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Front shoulder roast

GCTerpfan

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I was a little unprepared. I knew I didn't have any adobo sauce so I substituted a bottle of wild Kenyan pepper sauce. What I didn't know was that the only thing left in my fridge after a picnic Thursday evening was Michelob Ultra. So it was substituted for the IPA. We'll see in three hours if that makes a difference.

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Gator

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I was just telling my wife about this recipe. She’s excited to try come October


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trailblazer75

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I was a little unprepared. I knew I didn't have any adobo sauce so I substituted a bottle of wild Kenyan pepper sauce. What I didn't know was that the only thing left in my fridge after a picnic Thursday evening was Michelob Ultra. So it was substituted for the IPA. We'll see in three hours if that makes a difference.

View attachment 49584
How’s it looking?

I’m afraid we’re fixing to be buying a new house and selling the one we’ve got. Moving and settling in and then also teaching a 2 week army course might really get in the way of finishing up prep for the season. But it’ll be worth it In the long run! Eye on the prize.


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avgjoe

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Got my last shoulder in the fridge thawing for barbacoa this week. Looks like a very similar recipe. We'll see how it turns out....
 

GCTerpfan

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Done with dinner finally and it turned out excellent. I had no idea what the Wild Kenyan Pepper sauce was like, it was a bottle I picked up somewhere but, had never tried. Between, the pepper sauce, the jalapenos and the hot banana peppers, it had just the right amount of kick.

Only issue was I ran out of liquid when it was on the grill so the bottom got a little charred. I meant to check it halfway through but, got sidetracked. It needed another beer. It still came off the bone clean and was super tender. Wife and son had it over rice, I had it on taco's.

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Plebe

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I can blame that on my wife also. :) I kept an extra bottle for this exact situation, until she wanted a propane fireplace for a property we have in VA. That used my extra bottle.
My wife and I were invited to dine with pretty successful Boston attorneys, really great people, you'd never guess attorneys. I ended up lending a hand in preparing dinner, which turned out superbly all around.

When we later hosted them, I was on the spot with a request for a fish fry, basically a walk in the park for me. The guests arrived and, having never fried fish themselves, they wanted to see that and learn all about it. My wife kept bringing me drinks while we all caught up and I talked them through the details, preparing the meal.

We sat down to eat, and it wasn't long before I knew something was wrong. The fish was off...and the fish is never off. Bewildered, I apologized, finished my (current) drink, and excused myself for a moment. In the kitchen, I discovered the problem. A bowl full of batter...full of batter. That fish was dredged and fried, never dipped.

I'm only able to still hold my head up knowing that it was my wife's fault she kept forcing the booze on me.:)

Luckily, the guests were amply served as well and the night wasn't an obvious disaster.
 

rhagenw

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Looks great @GCTerpfan! I always debone all deer cuts, other than time saved is there a benefit for leaving the bone in?
 

GCTerpfan

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Looks great @GCTerpfan! I always debone all deer cuts, other than time saved is there a benefit for leaving the bone in?
Mainly it saves a ton of time. Plus, I feel like I have less waste when I leave those cuts whole. The connective tissue breaks down into what my 11 yr old describes as "meat butter". It keeps the meat really moist and I've read the connective tissue has several vitamins and minerals that you don't get from the muscle. I usually leave front shoulders, shanks and necks all whole.
 

trailblazer75

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I’ve been making bone broth out of shanks once I’ve picked them clean. That process basically starts with this one! I leave the shank/shoulder attached when I make this meal.


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Last edited:

avgjoe

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On the ugly drum smoker. Put the rub on last night and left it in the fridge for about 12 hours.
 

Weldabeast

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I have a jumbo slow cooker that will fit a whole fla deer shoulder....whole shoulder, 2-3 apples, 2-3 onions and 8-12 hours u got some delish "pulled" style venison bbq
 

Schwonkhead

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Done with dinner finally and it turned out excellent. I had no idea what the Wild Kenyan Pepper sauce was like, it was a bottle I picked up somewhere but, had never tried. Between, the pepper sauce, the jalapenos and the hot banana peppers, it had just the right amount of kick.

Only issue was I ran out of liquid when it was on the grill so the bottom got a little charred. I meant to check it halfway through but, got sidetracked. It needed another beer. It still came off the bone clean and was super tender. Wife and son had it over rice, I had it on taco's.

View attachment 49604View attachment 49603View attachment 49602
Looks similar to what we had a couple weeks ago. I made some pseudo carnitas on the smoker then shredded it up with tomatoes, peppers, and onions in a cast iron skillet. My wife does not do hot though so I couldn't add all those delicious jalepenos and junk to the pot.
 

PEEJAY

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I have a jumbo slow cooker that will fit a whole fla deer shoulder....whole shoulder, 2-3 apples, 2-3 onions and 8-12 hours u got some delish "pulled" style venison bbq
you gotta try one of those instapots. Ill never slow cook again. 2 hrs and its perfect. wild turkey legs turn into delicious edible turkey legs lol. i should throw a neck roast in there i bet it would be bangin. i dont mind 12 hrs of cookin but i usually screw up anything in life if you give me that much time to.
 

Red Beard

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you gotta try one of those instapots. Ill never slow cook again. 2 hrs and its perfect. wild turkey legs turn into delicious edible turkey legs lol. i should throw a neck roast in there i bet it would be bangin. i dont mind 12 hrs of cookin but i usually screw up anything in life if you give me that much time to.
My wife lives by the Instapot. The thing is constantly on at our house.
 
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