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Meat-Up in Memphis

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Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
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What other meats or proteins have you eaten?

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  • Top | #1

    What other meats or proteins have you eaten?

    I have travelled a lot and in that time got to try some food outside the realm of everyday chicken and meat.
    Here's a list of different things I have eaten.

    In Thailand 3am drunk chomped my way into the famous thai insect cart.
    I ate deep fried frogs,crickets, grubs and giant water bugs. Mostly just tasted greasy and not much else I remember.

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    Thats the water bugs above. They look like giant cochroaches .

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    Typical insect cart.

    I have eaten Kangaroo (lean red tough meat, stinks until it is fully cooked, tastes like mutton)

    Crocodile (tastes like fish/chicken)

    Bought a Turtle at a market in China and took it back to the 4 star hotel. I took a pic of it walking around the floor of the restaurant before the chef took it away and bought it back as a delicious soup.


    Also tried dog soup while I was in China as probably never have the chance to eat it again. Was excellent, tasted a bit like lamb.
    Chicken throats and hearts from a roadside cart in China.

    In Mexico, Iguana at a small place in the desert. Tasted like chicken.
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    LLama in Bolivia

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    Que (guinea pig) in Peru Lots of small bones and not much meat.

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    Mutton bird chick in New Zealand Plucked and boiled it. (greasy, nasty, tasteless)
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    of course Goat, wild pigs and other things that ended up in the gun sight.

    What have y'all eaten different?

  • Top | #2
    All the crazy eatin' I did was while in the Navy in the 70s, and I was a bit less than sober, so I don't remember what the things I ate were. That's probably for the best though...

    Comment


    • ItsAllGoneToTheDogs
      Editing a comment
      from talking to my Navy friends who served in the same period, that goes for a lot of things (The not remembering fully part)

  • Top | #3
    You got me beat but here's my list:

    Gator - meh
    Ostrich - Excellent
    Wild Boar - Very good
    Venison
    Pheasant
    Goose
    Tripe
    Elk - awesome
    Squirrel - I shot it and made stew
    Rabbit
    Quail - marinated in Italian dressing and grilled good but bony
    Squab
    Quail Eggs Raw
    Sea Urchin - raw at sushi joint. Almost puked
    Eel - Sushi
    Octopus
    Crayfish
    Jellyfish - Chinese buffet. Like eating rubber bands
    Frog's Legs
    Periwinkles - Collected by my Italian Uncle cooked in red sauce. Was good
    Escargot
    Sweetbreads - Don't like organ meat
    Brains - gross
    Kidney - gross
    Fois gras - overrated liver
    Chicken Feet - Dim Sum not worth the effort
    Shad Roe (the Most Disgusting thing I have ever eaten)
    Geoduck (the second most disgusting thing i have ever eaten)
    Caviar - I don't get the hype
    Abalone - not bad
    Conch - pretty good
    Mako
    Fiddle Heads
    Last edited by Old Glory; March 20th, 2019, 02:48 AM.

    Comment


    • Top | #4
      You had me until dog. I'm out.

      Comment


      • Top | #5
        I wouldn't feed Geoduck to a dog.

        Comment


        • Ahumadora
          Ahumadora commented
          Editing a comment
          I had to Google what a geoduck was. All the pics were male clams

        • NapMaster
          NapMaster commented
          Editing a comment
          Taste like kale!

      • Top | #6
        Here's some out-of-the-ordinary grocery store proteins (for me) that I've had, some lots some just a one time taste. This doesn't count common seafood and fish, clams, etc.

        Venison (whitetail)
        Mule deer
        Elk
        Moose
        Bear (black I assume)
        Squirrel
        Rabbit
        Gator
        Eel
        Frog legs
        Raw lamb
        Quail (meat & eggs)
        Pheasant
        Sweetbreads
        Goat
        Fois gras
        Escargot
        Caviar

        I don't/won't do bugs





        Comment


        • Top | #7
          Abnormal stuff (what's normal?)

          Typical US game - most of it good or great (not a fan of wild boar, I think it's a toss up between quail and deer for my favorite)
          Gator - liked it sorta
          Kangaroo - pretty good
          Frog - not a fan but not terrible
          Various snakes - so many bones.... but otherwise similar to chicken/some species went more towards the frog end of my palate
          Snail - I liked it, but was it the garlic and butter I liked?
          Horse - not a fan, but I knew what it was and probably had a mental block
          Unknown Rodent - not a fan, was served with the bleached skull
          Camel - multiple attempts, not a fan
          Cat - I don't like cats, still couldn't mentally process eating one
          Dog - Would have never tried it, didn't like it got told afterwards and couldn't sleep for a long time
          Crickets - mental block, didn't like it before I tried it
          Ants - got told afterwards, nothing special
          Fish - never ate one I didn't like, though a lot I would prefer not to look at before fileting
          Sea Urchin - very much not a fan
          Abalone - depends how it was cooked, always liked diving for them though
          Finch - not worth the effort IMO
          Sea Cucumber - NOPE!
          Balut (or however it's spelled) - was on a plate in front of me and I had to go outside and yack
          Omelet MRE - is it wrong I liked this
          Frankfurter MRE - see above

          Comment


          • Top | #8
            I've tried lots of odd critters but nothing like you. I looked up mutton bird. The name should have warned you. Chicks of a fish eating sea bird. Yuck.

            Geoduck: Not eating that either.
            I would try the rest, even the insects with a little hot sauce.

            The only uncommon protein that I regularly consume is crawfish.

            Comment


            • Top | #9
              I’ve had several on the other lists and will add beaver and muskrat. And full confession, dog. I was invited as a guest to a Lakota naming ceremony when assigned to Pine Ridge. Meal afterwards included dog, but I didn’t know it at the time.

              Comment


              • Top | #10
                Gator--OK, kinda tough
                Sweetbreads--Fine, too pricey
                Rattler--way too bony, other wise "like chicken"
                Eel--in sushi joints, I like it a lot
                Venison--love it
                Elk--love it
                Turtle (in soup in NOLA)--Fantastic
                Ostrich--wondermous (emu too)
                Yak--great
                Goat (kid probably) (medium rare)--this country needs to eat more goat
                Sea urchin (or maybe its roe)--gawd awful
                Liver--gawd awful
                Abalone and geoduck--desperately want to try both
                Quail eggs--fine
                Duck eggs--fine
                Ostrich egg--fine (Yuuuuge)
                Chicken feet--the sauce was fine (dim sum joint), otherwise meh (great to make stock tho)
                Frog--fine
                Kangaroo--great (multiple times)
                Snails--it's all about the garlic butter
                Foie gras--wunnerful, too pricey
                Caviar (Osetra)--pointless and too pricey
                Rabbit--fine
                Squab--don't remember, but didn't dislike it.
                Wild boar--wunnerful
                Cow patties--just kidding
                Rocky Mtn oysters--meh, kinda chewy, nothing special
                Squid--love it
                Octopus--Love it
                Tripe (in menudo)--menudo can be tasty, tripe seems bland
                Shark (thresher, maybe other too)--fine
                Duck and goose--wish they were cheaper

                I probably wouldn't try insects (well, mebbe ants in chocolate), dog, or cat. Would try camel, moose, bear, reindeer, sea cucumber, squirrel, and horse. Also need to try beef heart.

                What is it about geoduck that makes it different than any other clam? Slice it up, bread, and fry, no?
                Last edited by Willy; March 20th, 2019, 01:07 PM.

                Comment


                • Red Man
                  Red Man commented
                  Editing a comment
                  I had geoduck once. It tasted a lot like a scallop. Good stuff!

                • Willy
                  Willy commented
                  Editing a comment
                  Red Man Love me some scallops. We're headed to Alaska and Vancouver BC later this year. Geoduck is on my list of things to seek out. With luck, abalone too.

              • Top | #11
                On the wild side.
                Goat
                Dog
                Horse
                Camel (Bactrian and Dromedary)
                Monkey
                Rattle snake

                On the mundane side
                All the other ''exotic'' foods we find in the States.
                Coon
                Squirrel
                Alligator


                Comment


                • Top | #12
                  cheap hot dogs and potted meat

                  Comment


                  • NapMaster
                    NapMaster commented
                    Editing a comment
                    You forgot vienna sausage. The two you mentioned, and the one I mentioned are real mystery meat.

                  • jerrybell
                    jerrybell commented
                    Editing a comment
                    Yep, you get my point. Potted meat was a Sling Blade reference, but I decided not to elaborate since this is a family place.

                • Top | #13
                  Whale meat - in a can with a broth. Tasted kinda beefy and was kinda tasty but the blood vessel that ran thru the chunk of meat in my first can was the size of a #2 pencil and that was a little freaky at first.

                  Black bear - from a bear my dad shot. Don't really recall what the meat tasted like but the bear heart was like chewing on a section of tire inner tube.

                  Eel - I like eating it but I really don't like handling the slimy creatures (and haven't caught/touched one in a few decades).

                  Comment


                  • Top | #14
                    I have not eaten anything out of the ordinary, just about what could be bought at a store somewhere near you. Ostrich yeah, frog sure. I’ve never been out of the US cept Mexico once, Canada doesn’t count cuz I lived in Detroit for 39 years before visaville. But my best friends growing up we’re buzzards, does that count fer anything.

                    Comment


                    • Top | #15
                      The most "out there" meat I have had was hartebeest when I was in Zambia, Africa. The guy I ate with shot it himself and cooked it up in a stew. Very good

                      And rocky mountain oysters.

                      Comment

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