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Re: Topper's Grilling Advice!
Posted: Wed Mar 05, 2025 10:09 pm
by Meds
Cornuck wrote: ↑Wed Mar 05, 2025 6:46 pm
Uh.... thanks..... Carl.....
And (actual) thanks, Topper. I'll give this a shot.
Topper's recipe will have a much higher flavour profile than the pub dry ribs you've had.
Re: Topper's Grilling Advice!
Posted: Thu Mar 06, 2025 10:39 am
by BoS
I did an over the top chili on the Kamado last night. Mixed all ingredients save the black beans in a Dutch oven. Placed on indirect maple fire. Chopped onion, cayenne, chili seasoning SnP in 2 lbs ground venison ball, perched on a grill above the chili for 3 hours at 250F. Mixed black beans in and cooked for another 30.
Unreal flavour.
Re: Topper's Grilling Advice!
Posted: Thu Mar 06, 2025 11:22 am
by Topper
BoS wrote: ↑Thu Mar 06, 2025 10:39 am
I did an over the top chili on the Kamado last night. Mixed all ingredients save the black beans in a Dutch oven. Placed on indirect maple fire. Chopped onion, cayenne, chili seasoning SnP in 2 lbs ground venison ball, perched on a grill above the chili for 3 hours at 250F. Mixed black beans in and cooked for another 30.
Unreal flavour.
Yum
Did you need to add any extra fat, say lardons, into the very lean venison?
Re: Topper's Grilling Advice!
Posted: Thu Mar 06, 2025 1:33 pm
by BoS
I add 10-15% pork fat to my ground. 15-20% for sausage.
Re: Topper's Grilling Advice!
Posted: Thu Mar 06, 2025 3:53 pm
by Topper
I was taught 35% was optimal for sausage, but then the other chef instructors in the room gasped when that was said and were more on your levels.
Re: Topper's Grilling Advice!
Posted: Thu Mar 06, 2025 4:06 pm
by BoS
Topper wrote: ↑Thu Mar 06, 2025 3:53 pm
I was taught 35% was optimal for sausage, but then the other chef instructors in the room gasped when that was said and wetter more on your levels.
Ive found, with Moose and Deer, anything over 25% with breakfast sausage the fat just burns away once you hit 160. 15-20 is optimal for pepperoni and summer sausage.
Re: Topper's Grilling Advice!
Posted: Thu Mar 06, 2025 5:31 pm
by 5thhorseman
For me it's 20-25% for dinner sausage, usually 20% for fresh sausage and 25% if I dry it (saucisson sec).
I just tried breakfast sausage for the first time a few months back with some very fatty trim but it's swimming in the pan. Not sure what % I should aim for.
Re: Topper's Grilling Advice!
Posted: Mon Apr 14, 2025 1:37 pm
by Cornuck
Too bad topper bailed - I had to figure this recipe out on my own...
Re: Topper's Grilling Advice!
Posted: Mon Apr 14, 2025 1:54 pm
by donlever
U didn't phone home?
Re: Topper's Grilling Advice!
Posted: Mon Apr 14, 2025 2:13 pm
by 5thhorseman
Looks extra tasty!
Re: Topper's Grilling Advice!
Posted: Mon Apr 21, 2025 6:10 am
by Per
BoS wrote: ↑Thu Mar 06, 2025 10:39 am
” 2 lbs ground venison ball ”
That deer had some huge balls!