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Discussion Starter #1
"This is better than hamburger ever thought of being. Hamburger doesn't even compare".

Shaun (the cook)

It was unanimous. Barbados Ram is some mighty fine eatin'!! Still have five packs of steaks and 4 packages of hamburger left. That bit on the left of the grill was all the tender loin I had, though.
I cannot believe the bad reputation this meat has. I told my friends it is known to be "not so good" and nobody could see how that is possible from what we were eating.


 

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Man...you and I shoot entirely different animals....all of the sheep I've shot (that's 7) were awful. Power to'ya and buon appatito!!
 

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Discussion Starter #3
Description and Cooking Instructions.


It's a little sweeter than beef, not as grainy or sinewy, no gristle or grease in the meat, takes merrinading much better than beef as it just sucked it up in 15-20 minutes even with the steak, 1/2 hour could be to much (I recommend a good Balsamic Vinagrette), if your not careful you will over-marinate them, a joy to cook, a little salt and pepper and that is all you need for the best burgers you'll ever eat.
After you eat this meat it doesn't sit like a rock in your stomach; highly digestable!
When forming patties you will want it almost frozen because they will want to fall apart if you don't. Making them a patty is tricky and can take some effort but it is WELL worth it. Squeeze off excess liquid with hands into sink a 1/3lb patty at a time before forming as this dries it out a bit and allows the meat to stick together better. Take about a third pound ball and press from middle while rotating patty in your hand. The patties are the same size after cooking as before; no shrinkage! Add a little drizzle of cooking oil directly to the meat on the side first cooked, because the meat will definitely stick without it. Then add oil to the other side before flipping. Cook slowly on low heat. A fast-cooking meat; DO NOT OVER-COOK!
15 minutes on first side, 10 on the next, no more than five again on other side (add cheese now).
Can't beat it with a stick!!! Cool
BBQ sauce is strong on this kind of meat as it takes-up the flavor so easily. Use BBQ sauce sparingly.
 

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Okay now I'm hungry. We had success making smoked sausage with sheep before, made 70%/30%, like we have with deer meat, but I ahd never considered burgers... Haven't shot sheep in a good while, but next time I do, I will give that a try..
 

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I've tried Rocky Mtn and desert bighorn, the desert was far better than the Rocky, mountain goat was the most flavorable, chewed on one peice for 2 mins., spit it out, couldn't find a tooth mark. Works better to cube or crockpot the stuff.
 

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Discussion Starter #8
Well I guess shoot a Black-Bellied Barbados Ram next time and try that. I will shoot one every chance I get to make some more of those burgers and the tenderloin was amazing.
Graybeard you do not know what you are missing!
 

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Sure I do I'm just a picky eater. I don't eat whitetail deer meat either. Taste's HORRIBLE to me. I like axis, fallow and even mule deer meat fine but not whitetail deer. Elk is also excellent. It's a matter of taste and what tastes good to you doesn't necessarily to me.
 

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Discussion Starter #11
Graybeard said:
Sure I do I'm just a picky eater. I don't eat whitetail deer meat either. Taste's HORRIBLE to me. I like axis, fallow and even mule deer meat fine but not whitetail deer. Elk is also excellent. It's a matter of taste and what tastes good to you doesn't necessarily to me.
I understand. I just figure the meat has a bad rap in general as the three of us that ate it all really liked it a lot.
 

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My wife's Barbarosa tasted like old tennis shoes smell.
 

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Discussion Starter #14
JeffG said:
My wife's Barbarosa tasted like old tennis shoes smell.
Barbarosa and Barbados are pretty different in taste as well as appearance from what I gathered; the Barbarosa being a wool sheep while the Black BellyBarbados is a hair sheep. I read somewhere that the lanolin in wool sheep can adversely effect the taste of the meat.
 

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Friend killed an Aoudad. Gave me a roast. Crock potted it all day using a recipe for mutton.
The taste was, shall we say, interesting. Edible, but not something I would run out and kill just for the meat.

alan
 

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tn_junk, that sounds like the way I describe eating armadillo. Interesting, didn't taste like chicken, and never again, unless I am REALLY hungry. LOL
 

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Armadillo is a poor man's pork. I cooked some and you would have thought it was pig. My son killed one in the Croom(Fla) that was the size of Shaq's foot.
 

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Discussion Starter #18
To my knowledge there was no pork in the hamburger. The steak and tender loin tasted great, too (no pork in there).
Wow I must have shot the Golden Ram from what you all are saying. Nobody noticed any kind of gamey taste or anything. Sweeter than beef. Must be how we prepared it (which wasn't anything to special, really).
 

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we cooked a aoudad hind quarter in the smoker and it was pretty good. but then we are hillbillys and will eat most anything that dont bite on us first. it was from a game farm but didnt notice any off taste or nuttin.
 

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I have killed quite a few rams and sheep, Black Hawiian, Corsican,Texas Dall, Marino and eaten all of them. I dont care for the steaks and roasts as they are not very tender but the burger is very good. It seemed to have a very mild lamb flavor, which I enjoy anyway. If I shoot another the entire critter will be ground into burger.
 
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