trphyhntr Report post Posted November 22, 2015 But what if you dont like bacon? dont like it or is it forbidden to you? 2 Share this post Link to post Share on other sites
5guyshunting Report post Posted November 22, 2015 But what if you dont like bacon? dont like it or is it forbidden to you? it greases up the towel on my head. Not really just dont like bacon mixed with any thing , but a bacon cheese burger. 1 Share this post Link to post Share on other sites
Snapshot Report post Posted November 22, 2015 I use Lipton onion soup mix with taters and carrots and a little black pepper. Good stuff right there! Share this post Link to post Share on other sites
5guyshunting Report post Posted November 22, 2015 Grillen some young deer backstraps right now . Pepper, garlic powder , worchestershire sause, orannge juice , and coors light marinade. Share this post Link to post Share on other sites
Edge Report post Posted November 22, 2015 Back when I had a Filipina ma-in-law, I brought a nice black tail home (she called it a cow) and she cut off a leg roast before I had finished skinning it. She put it in a dutch oven with tamarind and it was delicious. Share this post Link to post Share on other sites
elkaholic Report post Posted November 22, 2015 as far as the BACON goes - I guess I should not have said wrapped - I usually just cover the top of the exposed roast with 3 or 4 slices so it will not dry out you can always put the cooked bacon slices on someone else's plate or just toss- chances are you'll never even taste the BACON Share this post Link to post Share on other sites
DesertBull Report post Posted November 22, 2015 But what if you dont like bacon? Then you're probably Taliban or ISIS Share this post Link to post Share on other sites
MULEPACKHUNTER Report post Posted November 22, 2015 Mulepackhunter made an incredible roast last Christmas ala sous vide. My secret dies with me! 3 Share this post Link to post Share on other sites
trphyhntr Report post Posted November 22, 2015 as far as the BACON goes - I guess I should not have said wrapped - I usually just cover the top of the exposed roast with 3 or 4 slices so it will not dry out you can always put the cooked bacon slices on someone else's plate or just toss- chances are you'll never even taste the BACON you dont have to justify the use of bacon to any of us. 1 Share this post Link to post Share on other sites
Elkhunter1 Report post Posted November 23, 2015 Use this one just sear for 5 minutes and add another cup to a cup and-a-half of water!! http://www.coueswhitetail.com/forums/topic/47312-javelina-back-strap/ Share this post Link to post Share on other sites
Heat Report post Posted November 23, 2015 Crockpot, jar of salsa of your choice, 8 hours medium. Shred. Give thanks to God. Eat. Smile! 3 Share this post Link to post Share on other sites
trphyhntr Report post Posted November 24, 2015 I did cream of mushroom soup and Lipton onion soup in the crockpot Share this post Link to post Share on other sites
johnnie blaze Report post Posted November 24, 2015 I did cream of mushroom soup and Lipton onion soup in the crockpot did it make a terd? 1 Share this post Link to post Share on other sites
chuckster Report post Posted November 25, 2015 I like to braise mine. Heat your oven to 300 For the braising liquid I mix together: 1 1/2 cups of Cabernet 3/4 bottle of Extra Stout 1 cup of beef stock 2 Tbsp of Worsteschire 3 Tbsp of soysauce 1 Tsp of dried thyme 1 Tbsp of anchovi paste Garlic powder Ground Black Pepper 1 Tsp of ground shitake mushrooms (optional) For the meat: Dice 1 medium onion Chop 2-3 cloves of garlic. Season your roast with salt and sear in a dutch oven till brown. Remove and set aside. Add onion to pan and saute till soft, add garlic and saute for another 60 seconds. Add 1/4 of the braising liquid to the pan and deglaze. Put the roast back in the pan and add 2 Bay leaves and enough of the braising liquid to cover the roast. Cover and place in the oven for ~3 hrs. It should be fork tender when done. Remove roast from liquid and set on a large pan and cover with tinfoil. Place dutch oven and cooking liquid back on stove and reduce by 2/3 or until it thickens to a sauce/gravy. Roast can be served shredded or sliced with the sauce. I like to serve mine with mashed potato's the sauce makes good gravy. Works best with bone-in roasts. I prefer shank. Share this post Link to post Share on other sites
trphyhntr Report post Posted November 25, 2015 I did cream of mushroom soup and Lipton onion soup in the crockpot did it make a terd? Dude it was really good. It was probably the best best roast I ever had. But I haven't had many great roasts. Share this post Link to post Share on other sites