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Canadian Bacon
BBQ Super All Star


Joined: 06 Sep 2007
Posts: 13547
Location: Mississauga ON Canada

PostPosted: Wed Feb 02 11 6:53 am    Post subject: Reply with quote

jeepdad wrote:
whitey and Canadian Bacon...couple a funny guys! Hey CB at least I'm loyal to the NFC unlike you my disloyal AFC Steeler loving friend! Just saying.

--jeepdad


Ouch!!!!!.........only for five more days.
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Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
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jeepdad
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Joined: 21 Sep 2008
Posts: 5566
Location: Stafford, Virginia (Transplanted Tarheel)

PostPosted: Wed Feb 02 11 7:05 am    Post subject: Reply with quote

Canadian Bacon wrote:
jeepdad wrote:
whitey and Canadian Bacon...couple a funny guys! Hey CB at least I'm loyal to the NFC unlike you my disloyal AFC Steeler loving friend! Just saying.

--jeepdad


Ouch!!!!!.........only for five more days.


Haaaaaaaaaa!

--jeepdad Very Happy
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Jeff
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Joined: 20 Jan 2006
Posts: 191
Location: Huntsville, ALABAMA

PostPosted: Wed Feb 02 11 10:10 am    Post subject: Reply with quote

WOW ... That is one of the most impressive cooks I've seen Shocked

Everything looked GREAT, except maybe the hush puppies Laughing

If it's not too much of a secret.....would you elaborate on the deer roast and the buttermilk ?? I have a few in the freezer and have been planning on getting one out....
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jeepdad
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Joined: 21 Sep 2008
Posts: 5566
Location: Stafford, Virginia (Transplanted Tarheel)

PostPosted: Wed Feb 02 11 6:42 pm    Post subject: Reply with quote

Jeff wrote:
If it's not too much of a secret.....would you elaborate on the deer roast and the buttermilk ?? I have a few in the freezer and have been planning on getting one out....


Thanks! No secrets. I simply put the roasts in buttermilk for 2-3 days. That's it. You can add your fav spices to the buttermilk if you want. Then smok'em at 225=250 to 140 internal.

--jeepdad
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Canadian Bacon
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Joined: 06 Sep 2007
Posts: 13547
Location: Mississauga ON Canada

PostPosted: Wed Feb 02 11 10:20 pm    Post subject: Reply with quote

I always put wild game in buttermilk or plain milk for a couple days to help draw out some of the wild taste,I do this especially with Rabbit and Deer.
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Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
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Jeff
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Joined: 20 Jan 2006
Posts: 191
Location: Huntsville, ALABAMA

PostPosted: Thu Feb 03 11 6:40 am    Post subject: Reply with quote

jeepdad wrote:
Jeff wrote:
If it's not too much of a secret.....would you elaborate on the deer roast and the buttermilk ?? I have a few in the freezer and have been planning on getting one out....


Thanks! No secrets. I simply put the roasts in buttermilk for 2-3 days. That's it. You can add your fav spices to the buttermilk if you want. Then smok'em at 225=250 to 140 internal.

--jeepdad


Thanks for the info Exclamation
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