Tried sumthin new!!!
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- Pilgrim
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Tried sumthin new!!!
Lora and I are back for a couple of days from Fort Stockton.
We went out there on the 16th. to get camp ready for our first group of Javelina hunters this year. On the 17th. Lora shot a doe whitetail on one of the MLD permits the rancher has. I am real proud of her, she dropped that doe with one shot at between 225 and 250 yards. Her furthest shot on a deer to date.
Anyway we took it back to our Hunt Headquarters and processed it out. Lora had me saw off the loin/tenderloin saddle, then I split the back above the rib cage lengthwise.
After getting that done, I sawed the ribs off about 3 inches out from what was left of the spine. Lora then took and cut and chopped the piece from each side up into one half to three quarter inch thick chops.
She cleaned those up, then dry spice marinated the things for 24 hours. I built up a good hot mesquite stump fire in the fire ring, and cooked those chops until medium well. we served it to our hunters, a man and his 10 and 15 year old sons from Ticonderoga New York, and all of us felt like that was some of the best tasting deer meat we had eaten in a while.
Just thought that I would share that with you all.
We went out there on the 16th. to get camp ready for our first group of Javelina hunters this year. On the 17th. Lora shot a doe whitetail on one of the MLD permits the rancher has. I am real proud of her, she dropped that doe with one shot at between 225 and 250 yards. Her furthest shot on a deer to date.
Anyway we took it back to our Hunt Headquarters and processed it out. Lora had me saw off the loin/tenderloin saddle, then I split the back above the rib cage lengthwise.
After getting that done, I sawed the ribs off about 3 inches out from what was left of the spine. Lora then took and cut and chopped the piece from each side up into one half to three quarter inch thick chops.
She cleaned those up, then dry spice marinated the things for 24 hours. I built up a good hot mesquite stump fire in the fire ring, and cooked those chops until medium well. we served it to our hunters, a man and his 10 and 15 year old sons from Ticonderoga New York, and all of us felt like that was some of the best tasting deer meat we had eaten in a while.
Just thought that I would share that with you all.
Mesquite was invented to make meat taste good.
- Puff
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- Pilgrim
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- Pilgrim
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- Puff
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- Pilgrim
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chc - assuming you have them stored on your computer...try this, ping me if you run into a problem.
http://www.texasbbqforum.com/viewtopic.php?t=411
http://www.texasbbqforum.com/viewtopic.php?t=411
Gator
"I won't tolerate rude behavior" - Woodrow F Call
"I won't tolerate rude behavior" - Woodrow F Call
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- Pilgrim
- Posts: 16
- Joined: Sun Feb 04, 2007 10:54 am
- Location: Azle Texas
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Well, here goes something I hope.
This is one picture of the fire ring and grills I use for steaks and chops. The ring is made out of three sixteenths inch thick steel and has an upper and lower section. Metal tabs are welded to the upper section to aid in positioning and stabilizing the ring. The ring is about 36 inches in diameter. I do all my cooking with aged mesquite or a mix of mesquite and oak.
All of these pictures were taken one night when we were between hunts. We bought some really nice steaks at Millers Meat Market in Fort Stockton.
This is one picture of the fire ring and grills I use for steaks and chops. The ring is made out of three sixteenths inch thick steel and has an upper and lower section. Metal tabs are welded to the upper section to aid in positioning and stabilizing the ring. The ring is about 36 inches in diameter. I do all my cooking with aged mesquite or a mix of mesquite and oak.
All of these pictures were taken one night when we were between hunts. We bought some really nice steaks at Millers Meat Market in Fort Stockton.
Mesquite was invented to make meat taste good.
-
- Pilgrim
- Posts: 16
- Joined: Sun Feb 04, 2007 10:54 am
- Location: Azle Texas
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- OSD
- Retired Lawman
- Posts: 7294
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- Location: Fl
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- Gator
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