Search results

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by S Petrone: Perhaps cut back on the beer! </div></BLOCKQUOTE> Man you are just talking crazy now! subdude

I bookmarked that page! I too have friends that hunt game (I only hunt fish) and we swap all the time, right now I have Bambi and Bullwinkle in my freezer! Thanks, subdude

Sounds tasty and a nice recovery! Also, if you have to pour beer out, bud light is a good one. subdude

I am gonna slice it. I cooked ot to 185 and as I understand it, venison is lean and won't pull as well as pork. Should an hour be long enough or maybe 1.5?? Thanks for the reply, subdude

I have a 4 - 5 lb frozen venison roast that was brined, smoked, vacuum sealed, and frozen whole. Any suggestions on how to reaheat for tomorrow afternoon? I am inclined to just throw it into apot of boiling water for an hour or so. Suggestions or success stories anyone? thanks, subdude

My label says: New Taste Sensation Lea & Perins Worcestershire for Chicken Blended with White Wine and Herbs If someone wants to check the UPC, it is 51600 00501 on my bottle So is this L&P White Wine Worcestershire? Hmmmmm. subdude

Thanks Steve .. other than chicken what have you used this on? Thanks, subdude

Keri - Sorry about your pup. I have a 15 yr old yeller mutt that helps me with everything I do in the back yard, he likes the new smoker. I thank him every day for letting me live in his house since he IS the man. subdude

I do the same thing with meal for frying fish. I call it my never ending supply of fish meal. It never tastes the same twice. subdude