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Grilling


imschur

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  On 2/22/2021 at 1:08 AM, shepp said:

If you weren’t so sick of rock co I’d tell you to come down and get some rubs

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Now now, with that type of talk you are gonna make my wife jealous. I am flattered but you just aren’t my type. 🤣

 

trust me brother if I come down there to see family, you will be the only one I will be putting any effort in to see. 

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  On 2/27/2021 at 7:19 AM, sketch said:

damn amateurs looking good on the first run! looks good so far bro! 🍻🍻

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  On 2/27/2021 at 2:13 PM, Sisco said:

Don’t think you need advice you are doing just fine.

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Well this amateur needs to plan more with the timing. The venison roast wasn’t done in time for a late dinner but the pork buts weren’t done until after 1am. I can’t stay up like I used to. 🤣

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  On 2/27/2021 at 4:32 PM, ARTrooper said:

 

Well this amateur needs to plan more with the timing. The venison roast wasn’t done in time for a late dinner but the pork buts weren’t done until after 1am. I can’t stay up like I used to. 🤣

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7 pound butt usually takes 8-9 hours in my experience 

 

fyi it freezes great in vac seal bags and thaws fast for a quick meal

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  On 2/27/2021 at 5:13 PM, unforgiven said:

To figure about a little over an 1 -1 1/2 hr a pound a good start. For a pork shoulder or brisket I'm getting up early with meat on around 0400 .

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Yeah i need to do that. The wife shredded it today and it was amazing! Next time will have to be more prepared and have better timing. I will show the picture when the wife sends it to me of it nicely shredded. I did wrap it in tinfoil after 5 hours because I am not really into the outer crust. I am very happy with the final product. 
 

the venison roast didn’t turn out as good but it still tasted good and the neck did have a lot of gristle

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  On 2/27/2021 at 6:43 PM, ARTrooper said:

Yeah i need to do that. The wife shredded it today and it was amazing! Next time will have to be more prepared and have better timing. I will show the picture when the wife sends it to me of it nicely shredded. I did wrap it in tinfoil after 5 hours because I am not really into the outer crust. I am very happy with the final product. 
 

the venison roast didn’t turn out as good but it still tasted good and the neck did have a lot of gristle

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This is my favorite wild game chef 

 

https://honest-food.net

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Looks good! Did you brine the venison? A low fat meat like that would benefit from it. I decided I am going to lightly smoke some lake trout and Coho Salmon this year then put it up in 12 oz canning jars for appetizer food. Tomorrow I am smoking some country style ribs.

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  On 2/28/2021 at 4:51 AM, Sisco said:

Looks good! Did you brine the venison? A low fat meat like that would benefit from it. I decided I am going to lightly smoke some lake trout and Coho Salmon this year then put it up in 12 oz canning jars for appetizer food. Tomorrow I am smoking some country style ribs.

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My wife was going off of a recipe she found, which had us soak the roast in a marinade over night. So it wasn’t a brine.

Ignore my comment from the canning thread, didn’t see this. Smoking fish is one thing I want to get into often. Wife and I love the taste of smoked fish. 

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  On 2/28/2021 at 1:20 PM, ARTrooper said:

My wife was going off of a recipe she found, which had us soak the roast in a marinade over night. So it wasn’t a brine.

Ignore my comment from the canning thread, didn’t see this. Smoking fish is one thing I want to get into often. Wife and I love the taste of smoked fish. 

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Hit up some of those trout streams up there I would usually bring a few home and smoke them whole. Keep the chubby and suckers too for pickling 

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  On 2/28/2021 at 11:47 PM, shepp said:

Well tie then to a GD tree or teach them how to fish or some poop 

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Some day soon I hope. They just have to much energy 

 

  On 3/1/2021 at 2:11 AM, unforgiven said:
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Maybe I will see if I can find that. 
 

 

nice chicken @shepp, looks delicious 

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