Mule deer neck roast

[Buckskinbob]

One neck roast
Whole potatoes
Chopped carrots
An onion sliced
Alpine touch
Pepper
Salt
Minced garlic
Bone broth
Set on high all day
We will see how it turns out this evening

 

[pabearhunter]

That will be a great dinner.

 

[Buckskinbob]

That will be a great dinner.

And good sandwiches for a week or so

 

[Mtnhunter1]

Sure do love that smell when returning home.

 

[Wild Bill]

I've got family coming this weekend so I'm pulling a neck roast out tonight to get it braised and shredded for tacos. Love a good neck roast.

 

[SwaggyD]

Oh I was born to follow this thread!!!! Looks fantastic.

 

[Buckskinbob]

Sure do love that smell when returning home.

Just stopped home for lunch and it is already smelling real good

 

[Buckskinbob]

I've got family coming this weekend so I'm pulling a neck roast out tonight to get it braised and shredded for tacos. Love a good neck roast.

I need to spend more time learning the way of the taco

 

[Buckskinbob]

The roast was good, I could have used more seasonings but I was happy with it. The leftovers have been blended and mixed with mayo, salt and pepper, they will make delicious sandwiches for the next week.

 

[shannerdrake]

Nice work. I just pulled a gnarly 5lb roast from a rutting bull out. Thing was hard to cut with a filet knife it was so tuff.

I brined it, smoked it until it got a good smoky crust, then cooked it in the crockpot a’la Hank Shaw Barbacoa recipe. It took 9 hours before it finally softened enough to shred.

After some tacos I took the rest and chopped it and then stirred in some KC BBQ sauce. It ended up tasting like a Buc’cees chopped brisket sandwich.

One of the better things I’ve cooked in awhile. I’m thinking that all that neck connective tissue gave enough fat a gelatin to give more of a beef brisket vibe.

 

[Gellar]

I need to spend more time learning the way of the taco

You just have to go for it. Try maybe 2?or 3 different styles to see what you like best.

 

[Buckskinbob]

Nice work. I just pulled a gnarly 5lb roast from a rutting bull out. Thing was hard to cut with a filet knife it was so tuff.

I brined it, smoked it until it got a good smoky crust, then cooked it in the crockpot a’la Hank Shaw Barbacoa recipe. It took 9 hours before it finally softened enough to shred.

After some tacos I took the rest and chopped it and then stirred in some KC BBQ sauce. It ended up tasting like a Buc’cees chopped brisket sandwich.

One of the better things I’ve cooked in awhile. I’m thinking that all that neck connective tissue gave enough fat a gelatin to give more of a beef brisket vibe. View attachment 254412

That looks like it gonna be good