Sisco Posted December 23, 2017 Report Share Posted December 23, 2017 1 hour ago, ARTrooper said: I'm not sure I'm gonna buy meat in bulk. I got a deer in my garage that was hit near my house. the good thing about being a cop is I get to call dibs on the deer if the person that hit it doesn't want it. lol. I think I am going to start doing this more. free meat is awesome! And already tenderized. lol. A good way to go Trooper. My foot surgeries kept me out of the woods, and I am still a little skittish about CWD. But not so skittish that I am working on an elk trip out west next year. Reminds me of something I saw up on Superiors North Shore a long time ago. I was staying at a cabin to do some skiing in the dead of winter right on highway 63. My wife and I were walking along the highway when a doe stepped out on the other side of the highway. Around the corner comes a Diesel Semi at high speed and BAM! the deer goes flying 40 feet. The semi doesn't even slow down. The next second an old pickup comes around the corner, slams on it's brakes, a couple of guys hop out, lift the deer into the pickup and take off. Total elapsed time from the deer being hit; no more than 60 seconds. Talk about scoring fresh meat. Quote Link to comment Share on other sites More sharing options...
sketch Posted December 24, 2017 Report Share Posted December 24, 2017 this recently got an ok in my state, i havent seen many accidents but the bumpers are well rounded. Quote Link to comment Share on other sites More sharing options...
ARTrooper Posted December 25, 2017 Report Share Posted December 25, 2017 On 12/23/2017 at 9:54 AM, Sisco said: A good way to go Trooper. My foot surgeries kept me out of the woods, and I am still a little skittish about CWD. But not so skittish that I am working on an elk trip out west next year. Reminds me of something I saw up on Superiors North Shore a long time ago. I was staying at a cabin to do some skiing in the dead of winter right on highway 63. My wife and I were walking along the highway when a doe stepped out on the other side of the highway. Around the corner comes a Diesel Semi at high speed and BAM! the deer goes flying 40 feet. The semi doesn't even slow down. The next second an old pickup comes around the corner, slams on it's brakes, a couple of guys hop out, lift the deer into the pickup and take off. Total elapsed time from the deer being hit; no more than 60 seconds. Talk about scoring fresh meat. lol. I wouldn't take a deer with that much damage. passed up on a bear that was hit by a semi. Most everything hit on the interstate is obliterated also. Quote Link to comment Share on other sites More sharing options...
washguy Posted December 25, 2017 Report Share Posted December 25, 2017 Okay Shepp what secret crap you got smoking? don't be holding out on us Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted December 26, 2017 Report Share Posted December 26, 2017 4 hours ago, washguy said: Okay Shepp what secret crap you got smoking? don't be holding out on us Wash Nothing, I need to get a blanket and more pellets. high of 15 this week below zero after the sun goes down Quote Link to comment Share on other sites More sharing options...
mrmackc Posted December 29, 2017 Report Share Posted December 29, 2017 On 12/25/2017 at 8:42 AM, ARTrooper said: lol. I wouldn't take a deer with that much damage. passed up on a bear that was hit by a semi. Most everything hit on the interstate is obliterated also. I would call that ground venison. Quote Link to comment Share on other sites More sharing options...
shepp Posted January 1, 2018 Report Share Posted January 1, 2018 Cooking a meal fit for a king Prime picanha seasoned Brazilian style crab cakes roasted Brussel sprouts with almonds and mushrooms focaccia bread and lots of craft beer Quote Link to comment Share on other sites More sharing options...
washguy Posted January 1, 2018 Report Share Posted January 1, 2018 I got festival's so that's where you get that cut I guess? It's tri tip right.? The gmg fired up in your cold conditions? Remind me again bout the rub... How is it? Awesome.? Our fit for a king meal was an effin blt sandwich.... Well good for you... Lol... I know now I ain't no king Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted January 1, 2018 Report Share Posted January 1, 2018 24 minutes ago, washguy said: I got festival's so that's where you get that cut I guess? It's tri tip right.? The gmg fired up in your cold conditions? Remind me again bout the rub... How is it? Awesome.? Our fit for a king meal was an effin blt sandwich.... Well good for you... Lol... I know now I ain't no king Wash I don’t know if they’re the same outfit they’re from here in Wisconsin and only have stores here. Rub cake on it from the butcher. The GMG is chugging along should be climbing to 400 right now for rev seer Quote Link to comment Share on other sites More sharing options...
shepp Posted January 1, 2018 Report Share Posted January 1, 2018 Think next to brisket this has been my fav cut of beef, grain is similar. Didn’t find a lot of information on cooking it whole, seems the Brazilian steak houses cook it kabob style with a quick seer. The meat counter gave me internals but no grill temps. The cut is the serloin cap if you look at a diagram right next to the tri tip, so I treated it the same 230* till 120* internal then 400* to 135 for rev seer. From the meat counter it came cut 3/4 the way thru against the grain 1.5”-2” and rubbed I’m very pleased. the rub is good but they used WAY to much salt. I put the sensor in the thickest of the slices. think I could replicate the rub cinnamon, brown sugar, salt, pepper, garlic onion powder. Actually reminds me a lot of the Larry’s rub below. Puls maybe some parsley or cilantro? Quote Link to comment Share on other sites More sharing options...
washguy Posted January 1, 2018 Report Share Posted January 1, 2018 I bet that cut would benefit from foiling for bout 30 mins.... Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted January 1, 2018 Report Share Posted January 1, 2018 Resting or on the grill? I rested for 15-20 in a foil pan covered with tin foil then collected the juices Quote Link to comment Share on other sites More sharing options...
washguy Posted January 1, 2018 Report Share Posted January 1, 2018 Both..... Foil during cooking for a bit Then let it rest( foiled) after your grilling Quote Link to comment Share on other sites More sharing options...
Sisco Posted January 1, 2018 Report Share Posted January 1, 2018 (edited) Might look for Brazilian style chimichurri seasoning. I make my own Patagonian Chimichurri from scratch. If you are interested I will share the recipe. Awesome looking meal Shepp. I had left over Rogan Josh lamb we made last night for a friends birthday. If you like spice and Indian subcontinent food, it is killer. Edited January 1, 2018 by Sisco Quote Link to comment Share on other sites More sharing options...
washguy Posted January 1, 2018 Report Share Posted January 1, 2018 Damm Sisco..... Get on with your badazz spices me likey.... Wash Quote Link to comment Share on other sites More sharing options...
unforgiven Posted January 1, 2018 Report Share Posted January 1, 2018 that looks great. Glad that GM is to your liking. Quote Link to comment Share on other sites More sharing options...
shepp Posted January 1, 2018 Report Share Posted January 1, 2018 Good left overs too ? Quote Link to comment Share on other sites More sharing options...
Sisco Posted January 1, 2018 Report Share Posted January 1, 2018 Quote Link to comment Share on other sites More sharing options...
washguy Posted January 1, 2018 Report Share Posted January 1, 2018 Good left overs too ? Im talking cold sliced beef on whitebread and ketchup for the spread...yes...it is gourmet Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted January 10, 2018 Report Share Posted January 10, 2018 Not grilled but broiled flank steak rubbed with lanes bbq ancho espresso rub (subtle and damn good) broiled 6 min to rare/med rare and rested 10 min Quote Link to comment Share on other sites More sharing options...
washguy Posted January 10, 2018 Report Share Posted January 10, 2018 Skillet broiled? wash Quote Link to comment Share on other sites More sharing options...
Sisco Posted January 10, 2018 Report Share Posted January 10, 2018 I use ancho chiles a lot. Good stuff. Quote Link to comment Share on other sites More sharing options...
shepp Posted January 11, 2018 Report Share Posted January 11, 2018 On 1/9/2018 at 8:57 PM, washguy said: Skillet broiled? wash Nope put in the broiler on alm foil Quote Link to comment Share on other sites More sharing options...
Rsquared Posted January 16, 2018 Report Share Posted January 16, 2018 What the hell is all that green stuff ruining that fine piece of meat? Quote Link to comment Share on other sites More sharing options...
DNP Posted January 17, 2018 Report Share Posted January 17, 2018 13 hours ago, Rsquared said: What the hell is all that green stuff ruining that fine piece of meat? He's found a use for the leftover can of chicken, the juice makes a sweet glaze. Quote Link to comment Share on other sites More sharing options...
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