Sup, I'm in RI, I'm a chef and butcher specialized in game. I've done similar recipe with zatarains injection lol, the meat is delicious, sometimes I'm donated the shoulders, then I roast and feed food kitchens. a fresh kill I tell everyone to bleed it and hang by hind legs, I age them about 7 days in walk-in, so don't soak meat, when we get road kill I always soak overnight then age for 3 days, tyvm tc
I call this braising. The best way to make a tough piece of meat like brisket and shoulder tender. As you said getting the meat over that 200 degree mark is key. Looks very tasty.
Most folks don't think it's possible, but pulled venison makes very unique barbecue. Cook it in much the same way you would a pork shoulder cut (butt or picnic) or a brisket. I use a neck/neck roast/shoulder, and smoke it to color/bark formation the same as I would a regular barbecue item. I wrap in foil to finish, and I add lard or tallow in the wrap just like I would when smoking a brisket. Once probe tender, I put it in my toaster set to 150-160 for several hours (6-12 hours is not too much). Then pull it. If you want to add in some (or all) of the fat that remains in the foil, then that's ok also. It's a VERY interesting barbecue item that most think is impossible. In reality, it IS possible ... and it'll make you a barbecue hero amongst your friends and family.
My mother would cook the front shoulder in her pressure cooker for half an hour or so, then add basically what you did and let it finish off in her crockpot. It’s been awhile, but I’ve smoked hindquarter roasts that I injected with that TC stuff you used that I heated up, then added a couple of tablespoons of melted bacon grease.
I'm watching this knowing, I've started cooking a pizza for my dinner tonight. Now I'm salivating over what you're eating 🤔 Now I no longer want the pizza I'm cooking 🍕 lol...
WOW! That looks amazing! I would add some red wine with the broth. I will have to try this with some kangaroo. Oh btw, I always do my turkey on the weber and inject it with 50/50 butter and dry sherry. Best turkey you have ever had. Happy new year to y'all. Cheers!
I like to marinate my shoulders in Italian dressing overnight. wrap bacon around it. slow cook it for about three or four hours (depending on size) then pull it off and enjoy! I like your method too. Your method looks fantastic. I haven't done the injection yet, but I will have to try it. Hitting all the muscle groups with the injector is the secret. There is too much good meat there to not cook it and eat.
I bet if you can take all that stuff you put in that pan and put into a crock pot and lay that meat on top and put on low for about 10 hours would make it just fall apart as well. Of course that is 10 hours if not smoking it.
There are so many kinds of protein that used to be throw-always & cheap , and now are pricy & chic: in the 1800s in New England, lobster was trash food for the poor. When I was a kid, skirt steak (used to be called diaphragm, but they prettied up the name as the price rose) and beef tongue were cheap: now they are pricy and desirable. Decades ago, my paternal grandfather was a veterinarian for the state of Michigan, and used to travel around inspecting dairy & beef herds. At the time (& maybe still; I don’t know) it was illegal to sell any part of the cow that couldn’t be ground for hamburger, and beef cheeks, having a great deal of connective tissue, fell into this category. My grandfather, however, had connections, and was able to get beef cheeks for us. Cooked correctly, low & slow in moist heat, all that connective tissue breaks down into luscious gelatin, and this was one of our favorite meals. Now, beef cheeks command big prices at high-end restaurants.
Don't use deer bones to cook. Don't even cut the bones. I worked EMS,Hospitals ERs and RN, and etc for 33 years. I have seen more lung and other cancer from people who cut and handled deer bone even by cooking them! I enjoy your videos and I am from north of you Greenville,FL. I am retired now and am an Artist. My wife and I grew up with a group of Kelly up here in Madison County. Bobby,Gary,Timmy, and Cathy and sister? Any kin? Don't get me wrong, I deer hunt and eat it. Had it tonight for supper and had it for breakfast too. Keep up the good work.!!!!
@@TKCL Everything starts with 1 case, look at covid, anyway totally up to you what precautions you take I just find It scary that awareness Is not being spread and more people aren't getting their meat tested.
Thank you, I have 2 shoulders in the freezer now. Will try this method.
Very tasty, nice touch with the smokey flavor added to the roast!
Thanks for watching
Sup, I'm in RI, I'm a chef and butcher specialized in game. I've done similar recipe with zatarains injection lol, the meat is delicious, sometimes I'm donated the shoulders, then I roast and feed food kitchens. a fresh kill I tell everyone to bleed it and hang by hind legs, I age them about 7 days in walk-in, so don't soak meat, when we get road kill I always soak overnight then age for 3 days, tyvm tc
Love the new content on the channel. 😀
Thank you for watching
Man you killed it !
Literally 😬🤣
I call this braising. The best way to make a tough piece of meat like brisket and shoulder tender. As you said getting the meat over that 200 degree mark is key. Looks very tasty.
Andrew, my late mom would make gravy,soup starter & a dip sauce for deer roast subs & garlic cheese bread from the deer broth.
Absolutely, sometimes we do something similar with the broth too.
ИЗ РОССИИ БОЛЬШОЙ ПРИВЕТ ДРУЖИЩЕ ЗДОРОВО СПАСИБО !!!
Yes Sir!!! That looks OH so good!
My mouth is watering sure looks 👍
YUMMY!!! 😋❤
Andrew your making me hungry!!
Looks Delicious Andrew. I have never had it but I am taking your word. Nice to see your weather has cleared up.Take care. ❤️❤️. 🌞🇨🇦
Yes finally on a warming trend.
Looks good Andrew. Thank you for the ideas
Thank you for watching
Hi, Andrew! I have never cooked venison. Your roast looks delicious.
Yum 😋
Most folks don't think it's possible, but pulled venison makes very unique barbecue. Cook it in much the same way you would a pork shoulder cut (butt or picnic) or a brisket. I use a neck/neck roast/shoulder, and smoke it to color/bark formation the same as I would a regular barbecue item. I wrap in foil to finish, and I add lard or tallow in the wrap just like I would when smoking a brisket. Once probe tender, I put it in my toaster set to 150-160 for several hours (6-12 hours is not too much). Then pull it. If you want to add in some (or all) of the fat that remains in the foil, then that's ok also. It's a VERY interesting barbecue item that most think is impossible. In reality, it IS possible ... and it'll make you a barbecue hero amongst your friends and family.
Thank you for the suggestion.
Cash or Chris cow camp?🤔 Are the bones usable for making broth? That looks delicious:)))
They probably would be, but I gave them as dog treats to the boys. 😬
Looks yummy... :-)
My mother would cook the front shoulder in her pressure cooker for half an hour or so, then add basically what you did and let it finish off in her crockpot. It’s been awhile, but I’ve smoked hindquarter roasts that I injected with that TC stuff you used that I heated up, then added a couple of tablespoons of melted bacon grease.
Pressure cookers are amazing for wild game.
I'm watching this knowing, I've started cooking a pizza for my dinner tonight. Now I'm salivating over what you're eating 🤔 Now I no longer want the pizza I'm cooking 🍕 lol...
Hey, pizza is great too!
I am having deer burgers. Not as good as Andrew's shoulder, but it is still venison!
WOW! That looks amazing! I would add some red wine with the broth. I will have to try this with some kangaroo. Oh btw, I always do my turkey on the weber and inject it with 50/50 butter and dry sherry. Best turkey you have ever had. Happy new year to y'all. Cheers!
Good idea with the wine. Happy new year!
I like to marinate my shoulders in Italian dressing overnight. wrap bacon around it. slow cook it for about three or four hours (depending on size) then pull it off and enjoy! I like your method too. Your method looks fantastic. I haven't done the injection yet, but I will have to try it. Hitting all the muscle groups with the injector is the secret.
There is too much good meat there to not cook it and eat.
I'm a huge Italian dressing fan for wild game or any meat marinade. I put my dove and quail breasts in it.
I want me some of that meat ! Looks great Andrew or should I say Chef.
Thank you
👍👍
I bet if you can take all that stuff you put in that pan and put into a crock pot and lay that meat on top and put on low for about 10 hours would make it just fall apart as well. Of course that is 10 hours if not smoking it.
Possible, you'll need a big crock pot to handle a normal sized shoulder.
What about the chicken coop?
Had a few things pop up, but it's still on my to do list soon.
There are so many kinds of protein that used to be throw-always & cheap , and now are pricy & chic: in the 1800s in New England, lobster was trash food for the poor. When I was a kid, skirt steak (used to be called diaphragm, but they prettied up the name as the price rose) and beef tongue were cheap: now they are pricy and desirable.
Decades ago, my paternal grandfather was a veterinarian for the state of Michigan, and used to travel around inspecting dairy & beef herds. At the time (& maybe still; I don’t know) it was illegal to sell any part of the cow that couldn’t be ground for hamburger, and beef cheeks, having a great deal of connective tissue, fell into this category. My grandfather, however, had connections, and was able to get beef cheeks for us. Cooked correctly, low & slow in moist heat, all that connective tissue breaks down into luscious gelatin, and this was one of our favorite meals.
Now, beef cheeks command big prices at high-end restaurants.
Same with chicken wings, decades you couldn't give them away. Now it's the most expensive part.
Don't use deer bones to cook. Don't even cut the bones. I worked EMS,Hospitals ERs and RN, and etc for 33 years. I have seen more lung and other cancer from people who cut and handled deer bone even by cooking them! I enjoy your videos and I am from north of you Greenville,FL. I am retired now and am an Artist. My wife and I grew up with a group of Kelly up here in Madison County. Bobby,Gary,Timmy, and Cathy and sister? Any kin? Don't get me wrong, I deer hunt and eat it. Had it tonight for supper and had it for breakfast too. Keep up the good work.!!!!
That's all my family and father. Small world!
Are you saying cut the meat off the shoulder?
No-one ever mentions CWD In these vids, slightly concerning!!!!
Never had one verified case in Florida history until a few weeks ago. I'm not going to worry about something that's never been here before.
@@TKCL Everything starts with 1 case, look at covid, anyway totally up to you what precautions you take I just find It scary that awareness Is not being spread and more people aren't getting their meat tested.