I find the Crown a little too sweet for my taste. I know when I was rodeoing the Americans loved it and would always get it whenever they came up to Canada! They have been selling it down there for a number of years but the boys from down there always said it was hard to get and didn't seem to taste as good as ours.
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An update to this thread courtesy of superslickie making me hungry.
Bear rounds rubbed in oil and a nice mix of spices into sous vide bath @145 for 3.5 hrs then pat dry cover in sweet baby rays sugar n hickory some salt n peppa and slapped onto the grill at 500 degrees 30sec FLIP 30sec.DONE😋
U cant get that deep red color and texture in any other meat besides bear.And the flavour is what keeps me chasing them each fall.
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Bear rounds rubbed in oil and a nice mix of spices into sous vide bath @145 for 3.5 hrs then pat dry cover in sweet baby rays sugar n hickory some salt n peppa and slapped onto the grill at 500 degrees 30sec FLIP 30sec.DONE😋
U cant get that deep red color and texture in any other meat besides bear.And the flavour is what keeps me chasing them each fall.
If u cook any amount of meat do it.Guarentee you wont be disappointed.I think this one was only $150 We been using it regularly for over a year now no issues.5 things i gotta have in my kitchen
1-slow cooker
2-pressure cooker
3-sous vide cooker
4-fridge
5-beer for fridge
Back ribs on sale today for $1.99 /lb at a local farm and i stocked up😃
No smoker today,Sweet and salty rub then 15min @15lbs in pressure cooker,then brush with some brown sugar and hickory sauce and into the oven broil for 10min😋
Also picked up some goodies for sunday brunch to be continued
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No smoker today,Sweet and salty rub then 15min @15lbs in pressure cooker,then brush with some brown sugar and hickory sauce and into the oven broil for 10min😋
Also picked up some goodies for sunday brunch to be continued
Man they look good
Sunday brunch prelude
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Yep have to agree there but have to say does put a strange feeling of pain in my body one of them
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