QUOTE (shelly @ Jul 6 2009, 06:33 PM)
I wasn't sure where to put this post as we no longer have a dedicated sub forum for waggles.
In another thread, we were discussing using cornstarch plus the freezer to create a better crust on grilling a steak. I mentioned that I always used cornstarch as part of the crusting of my waggles but I, of course, was speaking about deep frying them.
I recently was able to get the last package of wild waggles at my local Costco (most are now farm raised), and as luck would have it, they came with the tail intact. As most of you know, the tail of the waggle is prized for it's tenderness and flavor. Although often confused with and used the same as ox tails in soups and stews, it is more chicken like in taste, and the waggle tail lends itself to high heat searing. By the time it crisps on the outside, the inside is tender and medium rare.
So I removed the tails from the two waggles and prepared them separately on my Weber S-470's sear station. After a few minutes cook time, I devoured both of them. No sharing of these delicacies.
As you know, the waggle only has 6 ribs per side, unlike a pig which has 13 per side, so we never really try to bbq the ribs separately. It's always best to use the whole waggle, butterflied, if possible, in the grill.
I fired up my big green egg and got the temperature stabilized at 250°. After applying a rub, using lots of sage and fever-few (which are the natural foods of the waggle in the wild), I cooked the waggles, fur side down, for 2 1/2 hours.
I then turned them and opened the vents full, getting the bge up to 450° within 5 minutes, sauced the waggles with my Romanian sweet and sour sauce (similar to what I use for my stuffed cabbage dish) and crisped and caramelized the waggles before removing them, letting them rest, and then, slicing them. Of course, I'm not sharing secrets when I remind everyone that the waggle, unlike a beef brisket, is
always sliced
with, not against, the grain.
I served the sliced waggles with a woods ear mushroom sauce and wild rice pilaf, as was traditional back in ancient days when the waggle was frequently hunted and served for special banquets.
I regret that my camera died and I was unable to take any photos to post this time. But, I promise to post some pics the next time I low and slow some waggles (if they are still in season when I shop.)
Shelly
Hah! Finally - we've got something here on the East Coast that you lack on "the other end"!
Waggle Farms! Jersey is loaded with them! Get on the Jersey Parkway, and head south to the Pine Barrens, and when you start to see very tall, barbed wire fences lining the sides of the road - you'll know you are in Waggle Country! But do not succumb to the urge to stop, get out of your car and try to photo one - they've been known to jump completely over these 24" high fences and attack careless city folk who have no idea of the heinous havoc those furry demons can wreck upon human skin! A local paper dedicated to Waggles (The Wiley Waggle Gazzette) just reported last week on the disappearance of several campers who strayed too close to the perimeter of one of the Waggle Farms. The owner has been cited several times in the past two years due to his neglect on keeping the perimeter secure, and reports of wayward waggles escaping have the nearby towns in an uproar! The National Guard was actually called in twice now to help evacuate the area until the wily waggles were captured. Reportedly, two are still on the loose, and the nearby town of Wigglesville is reportedly beginning evacuation procedures as we speak!
Did you know that it is illegal to capture, kill and/or hunt wild (as opposed to farmed)) waggles here at the Jersey Shore? Fear of contaminated waggleburgers has prompted a recall of all the farmed meat in markets now, and consumers are being urged to return any uneaten portions to the State Police - not directly back to the vendors selling the meat. Only State Police have the resources to contain this outbreak, "wagglebearinghummers" are being employed to transport the carcasses of dead animals to a burn dump site in Pennsylvania.
Also - it is the normal practice on this coast to cook fur side UP! This practice has been proven to help release moisture from the inherently damp meat (remember - waggles live most of their lives in the swamps). Thus you will find the meat much more palatable - not the greasy, dripping wet texture of a "fur down" smoked piece of waggle! Not meaning to start a flame war here - but this fact is well documented in Steve Reichlens new book, "Charcoal Seared Waggle - The Other Red Meat". In this book he dedicated an entire chapter just to the controversy surrounding the differing viewpoints of "fur up or fur down". I side with him as I've tried it both ways, and find the fur up practice to yield a much tastier, drier cut of meat without all the greasy and dripping mess you get with the fur down cooks.
By the way - a little tip. Try basting the waggle with the warmed juices from celerembers (the new hybrid veggie from a mix of celery and cucumbers)! It's absolutely divine! I find it brings out the tartness of freshly ground waggle, especially when served on a pretzabun (salted buns baked in the shape of a pretzel)! I don't normally share my secrets for successful Waggle Wonders in the Kitchen - but since you started this topic so openly - I feel it's only fair to trade tit for tat.
Ummmm - all this wagglesation (conversation about waggles) has got me craving waggles now! Dang - and none in the freezer! (Remember - waggle meat has to be kept in the freezer at all times to avoid spoilage due to it's lack of white celled blood).
Mikey
