Ep. 20 | Turkey Leg Street Tacos

Vortex Nation Podcast

Optics, Sports, Vortex Nation, Shooting, Vortex Nation Podcast, Wilderness, Binoculars, Rifle, Scope, Hunting, Vortex, Vortex Optics, Riflescope, Gun, Long Range

4.9 • 1.5K Ratings

🗓️ 27 September 2018

⏱️ 28 minutes

🔗️ Recording | iTunes | RSS

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Summary

What do you do after raiding a crockpot full of delicious braised turkey leg meat for turkey leg street taco’s? Podcast about it so the whole world can know how good it is. Turkey legs don’t get a lot of love thanks to the myriad of ultra-tough tendons running throughout their meat, often making cooking and eating a complete nightmare. Erik and Mark braised up a few legs from their spring turkeys while Jimmy whipped up some fresh-made salsa to top it all off and gosh darnit if it didn’t turn out amazing. We’ve got the recipe for those looking to recreate this masterpiece, and discuss the process here in this food special of the Vortex Nation Podcast. Already listened, but want the show notes for reference afterwards? You can find them here: https://vortexoptics.com/vortex-nation-podcast As always - let us know if there are any topics you'd like covered on the Vortex Nation podcast by asking us on any one of our social media platforms and using #VortexNationPodcast.

Transcript

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0:00.0	Welcome to the Vortex Nation podcast brought to you by lovers of hunting, shooting, public lands, the Second Amendment and Good Food. All right, what's up, Vortex Nation?
0:18.0	Got Jimmy to my right and Eric to my left and we are coming at you today.
0:27.0	We're gonna talk turkey.
0:29.0	And we're not talking turkey calling.
0:31.0	We're not talking turkey breasts, the most medious part of the turkey, we're talking
0:37.2	turkey legs and their notorious reputation for being tough. Some people even call them inedible.
0:46.3	Some people, heaven forbid, don't utilize them to their fullest potential.
0:52.3	Or at all. Yeah, even more. don't utilize them to their fullest potential.
0:52.5	Or at all.
0:53.8	Yeah, even worse.
0:55.8	There's a lot of meat on those things, Jay.
0:58.2	Big time, Jay.
0:58.9	And we didn't figure out a way, but we executed a way to get all that meat off the bones very easily, very efficiently.
1:10.0	When we were done with those things, they nothing but bones we had it was incredible it was
1:15.4	seriously incredible how much meat do you think that so we had four legs yep so
1:20.0	four legs thanks to Eric and Mark this spring, they got some turkeys.
1:24.2	I'm sure you guys have done stuff with the other meat on the turkeys, but we had these legs
1:27.7	left over and we kept talking about for the longest time this idea of this this turkey leg recipe turkey leg street tacos and it finally
1:37.8	happened and yeah four legs and honestly I would say we fed about, I mean, there's definitely been about like between 12 and 15 people that have come in there and made some tacos as far.
1:49.5	So, and there's still lots of leftovers.
1:51.5	That was somewhere in the four to five pounds of
1:56.8	meat range. Easily, easily. And we're talking pure no tendons, no I mean just pure rich dark meat the no
	...

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