So if i quarter it out, would i still have to brine it, or do you think it would be ok to just season and cook?
Looking back, i probably should've worded my original post differently. If i randomly saw a post like that, i'd probably be saying the same things as you wise guys.
come on traxxis, like you wouldn't do something like that...
You could brine it if you have enough salt, and brown sugar to create the brine. It would take a pretty large container to get it all into the brine.
Personally I'd nix the brine and just work on a baste with a nice mop to apply it, and about 24 hours to smoke it low and slow.
Personally I'd nix the brine and just work on a baste with a nice mop to apply it, and about 24 hours to smoke it low and slow.
S'ok. It was good for a laugh.
On a more serious note, stay safe over there.
What made you consider Llama?
uh..." thanks Smokey"
not sure where that came from but it was a brilliant idea!
thanks, well i was originally planning on just cooking up a goat and having a small party. but as soon as all of my friends heard about it, they all wanted in. so i figured i'd need more meat. looked it up on a few sites and people were comparing the taste to lamb (or better). wouldn't mind giving it a try. so now i just need a means to cook it. if it came down to it, would it be a bad idea to rent a large grill and cook it with low heat all day?
Let's just hope neanderthal doesn't see this thread... he will either:
A) be pissed.
B) help you make the llama's last day its best...*wink* *wink* *nudge* *nudge*
A) be pissed.
B) help you make the llama's last day its best...*wink* *wink* *nudge* *nudge*
