Properly cooked and properly rested...
Restign is the key
Never heard of that until now... googled it, and will be trying that next steak I cook!
Sea to Sky Blacktail
- Thread starter Gatehouse
- Start date
Never heard of that until now... googled it, and will be trying that next steak I cook!
Had being the key word...
Nice buck....congrats!
Yup..I kinda felt bad when I walked over to him and gave him a good look.
Still, it's impossibel to say what woudl have happened, another hunter might have got him next week, or he became cougar scat or whatever. He was very tasty, hunting has been hard, so no regrets. He is still pretty good.
Properly cooked and properly rested...
Restign is the key
How long did you let it restign? (or rest)
LH
PS: On your photos from last year, you're wearing a grey wool shirt. I hunted last week with some great old hunters - all of them had these - where'd you get them?
That dish looks delicious
+1 on the plate of food - it looks like it's been shot for a food magazine.
It might just be the photo but he looks like quite a substantial deer for a coastal blacktail. I don't know whether it's the angle of the photo, but in the top picture his rack looks awfully like a whitetail's. Only a few years ago there was a report (a first ever) of a whitetail being found in the Squamish Valley.
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Let a steak rest 3-5 minutes, let a roast rest for 20-25. Whole chicken about 20, a turkey abotu 30.
Stanfields sweaters from Mark's Work Warehouse!!
There have ben a few whitetails seen around Squamish and Pemberton. This guy is all blacktail, though. Just the way the 3 pt rack is configured.
Hey Gate.....Nice buck! I wasted my buck tag this year on a little 5" spike Thought it was a doe at 250yrds. I must say that the "after" picture looks great. How do you cook the meat?? Looks like a roast. Was that cut the Sirloin or a Round??
Regards
Randy
Thought it was a doe at 250yrds. I must say that the "after" picture looks great. How do you cook the meat?? Looks like a roast. Was that cut the Sirloin or a Round??Regards
Randy
- Location
- The Conservative part of Ontario
I've called deer in with the can call many times, and got answers from deer that didn't show too.
They work. I can't say as I've called in anything huge with a call, but I guess there is a reason they are big right?
Congrats Gatehouse, on a nice eating buck.
They work. I can't say as I've called in anything huge with a call, but I guess there is a reason they are big right?
Congrats Gatehouse, on a nice eating buck.
Sorry for being obtuse, but when and where is the plate/dish resting?
Perhaps I should just ask for a recipe or a link to this style of cooking.
Kind thanks,
LH
Somewhere that it won't get cold..Top of a oven works good. You can loosely cover with foil, too.
Perh
It's not a "style" it's a fundamental part of basic cookery!
http://sunpig.com/martin/archives/2004/01/14/the-importance-of-resting-meat.html
Perh
It's not a "style" it's a fundamental part of basic cookery!
http://sunpig.com/martin/archives/2004/01/14/the-importance-of-resting-meat.html
