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Home Page for Badlands Knifeworks and Cypress County Calls

B.B.Q. Tail

Thread starter #1

Western Ghost

Active Member
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Location
Osoyoos,BC
1 tail
turkey syringe and personal brine mix
tin foil

scrape and wash tail thoroughly
Cross cross cuts on both sides of tail
Marinate tail over nite in fridge in brine
remove pat dry and inject with personal flavour mix
Salt liberally on top/bottom
Tent wrap tail and place on low/ med BBQ heat.

check periodically for skin blistering,when skin is all blistered up,remove from grill. Don't remove from foil,let it rest for 5-10 mins.
Remove foil and scrape off skin.
Unless your a fan of head cheese or pigs knuckles and such,this dish may not appeal to you. It's very fatty and chewy,I like it in the winter if I'm going to be snow shoeing into a back lake ice fishing for some speckles and need some long
sustaining calorie body heat on those cold winter days!
W.G.

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Last edited:

Foxton Gundogs

Moderator/CERTIFIED GOOSE PIG 2016....... Cedar BC
Staff member
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Location
Cedar
Can't say I'm a big fan, but it's not awful. The best I've had was brined in a salt maple syrup solution then cooked as described but smoked after the skin was removed then 'crisped' up a bit on the grill
 

Bow Walker

ALWAYS LOOKING - ALWAYS DIGGING
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ON A ROCK IN THE ATLANTIC OCEAN
I'm a big fan if jellied ox tongue, headcheese, and the like. But meats and/or fish that are really rich seem to always come back and talk to me for a couple days afterwards. Not a pleasant experience.

I can see the ole time trappers cooking and eating it though - they sure needed the calories.
 

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