Beef Tenderloin 1 olive oil big spoon. 1/2 pound of ...
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| Preparing wild hog | 5/8/2008 | Keith Patton |
Q: I've been told that you can't cook and eat a wild hog the same day you kill it and clean it and that ...
A: Myth. I think that comes from the belief that aging otherwise tough meat will help tenderize it by ...
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| Cooking Brisket in a slow cooker | 5/6/2008 | Enrique Torres |
Q: The last few times I have cooked a brisket in my slow cooker it was very tough and did not shred ...
A: Rachel: According to my experience, I can tell you the following: 1. This kind of meat is hard and ...
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| Cooking Brisket in a slow cooker | 5/6/2008 | Enrique Torres |
Q: The last few times I have cooked a brisket in my slow cooker it was very tough and did not shred ...
A: Rachel: For me could be useful to know the following in order to answer correctly: 1. Did you use ...
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| venison smell taste and how to counter it | 5/6/2008 | Keith Patton |
Q: Last year we hit a deer with our van and it was instantly dead we came back with a working car and ...
A: Julie: The meat is safe to eat. There are a few things working here. There is something called ...
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| Minute Steaks | 5/1/2008 | Enrique Torres |
Q: What is the best way to cook Minute Steaks so they are tender. Have tried on grilling machine but ...
A: James: In order to obtain a better tenderness and juiciness the way that I recommend is as follows: ...
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| turkey | 4/26/2008 | Keith Patton |
Q: I LIKE TO NO DO U NEED TO SOAK THE TURKEY WITH SALT, OR SOMETHING ELSE. DOES IT TAKE 1 OR 2 DAYS I ...
A: Derwin: You only have to brine a turkey if you want to. It is a popular method to increase the ...
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