It has been few years now that I have been using corn grill. And I do eat a lot of venison too. Have not bought red meat for about 10 years now. Nature's best is getting harvested every hunting season and vacuumed packed in my freezer.
(https://forestryforum.com/gallery/albums/userpics/33328/Good_stuff_on_corn_grill.jpg)
Lookin real good on that grill. Is it all venison product we are seeing, or chicken and pork too?
Lower right also a veggie?
I'm getting hungry.
Would you comment on the start-up time for the corn grill to be ready for grilling? Does it compare well to using pellets?
What is the procedure for start-up and how much corn?
The sausage is what I make myself. Also I do make summer sausages. And yes, there is some chicken breast on the grill also. And we do like grilled tomato too.
To start, I use some twigs and light it, as soon as I get some fire going, I turn the auger on for corn to start feeding the fire. It takes about 15 minutes to heat up to over 400 degrees.
Freezer meat has been on the grill for most of the summer here, and must say, that looks like a feed! Too much slab material around to use corn for fuel around here, and yea, I'm now hungry again! I just almost hate getting on this topic, just for this reason ;D I reckon I will start another fire and start digging into the chest. david
Here is one of my favorite breakfast. Free range eggs from my chicken coop, hash brown, and some good ham. Life is good! Love those fresh eggs.
(https://forestryforum.com/gallery/albums/userpics/33328/My_BreakFast.jpg)
Corn grill? I don't get out much. I had no idea they was out there. I'm still in the charcoal age. :D That is a load for the grill. I replace the ham with pepperoni,it's store bought. :(
Quote from: MRowsh on September 06, 2013, 09:43:18 AM
Here is one of my favorite breakfast. Free range eggs from my chicken coop, hash brown, and some good ham. Life is good! Love those fresh eggs.
(https://forestryforum.com/gallery/albums/userpics/33328/My_BreakFast.jpg)
Oh my lord,Where are the GRITS? :o :o ;D
Here is what's worth waiting for dinner for. I marinated some venison last night for tonight's din din. I have not mentioned it to you guys yet, I used to be a chef. That is how I put myself through Engineering school. My seasoning is shipped all over the world by the way. I grind 1/2 stuff I use in my seasoning, and the rest buy them already grounded.
(https://forestryforum.com/gallery/albums/userpics/33328/Marinated_Venison_for_corn_grill.jpg)
That's a good looking plate!
Let's see what your seasoning looks like. Is there a label?
No label. but the plan is, when my son opens up his Doner Kabab, we package it into few ounce containers and sell them there, then I have to come up with a label for it.
Now, I sell it per pond when I get orders, the most I have shipped was 25 lbs to Texas. Have been shipping it all over US, Germany, Korea, and few other places. Anywhere I was stationed at, all those who got introduce to it, still place their orders. I do not make anything on it, it is just my hobby and I do enjoy it when others enjoy the heck out of it too.
There is hot, hotter, and supper hot. It can be used with every type of cooking. For example if you are going to make spaghetti, the only thing you should add to it is Oregano. But for other stuff, that is the only thing that should be used.
Quote from: Raider Bill on September 06, 2013, 02:28:15 PM
Is there a label?
(https://forestryforum.com/gallery/albums/userpics/24625/pp_copy.jpg)
So goooood!
Fresh Tilapia from my Aquaponics system. And one of my old hens!
(https://forestryforum.com/gallery/albums/userpics/33328/Nice_Dinner_%7E0.jpg)
Quote from: POSTONLT40HD on September 06, 2013, 09:11:41 PM
Quote from: Raider Bill on September 06, 2013, 02:28:15 PM
Is there a label?
(https://forestryforum.com/gallery/albums/userpics/24625/pp_copy.jpg)
Sure wish I had a jar of pickled peaches :'(