***SHOULDERS***
I Don’t shoot through those shoulders or neck anymore. Keep ‘em, clean ‘em and give this a try.
be sure to remove ALL Fat & Silver Skin
“Take either the shoulder or neck, or both of them, and put a good rub on them with a little extra virgin olive oil and whatever herbs or rub you want,” “Wrap the entire thing (shoulder or neck) in plastic wrap and stick it in the fridge for about 12 hours.”
What that does, of course, is let the herbs and/or rub get what chefs call “married with the meat.” They do that little tango, with the savory flavors getting into the meat without drying out.
“After you've had it in the fridge overnight, take it out and remove the plastic wrap, brown it evenly on an oven or grill and then throw it in a pan you’re not too attached to,” An inexpensive aluminum pan like you get at the grocery store to cook a turkey in for Thanksgiving works well.
“In that pan with the meat, put in enough beer for over an inch deep, some onions, carrots and celery, and then cover with foil or tight-fitting lid,” he said. “Put that in the oven or on your grill at about 325 degrees and it’s going to take about 4 hours for the shoulder or neck meat to get right.”
I’ve had this before and it’s great. do this with shoulder roasts because two can be put in a pan and covered pretty easily, and two pans usually can fit in an oven. So you can do four shoulders for a party or football game or the weekend at deer camp.
The shoulder bone, when it’s done, should slide out without any effort and all that connective tissue will be soft, gelatinous and can be picked out or chopped up with the meat.
“You get these beautiful hunks of meat that just fall right apart,” “The cool thing is you don’t have to even pick up a knife other than to chop a few veggies to put in there. The oven does all the work. Same thing with the neck roast. If you check either the neck or shoulder after six or seven hours and it doesn't fall off the bone – if the bones don’t slide out easily – then it’s just not ready yet. Eventually the bone will come out clean and you get beautiful meat.”
NOTE: What I have done that is better than the above is to smoke the shoulders @ 250F for 2.5 hours
then I put them in the covered pan as above with the veggies & beer, I also add one can of Chicken Broth, then I transfer to the oven @ 375F for about 3 hours or until you can pull on the bone and it wants to slide out
(I've tried Coke & Dr. Pepper, but the Beer and Chicken Broth is the best)
I will never waste a neck or shoulder again
Local Deer are trained to stand for a broadside lung pass through
I Don’t shoot through those shoulders or neck anymore. Keep ‘em, clean ‘em and give this a try.
be sure to remove ALL Fat & Silver Skin
“Take either the shoulder or neck, or both of them, and put a good rub on them with a little extra virgin olive oil and whatever herbs or rub you want,” “Wrap the entire thing (shoulder or neck) in plastic wrap and stick it in the fridge for about 12 hours.”
What that does, of course, is let the herbs and/or rub get what chefs call “married with the meat.” They do that little tango, with the savory flavors getting into the meat without drying out.
“After you've had it in the fridge overnight, take it out and remove the plastic wrap, brown it evenly on an oven or grill and then throw it in a pan you’re not too attached to,” An inexpensive aluminum pan like you get at the grocery store to cook a turkey in for Thanksgiving works well.
“In that pan with the meat, put in enough beer for over an inch deep, some onions, carrots and celery, and then cover with foil or tight-fitting lid,” he said. “Put that in the oven or on your grill at about 325 degrees and it’s going to take about 4 hours for the shoulder or neck meat to get right.”
I’ve had this before and it’s great. do this with shoulder roasts because two can be put in a pan and covered pretty easily, and two pans usually can fit in an oven. So you can do four shoulders for a party or football game or the weekend at deer camp.
The shoulder bone, when it’s done, should slide out without any effort and all that connective tissue will be soft, gelatinous and can be picked out or chopped up with the meat.
“You get these beautiful hunks of meat that just fall right apart,” “The cool thing is you don’t have to even pick up a knife other than to chop a few veggies to put in there. The oven does all the work. Same thing with the neck roast. If you check either the neck or shoulder after six or seven hours and it doesn't fall off the bone – if the bones don’t slide out easily – then it’s just not ready yet. Eventually the bone will come out clean and you get beautiful meat.”
NOTE: What I have done that is better than the above is to smoke the shoulders @ 250F for 2.5 hours
then I put them in the covered pan as above with the veggies & beer, I also add one can of Chicken Broth, then I transfer to the oven @ 375F for about 3 hours or until you can pull on the bone and it wants to slide out
(I've tried Coke & Dr. Pepper, but the Beer and Chicken Broth is the best)
I will never waste a neck or shoulder again
Local Deer are trained to stand for a broadside lung pass through