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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-14-2009, 07:32 PM   #46
Babyboomerboy
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Jeanie, where did you learn all this? Everything you do and all your pictures are beautiful. You are a totally amazing person. Thank you so much for sharing this with us.
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Unread 12-14-2009, 08:40 PM   #47
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Almost all moved now Jeanie. Tomorrow will just be cleaning and scrubbing. Man am I beat.
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Unread 12-14-2009, 09:01 PM   #48
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Paul thank you!!

Babyboomer, you are too kind, thank you!! My Mom was a good cook and Dad taught me how to hunt. I'm still learning.... from you and the rest of the Brethren. Thanks for letting me hang out here with you!

Marc, I bet you are beat! I was wondering how your move is going. Moving isn't much fun and it's gotta be tough this time of the year! Hope you get settled into your new place soon.
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Unread 12-14-2009, 10:57 PM   #49
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Food looks great!! Well done.

Will definitely have to do this with the other venison shoulder I have from my get this first deer, a button buck. I smoked one of them about two weeks ago after a marinade, bbq style. This will be great to try.

and to think if I had asked I could have had 8 shoulders total, but our thinking was that only my young one's shoulders would be tender enough,, next year I am gettin em all!! I was thinking do the rear legs smoke well? We take out the roast of the leg but was wondering if one leg left intact would be good?
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