Deer hind quarters and back straps arn't fitting to eat so get them boxed up and I will come by this afternoon and get them for my dogs. :wink: :lol:
Now here's how to cook the ribs,neck and front shoulders.
I only use salt and pepper then smoke at 220f to 250f until fork tender.
If you don't have a real smoker and experience in cooking on it,here's an almost fool proof method.
In a pan half to two thirds full with seasoned meat(smaller the pieces,the faster they cook but roast sizes works very well also) cover meat with water and put in hot grill. If you feel the need to cook with Que seasoning,dry rubs you buy at the market is pretty good stuff and much cheaper than buying all the spices and only using a little of each. Don't even think about cooking with liquids that contain tomato or sugar,those are for the table. I always have 2 or 3 adult beverages on hand but to this day I've never had the courage to pour any on the meat. Call me when you are ready to sample some.
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Today's Featured Article - A 1937 John Deere Unstuck - by Gary Hickman. Here is my story of how I got the pistons out of a 1937 JD B that the engine had been stuck for about 14 years: About 12 years ago my Dad gave me one of the tractors I ran as I was growing up on our farm in central Nebraska. The engine on this tractor, a 1937 John Deere "B", had been stuck for 2 years before he gave it to me. This last spring (1999) I hauled the tractor to our 2 acre lot in St. Libory Nebraska where it joined my antique machinery collection, at that time a 1929 Caterpillar T
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