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RE: Back from hunting
:D but 150 is easy with this rifle. Its the 175-200 yard shots that get challenging.
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RE: Back from hunting
Congrats F.G. and great pics.
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RE: Back from hunting
Didah post b4 n dis thred? :D
Love the pics, the hunt story and shot were good, but slap ell outa yer bro for me. ;) |
RE: Back from hunting
ORIGINAL: frontier gander roasts out of a front shoulder?:D:D we usually only get jerky out of the small amount of meat on the front shoulders. I honestly hate cutting up the front shoulders due to the lack of meat on them. Now on an elk or a really big mule deer, its a different story. I too, hate taking shoulder shots, but without doing it, i wouldnt have known what kind of performance the bullet would offer. After seeing this, i think i'd give it a double lung shot try on an elk. The bullet held up great and excellent blood trail. I think our deer are a little on the larger side. |
RE: Back from hunting
A favorite meal is put the whole front shoulder in a large roaster (you can buy them tin ones at the store or I have a NESCO cooker).. add some water, sprinkle dry Lipton's Onion soup mix on the top of it, salt and pepper, and roast that real slow in the oven. When it has been cooking for a while then add onions (whole and peeled), potatoes (whole and peeled) and some carrots to that thing and let if finish cooking until the vegetables are done and the meat has an internal temperature of at least 140 if you like it rare, 150 for me. Then thicken the onion soup juice, and you can have roasted vegetables, and that meat on the shoulder blades is so tender you can peel it off with a fork. That is some really good eating.
Another way is to put that shoulder in the brinkman smoker and put the onion soup mix on it. Make sure there is a good water pan in the smoker and hit it hard with maple or hickory smoke for a while as it cooks. Again, real tender and excellent. |
RE: Back from hunting
Dang cayugad, would you just stop it! I'm drooling all over my keyboard.
Went and got a deer roast out of the freezer. Here's what I do with my boneless roasts (separated muscle groups from the hind leg). 1. Stuff it with lots of garlic by making holes with a narrow knife blade and pushing in whole peeled cloves. 2. Apply a liberal coating of salt, black pepper, cayenne pepper, and chipotle chili powder, and massage it in. 3. Sprinkle on about a tablespoon of olive oil (or any cooking oil) and smear it all over. 4. Dust the whole thing with a little all purpose flower. 5. Put it on the pit with coals piledon one side and the roast on the other, add a few hickory chips, and cook until internal temperature reaches 130 to 140 degrees. 6. Take it off, let it rest for at least ten minutes, then slice it up thin. IT "SLAP YO' MOMMA" GOOD! |
RE: Back from hunting
I have onelarge size deer roast but that is for the moose hunt in 2 weeks. You guy's are killing me. Gonna have to pull out some Octoberfest and Italian venison deer sausage for supper tomorrow night because of you two.:D
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RE: Back from hunting
oh man that onion soup mix is amazing! The only bad part about it is when you go running to the toilet and are saying a prayer the entire run/shuffle to the bathroom:D
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RE: Back from hunting
Cay...The only thing I would add...A can of Cream of Mushroom soup, helps thicken the gravy, I also add a few shakes of Worcestershire Sauce...
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