re: tOT Thread: Part II

Haha sounds like a plan... and yeah I've been to both bywater and mid-city... me and my roommates try to get out and see as much as we can

Like yesterday we were day drinking, hit up the zoo, and then capped that off with a trip to Bayou Hot Wings (Adam Richmans from man v food favorite wing spot in the country)

Oh you guys... the Surf and Turf poboy from Parkway Tavern... it was life changing

Haha we will never be "even", but I literally just got wings from there again and they were better than before... they have an off menu pepper wing sauce (think pepper jelly but with more vinegar so it coats a wing)

Oh it was unbelievable... had a balance of initial sweetness with a back of the throat lingering heat that only made you want to eat more... they marinade them in a Cajun brine for 24h

And I'll gladly take you there friend... they also have some gator bites which you'd like too

quote:

---

I are there many times throughout school.

---

Yeah that's it... they were the best wings I've had personally

I do with they had the Memphis Heat sauce from frank and marlees tho

Haha it's all good brother... and I've never been there, y'all should go to parkway tavern in bayou St. John if you want the best po boy I've personally had

Will not disappoint... the surf and turf is fantastic... there's actually a man finds food episode about it (how I found out about it in the first place)

Can't be too dissimilar to venison, right?

When in doubt, screaming hot grill, salt, pepper, garlic powder, and butter

quote:

---

for the love of god do not soak it in ice water for 24 hours

---

I read about the over on the outdoor board. First time I've ever heard that. WTF?

I'll soak a backstrap in buttermilk overnight and then use some Allegro on it, but I can't see what soaking it in ice water would do but ruin the meat.

If I had some elk, I'd try the buttermilk overnight. It'll remove some of the gamey taste and tenderize it.

The buttermilk doesn't cause the total fluid exchange and loss of flavor like I assume water does. The acid in it just tenderizes the meat and loosens up muscle fibers, while the size and type of molecules in the milk prevent the total fluid exchange and pulls out the edge of the gamey taste.* That's why I use it instead of soaking it in a thinner marinade (which is water based and upon which I base my fluid exchange theory). I only use Allegro shortly before and during grilling.

Most of my backstrap is off of older deer, usually bucks, which is my reasoning for using that way on elk steak.** Every person I've known that has shot an elk and/or cooked one said how tough they are, and every time I've eaten it it's been tough. If it is a doe 4 years old or younger, I'd probably just coat it in olive oil, cracked black pepper and coarse salt, and put it on the grill.

*I'm not a chemist. This is country figuring.

**Not a subtle brag. We have some bad genetics where I hunt so while everyone else kills does and waits on decent bucks, I kill the older bucks with shite racks. I'd rather shoot does for meat.