On your bbq scraps can you show how you prepare it and make it taste good with the sliver still on it??? What you call bbq pike I usually trash!!! Would love to get more meat
ua-cam.com/video/cJclzGZqJuQ/v-deo.html check out this video, this is one of my recipes that I use the "junk" meat for, this and making slow smoked taco meat are two of my favorites! I'll do the taco video soon!
My grind pile is very clean, meaning I tediously remove all fat, silver skin and connective tissue, at least as much as I can, so that the result is very lean, clean meat. The BBQ pile is the pieces/chunks that are not very clean, I try to remove all of the fat, but the BBQ pile will have a lot of silver skin and tissue, as I don't take the time to remove it because it gets too tedious. This would include the lower leg shanks and such. I started doing the BBQ pile because there was so much stuff left after cleaning up the good cuts, it was too much to throw away, and I found that if you slow cook it, it melts the junk away and you are left with a really good venison dish. I also do what I call "dirty grind" where as I grind the BBQ pile type cuts and use it in sausage, brats, jerky sticks, etc.
No, I have done it before for my brother's dog, I just got the majority of the meat off that I wanted, then smoked the leg bones at 180 to 200 degrees for about 2-3 hours until they took on a nice brownish color. His dog Bo certainly had no complaints!
Those steaks are too thick, makes for a dry and tough steak. Round tip is also not good for steak. It's a tough roast with tons of connective tissue running throughout
What a hack job... folks don't do any of what this guy says... he can't even use a knife properly.... let alone know the names of meat.... tip- make a roast, bottom rd and top round- can make steaks, but best for grind, jerky, stew meat or leave whole for roasts.... eye of round, can make steaks, leave whole, they are as good as tenderloins
I'm sorry buddy but you don't know how to process a hind quarter. I'd hate to see what you do to a whole deer. Sorry is all I can say, you have basic knowledge.
First off, you and I, we ain't "buddies"...I have no idea who you are....second of all, I stated that I am by no means a professional butcher, this is how I do it. It works well for me. I would love for you to teach me how it's done?
Yeah I don't know how to say it without being rude, but this was horrible. Even the whole leg was chopped apart from the skinning alone. It is so much easier to do it right.
Great video! Thanks for sharing.
Thanks for watching!
Interesting. Thank you for sharing.
Thanks for watching! I enjoyed watching your channel!
On your bbq scraps can you show how you prepare it and make it taste good with the sliver still on it??? What you call bbq pike I usually trash!!! Would love to get more meat
ua-cam.com/video/cJclzGZqJuQ/v-deo.html check out this video, this is one of my recipes that I use the "junk" meat for, this and making slow smoked taco meat are two of my favorites! I'll do the taco video soon!
Thank you sir!
@@zechshippey yessir, thanks so much for your support! I'll get a bunch more vids up in the near future, I have hunted so much I am behind on vids.
What is the difference between your grind and your bbq pile?
My grind pile is very clean, meaning I tediously remove all fat, silver skin and connective tissue, at least as much as I can, so that the result is very lean, clean meat. The BBQ pile is the pieces/chunks that are not very clean, I try to remove all of the fat, but the BBQ pile will have a lot of silver skin and tissue, as I don't take the time to remove it because it gets too tedious. This would include the lower leg shanks and such. I started doing the BBQ pile because there was so much stuff left after cleaning up the good cuts, it was too much to throw away, and I found that if you slow cook it, it melts the junk away and you are left with a really good venison dish. I also do what I call "dirty grind" where as I grind the BBQ pile type cuts and use it in sausage, brats, jerky sticks, etc.
Do you have a video on smoking bones for dog treats
No, I have done it before for my brother's dog, I just got the majority of the meat off that I wanted, then smoked the leg bones at 180 to 200 degrees for about 2-3 hours until they took on a nice brownish color. His dog Bo certainly had no complaints!
Although, some folks recommend that you shouldn't give a dog cooked bones. I am certainly not an expert on the matter.
Those steaks are too thick, makes for a dry and tough steak. Round tip is also not good for steak. It's a tough roast with tons of connective tissue running throughout
I don't remember cooking one for you? Maybe I did and just don't remember?
Spot on.
What a hack job... folks don't do any of what this guy says... he can't even use a knife properly.... let alone know the names of meat.... tip- make a roast, bottom rd and top round- can make steaks, but best for grind, jerky, stew meat or leave whole for roasts.... eye of round, can make steaks, leave whole, they are as good as tenderloins
Would you care to post us up a video showcasing your expert skills? I would love to learn from those who are better than me.
Amen Kevin. This was horrible.
Do NOT give your dog a cooked bone it does not digest well, give it to them raw
I don't have a dog, but I appreciate the info! I will keep that in mind for the future! Many thanks for watching!
I'm sorry buddy but you don't know how to process a hind quarter. I'd hate to see what you do to a whole deer. Sorry is all I can say, you have basic knowledge.
First off, you and I, we ain't "buddies"...I have no idea who you are....second of all, I stated that I am by no means a professional butcher, this is how I do it. It works well for me. I would love for you to teach me how it's done?
Yeah I don't know how to say it without being rude, but this was horrible. Even the whole leg was chopped apart from the skinning alone. It is so much easier to do it right.
@@5222k ok instruct us please! I love learning from the experts!