| Subject | Date Asked | Expert |
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| Elk Prime Rib | 1/18/2009 | Keith Patton |
Q: Do you have suggestions for cooking a boneless elk prime rib roast? Elk is such a lean meat that I'm ...
A: Try using bacon. Layer bacon on the top of the roast. Keep a close eye on the internal temperature ...
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| Trichinosis in pork | 1/17/2009 | Chef Glen L. Davis II |
Q: I cooked myself a 4 lb boneless pork loin last night,and am a little concerned with the juices from ...
A: I eat pork at 150F (medium), the "pink" should not be a problem. I actually prefer my pork to be ...
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| cooking wild boar | 1/14/2009 | Enrique Torres |
Q: Can we eat wild boar rare or medium rare or should it be cooked through?
A: Nicola: In order to know what to do, is important you to know: 1. Where did you get the meat? did ...
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| ddeer/pork grinding ratios | 1/14/2009 | Chef Glen L. Davis II |
Q: I need to get info on figuring deer/pork ratios for grinding. My friend says that a 70/30% mixture ...
A: 100 lbs should be the total weight (in theory) For 70%-30% (what I myself use) You need 30% pork (I ...
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| austrailian/new zealand beef | 1/11/2009 | Chef Glen L. Davis II |
Q: Is it true that marinating Austrailian or New Zealand beef in milk will help the taste?
A: I have never heard of this method. I use coffee, I know it sounds odd but it works. Simply marinate, ...
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| Storage life of frozen food - why | 1/10/2009 | Chef Glen L. Davis II |
Q: My parents-in-law have a freezer full of meat etc that has been there far too long. They know the ...
A: To be perfectly honest, humans can eat much worse foods (and be ok) than what many people think. The ...
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| Black Bear Bologna | 1/10/2009 | Keith Patton |
Q: I recently got a PA Black Bear. I had bologna made out of some of the meat. My hunting buddy says he ...
A: Black Bear contain trichinosis parasite just like pork. True not all do, but they can get it. The ...
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| Small appliance for broiling steaks | 1/8/2009 | Enrique Torres |
Q: What is an 'aftermarket broiler/grill'? I read this article about grilling steaks on high heat and ...
A: Janet: I was looking on the web a lot but the term is very confusing. I just can approximate to the ...
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| small broiler/grills | 1/8/2009 | Chef Glen L. Davis II |
Q: What is an 'aftermarket broiler/grill'. ? I am looking for something like an old 1960's Munsey oven ...
A: Sounds like a "broiler" or "salamander", I am familiar with commercial sized versions, however they ...
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| Beef Short Ribs | 1/7/2009 | Chef Glen L. Davis II |
Q: I am serving braised short ribs to my guests. There will be six of us. How many short ribs should ...
A: Sounds like a great menu! I usually serve 2-3 "ribs" per person, depending on how much meat is on ...
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| Feral Hogs | 1/4/2009 | Keith Patton |
Q: We killed a 117 lb. male feral hog (boar), while we were skinning the hog we cut out the tenderloins ...
A: Arthur: You experienced Boar Taint, this is what older males taste like. The dryness came from the ...
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| marinating/searing beef tenderlion | 12/30/2008 | Enrique Torres |
Q: I have beef tenderloin filets, and I am curious if marinating them over night will inhibit proper ...
A: Nancy: Yes, is better if you dry tenderloin surface before searing. I recommend you to use a paper ...
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| cooking with jerky | 12/27/2008 | Chef Glen L. Davis II |
Q: I am going on a 3 to 4 day river trip by kayak. Having to pack light and lack of refridgeration has ...
A: As an "ultra light" backpacker I understand your problem. Personally I carry the same thing our ...
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| Cooking pork loins | 12/27/2008 | Enrique Torres |
Q: I am planning to cook two pork loins that are 22lbs a piece, they can be cut down, I'm cooking them ...
A: Kyle: 1. 22 lb are so much meat to cook, but if you have the right equipment there is no problem. 2. ...
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| Slow cooking Beef tenderloin | 12/27/2008 | Chef Glen L. Davis II |
Q: I have a 4 pound Beef Tenderloin to cook. What I would like to try is pan sear the tenderloin then ...
A: Personally, I prefer to sear a tenderloin in the oven (425-450F for about 12-18 min), but it should ...
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| Venison | 12/26/2008 | Keith Patton |
Q: My son was given a small portion of venison and I am afraid to cook it. When I removed the silver ...
A: PJ: Just cut out the blood shot meat and bone it it will be fine. This is not much different than ...
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| Warming up beef tenderloin | 12/26/2008 | Enrique Torres |
Q: We cooked a huge tenderloin for Christmas Eve and then were sick and didn't eat a single thing. I ...
A: l: Yes you can warm again the beef, but take care about: 1. You have to be sure that beef was well ...
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| Roast of beef loin | 12/26/2008 | Chef Glen L. Davis II |
Q: I have a 6 lb beef loin filet. How do I cook it to get an internal temt of 140, Med Rare? Is it ...
A: First things first, you need to "clean" the tenderloin, remove all visible "silver skin", if you ...
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| Raw sausage |meat | 12/25/2008 | Keith Patton |
Q: How do I cook raw sausage meat? Can I stuff my turkey with this raw meat
A: Paul: Not a good idea. Turkey contains salmonella bacteria from processing. Sausage needs to be ...
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| cooking elk sausage and elk ground beef | 12/24/2008 | Keith Patton |
Q: How do you cook them.
A: al Rader: The way to cook the sausage depends on whether it is in casings or loose. If it is ...
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| cooking tame rabbit | 12/24/2008 | Keith Patton |
Q: I just came across your website and thought what a great idea to ask someone a question directly ...
A: Sorry for the late reply Sandra. I was out of town and away from the computer. The best way would ...
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| Rib eye bonless beef....11 lbs | 12/23/2008 | Keith Patton |
Q: Keith.my wife is driving me crazy with all the different answers she is getting on the time for this ...
A: Pat: The only way to really be sure is to get an instant read meat thermometer. Use the times ...
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| cooking boneless prime rib | 12/22/2008 | Enrique Torres |
Q: I have a 20lb boneless prime rib, how long do I cook it for? what tempature? Do I trim some of the ...
A: Maureen: 1. You have to cook for about 1/2 hour per lb. 2. Temperature: 200F 3.You don't have to ...
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| turkey | 12/22/2008 | Chef Glen L. Davis II |
Q: can you please tell me how long to cook a 16lb turkey is it around five and half hours tem on 180 ...
A: Honestly, I like the way Alton Brown (Good Eats, Food Network) explains it! He uses the method I ...
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| stuffed pork loin cooking directions | 12/22/2008 | Chef Glen L. Davis II |
Q: Chef Davis, For Christmas I am making a Fennel-Stuffed Pork Loin with Miso-marmalade glaze. My ...
A: One thing you might try, is splitting the pork loin in half (to make 2 equally sized roasts, cut ...
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| prime rib | 12/22/2008 | Keith Patton |
Q: 2questions actually.. How many pounds of prime rib do I need to feed 15 people? And, What would be ...
A: Kristie: Plan on at least 1/2 lb per person (8 oz) or more per person before cooking. This will ...
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| Cooking beef tenderloin | 12/21/2008 | Chef Glen L. Davis II |
Q: I bought a beef tenderloin for Christmas dinner. I just found out the oven I would be using is not ...
A: The bast way I know of to cook beef tenderloin is in the oven. If you cut it into steaks it could be ...
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| Pork Loin Roast | 12/19/2008 | Chef Glen L. Davis II |
Q: I would like to know how large of a pork loin roast I need for six people (ribs and weight). Also, ...
A: It would be my pleasure to answer a question, or rather a series of questions, that is so well ...
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| re-heating beef tenderloin | 12/19/2008 | Enrique Torres |
Q: I have 2 whole beef tenderloins that are cooked and were then frozen. What is the best method to ...
A: Kenneth: Any kind of meat cut is difficult to defrost without getting harder, dryer and smaller. ...
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| Wild Hog Ham or ( leg) | 12/18/2008 | Keith Patton |
Q: I have two legs of a young hog in my freezer,how long would i Have to leave them in a brine before I ...
A: Jacque: You may not have to brine it at all if it is a young hog. The only meat that might have ...
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| cooking a bone in pork roast | 12/18/2008 | Chef Glen L. Davis II |
Q: I have to cook an 8pound pork roast for Christmas dinner. My problem is because of cooking time ...
A: Well congratulations, you are the first person to ask me a question that I have a short answer for. ...
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| BBQ & Grilling Meats | 12/18/2008 | Chef Glen L. Davis II |
Q: Why is it that tenderised & marinaded beef cuts get very tough when grilled or pan roasted ? is ...
A: First things first, I am not sure what you are using to "tenderize" your meat or what cuts you are ...
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| smoking a store bought whole duck | 12/18/2008 | Keith Patton |
Q: how long do I need to smoke a whole duck in an electric smoker. any sugestions on preparing it also
A: Gil: Store bought duck presents a problem. Any fowl processed in a poultry plant probably has ...
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| venison chili | 12/17/2008 | Keith Patton |
Q: i have some cubed vension shoulder meat and some other more meaty chunks of deer meat and I want to ...
A: Shasta: If you have a food processor, cube up half the meat and process it till it is almost a ...
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| Deer meat | 12/17/2008 | Keith Patton |
Q: First am I glad to find your web site. A friend of mine just gave me some venison from a recent ...
A: Richard: First, you probably want to use the shoulder for stew or something in that order since it ...
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| Cooking Rib Roast for 100 | 12/17/2008 | Chef Glen L. Davis II |
Q: I have prepared a standing rib roast several times. I am now responsible for preparing standing rib ...
A: First let me tell you, from my experience, if you think you have enough help for a challenging menu, ...
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| Cooking Wild Pig | 12/16/2008 | Enrique Torres |
Q: Are you able to re-heat wild pig? Thank you
A: Linda: Yes, you can re-heat wild pig. Here you have some considerations to have before eat: 1. Is ...
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| cooking turkey | 12/14/2008 | Chef Glen L. Davis II |
Q: I am having 13 guest for dinner on Christmas and would like to serve turkey. How many pounds would ...
A: Good question! I usually, for catering, serve roughly 8-10oz of cooked, carved meat per person. ...
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| Help only one oven | 12/14/2008 | Chef Glen L. Davis II |
Q: I will be cooking Roast Turkey,Roast Beef and Roast Pork for Christmas dinner, but only have one ...
A: First of all let me say, that sounds like a problem! I will do the best I can to help, but I could ...
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| Cooking Meat | 12/13/2008 | Enrique Torres |
Q: Please tell me how to cook healthful lean hamburger.
A: Yuto: First of all, all food is healthy, the problem is frequency and amounts in consumption. To ...
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