• The SH Membership has gone live. Only SH Members have access to post in the classifieds. All members can view the classifieds. Starting in 2020 only SH Members will be admitted to the annual hunting contest. Current members will need to follow these steps to upgrade: 1. Click on your username 2. Click on Account upgrades 3. Choose SH Member and purchase.
  • We've been working hard the past few weeks to come up with some big changes to our vendor policies to meet the changing needs of our community. Please see the new vendor rules here: Vendor Access Area Rules

The Panty dropper

FLYIN_HAYN

Well-Known Member
Joined
Apr 28, 2020
Messages
305
Location
Kauai
7BDF044E-3F1B-4E29-BBE7-332171ACB0CC.jpegDE88C8DD-5025-4F15-9DC6-B5586CAB43F0.jpeg

Wine soaked and dry rubbed straps from a Blacky this past late season, home grown watercress salad, steamed home grown broccoli, and some haole bread and rice! Drizzle a lil au jus on top and guarantee panties will drop!
 
Looks awesome! I love that island, what areas do you hunt? When we stayed in Waimea I talked with a few of the guys fishing off the beach and they hunted goats/pigs/deer in what I assumed was that area.
 
Looks awesome! I love that island, what areas do you hunt? When we stayed in Waimea I talked with a few of the guys fishing off the beach and they hunted goats/pigs/deer in what I assumed was that area.
Yah up that side is the only place with deer. I don’t even focus on pig and goat because get so many and they are easy to harvest. Pigs come right through my yard and get some monster double curler goats by where my wife is from. I spend most my time looking for blackies because not many people harvest mature blackies out here and there are some monsters out there.
 
Yah up that side is the only place with deer. I don’t even focus on pig and goat because get so many and they are easy to harvest. Pigs come right through my yard and get some monster double curler goats by where my wife is from. I spend most my time looking for blackies because not many people harvest mature blackies out here and there are some monsters out there.
Very cool.

We saw a bunch of goats running around on the canyon walls when we were hiking it.
 
Here's what Was for dinner. Smoked potatoes and Backstraps with Broccoli, cauliflower and carrots and red wine.
 

Attachments

  • 20210303_182120.jpg
    20210303_182120.jpg
    388.9 KB · Views: 42
View attachment 45095View attachment 45096

Wine soaked and dry rubbed straps from a Blacky this past late season, home grown watercress salad, steamed home grown broccoli, and some haole bread and rice! Drizzle a lil au jus on top and guarantee panties will drop!

Let's see the deets! What is the rub blend? Did you grill or use a skillet? How long did you soak it in the wine before pulling out and adding the dry rub? Preferred wine for this? Looks medium rare (best way to eat steak imo). Nice job and thanks for the share!
 
Let's see the deets! What is the rub blend? Did you grill or use a skillet? How long did you soak it in the wine before pulling out and adding the dry rub? Preferred wine for this? Looks medium rare (best way to eat steak imo). Nice job and thanks for the share!
i usually trim off all the silverskin and soaked the straps overnight. I pull them in the morning and apply the dry rub before heading off to work, that way the rub kinda soaks into the meat. when i get home i heat the grill up real hot using wood in my hot box (the box is on the side of my grill and pumps heat into the grill). once piping hot i sear all sides and put off to the side of the fire (other side of hot box) under where i have a smoke stack i can adjust airflow. then i just chong the buggah till the insides hit 140 usually 10-15mins (crack a beer, light a doob, and play outside with my kids). once it hits 140 i pull the meat and put in aluminum foil in a glass pan in warm (not hot) oven or cooler (dont forget to put some good quality butter on top before sealing the aluminum foil) to let the meat rest 10-15 mins before cutting. yeah best to have em med rare.... nobody likes an overcooked strap... use a sweet (but not super sweet) dark red wine for your soak..... i usually just use enough to cover the meat that way i have some left over for dinner! my rub uses salt i hand picked from one of my fishing spots and a mixture of dry herbs and hawaiian chili pepper.
 
Smoked Backstraps. It's delicious and so tender it falls apart.

I have a pellet smoker, but I've not yet ventured into venison on it as it's so damn good marinated and grilled.
 
Back
Top