Chef

Ron, I say you are right! Shoot one of everything! The wild pigs eat way better than javalina! The wild pigs, like any wild game, are lower in fat content and you just have to be careful not to overcook it and let it dry out. The nice thing about them being considered vermin is you can practice and practice until you get a few delicious methods under your belt. Notice I said "methods" and not recipes. Recipes contain "ingredients" like spices and such. What is much more important here is the method in which the boar is cooked, to keep it as moist as possible. Low and slow is good. You can't go wrong with pit BBQ style. If you like, you can send it in to get sausage made and have them mix in real pork and pork fat. Delicious. Let us know how he fares and hopefully you get to try some things out. Shoot me an email if you do, you've got my e-mail!

QUOTE (roninflag @ Dec 27 2010, 09:21 AM) all i have is "non stick' PANS can i still sear it in that?? Yes, you can sear it in that. You just have to be careful not to get the pan so hot that it warps. The olive oil that you coat the rib in helps with the searing process as well.

Just sent you a text!

Congratulations on a fantastic buck!

QUOTE (oneshot @ Dec 26 2010, 02:49 PM) Imma in Green Valley right now, my brother work's in Tucson... I enjoy your recipes Chef, Thank You... Can you mention the place you are currently working at??? Last place I worked at in AZ is House of Tricks in Tempe. Head Chef there for 4 years. The reason I ask if you were still in NY is I went to chef school in Hyde Park. Right along the Hudson, CIA. QUOTE (Coach @ Dec 26 2010, 06:19 PM) Cooked up 2 prime ribs this Christmas, and follow pretty much the same approach. I've done a couple over the past 3 years with different results. Some people recommend a really high heat for the first 20 minutes, then reducing. Like 450/350. When I've tried that, I end up with too-cooked outside, and too raw inside. I'd rather go with a "slow roast" at a consistent 275 degrees. Takes a long time but worth it, IMO. No doubt about it, the key is to sear the whole roast as well as you can on a pan with oil. I like olive oil. Searing keeps the juices inside and helps the roast pull in the flavors from the rub. The rub is where you get to be creative. I like a lot of garlic and some cajun seasoning, a little kosher salt and maybe a little white pepper. After searing the roast, I coat it in olive oil and pat on the dry rub, the into the oven. I'm certainly no expert, but instead of minutes-per-pound, the key is a quality thermometer. You don't want the inner portions to go much over 120 degrees. I like mine pretty rare, so when I hit around 118 at the core I'll pull it and let it stand. The inside temp will raise at least 10 degrees once you pull it and let it stand. If it's too rare, boiling hot au jus to dip in will actually cook it to taste. You are 100% correct in everything you stated. Especially the internal temperature of the roast. Keep in mind, the size of the roast determines greatly how much "carry over cooking" you will get after you take it out of the oven. 275* for a long time will give you a very juicy roast without a lot of shrinkage. If you ever get a hold of an Alto-Shaam cook & hold oven, it sounds like you would love it. It caters perfectly to slow and moist cooking methods. I try and keep the methods I introduce here as simple as I can. Not everyone has a cooking thermometer and if anyone ever has any questions, they can write me. (and usually do) From simple things such as "rack or no rack?" under a roast, to where to purchase the best beef. Everything I do has a reason behind it, I just don't indulge too much, so I don't confuse. Hope that makes sense. I always find myself cooking up things that I think would interest you all, and forget to take pictures. I'll try and stay on top of it this year.

That's a nice buck. Congratulations!

I was just having another conversation about Usery just the other day. Like I stated before, Every time I'm there bearing the misery, I ask myself why I went there in the first place. I, like many of you here, thoroughly enjoy the shooting sports and my time at the bench. They sure know how to take that all away quickly.

Nice! I'm happy many are eating well. Are you all still in Southern N.Y.? TJ, have fun and enjoy that dinner. Get with me if you have any questions.

Happy Birthday! Hope you get different presents than those for Christmas!

Neat story. One of the few ways to get me up in the middle of the night to check on a noise.

Great pic. Glad you all had a good time out there chasin' birds.

pretty sweet idea!

That's what big dreams are made of right there.

Super sweet bucks! Both have their own characteristics that make them pretty cool.

Wider field of view. Stability. With 8 power its quick to point, and stay on a subject. 10power can get shaky when hand held. They do however come alive when on a tri-pod. I've been contemplating the exact binoculars that Casey pointed out.

X2!

Very interesting on the shed TAM. This year, one of Duwane Adam's clients took a buck that looked very much like Bryce's except it had kickers much like the antler you posted. I'm sure there is a gene out there that is represented in these pics.

8 or 10 power. Especially for hand held use.

Congrats on the success! nice picture set up too.

Bryce! Thanks for posting up and welcome to the forum! That sure is a stud of a buck and you absolutely put in the whole effort and passed up a lot of bucks. It was great meeting you up there along with your dad. I wish I could have caught up with Stan as well. Hope you get to hunt these coues deer next! They are addicting!

Nice mass on that bad boy. Congratulations!

Great desert buck! Congrats. Enjoyed reading the story. Amazing how smart the older bucks are.

Same to you and yours Lark.

Very nice buck and congrats to your dad! If you need to do a euro mount, I've got connections.

That's awesome! Very cool of yyour wife to donate the tag and of course you guide the lucky hunter. Can't wait to read Eddies story.