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roxy
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Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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 Posted: Feb 24 2013 Post subject: Need your help guys.. |
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Any suggestions on how to cook this up.. Should I brine it or just go with a nice rub and smoke it at 250ish.
What wood would you suggest to get the best flavour from this product. Any advice on internal temp for best results..??
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Chargriller Akorn
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BigOrson
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Joined: 02 Dec 2006
Posts: 2857
Location: Marietta, GA
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| Posted: Feb 24 2013 Post subject: |
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Farm raised or free range? I'd probably braise it.
(on a serious note, I'm cooking frog legs tonight) |
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Feb 24 2013 Post subject: |
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| BigOrson wrote: | Farm raised or free range? I'd probably braise it.
(on a serious note, I'm cooking frog legs tonight) |
Now ya doing them up Big O..? I have had them deep fried like chicken wings and sort of a French way something like coq au vin..
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Chargriller Akorn
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Canadian Bacon
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Joined: 06 Sep 2007
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Location: Mississauga ON Canada
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| Posted: Feb 24 2013 Post subject: |
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 Low and Slow....looks like all muscle meat. ....I would use old growth Redwood.
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Feb 24 2013 Post subject: |
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| Canadian Bacon wrote: | | Low and Slow....looks like all muscle meat. ....I would use old growth Redwood. |
I was thinking of pealing the skin back and adding some fat and maybe a bit of my rub just for that WOW factor..
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Chargriller Akorn
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Canadian Bacon
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Joined: 06 Sep 2007
Posts: 13550
Location: Mississauga ON Canada
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| Posted: Feb 24 2013 Post subject: |
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| roxy wrote: | | Canadian Bacon wrote: | | Low and Slow....looks like all muscle meat. ....I would use old growth Redwood. |
I was thinking of pealing the skin back and adding some fat and maybe a bit of my rub just for that WOW factor.. |
And I thought the Captain and I started to early today. 
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Feb 24 2013 Post subject: |
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| Canadian Bacon wrote: | | roxy wrote: | | Canadian Bacon wrote: | | Low and Slow....looks like all muscle meat. ....I would use old growth Redwood. |
I was thinking of pealing the skin back and adding some fat and maybe a bit of my rub just for that WOW factor.. |
And I thought the Captain and I started to early today. |
Hey, I dont work tomorrow and I got off a bit early so.. Its an absolut kinda day for me..
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Chargriller Akorn
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Changeling
BBQ Fan
Joined: 03 Sep 2012
Posts: 237
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| Posted: Feb 24 2013 Post subject: |
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WOW Roxy, That is a big leg, I think your best bet would be to cook that thing long and slow ( I mean REALLY LONG and SLOOOOW), as a famous smoker/grill maker always says here on the forum, but first I would get a small hammer (about a 5 pounder) and beat the Hell out of it for at least an hour.
Then maybe some sort of marinade for about a week with a complete injection of your favorite tenderizer should make it pliable enough to chew (somwwhat).
Then top it off with your chef's glaze! There you have it, a dinoterrific culinary delight that will tickle the most fussy taste buds, LOL! |
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Jarhead
BBQ All Star
Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri
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| Posted: Feb 24 2013 Post subject: Re: Need your help guys.. |
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| roxy wrote: | Any suggestions on how to cook this up.. Should I brine it or just go with a nice rub and smoke it at 250ish.
What wood would you suggest to get the best flavour from this product. Any advice on internal temp for best results..?? |
Skin and bone it.
Boil the skin for 1 hour. Scrape the fat off. Deep fry for 1 minute. Salt to taste. Dino Rinds.
Boil the bone to make a nice stock. Freeze for later use.
Grind the lean Dino Meat through a coarse grind plate.
Season and cure overnight in a cool cave.
Stuff into 32-35mm Razorback Casings. Let dry at room temp.
Smoke over petrified wood until 152F IT
Serve with fresh scrambled Pterodactyl Eggs.
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Canadian Bacon
BBQ Super All Star
Joined: 06 Sep 2007
Posts: 13550
Location: Mississauga ON Canada
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| Posted: Feb 24 2013 Post subject: Re: Need your help guys.. |
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| Jarhead wrote: |
Skin and bone it.
Boil the skin for 1 hour. Scrape the fat off. Deep fry for 1 minute. Salt to taste. Dino Rinds.
Boil the bone to make a nice stock. Freeze for later use.
Grind the lean Dino Meat through a coarse grind plate.
Season and cure overnight in a cool cave.
Stuff into 32-35mm Razorback Casings. Let dry at room temp.
Smoke over petrified wood until 152F IT
Serve with fresh scrambled Pterodactyl Eggs.
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I see you have done this before Jarhead.
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BigOrson
BBQ Super Pro
Joined: 02 Dec 2006
Posts: 2857
Location: Marietta, GA
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| Posted: Feb 24 2013 Post subject: |
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[quote="roxy"Now ya doing them up Big O..? I have had them deep fried like chicken wings and sort of a French way something like coq au vin..[/quote]
I was tempted to do them bayou style in a sauce piquante (spicy), but my little one wouldn't eat it then (she's half-Cajun but still young). I think I'll stick with the Cajun theme and bread them in a seafood breading and deep fry them. Serving them with smashed red potatoes with bacon, caramelized onion and blue cheese, green bean casserole, and a Tuscan loaf (has roasted garlic baked into it). I'm not even going to tell the girls what it is until the meal is over. Expand their horizons a bit.
At the same time I found the frog legs at H-mart, I also got a rabbit for Hassenpfeffer and some huge squid for calamari or stuffed squid later this month. |
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Canadian Bacon
BBQ Super All Star
Joined: 06 Sep 2007
Posts: 13550
Location: Mississauga ON Canada
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| Posted: Feb 24 2013 Post subject: |
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| roxy wrote: |
Hey, I dont work tomorrow and I got off a bit early so.. Its an absolut kinda day for me.. |
Hey Dude.....Rock On...enjoy everyday off work like its your last....I do.
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MacEggs
BBQ Super Pro
Joined: 20 Dec 2010
Posts: 1740
Location: Barrie, Ontario, Canada
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| Posted: Feb 24 2013 Post subject: |
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After seeing that pic .... It got me to thinking ...
I wonder how my ex-wife is doing, anyway ...  
Enjoy your time off, dude. 
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1buckie
BBQ Super Pro
Joined: 10 May 2009
Posts: 3290
Location: Sacramento CA
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| Posted: Feb 24 2013 Post subject: Re: Need your help guys.. |
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| Jarhead wrote: | | roxy wrote: | Any suggestions on how to cook this up.. Should I brine it or just go with a nice rub and smoke it at 250ish.
What wood would you suggest to get the best flavour from this product. Any advice on internal temp for best results..?? |
Skin and bone it.
Boil the skin for 1 hour. Scrape the fat off. Deep fry for 1 minute. Salt to taste. Dino Rinds.
Boil the bone to make a nice stock. Freeze for later use.
Grind the lean Dino Meat through a coarse grind plate.
Season and cure overnight in a cool cave.
Stuff into 32-35mm Razorback Casings. Let dry at room temp.
Smoke over petrified wood until 152F IT
Serve with fresh scrambled Pterodactyl Eggs.
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Very 1st thought was skin it & make cracklin's, but Jarhead's so dang lightening fast with the recipes, he's already got the whole deal figgered out !!!!
**Even the petrified wood part.... 
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MothersBBQ
Joined: 24 Feb 2013
Posts: 15
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| Posted: Feb 24 2013 Post subject: |
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| Chinese red sauce style |
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Remmy
BBQ Pro
Joined: 06 Mar 2009
Posts: 770
Location: Connecticut
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| Posted: Feb 24 2013 Post subject: |
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Dinosaur.
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texbbqpits
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Joined: 18 Oct 2006
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Location: East Texas
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| Posted: Feb 24 2013 Post subject: |
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I was going to post on this but after all of that, I really don't have a thing to say....except, good luck with that. Tom
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BUGSnBBQ
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Joined: 29 Jul 2010
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| Posted: Feb 24 2013 Post subject: |
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I've nothing to add except
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T00lman
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Joined: 21 Dec 2007
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| Posted: Feb 24 2013 Post subject: |
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crock pot
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TX727
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Joined: 02 Sep 2012
Posts: 449
Location: Plano, TX
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| Posted: Feb 24 2013 Post subject: |
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wtf.... 
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