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Cooking Meat/Questions
| Subject | Date Asked | Expert |
| Beef Stew | 1/28/2012 | Enrique Torres |
| Q: I have a lot of good recipes for Beef stew, Beef Vegetable Soup, etc. The problem is, they never ... A: Ken Intense meat flavor depends on many factors: a. Type of cut. b. Processing system, recipe and ... | ||
| Chicken: Cooking Speed and Heat Level | 1/15/2012 | Enrique Torres |
| Q: Traditionally, pork is cooked slowly and on low heat and beef is cooked quickly on high heat. What ... A: James Cooking time depends on many factors. In order to give to you an example lets see some ... | ||
| Food Safety | 1/8/2012 | Enrique Torres |
| Q: My question is regarding food safety. I heard somewhere that eating pre stuffed food is unsafe ... A: Deanna: Not really. There is no a matter of products, it is about how the food is done, storaged and ... | ||
| Frozen Wild Boar | 1/6/2012 | Keith Patton |
| Q: How long will frozen wild boar meat keep for in the freezer? A: Julie: Meat in the freezer will keep up to 12 months depending on how well it is wrapped. What you ... | ||
| prime rib | 12/19/2011 | Enrique Torres |
| Q: I am preparing a 4-rib prime rib. The butcher is cutting off the bone and then tieing it back on to ... A: Pat: There are many recipes to prepare prime ribs. Personally I like to prepare a garlic herb ... | ||
| pork tenderloin | 12/14/2011 | Enrique Torres |
| Q: I will be hosting Christmas dinner for 20. I have 4 Pork Tenderloins (8 halfs) weighing 10 lbs ... A: Dana: In your specific case , cooking time is related to the capacity of your oven, if you can put ... | ||
| wild hog | 12/14/2011 | Keith Patton |
| Q: How do you get the wild, musky smell and taste out of the meat? What is the best brine and the best ... A: Gayle: There is not easy way to get rid of "boar taint" which is the result of hormones relased by ... | ||
| wild hog | 12/7/2011 | Keith Patton |
| Q: Have large hind quarter hog. Do you have a receipe to cook in crock pot? A: Ray: Fitting it into a crock pot might be a bit difficult unless you debone it. In any event, a ... | ||
| coon | 12/5/2011 | Keith Patton |
| Q: what internal temp to cook coon to will be cooking at 225 in side firebox pit thinking about whole ... A: Gary: You should make sure you trim all the external fat from it, as I found it had a disagreeable ... | ||
| coon | 12/4/2011 | Keith Patton |
| Q: what internal temp to cook coon to will be cooking at 225 in side firebox pit thinking about whole ... A: The musk glands are inside the front legs and inside the rear legs, kind of where the armpits or ... | ||
| Boneless cross rib roast - four pounds | 11/25/2011 | Enrique Torres |
| Q: It's too late for me to cook my roast in a slow cooker. I have seven hours until dinner. I plan to ... A: Debby: I beg your pardon, some health problems did not allow me to answer before. I see you were in ... | ||
| fresh deer | 11/13/2011 | Keith Patton |
| Q: I killed my first deer this morning and have it dressed out. One hine quarter (about 11 lbs) I am ... A: Nothing really unless you want to put some kind of dry rub on it. Since you have probably already ... | ||
| boneless primrib | 11/2/2011 | Keith Patton |
| Q: Hello i have 70 poundsof boneless ... A: John: Your first hurdle will be having a large enough oven, pans and racks. Each prime rib should ... | ||
| broiling buffalo t-bone steak | 10/30/2011 | Keith Patton |
| Q: I have a 2.23 lb buffalo t-bone steak about an inch thick. I have never cooked this before. How ... A: Rebecca: It depends on whether you are doing it on a grill or in the oven broiler, and then it ... | ||
| Bear Steaks | 10/29/2011 | Keith Patton |
| Q: First off - I'm a lousy cook. lol I would like to know how to cook Bear Steaks. Thanks Tish A: Tish: The thickness of the steaks dictates how well you cook them. The trouble with bear is it is ... | ||
| Wild Hog liver | 9/27/2011 | Keith Patton |
| Q: Is it ok to eat the liver from a wild hog? It has been frozen, and I love liver. What are some good ... A: Bob: There is a risk associated with most wild game livers that the field and game departments of ... | ||
| elk brine and freezing meat twicw | 9/23/2011 | Keith Patton |
| Q: what is the best way to brine or pre-pare elk steak? What affect does freezing twice have on elk ... A: Robert: The risk most often cited about freezing and refreezing is the chance bacteria has to ... | ||
| woodchuckglandlocation | 9/7/2011 | Keith Patton |
| Q: Have woodchuck vandetta. If I kill I want to eat. I need info as to how to handle and locate ... A: The Woodchuck or Wuchak in Algonquin is also referred to as the Ground Hog where I am from in ... | ||
| Pressure cooking squirell | 8/13/2011 | Keith Patton |
| Q: I have enjoyed learning from you. I was recently give a small 1.5 Qt pressure cooker for my camping ... A: Robert: To be honest I have never used a pressure cooker to cook squirrel, but it can be done. I ... | ||
| Best Before Date on Beef Tenderloin | 8/1/2011 | Keith Patton |
| Q: I recently purchased a beef tenderloin and forgot to cook it. It is in a cryopac and has been in the ... A: Jan: The meat is fine. Cook it and eat it. I think retailers use the best before date to let ... | ||
| Cooking/BBQ Pork Ribs | 7/25/2011 | Enrique Torres |
| Q: I have too many ribs defrosted right now and am wondering if you can advise if - on a safety front - ... A: Debbie: Yes you can boil and store the pork ribs, and bbq the few you want to eat. To cook in a ... | ||
| Tandoori Chicken | 7/2/2011 | Enrique Torres |
| Q: I prepared the tandoori chicken's gravy but it does not stay sticking together with chicken. While ... A: Suraj: Here, the best suggestion is to add starch. The method to prepare is as follows: Dissolve ... | ||
| Boneless leg of lamb on grill - finish in oven? | 6/26/2011 | Enrique Torres |
| Q: I am catering a dinner for 17 and have about 8.5 lbs of boneless leg of lamb that I will be ... A: Elke: What IŽd do is to cook like you said at your home, after that place the meat on a tray ... | ||
| oil for frying | 5/17/2011 | Enrique Torres |
| Q: We have used canola oil for frying for years but now I understand that it is unhealthy. What is the ... A: Joseph: Here the kind of oil isn't the most important element to take in account when you're looking ... | ||
| Smoking Wild Turkey Breasts | 5/16/2011 | Keith Patton |
| Q: What is the best brine you've used to take the wild taste out of wild turkey breast? Some have said ... A: Carol: I would smoke it in the low to mid 200F's. If you have a webber or other smoker, make sure ... | ||
| Smoking Wild Turkey Breasts | 5/16/2011 | Keith Patton |
| Q: What is the best brine you've used to take the wild taste out of wild turkey breast? Some have said ... A: Carol: Nothing really "takes" the wild flavor out. It merely dilutes it. Brining or soaking in ... | ||
| Ham | 4/24/2011 | Enrique Torres |
| Q: I got a ham from the hog I had processed and I don't know how long to cook it. It is only two ... A: Julie: Cooking time depends on cooking method. ie: oven, steam, boiling water, gril or oil, and the ... | ||
| wild hog | 4/11/2011 | Keith Patton |
| Q: recently i butchered 9 wild hogs varying in sizes of 40 to 100 lbs. in each i encountered polyps ... A: Joey: Were these in the meat, or under the hide? Trichinosis cysts occur in the meat. Google or ... | ||
| eliminating wild boar taint/gamey smell | 4/9/2011 | Keith Patton |
| Q: I have been given a joint of wild boar which is sitting in my fridge and is now beginning to smell. ... A: Allen: The best way to get the gamey smell and taste, which is called boar taint, out of the meat ... | ||
| Help | 4/5/2011 | Enrique Torres |
| Q: What are the advantages of using RTC poultry? What do Barding and Basting have in common? Explain ... A: Michael: READY TO COOK (RTC) poultry products are those that are sliced, marinated, individually ... | ||
| baking skinless chicken parts | 4/5/2011 | Enrique Torres |
| Q: How do you bake skinless chicken,? i.e. like drumsticks or thighs in the oven and keeping them ... A: John: Yes it is easier to boil if you debone the chicken, it takes at least 30% less cooking time. ... | ||
| Help | 4/4/2011 | Enrique Torres |
| Q: Why does meat develop more flavor as it ages? A Sirloin steak weighed 16oz. before it was cooked ... A: Michael: Here are 2 questions. Meat Ageing: Meat develops more flavor when aged because ageing is ... | ||
| cold meat | 4/3/2011 | Enrique Torres |
| Q: Is it OK to eat cold cooked meat served with hot vegetables and hot gravy or sauce A: Hazel: It depends on how well was cooked and stored that meat. Lets explain more: If you were ... | ||
| baking skinless chicken parts | 4/3/2011 | Enrique Torres |
| Q: How do you bake skinless chicken,? i.e. like drumsticks or thighs in the oven and keeping them ... A: John: I know what you mean, it is always difficult to obtain a juicy and tender meat when cooking. ... | ||
| how to pressure cook Chuckar or Quail | 3/24/2011 | Keith Patton |
| Q: I'd like to use my pressure cooker to cook chuckar and make a gravy. How would I best season and ... A: Miriam: I would sear the bird first, to brown it, in a little oil in the cooker pot. Next, a lot ... | ||
| roasting 30 pork loin center cuts at a time | 3/16/2011 | Enrique Torres |
| Q: I have an idea to roast 30-36 pork cutlets in my electric counter-top roaster (Hamilton Beach), by ... A: Glen: First of all I apologize for not responding before, I was traveling. Let's go to facts: ... | ||
| Reducing Carcinogens | 3/8/2011 | Keith Patton |
| Q: I have been reading a lot lately about carcinogens (HCA's & PAH's). Since im a lover of meat, i ... A: Ty: Want produces the carcinogens you worry about is the browning reaction that takes place on the ... | ||
| marinaide | 2/8/2011 | Keith Patton |
| Q: Can I use milk for marinaiding meat? A: Pat: Yes, but it won't do a whole lot. The thing about marinades is that they are basically ... | ||
| How long can a deer be left before gutting? | 1/28/2011 | Keith Patton |
| Q: I had shot a deer and unable to find the deer before night fall I had to leave returning the ... A: Billy: There shouldn't be anything wrong with the meat, unless you shot it in the gut. There ... | ||
| Elk steak | 1/22/2011 | Keith Patton |
| Q: What is the best way to marinate elk steak to make in more flavor full and tender? A: Darren: You need to understand that marinades do very little of either. Marinades only add a bit ... | ||
Keith Patton
Top Expert on this page
Expertise
I can answer questions regarding wildgame cookery ranging from venison, elk, buffalo, wild geese, duck, wild turtle, feral hog, javalena, wild boar, racoon, beaver, and woodchuck.
Experience
I am an avid hunter and chef. I have run a successful catering business, processing my own meat, curing hams and making wild game sausage.
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