Exotic Meat via EVO

The Meat and Exotic Meat selection is always a point of high importance in Compadres.  The same goes for the Seafood/Fish selection.
The first night Friday, is not the main event since a lot of Compadres get off work about 5pm and drive to the campsite arriving late.  The first night is generally sausages, another meat and  light grilled veggies, a starch and Cesar Salad.

The 2007 Compadres Friday Night really stepped it up a notch, almost to a whole new level.   I always listen to Compadres and to what they want.   And I heard more exotic meat.  So, Elk, Wild Boar Bratwurst, Rabbit/Lamb sausage, Gater, Quail, Duck breast and a cranberry lamb sausage were on the menu.

The first night was centered around being interactive and letting the Compadres do the cooking themselves for the most part.  We had roasted potatoes and Cesar Salad, but the main attraction was cooking on the Evo Flattop itself.  Zwerling brought his Evo, and I brought mine.  His was setup in the middle of the whole campsite, while mine was in the kitchen.
This allowed all the Compadres to come around the Evo and be a part of the cooking if they wanted.

We started off by skewering everything that we had besides that sausages.  That we did in the kitchen.  We skewered the Alligator after marinating it for 2-3 hours.  The Duck Breast was skewered and salt/peppered, Elk was skewered like a Tandoori chicken with a Rouge Beer Peanut Sauce and finally all the Quail.  It was salt/pepper.

With the Duck, what you want to do is place all the skewers close together with the fat side down.  Get everything crispy on there.  Let it sizzle longer than you think it needs to be sizzling for.  You want is nice an brown. Get the picture.  When you flip it over, then it’s a good sear.  Your searing in Duck fat. Mmmmm Yummy.  All of that extra goodness will seep into other items you are cooking off. Alligator, Elk and Quail can all go down at the same time. Again, you cook to get a good brown color on everything.

Alligator  Marinade
Straight from ingredients found onsite: 1 Can of 7-up. Citrus, Garlic and Herbs.  I think Worchester sauce and Tabasco. But who knows.

Rouge American Ale Peanut Sauce
Two small jars of Skippy Creamy Peanut Butter.  Rouge American Ale Beer.  I used a lot.  First bring beer to simmer in sauce pan. Add peanut butter in slowly while whisking at the same time.  Make sure that sauce is not too think.  Pancake batter consistency is best.

If you want an EVO Flatop Grill: Go here:http://www.evoamerica.com/