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Original Post (Thread Starter)
by Lloyd3
Having a small gathering here tomorrow night. Serving a mix of gamebirds and even some elk steak. The birds are all long-term residents of somebody's freezer (a mix of Bobs and Blues). Because of the long-term freezer effects we're brining the birds extra-long and avoiding any recipes that would further mask the flavor of the meat. Some of the birds had already been parceled into bacon wrapped treats, but I threw them into the brine as well (so we'll see how all that goes?). Any suggestions for the grilling process here? Butter, salt and pepper is what I'm planning on, perhaps spatchcocking or some other simple marinade that might be appropriate?
Liked Replies
by topgun
My maternal grandmother passed in 1972 and I still fondly remember her "cat head" biscuits. She always kept her bread making implements consisting of a large bowl carved out of a solid piece of poplar (which I now have) and a maple rolling pin on her kitchen counter. That bread bowl was always filled with white flour and covered with a cloth when not being used. When ready to make a pan of biscuits she'd hollow out a space in the flour, add a glob of lard, butter milk, salt, and maybe some other stuff (?); mix it all up and make those fist-sized biscuits. She'd always have a pan of biscuits atop the stove when us kids got home from school; so we'd get a biscuit, punch a hole in the side with our finger, then fill it with sorghum syrup or with whatever home made jam or jelly she had at the time. They were delicious; but in all honesty, as a kid I never understood how much to appreciate my grandmother and her biscuits till long after she was gone. But I do have those cherished memories.
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