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DAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAANG!!

I did some wings after seeing the post using Leftys. Mine also had the flour taste! I suspected that mine was because I used a non seasoned breading . I also sprayed with pam coated and let them sit for awhile added more pam and coated again. I thought I may have used to much breading. My other thought was maybe then needed to be tossed in a liquid wing sauce. Interested in reading what others have to say.

I thought your shrooms where piece of meat at first. Particularly an organ. With the past few posts with meats from the Hispanic market. But man if that doesn't look like a tasty meal, I don't know what is!

Turkey for me! With side of cowboy beans! Might smoke a fatty is the early a.m for breakfast.

Can't wait to see your Buc-ees haul after filling the tank cheap!

Thanks for the reply! I did take one and cut it into jerky strips. Did them on the electric smoker turned out okish. I could defiantly see that there was little to no fat, just silver skin. I am going to try the reverse sear idea and then the dutch oven method. Its a meat that I have not prepared so was trying to get some idea of what to do. As far as being "roasts" I have no idea what part of the deer they came from. I doubt that I would be so lucky to get a back strap I know those are the prized cuts.

Hi all! I have a few questions about Deer meat! Did the search and found some great looking recipes. Sadly I don't have a bone shoulder or ground. Not really sure that I can make snausages. I was gifted frozen "roasts" and "stew meat". I did take some of the stew meat added a tube of spicy sausage gave it a couple pulses on the food processor made some patties. Turned out nice kind of like brats without the casing. I am looking for some guidelines on venison. What is the IT need to be to be safe? Can I use one of these roasts and low slo? Is there enough fat to do this? Or should this be a higher temp cook? What can I do with the roasts? (Ive gathered that I could use it like a pot roast) Thanks.

I tried these this weekend, fantastic!!!! Now I have been volunteered to make more for Thursday! I made some rather large rolls sliced them top to bottom like little bread slices added leftover turkey and cheese and bacon. Cooked them in the ci skillet for some toasted sandwiches!!

I did one this weekend and it turned out nice.First time breaking the bird down as you have done. Looking forward to seeing how yours turns out. The brine sounds really tasty. I used two probes one in the breast and one in the thigh sadly thigh reached temp way before the breast. Is there a way to combat this problem? Looking forward to the rest of your post.

Those are fantastic to make a Chicago style deep dish pizza in!

Best thing to do is pick a thermometer and stick to it. Lots of folks here use the grill. As for lump fill er up! Ceramics are good at putting its self out after being closed up. I have found that if i am doing a small cook chicken boobs or thin pork chops i put in less lump. Its something you have to experiment with. Anything that is low and slow load it up to the top. You will be surprised how much is left after a 10-12 cook. Best of luck!

If you get it hot enough and a steak big enough, it would be sweet to see Texas seared on!

That looks pretty solid! Nice looking meal!

Is the label supposed to be beef knuckles? I have seen them at the GFS which is I assume like where you found it. If it is fatty I would say smoke it low and slow! Try searching for beef knuckles on the interwebs.

You won't be disappointed.