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 - An Old-Time Tractor Demonstration - by Kim Pratt. Sam was born in rural Kansas in 1926. His dad was a hard-working farmer and the children worked hard everyday to help ends meet. In the rural area he grew up in, the highlight of the week was Saturday when many people took a break from their work to go to town. It was on one such Saturday in the early 1940's when Sam was 16 years old that he ended up in Dennison, Kansas to watch a demonstration of a new tractor being put on by a local dealer. It was an Allis-Chalmers tractor dealership,
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