| Subject | Date Asked | Expert |
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| Hey | 4/15/2009 | Keith Patton |
Q: How do i make beef jerky? Im using a deer meat...from the leg. How do i make the jerky sause to ...
A: Instead of soy, use table salt and black pepper can add zing in place of louisianne hot sauce, even ...
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| Hey | 4/14/2009 | Enrique Torres |
Q: How do i make beef jerky? Im using a deer meat...from the leg. How do i make the jerky sause to ...
A: Alex: I didn't know how to make jerky beef, but I found a web page where you can find all ...
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| Hey | 4/14/2009 | Keith Patton |
Q: How do i make beef jerky? Im using a deer meat...from the leg. How do i make the jerky sause to ...
A: Alex: First you have to marinade it to season it. An important part of the jerking process is ...
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| Prime Rib | 4/12/2009 | Enrique Torres |
Q: What is the best method for cooking a standing rib roast..
A: Jeff: The best method for me is: 1. Marinate SRR (STANDING RIB ROAST)for 12 hours. The marinate ...
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| Rotissere Roast | 4/12/2009 | Enrique Torres |
Q: Aprox how long per pound do I cook a beef roast using the rotissere on our gas grill? It didn't say ...
A: Ginny: It takes about 30' per Lb. But you can obtain better results if: 1. Cut beef roast in ...
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| Pork Tenderloin | 4/11/2009 | Keith Patton |
Q: I'm a beginner cook. I'm having 15 coming for Easter dinner. I have a 10 lb pork roast and I don't ...
A: First you need a good meat thermometer, it is the only true way you can cook meat the way you want ...
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| filet mingon roast in puff pastry | 4/11/2009 | Keith Patton |
Q: I have 2 filet mignon roasts for a total weight of 3.79 pounds. I want to seal them on the stove, ...
A: It sounds like you want to make a kind of beef Wellington. Did you mean sear them on the stove? ...
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| rock cornish hens | 4/7/2009 | Enrique Torres |
Q: I want to serve for Easter 9 rock cornish hens. Do I stuff them as per any fowl and how long should ...
A: Darlene: There are some tricks when roasting meat pieces: a. You should roast 30 minutes per ...
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| Goose preparation | 4/4/2009 | Keith Patton |
Q: Can you please tell me how to prepare a goose from just being shoot to ready to cook? I have ...
A: TC: There are a number of ways. If you want to roast the whole bird you should know that wild ...
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| Texas wild boar | 4/1/2009 | Keith Patton |
Q: My husband shot a 100lb. wild boar hog on a Texas ranch today. He kept one ham and one loin. He ...
A: Dixie: If you are soaking or brining the ham, are you doing it to lessen potential boar taint or to ...
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| fresh pork sausage | 3/26/2009 | Enrique Torres |
Q: I got some fresh pork sausage which I made into patties. I tried two times to fry this in the ...
A: Billie: There are some thinks you have to know: a. When a fresh sausage is elaborated, some nitrite ...
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| venison on a rotisseri on a gas grill | 3/23/2009 | Keith Patton |
Q: I have a boned and tied venison roast weighing about 3 pounds. Can I put it on the spit and ...
A: Elizabeth: Sorry i didn't get the answer to you sooner, I was out of town dealing with the death of ...
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| Defrosting Meat | 3/22/2009 | Chef Glen L. Davis II |
Q: If you freeze mince and then you defrost the mince, how long is it ok to cook until after its ...
A: I am sorry I am not familiar with that terminology, but I think you are talking about what we call ...
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| Pre-searing Tenderloin | 3/21/2009 | Keith Patton |
Q: I like to coat the tenderloin with cracked pepper and kosher salt before searing. Is it ok to still ...
A: Ed: The purpose of searing is two fold, to create the browning reaction, that creates that ...
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| Grilling with a oxygen-rich hydrogen flame -- good idea or not? | 3/19/2009 | Chef Glen L. Davis II |
Q: Is it practical to grill pork spare ribs using a hydrogen flame BBQ in which for every 1 molecule of ...
A: Honestly, I have never heard of that kind of equipment. While I do not claim to be a "professional ...
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| Grilling with a oxygen-rich hydrogen flame -- good idea or not? | 3/19/2009 | Enrique Torres |
Q: Is it practical to grill pork spare ribs using a hydrogen flame BBQ in which for every 1 molecule of ...
A: Green: I have been looking for information about your question, but i did not find much more than ...
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| frying chicken | 3/18/2009 | Chef Glen L. Davis II |
Q: how do you fry chicken in a pressure cooker?
A: Personally, I do not use a "pressure cooker" to pressure fry chicken. I use a cast iron skillet with ...
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| deer preparation | 3/16/2009 | Keith Patton |
Q: i want to slow cook a deer ham and i would like to know how to soak it
A: Clifford: If you mean brining it, any beef brine recipe will work. If you are referring to soaking ...
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| smoked pork | 3/16/2009 | Keith Patton |
Q: Keith i recently read about how bad eating uncooked pork can be to your body i normally dont eat ...
A: John: First the parasite that pork (and bear) can contain is called Trichinosis. It is a worm that ...
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| smoked pork | 3/16/2009 | Chef Glen L. Davis II |
Q: Chef Glen i recently read about how bad eating uncooked pork can be to your body i normally dont ...
A: Interesting question! While I have never seen pork "smoked raw" or as we call it "cold smoked", I ...
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| Roast Beef | 3/10/2009 | Chef Glen L. Davis II |
Q: I like to prepare a roast beef with potatoes around it. The potatoes stick to the pan no matter ...
A: Try using what is called a "classical rack". Cut carrots, celery and onion into about 1" peices ...
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| Deer steak | 3/8/2009 | Keith Patton |
Q: my name is William I would like to know how to cook deer steak in a skillet Thank you
A: William: To get the best results I would cook it jager schnitzel style. That is hunters cutlet ...
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| What to do with the side muscle of a tenderloin. | 3/8/2009 | Chef Glen L. Davis II |
Q: I generally buy a whole tenderloin at cost-co and don't mind taking the time to clean it up ...
A: I either cut the actual "muscle" out of the CHAIN (side muscle and connective tissue of a ...
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| Cooking deer meat | 2/16/2009 | Keith Patton |
Q: I was giving some deer meat and I have no idea of how to cook it. I was told that I will need to get ...
A: Doris: Here are some little dirty secrets. First, how deer tastes depends a lot on how it is ...
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| Deer meat preperation | 2/14/2009 | Keith Patton |
Q: I make "deer bites" by cutting up small pieces of deer meat and then frying them in bacon grease ...
A: Jim: What soaks through is myoglobin not blood and it comes from inside the cells of the muscle, so ...
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| elk | 2/13/2009 | Keith Patton |
Q: I have 2 elk roast about 8lb each i want to cook them diferently for a party, whats the best way to ...
A: Tim: Elk like venison is lean and cooking or roasting them needs to be done carefully in order not ...
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| Wild Hog Please ASAP | 2/9/2009 | Keith Patton |
Q: First question. This weekend we went hunting and got two hogs. One was larger and what they call a ...
A: I have never heard of a bar hog, unless it just refers to it being castrated. This prevents Boar ...
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| safe cooking practices | 2/6/2009 | Enrique Torres |
Q: Is it possible to kill any and all diseases found in meat through cooking? Are there diseases that ...
A: Dan: Your question has 2 parts, I separated them: 1. Yes you can kill any dangerous disease when ...
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| Cooking without heat??? | 2/6/2009 | Keith Patton |
Q: Um... My Science class is recently working on a project where we are to demonstrate how to cook ...
A: Okay... This is weird. You know what I made last night and am eating for lunch today? Seviche or ...
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| chicken vs duck | 2/2/2009 | Keith Patton |
Q: Why is it acceptable to eat duck breast rare but not chicken?
A: Nicole: Between you and me, I would not eat store bought duck rare. In high school, I worked in a ...
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| 8.36# Pork Tenderloin | 2/2/2009 | Keith Patton |
Q: I noticed back in 2006 you asked a question about how long to cook a 9# pork tenderloin. I have an ...
A: Jodie: Yes that will probably be too long. There is a difference between pork loin and pork ...
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| Meat temps | 2/1/2009 | Enrique Torres |
Q: Good afternoon; What are the correct internal temperatures for cooking meats? Some people say, for ...
A: Steven: Internal temperatures in meats are determined to obtain: 1. The right cooking time and term. ...
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| brining | 1/30/2009 | Enrique Torres |
Q: I tried brining pork and we were unable to eat it as it was so salty. The directions did not say to ...
A: Diane: The most important to know is: a. Salt is almost always present in marinates. b. When you ...
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| cooking venison to rid of strong odor | 1/28/2009 | Chef Glen L. Davis II |
Q: I am cooking young doe venison steaks and hamburger. I have cooked them in oil, butter, and rolled ...
A: I will keep it brief because I do not have very much time at the moment (my computer is broken and ...
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| Leg of Hog | 1/27/2009 | Chef Glen L. Davis II |
Q: A neighbor gave me a leg of hog and it's been in the freezer for about 2 months. Super Bowl is ...
A: Yes as long as it has been kept frozen and is thawed properly. This means thaw it for (I am guessing ...
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| port muscle | 1/27/2009 | Enrique Torres |
Q: what is the best way to cook pork muscle
A: Sue: I recommend to grill, if you can follow the next: 1. Cut fillets 1" thick. 2. Marinate fillets ...
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| thawing prime rib | 1/25/2009 | Keith Patton |
Q: How can I speed up thawing a prime rib? Is there any way to roast a frozen prime rib at low temp ...
A: No you cannot roast a frozen prime rib it will not cook evenly. You might be able to thaw it in a ...
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| wild boar | 1/22/2009 | Keith Patton |
Q: I need to TENDERIZE wild boar ham steaks, how in the world do you do that. it has plenty of fat on ...
A: Dee: There is really only one way to tenderize meat and that is mechanical, like pounding or ...
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| turkey meat | 1/21/2009 | Chef Glen L. Davis II |
Q: I was wondering if there is a easier way to separate the meat from the bones on a raw turkey
A: Unfortunately, the only way to remove the meat from the bones (unless you own an industrial ...
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| old venison recipe | 1/20/2009 | Keith Patton |
Q: grandparents long ago would peal the thin layer of meat out from under the deer's shoulder (armpit) ...
A: Sounds like a variation of Rullepoise or Norwegian Meat Roll. ...
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