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  1. Archerysniper

    Archerysniper

    we are 'the leading edge' I Share on HSO


    • Points

      7

    • Content Count

      4,688


  2. Down2Earth

    Down2Earth

    we are 'the leading edge' I Share on HSO


    • Points

      3

    • Content Count

      5,738


  3. leech~~

    leech~~

    we are 'the leading edge' I Share on HSO


    • Points

      3

    • Content Count

      14,403


  4. Pat K

    Pat K

    we are 'the leading edge' I Share on HSO


    • Points

      3

    • Content Count

      750



Popular Content

Showing content with the highest reputation on 10/21/2019 in all areas

  1. 6 points
    Archerysniper

    Archery Hunting Photos

    Was lucky enough to have this guy give me a 34 yard broadside shot. I still cant believe it happened. It's been a long time since I have punched a buck tag this early.
  2. 2 points
    Pat K

    Tough Meat.

    I use Wishbone Robusto Italian dressing. Most of the meat I marinade is feral pork from OK. Even the chops are tough. I cut them a little thinner than I would domestic pork and marinade them for 18 to 24 hours before grilling.
  3. 2 points
    delcecchi

    Tough Meat.

    Sous vide. It allows cooking a long time to break down collagen without overcooking and drying out the very lean meat. Circulators are quite affordable these days, and you probably already have a vacuum sealer. You can experiment with the time. I would start at about 4-5 hours for steak. It sure works for cheap sirloin beef. After cooking, cool it down in a ice bath for a little while, pat it dry, and sear it for a very short time on a screaming hot cast iron pan or on a roaring grill. Like 30 seconds to maybe a minute. Get a crust without cooking the inside.
  4. 1 point
    DonBo

    Tough Meat.

    But do all marinades tenderize? I always thought they were just for flavor.
  5. 1 point
    Mike89

    Tough Meat.

    I have that tenderizer and it works good.. use that and then marinate if you wish...
  6. 1 point
    Pat K

    Tough Meat.

    I'll have to pass this on to 2 friends that are big fans of sous vide. Several other people and myself think the meat prepared this way seems like an incomplete dish. Like it should be part of a stew or soup but doesn't appeal to us as a stand alone meat. Searing before serving sounds like a good fix.
  7. 1 point
    leech~~

    Tough Meat.

    Lot of work for that much meat but I got me one of these that seems to work pretty well. I just use it on each meal as I take it out for dinner. The fine thin blades don't turn it in to mush! Animals from hotter-drier states seem to be tougher because they don't have as much lush greens to eat. IMO. Jaccard 45 Knife Meat Tenderizer by Jaccard
  8. 1 point
    smurfy

    Tough Meat.

    i cringe to say this.......especially with elk meat but...........burger.............crock pot type dishes or marinades!!!!!!! sausage, hot dogs???????????? jerky??????????? nice animal bythe way!!!!!!!!!!!!!
  9. 1 point
    jay83196

    Doe Estrus Scent

    Thanks!
  10. 1 point
    DonBo

    Expandable Broadhead

    I agree with Wanderer. The blades go back to the forward position when pulled out of something. Look at the holes in the chest cavity to see the real story. BUT, if you believe you've had problems with them so many times, why not go to a fixed blade and have one less thing to worry about?
  11. 1 point
    Scoot

    Archery Hunting Photos

    Broken hearted!
  12. 1 point
    Wanderer

    Archery Hunting Photos

    Sniper!
  13. 1 point
    Wanderer

    Expandable Broadhead

    Any chance the blades flipped back over pulling the arrow out of whatever it was stuck in? So the blades open by hand before using? It doesn’t look like there should be an issue just going off the pic since they’re partially deployed.
  14. 1 point
    JBMasterAngler

    Gopher Nation

    Little bit of a slow start, but game went about what I expected. I thought Fleck kept the starters in at least one series too long. Even with #16 Michigan losing, I really don’t see the gophers moving up at all in the rankings.
  15. 1 point
    Archerysniper

    Archery Hunting Photos

  16. 1 point
    BunchOfish

    Fish House Build #2

    Things keep moving along. I got a couple doors made for the cabinets and got the hole cut and hole covers installed. I also finished filling nail holes with putty so a little sanding and it will be ready for some stain.
  17. 1 point
    leech~~

    Bama

    Oh God Rick, get ready as you just unleashed the hounds of BD2 Helll!
  18. 1 point
    Hoyt4

    Archery Hunting Photos

    Was able to get first deer with the new bow. Have a few turkeys this spring with it but first fall. Got some good groceries off her.


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