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crappyice

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Everything posted by crappyice

  1. Looking to cook a 3# boneless venison neck roast today. Seems like crock pot is the most commonly used vessel and makes sense. Not a huge fan of the crock pot as most things come out tasting “grey” to me. What are people adding to the crock beside the roast? Any other cooking methods used? Cast Iron pot like Osso Bucca? Sent from my iPhone using Tapatalk
  2. Winds were insane last night. We have 90’ pine trees in our backyard and it felt like they were touching the house. Recycling all over the backyard and one vinyl fence gate door need some TLC!!! Little to no snow but slushy ground left behind Sent from my iPhone using Tapatalk
  3. Please?!? That’s like using a crock pot to make pulled pork. While entenmins makes a nice cookie, Stewart’s are better. Sent from my iPhone using Tapatalk
  4. Great link Sent from my iPhone using Tapatalk
  5. I would think you need to get the internal temp to mid 160/170 for the larger summer sausage over a longer period of time…225 is pretty high. Not sure how it could be corrected at this point ..sorry Sent from my iPhone using Tapatalk
  6. Heads will roll…the Giants will be picking up Mike McCarthy tomorrow …GREAT!?!? Sent from my iPhone using Tapatalk
  7. Sent from my iPhone using Tapatalk
  8. Flats only!!! Potato croquettes and Mozzarella sticks Sent from my iPhone using Tapatalk
  9. Whose back you got? NFL commercial during Cowboy’s game Is that the NFL slogan for the playoffs?!? I’m offended as an English teacher! Sent from my iPhone using Tapatalk
  10. Venison chili nachos Sent from my iPhone using Tapatalk
  11. How is Charlie doing with his water retrieving or did you already order a chocolate lab with LL Bean doggy bed? Sent from my iPhone using Tapatalk
  12. Vanderbilt is pretty good baseball too ya know!!!! Awesome stadium Sent from my iPhone using Tapatalk
  13. I was supposed to go this morning but 0* at wake up made me roll over Sent from my iPhone using Tapatalk
  14. Sent from my iPhone using Tapatalk
  15. I appreciate your time in here offering some perspective and clarity Sent from my iPhone using Tapatalk
  16. So cool…my favorite most life like piece is this one. Sent from my iPhone using Tapatalk
  17. I will not pretend to know why the govt does anything but l guess they feel it is best and EASIEST choice for the majority of the country to get vaxed. As many against the vax have stated, overall health and weight control and exercise is the best defense for most (exceptions exist) infected by this. They just don’t trust the majority of us to do the right thing (get healthy, stay home when sick, stay away from people when compromised, etc). Not saying I agree with them, just saying…. Sent from my iPhone using Tapatalk
  18. Another cool butchering job. Take a look at how clean his hide is and how much of the “flap meat” he saves since it’s not ripped off with when the hide was removed - not sure how to cook that as Its loaded with connective tissue-maybe a bracioli? Sent from my iPhone using Tapatalk
  19. I had a hard time with the Canada geese I ate. My mind wouldn’t let me forget that I was eating a bird when it looks and felt and tasted like a very old ox! Jerky or sausage might be interesting Sent from my iPhone using Tapatalk
  20. Vat o venison chili Sent from my iPhone using Tapatalk
  21. The Jerkman?!? $20 million product? You can’t beat my meat?!? Come on man…make a little patty, fry it off and taste the seasonings and adjust Sent from my iPhone using Tapatalk
  22. I made venison meat dumplings once and the venison worked well Sent from my iPhone using Tapatalk
  23. Very little…recipe calls for 1/8oz of Cure#1 for 5 pounds. Actually now that I remember I didn’t even use all the spices they recommended. Did a taste testing after mixing most of it and it was where I wanted it although I did add an additional 1/2 of jalapeño pepper Sent from my iPhone using Tapatalk
  24. Damn good!!! And some venison apple sausage off the grill in the background Sent from my iPhone using Tapatalk
  25. Smoking some cheddar jalapeño sausage today. In a quick trial run of the new smoker keeping the temp low (130) is gonna be the greatest challenge. Maybe this will help!!! Sent from my iPhone using Tapatalk
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