Gar Balls

It's from a 6 point. Just medium sized.

OK. I like to brine it for a day or so....i just use plenty of salt in water to cover...can be done with ice in a chest. Remove as much silver skin as you can. I love to smoke them. I do not stuff the ham with studs of pepper, garlic, or green onion. I don't want to poke hole in the roast which, I think, can cause moisture loss.i use a water smoker and I load the water pan with garlic, onion and some citrus...lemon and or orange.I season the ham with an olive oil rub, salt, black pepper, and a bit of Tony's(or cut out the salt and use more Tony's).I use pecan wood and smoke it med rare.

No, I am not a chef but like most folks in Louisiana, I love cooking, especially ducks, deer, rabbit etc. I am also an avid cookbook reader and collector and I love to take cooking class vacations, especially those given by great chefs. I just bought John Besh's new book and Ralph Brennan book and love to cook out of John Folse's big books. I keep those on my coffee table.

bring a clothes pin for your nose

the couple recipes already on here is what we usually do.

only different we do sometimes is grind the meat and add all the seasoning and make patties. then fry down and eat on a bun or poboy bread.

those recipes given were solid.

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its gar meat not filets

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excellent point.

they are a pain in the butt to clean though, that would make my price per pound increase

just noticed that. i see gar ball recipes then i see something about a 6pt. now i am confused.

Threads old. That deer is long gone. But i'm cooking gar balls tonight.

Hey JT