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ronald bush

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since Mar 13, 2014
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Recent posts by ronald bush

i do use fish heads!  if you want to make a great fish chowder you start with making the stock.  scale your fish and wash them good.  then fillet them a normal.  i then take heads and carcass and boil them with carrots onion garlic and celery.  simmer for 45min or so with lid on.  strain the bones out and retain the veggies that  you can.  use this stock to whip up your chowder/stew the way you like it.  cream of celery soup is good thickener i use.  my wife used to love my chowder until she came home early and caught me making the stock.  lol

around here its deer season so thats whats going on in the kitchen lately.  we did a grill full of deer ribs tonight.  then put them in roaster at 200 with onion and beef broth.  lip smackin good.

here is a deer roast that just knocks them dead(well not littoral lol)  i have used this for beef roasts just the same.  take one of the 3 large muscles from a hind quarter.  use meat fork to poke some holes in it.  cook up a brine with water salt sugar garlic rosmary onion splash of apple cider vinagar some dales merinade or soy or winchester sauce:) and a bay leaf.  "dales" makes it best though. simmer that with lid on for 30 min.  cool with ice cubes or let sit till room temp.  i like the ice to speed things up.  put roast and cold brine in ziploc bag in a bowl.  squeeze all the air out so meat is surrounded and refrigerate overnight (or 2 nights).  put roast in smoker and smoke with mesquite @ 225* until 135* inside. dont go over 145* internal !!!  remove and let sit on table(wrap it if you are not a rare meat fan) for 15 min.  then and only then may you slice it thin and enjoy it like roast beef.  if your brine was strong enough it will taste more like beef than deer.  the usual sound that comes out peoples mouths on first try is "oh my god!"  haha

that brine works on pork chicken and turkey as well.
1 month ago
if it was a young mother that common.  they will figure it out.  feed them as much as they want.  rabbits are great food resource.  my grandfather had 300 at one time when I was growing up.  great memories standing on a bucket skinning them with him. ill thank OP for bringing those memories back up.

try this!  season and grill the rabbit pieces to brown good. then put them in a crock pot with tad bit of chicken broth. cook till falling off bone.   remove the bones and shread it.  place meat back in crock pot and add some bbq sauce.  cook while longer on low.  man that's the best bbq sandwiches on earth I think. lol

the livers are top shelf also.  very mild flavor. careful with them though you need steady hand to cut that gull off without puncturing. if you do that bile will ruin it.  

enjoy the rewards of raising rabbits!
1 year ago
Cool image!  

Makes me wonder about a port on the left to even out the oven temps.very nice monster you have created!
2 years ago
very cool invite man!  im just below Mi line too.  maybe next time I can make the trip.  enjoy playing with it!
2 years ago
i think you would be better off finding it local in the ground. find some, mix a little with sand and put it in a fire. i was surprised at what i had rite in my yard.
5 years ago
looking good man! so you havent run into any issues with the "mag" catching on fire?
5 years ago
fan blowing at the stove? damper in the chimney? some bricks stacked around the stove against the wall? large pot of water on top too?
5 years ago
i have read about over fueling. why doesnt this over sized load of wood over fuel? i like the concept F Styles.
5 years ago
from what i have read, the temps at the manifold can be 4-500*f.

have you seen the half barrel bench systems by matt walker? seems that would make a great base for grow beds.
5 years ago