Jump to content
  • GUESTS

    If you want access to members only forums on HSO, you will gain access only when you Sign-in or Sign-Up .

    This box will disappear once you are signed in as a member. ?

Christmas Feast


roony

Recommended Posts

44 minutes ago, RebelSS said:

I wanna see Delmar souse a CAMEL.....hehe. :lol:

I think it would have to be done like a turkey, break it down.   Maybe bone out the legs for a roulade.   maybe 48 hours at 150 would do it.  

Not sure about the other cuts.   Make jerky out of the backstraps.   It would make a good snack with sweet tea while the other stuff cooks.  Is camel like beef or like venison or like pork?   Not sure what to do with the shoulder/chuck.   Pot roast?  Carnitas?  

Hump would probably be best on a rotisserie to let fat drip off.    

Probably need a big cooler to use for the sous vide, and a couple of grills, maybe a smoker.   Oh, and RH's grinder for the sausage.  

Smoke the brisket or corn it?    Decisions decisions....   

Link to comment
Share on other sites

10 hours ago, delcecchi said:

I think it would have to be done like a turkey, break it down.   Maybe bone out the legs for a roulade.   maybe 48 hours at 150 would do it.  

Not sure about the other cuts.   Make jerky out of the backstraps.   It would make a good snack with sweet tea while the other stuff cooks.  Is camel like beef or like venison or like pork?   Not sure what to do with the shoulder/chuck.   Pot roast?  Carnitas?  

Hump would probably be best on a rotisserie to let fat drip off.    

Probably need a big cooler to use for the sous vide, and a couple of grills, maybe a smoker.   Oh, and RH's grinder for the sausage.  

Smoke the brisket or corn it?    Decisions decisions....   

Why not just smoke it?

 

smoke camel.jpg

Link to comment
Share on other sites

15 hours ago, delcecchi said:

I think it would have to be done like a turkey, break it down.   Maybe bone out the legs for a roulade.   maybe 48 hours at 150 would do it.  

Not sure about the other cuts.   Make jerky out of the backstraps.   It would make a good snack with sweet tea while the other stuff cooks.  Is camel like beef or like venison or like pork?   Not sure what to do with the shoulder/chuck.   Pot roast?  Carnitas?  

Hump would probably be best on a rotisserie to let fat drip off.    

Probably need a big cooler to use for the sous vide, and a couple of grills, maybe a smoker.   Oh, and RH's grinder for the sausage.  

Smoke the brisket or corn it?    Decisions decisions....   

Some decent ideas del but I think you are usually best off to stick with the recipe the first time you cook something new. 

Link to comment
Share on other sites

Join the conversation

You can post now ↓↓↓ or ask your question and then register. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Restore formatting

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.



×
×
  • Create New...

Important Information

By using this site, you agree to our Terms of Use and Privacy Policy. We have placed cookies on your device to help make this website better. You can adjust your cookie settings, otherwise we'll assume you're okay to continue.