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Post by branson on Mar 5, 2008 0:47:04 GMT -5
Anyone have recommendations on what to do with a whole shoulder (bone-in) I have sitting in the freezer? I was thinking about trying to grill it, but it's not the most tender cut of meat. I figured a brine might tenderize it a bit, but I'm not sure. Any suggestions?
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Post by BIG FOX on Mar 5, 2008 5:40:47 GMT -5
I have grilled them before,, just slow cooked on the grill tenders them up a bit.. I use a flavor injector to get some marinade into the meat and let them soak in marinade for at least a day.. put on some nice spices and grill it slow until it is cooked the way you like it.. I am a medium/well kinda guy myself.. but it works good and tastes just fine.. usually put it on a cutting board and thin slice it off the bone... good luck
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Post by branson on Mar 5, 2008 21:24:40 GMT -5
Thanks. I think I'll just marinade and cook as slow as I can. The more I read about brining, the more I think I'll mess it up. I don't think I should experiment with brining on venison; beef is easier to get.
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Post by busco on Mar 6, 2008 17:36:03 GMT -5
Crock pot dinners do well around my house
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Post by BIG FOX on Mar 7, 2008 5:51:50 GMT -5
from the looks of you BUSCO, any dinners do well around your house.. ha ha ha ha ha
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Post by busco on Mar 7, 2008 11:16:06 GMT -5
from the looks of you BUSCO, any dinners do well around your house.. ha ha ha ha ha i read something one time about a pot calling the kettle black |
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Post by BIG FOX on Mar 7, 2008 11:47:25 GMT -5
I like that story too...  |
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