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DutchieCooks

DutchieCooks

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First time I made ostrich steak. Wasn't bad at all 🙃
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DutchieCooks

DutchieCooks

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Yes please! I like bombbbbb anything.
Send it now!
Here we go:

Hand full rosemary hand full oregano (fresh) clove of garlic and capers. Mash them together table spoon of Dijon mustard, bunch of olive oil, beef stock and juice of one lemon. If the taste at this moment is still too strong for you add some more stock. I marinade my chops in here for couple hours. Then brush them while cooking and serve them with it. Let me know if.you guys like it or not 🙃
 
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DutchieCooks

DutchieCooks

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Like from an actual ostrich?! Weird...almost looks like beef, and that’s even more weird. I would have never thought....food when I see an ostrich!
Me neither 😂 and I like to try new things! So bought it and cooked it lol this was the package it was in
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bbqking

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EX6, 2, 22” kettles, and a e310 gasser
Going to be putting this 20lbs er on later this evening. Biggest brisket I’ve done. Just trimmed lightly. Some of the fat on top, non off the bottom. Took a little of the yucky discolored stuff off the sides. Seasoned with course black pepper, and killer hogs bbq seasoning. Wish me luck. 🤞
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Bruno

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Going to be putting this 20lbs er on later this evening. Biggest brisket I’ve done. Just trimmed lightly. Some of the fat on top, non off the bottom. Took a little of the yucky discolored stuff off the sides. Seasoned with course black pepper, and killer hogs bbq seasoning. Wish me luck. 🤞View attachment 3381View attachment 3382View attachment 3383
Looking forward to the pics.
I’m doing a pork shoulder tomorrow, can’t wait!
 

Old Man Grills

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Like from an actual ostrich?! Weird...almost looks like beef, and that’s even more weird. I would have never thought....food when I see an ostrich!
Ostrich is really good, game sort of flavour like venison and beautifully tender if cooked right.
Dutchie PLEASE STOP NOW 🤣🤣 seriously man, you’ve got skills.
 

bbqking

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EX6, 2, 22” kettles, and a e310 gasser
That black pepper should give you some serious bark!
Let us know how you like the killer hogs.
After 8 hours. Not a really serious bark, but decent. From right to left. Have 3 probes. The one in the end is at 153, in the middle 143, in the flat 151. Going to let this sucker go til probably 160-165 then wrap. Move to bottom shelf, and let her go. Did the first 4 hours of the cook on smoke boost. The rest of the time it been set at 225. Held steady all night.
Just wrapped it. It’s 8:45 am. Almost 10 hours in. The temp stopped moving for bout an hour so pretty sure we were into the stall. Also removed drip pans and moved to bottom shelf.
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bbqking

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EX6, 2, 22” kettles, and a e310 gasser
Hot diggity logs!!! That looks stupendous!
 
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