Recent content by StuartHunts

Why don't you bother with fish? They cook fast enough for you otherwise? I like it for fish, especially with marinade and such!

Yeah I was thinking that they look like they could break, like an xacto would or something of that nature.

LOL that posted 3x..few words huh :P

That's an interesting knife. Replacement blades, sort of like an X-acto knife. What made you choose that?

My motto is "a day spent without learning something is a day wasted" !

This made my day hahaha i love my vacuum sealer, I would have sealed a lot of that stuff to prevent me from pigging out like that :P

Usually I hear that wood gives better flavor, but now I am hearing charcoal does? Wow.

What makes this bad day? If I came home to this on the table it'd be a GREAT day!

The old grizzled, tough bastards lol So I see that I can be making more improvements with what I do after I drop a deer. I'll be taking these suggestions into account. Personally I vacuum seal as much of the meat as I can and freeze it. I then put the vacuum sealed bags and put them in...

Sure, it makes sense that it is a combination of things.

So I just read a little trick that may be of use to you. If you have something that is going to be gamey because it marinated itself like you describe above then try soaking the meat in a brine. It supposedly helps cut down on the game flavor and I think tenderizes.

What kind of marinade did you use?

Those poppers made me seriously salivate over here oh my gosh.

lol like a rock! You'd pull out meatcicles. I'd be curious to see if your stuff tastes better or worse vs what everyone else seems to do. Maybe you should enter some cooking competitions or something :)

So basically the "crust" that you are wanting to form on the skin, is there a way that you could maybe artificially create one faster? Like..I dunno, torching it?