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Old 04-15-2012, 02:14 PM
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Big Orange Jeff Big Orange Jeff is offline
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Default TAFR Wild Game

Just a couple of things we made this weekend. Didn't have the camera out much.

Pic one is Cuban Boar Tacos.

Pic two is just scallops frying in bacon grease.

Pic three is moose tenderloin.
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Old 04-15-2012, 03:28 PM
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Looking good
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Old 04-15-2012, 04:30 PM
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Very nice!
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Old 04-15-2012, 06:36 PM
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everything looks great, jeff! care to share the recipe for those tacos? the moose looks just like a pork roast i made tonight.
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Old 04-15-2012, 08:33 PM
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Default Cuban Tacos

Thanks, man. Here's the short version of the recipe. If you want the whole ingredient list with amounts, let me know and I'll dig it up.

Cuban Tacos
Score the fat cap of a pork shoulder or butt, making a one-inch diamond pattern. Brine it overnight in a mixture of ginger beer, worcestershire sauce, guava paste, bay leaf, peppercorns, fennel seed, allspice berries, garlic, kosher salt, and water.

Remove from the brine, then rinse and dry the pork. Rub it down with a mixture of olive oil, a small handful of fresh oregano, and 10 - 12 garlic cloves that has been pureed well in a blender.

Smoke it as you normally smoke a butt, glazing it hourly with a mixture of guava jelly, mustard, and orange and lime juices. I usually flip it every other hour so I can get the glaze over the entire roast. Smoke until it gets to 195 degrees, then let it rest 30-45 minutes. When you pull the pork, mix in some of the remaining glaze.

I make a slaw of red cabbage, carrot, and jicama with a dressing made of two parts OJ, one part lime juice, with some honey to taste. I also make an ancho chili mayo to drizzle on the tortilla before assembling the taco. It tastes good and helps hold everything in place. I also garnish it with some cilantro leaves.

Like I said, If you want the full list and the amounts I've worked out, let me know and I'll post them. If you decide to fix it, let me know what you think.
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Old 04-16-2012, 07:04 AM
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Fantastic!!!!!!!!!!!!!!!!!!!!!!!
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Old 04-16-2012, 09:35 AM
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Old 04-16-2012, 05:50 PM
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Wow!!
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Old 04-16-2012, 07:11 PM
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Looks great, love that wild game taste.
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Old 04-16-2012, 11:30 PM
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...moose tenderloin...
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