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The Water Cooler
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Suggest an exotic meat for smoking
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<blockquote data-quote="Danny Tanner" data-source="post: 2270293" data-attributes="member: 10619"><p>I have acquired a gift card to The Meat House butcher shop and I'm wanting to pick up something different to throw on the smoker. I don't doubt that their pork, beef and poultry has the potential to be better than what I get at Crest, so I'm not against picking up a higher quality meat of the same type and cut I'm familiar with, but I'd like to try something different.</p><p></p><p>They mention that they have bison, venison, alligator, ostrich and boar as some of their exotic meats available, but you can have them order even more, apparently. I've had gator a few times and it was hit or miss, but some gator ribs might be okay. I'm really looking for something that was once inside a fluffy brown buffalo, as it's my favorite red meat. Elk would be a consideration, but I've never had any sort of smoked venison. I'm curious how much of a difference there is between a smoked [pulled] shoulder from a farm pig and a boar. Has anyone smoked a boar shoulder?</p><p></p><p>Whichever meat and cuts I get, they must be able to fit on a 22.5" grate and go well smoked over the typical available woods (apple, cherry, hickory, etc).</p></blockquote><p></p>
[QUOTE="Danny Tanner, post: 2270293, member: 10619"] I have acquired a gift card to The Meat House butcher shop and I'm wanting to pick up something different to throw on the smoker. I don't doubt that their pork, beef and poultry has the potential to be better than what I get at Crest, so I'm not against picking up a higher quality meat of the same type and cut I'm familiar with, but I'd like to try something different. They mention that they have bison, venison, alligator, ostrich and boar as some of their exotic meats available, but you can have them order even more, apparently. I've had gator a few times and it was hit or miss, but some gator ribs might be okay. I'm really looking for something that was once inside a fluffy brown buffalo, as it's my favorite red meat. Elk would be a consideration, but I've never had any sort of smoked venison. I'm curious how much of a difference there is between a smoked [pulled] shoulder from a farm pig and a boar. Has anyone smoked a boar shoulder? Whichever meat and cuts I get, they must be able to fit on a 22.5" grate and go well smoked over the typical available woods (apple, cherry, hickory, etc). [/QUOTE]
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