Hmm, grilling time!

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Poll

Votes: 18

Hmm, grilling time!

Author:

Adam Rightmann

Topic:

Diaries

Posted:

Apr 16, 2002

Comments:

and what better way to celebrate your Dominion over animals than by grilling 3 species at a time? Iask you gentle readers, which species should I grill next?

More diaries by Adam Rightmann

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Sunday was a decent day, a little rainy, but warm. I invited my parents over for dinner, and decided to have beef, lamb and chicken kabobs. What better way to thank God (besides the obligatory Mass) than acknowledging the Dominion He gave us over animals? But, it has made me wonder, what animals should I grill next?

The local animal shelter has many baby stock animals, due to government interference in some local farming families (though, to be honest, they did not look well kept). I may take the children there to see the baby goats, lambs and colts. Sadly, I think my local government's zoning laws would prevent me from adopting a baby lamb or goat, which would lead to valuable lessons for the kids come slaughtering time.

	Grilling (5.00 / 2) (#1)
	by Right Hand Man on Tue Apr 16th, 2002 at 09:25:20 AM PST

	The grill is an excellent way to enjoy God's creatures. Considering the fact that spring turkey seasons are opening, or did so this week in many states, I would suggest turkey, wild if possible. Deer also grills nicely. If you would like to plan ahead for next year's summer grilling festivities, set yourself up for an Alaskan caribou hunt. One animal provides enough meat to feed a decent sized family (husband, wife, maybe 6 or so children) three or four meals. The meat is delicious, commonly considered the best in the venison family. It is also comforting to know that you will be helping the environment by reducing the size of a herd that has exploded in size over the last few years. Due to various habitat improvements made by loggers there are far too many caribou, thus we must look out for their well being by exercising our God given rights to hunt them. Take the kids along, and they can help with the butchering. ------------------------- "Keep your bible open and your powder dry."

	Deer, definitely. (5.00 / 1) (#2)
	by hauntedattics on Tue Apr 16th, 2002 at 11:23:10 AM PST

	Venison. It's all about venison. Not only does it grill well, you can substitute it for steaks or ground beef in just about any recipe. The consistency is about the same, especially provided you can bag the fat, corn-fed does that frequent agricultural areas. My father- and brother-in-law are going elk hunting in Idaho this fall. I've never tried elk, so I'm looking forward to a novel culinary experience.

	A suggestion (none / 0) (#7)
	by JoePain on Wed Apr 17th, 2002 at 01:07:44 PM PST

	if I may, to improve the quality of the produce provided by the hunt. Whitetail deer are not the best flavored meat obtained from natures herds. Grain fed deer are much more succulent than those left to eat grass. In much the same way ranchers produce good steers, this technique removes that 'wild gamey' taste from the meat. Two good buckets a day for two months before hunting season begins should do the trick. Further, to enhance the health of the deer and increase the overall quality of the game, give them some salt. Salt licks can be deposited near the grain to further aid in the health of the deer and therefore enhance the flavor of venison stakes. While you must stop grain feeding and giving them salt a few weeks before hunting season, the benefits should last until that first day of the season when they come looking for their meal and instead get slain by a well placed bullet in their heart.

	Thanks... (none / 0) (#9)
	by hauntedattics on Wed Apr 17th, 2002 at 03:30:07 PM PST

	for the suggestion, but it sounds like an awful lot of work. Doesn't hunting in and around cornfields, say, in Iowa or central New York accomplish the same thing without the extra effort? (But heck, don't listen to me. I just enjoy the venison after my father-in-law has done all the hard work. There aren't many deer in Boston anyway.)

	All Creatures, Great and Small... (none / 0) (#3)
	by John Wainright on Tue Apr 16th, 2002 at 11:15:16 PM PST

	Are mighty tasty after being subjected to an open flame. Last weeks grilling offered up the following for my family: Monday: Burgers from the side of beef purchased last week. Tuesday: Porterhouse cuts from said steer. Wednesday: didn't grill Thursday: Blacktip Shark Steak Friday: Pork Chops.

	Ahh, wee shrimp... (none / 0) (#4)
	by poltroon on Tue Apr 16th, 2002 at 11:36:12 PM PST

	I'm partial to sea creatures which are small enough to fit in my mouth without too much trimming. You definitely should grill some shrimp - just the heads, with all those tasty spines and juicy black eyes.

	I'm told that (5.00 / 1) (#5)
	by jvance on Tue Apr 16th, 2002 at 11:46:48 PM PST

	Preterites make mighty tasty eating. Preterite fetus is especially succulent, and is available at any of these fine locations -- Adequacy has turned into a cesspool consisting of ... blubbering, superstitious fools arguing with smug, pseudointellectual assholes. -AR

	Shut up, Swift. (5.00 / 1) (#6)
	by because it isnt on Wed Apr 17th, 2002 at 06:36:30 AM PST

	adequacy.org -- because it isn't

	Perhaps on Friday (none / 0) (#8)
	by doofus on Wed Apr 17th, 2002 at 03:05:21 PM PST

	You could grill a nice salmon or a mahi-mahi steak. Wrap it in aluminum foil after adding a marinade of some sort (I like a lemon garlic herb, personally. The lemon and garlic cut the "fishy" taste that some people find objectionable.). Grill on a medium flame (or completely white coals with the grill raised as high as it can go) for 15 minutes or so. Rice pilaf using brown rice grown in a standard Third World rice growing country and harvested by hard-working freedom-loving peasants and some fresh vegetables from your garden would be an excellent addition. Fresh bread, kneaded by hand by your wife and home-made butter, churned by your children would no doubt add a level of satisfaction to your repast as well. Top this off with a tall glass of cool, fresh water drawn from your well and you have a fine meal, fit for any American, even liberals and athiests (although they would never truly appreciate it). How I envy you, Mr. Rightmann.

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