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Tennessee Classic Boil - Contributor sign up thread
MWirwicki:
Pat, we ate the boil up under the pavilion at the picnic tables. Butter would be fine.
JW_Halverson:
--- Quote from: gothmog on April 27, 2013, 10:43:25 am ---JW, you instantly got my mouth watering. I've never even thought of doing corned loins. Think I f I brin a few for the pot I can get in, and maybe help w/ prep? Sounds like a recipe I'd love to add to my book.
--- End quote ---
I generally don't corn the loins because I use them as Chateaubriand. That's fancy Frog-talk for a section of backstrap seasoned and grilled whole, then sliced at the table, served up medium rare and juicy as all get-out.
I generally use roasts off the hindquarters for corning. This time I picked the loins because they would hold together better for making sandwich meat. If you are offering to bring loins to corn, you should have started a couple days ago. They need to cure in the brine for at least a week to a week and a half.
gothmog:
Well so much for that idea. Im still gonna find ya and pick your brain bout the brine and process tho.
JW_Halverson:
--- Quote from: gothmog on April 27, 2013, 09:54:01 pm ---Well so much for that idea. Im still gonna find ya and pick your brain bout the brine and process tho.
--- End quote ---
Be sure to bring a small, delicate instrument and a good quality magnifying glass then!
Don't surrender the idea of fetching along some backstraps. I can teach you how to do Chateaubriand over a campfire! Taste that once and you will NEVER cook your venison past medium rare again!
venisonburger:
Looks like you have most of the ingredients covered, so I'll handle the appetizer, Im bringing about 3 gal of home made fresh salsa, and chips, this year I made some that will curl your nose hair as well as the milder stuff, so your taste buds will be prepped for that spicy country boil.
VB
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