Tried sumthin new!!!

[crazyhorseconsulting]

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.

[Puff]

Now that sounds real tasty!
Did you take any pics?
Thanks for sharing

[Gator]

That sounds really goog to me too. But ya know, we needs the pics for proof!

[OSD]

That sounds good. Cooked over an open fire had to make them even better BUT, where's the pics???????

[crazyhorseconsulting]

I will never be a good member on this place!

I don't cook and take pictures, I cook and eat!

Never saw a picture that tasted worth a crap.

I'll just keep my cooking comments to myself from now on.

[Gator]

Hey there crazyhorse, dont take it personally. We are just ribbing you. Everyone gets ribbed for not taking pictures. Please keep the good stories coming.

Look at the winks and thumbs up to know we are kidding.

[OSD]

If you put some of your favorite run on the pic Naaaaaaaaa they still have a flat taste Just kiddin' with ya Just thought it would be a great pic of cooking on an open pit at a hunting camp I hope you don't stop posting I really enjoy your stories

[crazyhorseconsulting]

I will try to see if Lora can take some pictures during the next few hunts. We will be out there from the 1st. thru the 18th. of March. I will see if I can get Lora to take some pictures while we are out there.

[Puff]

CH that was a great story. Keep them coming

[crazyhorseconsulting]

Okay, finally got some pictures developed, and some of them are of me grilling a couple of steaks while we were out at the ranch, between hunts. They are fairly good pictures of the large round grill I use. My question now is, How Do I Post Them???

[Gator]

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

[crazyhorseconsulting]

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.

[crazyhorseconsulting]

Since that seemed to be moderately painless, here are the other two pictures that were taken. I was using aged mesquite stumps when I was cooking these steaks.

[OSD]

Wow, neat pics. Steaks and a brew Bet those steaks were real good tasting done over that pit. Somehow things taste better when done in the outdoors of a hunting camp.

[Gator]

Well done CHC!

Those are some monster steaks, nothing better than cooking steaks on an open fire.