Deer hind quarters and back straps arn't fitting to eat so get them boxed up and I will come by this afternoon and get them for my dogs. :wink: :lol:
Now here's how to cook the ribs,neck and front shoulders.
I only use salt and pepper then smoke at 220f to 250f until fork tender.
If you don't have a real smoker and experience in cooking on it,here's an almost fool proof method.
In a pan half to two thirds full with seasoned meat(smaller the pieces,the faster they cook but roast sizes works very well also) cover meat with water and put in hot grill. If you feel the need to cook with Que seasoning,dry rubs you buy at the market is pretty good stuff and much cheaper than buying all the spices and only using a little of each. Don't even think about cooking with liquids that contain tomato or sugar,those are for the table. I always have 2 or 3 adult beverages on hand but to this day I've never had the courage to pour any on the meat. Call me when you are ready to sample some.
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Today's Featured Article - Hydraulics - Cylinder Anatomy - by Curtis von Fange. Let’s make one more addition to our series on hydraulics. I’ve noticed a few questions in the comment section that could pertain to hydraulic cylinders so I thought we could take a short look at this real workhorse of the circuit. Cylinders are the reason for the hydraulic circuit. They take the fluid power delivered from the pump and magically change it into mechanical power. There are many types of cylinders that one might run across on a farm scenario. Each one could take a chapter in
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