My name is Tim, and I have been processing and cooking wild game a long time..Sausage making and Charcuterie as well.
I just recently discovered a new world that has really caught my interest..Pit BBQ
I have done a lot of experimentation on a starter Char-broil offset that I modified using techniques right from this sight.
I have recently decided on a Lang Hybrid for my first fore into the next level.
I hope I can learn even more by joining you all here in the PIT..Cheers!
We need to know budget, how many you want to feed, and how much you care about fuel consumption. Offsets, especially large ones, can use a lot of fuel.
well I haven't considered a budget as I am lucky enough to have 100 acres of timber, and pretty good resources at hand.
I cut, and age all of my own wood. I have already set up the build with Lang. I feed anywhere from 4-40 people depending on the occasion. However, its mostly for small groups of family, and friends...I have checked out the Recipe/marinades for Wild game, and if anyone ever wants to get some new ideas, or some new to add to their repertoire
i have got a few that will knock it out of the park.
Last edited by Hooey-Q; September 3, 2015, 06:32 PM.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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