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YUMMY!

 
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caliel
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Joined: 30 Mar 2008
Posts: 210
Location: Mount Pleasant, SC

PostPosted: Apr 03 2010    Post subject: YUMMY! Reply with quote



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Oregon smoker
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Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR

PostPosted: Apr 03 2010    Post subject: Reply with quote

I am guessing its brains... Shocked

Never had the urge to eat em.
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caliel
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Joined: 30 Mar 2008
Posts: 210
Location: Mount Pleasant, SC

PostPosted: Apr 03 2010    Post subject: Reply with quote

Nope ... not brains Smile


Shad Roe
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killswitch505
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Joined: 05 Apr 2009
Posts: 3921
Location: Hobbs, NM

PostPosted: Apr 03 2010    Post subject: Reply with quote

its Tongue and from the looks of it a mighty tasty one at that lol pun intended
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Mrs. K.A.M. wrote:
Those are some of the best looking wieners I've ever seen Shocked


Last edited by killswitch505 on Apr 03 2010; edited 1 time in total
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caliel
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Joined: 30 Mar 2008
Posts: 210
Location: Mount Pleasant, SC

PostPosted: Apr 03 2010    Post subject: Reply with quote

Not Tongue.

Shad Roe
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killswitch505
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Joined: 05 Apr 2009
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Location: Hobbs, NM

PostPosted: Apr 03 2010    Post subject: Reply with quote

lung? cant be liver to light in color
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Mrs. K.A.M. wrote:
Those are some of the best looking wieners I've ever seen Shocked
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caliel
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Joined: 30 Mar 2008
Posts: 210
Location: Mount Pleasant, SC

PostPosted: Apr 03 2010    Post subject: Reply with quote

Egg sac. With lots of little eggs in it. Springtime treat.
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killswitch505
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Joined: 05 Apr 2009
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Location: Hobbs, NM

PostPosted: Apr 03 2010    Post subject: Reply with quote

caliel wrote:
Egg sac. With lots of little eggs in it. Springtime treat.

wow really from what chicken?
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Mrs. K.A.M. wrote:
Those are some of the best looking wieners I've ever seen Shocked
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day_trippr
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Joined: 08 May 2009
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Location: Stow, MA

PostPosted: Apr 03 2010    Post subject: Reply with quote

Well, that's a new one for me. I've done shad roe lightly floured and pan fried in butter for about 2 minutes per side - all the warnings were to definitely avoid overcooking it - and it was delicious! I wouldn't have thought it could be done over charcoal but there you are Smile

Cheers!
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caliel
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Joined: 30 Mar 2008
Posts: 210
Location: Mount Pleasant, SC

PostPosted: Apr 03 2010    Post subject: Reply with quote

day_trippr wrote:
Well, that's a new one for me. I've done shad roe lightly floured and pan fried in butter for about 2 minutes per side - all the warnings were to definitely avoid overcooking it - and it was delicious! I wouldn't have thought it could be done over charcoal but there you are Smile

Cheers!


15 minutes at about 270 with hickory, then wrapped in foil with onions and streak o' lean for another 15-20 minutes.
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Oregon smoker
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Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR

PostPosted: Apr 03 2010    Post subject: Reply with quote

caliel wrote:
Nope ... not brains Smile


Shad Roe


Cool!
Thanks for clearing it up.
What is the flavor like?
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jyoshka



Joined: 21 Jan 2010
Posts: 10
Location: Mount Pleasant, SC

PostPosted: Apr 03 2010    Post subject: Reply with quote

The inside texture's like mini-couscous, the outer "skin" texture is a bit like chicken liver, and the taste is... a bit of sea and a bit of organ meat ... slightly briney with a bit of the earthy "zing" you only get from offal... but I don't think either flavor is overpowering enough to be off-putting
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k.a.m.
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Joined: 12 Dec 2007
Posts: 26020
Location: Southeast Texas.

PostPosted: Apr 03 2010    Post subject: Reply with quote

caliel, the Shad Roe lokos delicious. Very Happy I have never tried it cooked any way but that right there looks like I could get real happy with some crackers and a cold beer. Nicely done my man. Very Happy
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eccho108
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Joined: 08 Mar 2009
Posts: 496
Location: Ontario in summer Texas in winter

PostPosted: Apr 03 2010    Post subject: Reply with quote

Well.........Caliel.....That's a new one on me Confused Rolling Eyes Confused Not sure if I would like something like that. I know it's all about mind over matter, but my mind just keeps saying...that's just wrong! Razz Razz
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