Deer hunting BS thread

same here in the valley

 

Season went out Sat. so the deer must know already

 

I smoked a backstrap a couple weekends ago, against the advice of most everyone I know (saying it'll dry out too fast). I was confident it'd be good no matter what, so I went for it, and everyone in the family agreed it was the best meat they'd ever had in their life. All I did was thaw a frozen backstrap in the fridge overnight, let it soak in some saltwater for about 6 hours, got it out/patted dry, rubbed it down with mustard, threw a heavy heavy layer of hot cow cover seasoning (made by Kosmo's Q), and then smoked at 200 temp until it reached 130-135 internal temp, then moved it over to a hot grill for 1.5 mins each side at about 550 temp to get a nice sear on it. Nothing special as far as cooking, talent, or ingredients, but it was just plain good.

 

Congrats Doug, nice deer.

 

Thanks Dan!

 

Thats exactly how i do them. even on the gas grill. marinade it for a few hours. coat with oil or mustard and cover with seasoning. cook offset to @130* and then quick reverse sear. did one last week

 

I have also busted a gut after field dressing to see what they are eating

 

nope dont care

 

Well,sucessful season here in VA. Dalson ended up working up over 150 deer at his new processing business. already working on next year. we are doing a test batch of deer bologna. the habenero honey was just a tad spicy for most taste so were all gonna try to take a doe in late muzzle and run some test spice mixes.for me its just a matter of clean the muzzleloader and i end up with bunch more bologna.

 

I volunteer to be a taste tester

 

3rd doe of the season.

 

X's 2

 

Yeah no biggie. Pull up on stomach and slice. Wipe knife off done.

 

I was walking with the dog today. Coco found this about 200 yards behind the house.

 

What county do you live in?

 

That’s a good season!

 

very nice. congrats. good eating right there

 

enough left to figure what happened to it Dan?

 

Augusta,how about you?