Carnivorethon!

[Deep C]

WIth two bambies and a porky filling my freezer I decided to start my annual meat munching marathon tonight... Bambi burritos were the kick off dish. A shoulder crock potted will be next in the line. Back strap medallions in a burgundy mushroom sauce will be next. The week will end with a whole hind slow grilled with garlic cloves and basted in a soy, worcteshire, brown sugar with splash of orange mix...
Its good to be at the top of the food chain...

[WAHOONBOX]

I WAS SO HUNGRY FOR LUNCH TODAY ....I TOOK OPUT A BAMBI FILLET PRE-COOKED AND ATE IT COLD..........I COULD STILL TASTE THE MOMENT!

[flatbottom]

deep when you do the shoulder in the crock. Here is a tip. Apply your favorite rub liberally. Wrap the shoulder in foil and place in the crock. Dry. No liquid. 8 to 10 or when ever you get off the water but at least 8 hr. Remove and pull meat from fat. Apply your finishing sauce and serve.

8 to 10 on low which is 200 degrees. almost perfect slow cook temp/

kick it with a splash of liquid smoke if ya like the hickory. Do this before you wrap in foil. Dry packed in foil is the secret. The moisture in the meat will steam the shoulder to perfection and pull status.

1 more thing. fat side up in the foil. This lets the juice of heaven run through the shoulder when slow cooking

[Deep C]

This week we continued my freezer thinning ways. I had mako kabobs with bernaise, then dolphin McSamwiches, the Bambi spaghetti and tonight is Bambi lasagna with yellowfin tataki as appetizer...
Todays one trip cancelled but I'm taking the group I had all week for a final butt beating. Todays moves to tomorrow morning and then switch boats for a night swordie trip tomorrow night...