Blaserbuds; the worlds superlative information source, for these products

So Saturday night decided to up the ante a bit and decided to have a fur and feather combination.

For the feather, it was a roast pheasant crown. After a quick brine, a super hot roast with simple salt, pepper and butter seasoning, followed by 15min in a cool oven. For the fur, sambar backstrap coated in some Texas BBQ rub. Throw in some roast vegetable, gravy and mashed potato & cauliflowers to complete. All present at dinner were very happy with the outcomes. A few pictures.

Looks good to me.

Nice. How did the rub turn out?

Very nice Jason.

Bloody lovely!

Yummo!

looks awesome.

mchughcb wrote: ↑Sat Jul 25, 2020 7:18 am Nice. How did the rub turn out?

Rub turned out very well. Not a product placement by any means but at present for red meat my go to rubs are ( in no particular order of use or preferences) -

* Marina Braai salt with spices
* Cape herb & spice rub ( Texan steakhouse for beef/ venison & Portuguese Peri Peri for chicken...though did use it on lamb and wasn’t bad).

Those two are Commercial rubs made in South Africa. The final one I use is my own mix which is a sage salt rub ( includes some paprika, pepper, garlic, onion died spices/ herbs).


Cheers

Cheers I'll check it out