Thanks Corjack
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- mchughcb
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Thanks Corjack
A couple of years ago I ran out of The Real McCoy's dry rub. When I went back to the American food store they had stopped selling it. I wrote to the company and they said they didn't do international orders normally but they could send 12 jars or so for few hundred dollars. Dejected I contacted Ron and he ordered a slab and was kind enough to send me six jars for free
We'll they are now a year past their used by date and still going strong. Discussing at work with a colleague who likes to cook he said he'd take the venison from a stag I shot two weeks ago and the rub from me and test it out. Here is the result. Even his wife who shuns game meat is now impressed.
We'll they are now a year past their used by date and still going strong. Discussing at work with a colleague who likes to cook he said he'd take the venison from a stag I shot two weeks ago and the rub from me and test it out. Here is the result. Even his wife who shuns game meat is now impressed.
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- stokesrj
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Re: Thanks Corjack
That looks really delicious. What is your favorite venison? I frequent a restraunt in Germany that serves venison that is better than any I have made. They won't tell me the type of deer or how they prepare it. I think it is fallow deer and sous vide and pan seared. That Corjack is a helpful fellow.
Robert J Stokes
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Re: Thanks Corjack
I have not tried The Real McCoy's dry rub. I'll look for it next time I'm at the store.
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Re: Thanks Corjack
I've never heard of it. However that looks very good. Will have to look around for it as well.
Curious as to how you use it. Is it put on and left on for a while before cooking or applied and then cooked?
Curious as to how you use it. Is it put on and left on for a while before cooking or applied and then cooked?
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Re: Thanks Corjack
I'm also curious! I'll start looking for it.
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- slugslinger
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Re: Thanks Corjack
stokesrj wrote:That looks really delicious. What is your favorite venison? I frequent a restraunt in Germany that serves venison that is better than any I have made. They won't tell me the type of deer or how they prepare it. I think it is fallow deer and sous vide and pan seared. That Corjack is a helpful fellow.
Robert, where in Germany is the venison restaurant you mentioned. I visit Stuttgart occasionally . . .
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- stokesrj
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Re: Thanks Corjack
It's in Magdeburg, LandHaus Handry's. http://landhaus-hadrys.de/start
Robert J Stokes
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Re: Thanks Corjack
That looks particularly delicious. Found one site that says to sprinkle evenly and refrigerate over night before cooking. Got me searching for some rubs now
- mchughcb
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Re: Thanks Corjack
An hour or so at room temperature before grilling will do the trick. Pat it down with towels then rub it in. You might find that it draws the moisture out as it has salt but it will tenderize as well.thechamp wrote:I've never heard of it. However that looks very good. Will have to look around for it as well.
Curious as to how you use it. Is it put on and left on for a while before cooking or applied and then cooked?
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Re: Thanks Corjack
Thanks, no harm in pulling some of the moisture out. Tenderizing is always a plus.mchughcb wrote:An hour or so at room temperature before grilling will do the trick. Pat it down with towels then rub it in. You might find that it draws the moisture out as it has salt but it will tenderize as well.thechamp wrote:I've never heard of it. However that looks very good. Will have to look around for it as well.
Curious as to how you use it. Is it put on and left on for a while before cooking or applied and then cooked?