As most big game hunters know, you get far more “usable” meat from the hindquarters of a deer than the front quarters.
The front quarters are often tougher to deal with and contain far more sinew and ligaments that are difficult to work with for creating nice venison roasts.
The solution is to cook/smoke the front quarters whole!
This blog post will explain exactly how to make perfect smoked whole deer leg with those front quarters that will be the envy of everyone who gets a taste!
Shioyaki means “salt grilled” in Japanese. Shio = salt and yaki = grilled and the way it brings the natural flavor out of salmon and other fish is simply amazing!
This blog post breaks it down in a super easy way for you to make your own Shioyaki Salmon or other type of fish.
With fishing opportunity a bit reduced due to the early closure of blackmouth in the puget sound and steelhead fishing being somewhat weather dependent, I’ve had more time to play with my new Traeger Pro Series 575.
Last summer on a trip to Puerto Vallarta my friend and I stayed with her aunt and uncle. This is basically his recipe. He served it on tostadas in a way I had never had, but was delicious. We spread mayo on the tostada before adding the ceviche and toppings. I swear it is incredible. Everyone I have ever served has said so.
Some of us have way too much salmon in the freezer (what my wife tells me), turning it into Salmon Poke is one of my favorite of the many preparation styles out there.