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Cooking Meat/Keith Patton
All Reviews from Users
Column Headings: K = Knowledgeability C = Clarity of Response T = Timeliness P = Politeness
N = Nominated for Expert of the Month
| Date | User | K | C | T | P | N | Comments |
|---|---|---|---|---|---|---|---|
| 2009-11-23 | Amy | 10 | 10 | 10 | 10 | Yes | extremely prompt and logically explained answer. Thank you! I will try these suggestions next time! |
| 2009-11-20 | Pam | 10 | 10 | 10 | 10 | Yes | Thank you very much for your quick response. Your information was very helpful. We also take care of our deer meat without taking it to a butcher. This was our first attempt at sausage making, so hopefully it turns out. It is in the smoker this afternoon, so hopefully all is well. We added 80% beef to it rather than pork sausage. Thanks again for your help and quick response. |
| 2009-10-28 | jim | 10 | 10 | 10 | 10 | Yes | THANKS FOR THE TIPS .I'VE HAD COON COOOKED AT A BBQ REST BUT I HAVEN'T COOKED ONE MYSELF. I JUST BUILT A COOKER AND I'M GOING TO TRY TO COOK THE COON THIS WEEKEND! I THOUGHT THE FAT MIGHT JUST KEEP IT FROM DRYING OUT.YOUR RIGHT ABOUT LETTING PEOPLE KNOW WHAT IT IS .IV'E HAD COON COOKED AND SERVED IT TO 18 EMPLOYEES .THEY LOVED IT! WE PICKED IT UP FROM THE REST SERVED IT HOT EVEN THE SECRETARY ATE IT!TASTES LIKE SWEET HAM TO ME THANKS AGAIN |
| 2009-10-23 | Henry | 10 | 10 | 10 | 10 | Yes | Very sound info.! Definitely helpful and shed some insite! Thanks a million... |
| 2009-10-16 | mike | 10 | 10 | 10 | 10 | No | domo !! |
| 2009-08-02 | Kathy Hale | 10 | 10 | 10 | 10 | No | once we got on the same page, my question was answered very clearly, quickly and to my satisfaction. thanks |
| 2009-07-13 | Steven | 7 | 7 | 10 | 9 | No | |
| 2009-05-26 | Johnnie | 10 | 10 | 10 | 10 | Yes | Keith, I appreciate your answers and the timely manner in which you gave them. Thank you so very much for your time and willingness to share your knowledge. Johnnie |
| 2009-05-20 | barb berry | 10 | 10 | 10 | 10 | No | Keith Great, I need them tomorrow night and they have been tightly wrapped and in the coldest part of the fridge...they were clean as a whistle when prepped...so I will keep you posted@ |
| 2009-05-06 | Michelle | 10 | 10 | 10 | 10 | No | Thanks for taking the time to send such an informative and detailed answer! It sounds simple and delicious! Michelle |
| 2009-04-01 | Elizabeth Horne | 10 | 10 | 1 | 10 | No | I was promised an answer in 3 days, it has been well over 2 weeks to receive this reply. I not longer needed this information--the venision I cooked was fantastic, but without your help. |
| 2009-02-17 | Jim | 10 | 10 | 10 | 10 | Yes | Thanks Keith! Much like you said, I ended up thawing out the meat in a bag of milk. Then drained and strained and rinsed. I then mixed up some marinade stuff (I got off your website) that I figured wouldnt impart a strong additonal flavor. I used olive oil, lemon juice (for acidity) salt, ground pepper and aregano and marinaded it all night. Then I fried the pieces in bacon grease using Andy's seasoning. Must have worked as people loved it! Thanks again. |
| 2009-02-10 | Tasha | 10 | 10 | 10 | 10 | Yes | Thank you so much for your quick response! |
| 2009-02-07 | brittany | 10 | 10 | 10 | 10 | Yes | THANK YOU SOOO MUCH!!!! |
| 2009-02-03 | nichole basmajian | 10 | 10 | 10 | 10 | Yes | Thank you so much for your time:) I'm a culinary instructor and one of my eager students asked this ? Yes, german-armenian. |
| 2009-01-22 | dee | 10 | 10 | 10 | 10 | No | Thanks so much for the prompt response - i'm going to give it a try! |
| 2009-01-19 | Jenny | 10 | 10 | 10 | 10 | Yes | Thanks for the timely response! |
| 2008-12-31 | gloria | 10 | 10 | 10 | 10 | No | |
| 2008-12-11 | chad | 10 | 10 | 10 | 10 | No | thank you very much, will give it a shot this weekend.. got the plenty of cold beer handled, that is the easy part.. thanks agian.. |
| 2008-12-02 | Becky | 9 | 9 | 10 | 10 | Yes | Very helpful, swift response! Thanks, Becky |
| 2008-11-18 | lisa | 10 | 10 | 10 | 10 | No | thanx so much---great idea! |
| 2008-11-01 | Chris | 10 | 10 | 10 | 10 | Yes | Thanks for the help! This is a great site. I've learned a lot just reading through other people's questions. Keep it up please! |
| 2008-10-21 | Kaathleen | 10 | 10 | 10 | 10 | Yes | accureate and fast response. great help to me and my mother!! |
| 2008-10-14 | Lynn McClenahan | 10 | 10 | 10 | 10 | Yes | Thank you, the information givin was both very helpful and appreciated. |
| 2008-10-10 | michelle | 10 | 10 | 10 | 10 | No | |
| 2008-10-07 | Brandy | 10 | 10 | 10 | 10 | Yes | Wow, lots of great sounding recipes!! Thanks so much. I can't wait to try a few. |
| 2008-08-21 | gordon | 10 | 10 | 10 | 10 | Yes | thanks i think it's a commom snapping turtle i really appreciate the answer |
| 2008-08-21 | Chris Britt | 10 | 10 | 10 | 10 | No | Really appreciate the effort and care taken to answer my question. Got a lot more information than expected. Thank you and kind regards Chris |
| 2008-08-19 | Carol | 10 | 10 | 10 | 10 | Yes | Thanks Keith for your QUICK response. I'm so glad I came upon this site. I could not find an answer to my question any where, and I tried ALOT of sites. Keep up the fantastic job. We need people like you. Carol |
| 2008-08-12 | bill | 10 | 10 | 10 | 10 | No | Thanks we ate them tonight and they were excellent! |
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Keith Patton
Expertise
I can answer questions regarding wildgame cookery ranging from venison, elk, buffalo, wild geese, duck, wild turtle, feral hog, javalena, wild boar, racoon, beaver, and woodchuck.
Experience
I am an avid hunter and chef. I have run a successful catering business, processing my own meat, curing hams and making wild game sausage.
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