Est. 1998 — 27 years of woodworking knowledge
Pics of Wood_hoe Down
Mike Fitterling
>Hi all. Don Thompson suggested posting some pics of the get-together that happend at my shop during the Orlando Woodworking Show. Here are a few. Rod Peterson attended from Woodcentral; the others are from Woodnet.
First pic was the real reason for the get-together. Courtesy of Knot Haid form WN.
Re: Pics of Wood_hoe Down
Mike Fitterling
>Here are some of us in the shop.
Re: Pics of Wood_hoe Down
Mike Fitterling
>Oops! Let me try again.
Re: Pics of Wood_hoe Down
Mike Fitterling
>And some of use hanging around outside.
mmmmm... Ribs.....
Don Thompson - Cutler Ridge, Florida
>Who is whom?
Re: Pics of Wood_hoe Down
Dan Moening
>It's always great to meet other woodworkers, especially when BBQ is involved :^)
I hear you have a recipe for deer so tender that "falls off the bones"...care to share it?
Dan.
Gotta like it
Steve Kubien
>It's good to get together with others who share a common interest. The woodworkers I've had the pleasure to meet have been a first class bunch. Include meat and fire and it sounds like a little piece of heaven.
Steve Kubien
Ajax, Ontario
Re: Pics of Wood_hoe Down
Mike Fitterling
>Left to Right
Rod Peterson, Woodcentral
Jack01, Woodnet
KnotHaid (Mike), Woodnet Rib Maker Extraordinaire
Ruffturn (Charlie), Woodnet
Re: Pics of Wood_hoe Down
Mike Fitterling
>OK, let me see if I can get this straight.
Left to right:
Ruffturn (Charlie), Woodnet
Mrs. Ruffturn (Tammy)
Woodtoolguy (Joe Scarfo), Woodnet
Bob - Florida (Bob Sacilowski), Woodnet
SwimCoachPeter (Peter), Woodnet
Hope to see more Woodcentralians next year.
Re: Pics of Wood_hoe Down
Mike Fitterling
>Sure; it's no secret.
You could do this with any part of the deer; I used a front shoulder roast at the get-together--not usually the most tender part.
Cut slits all over the meat. Take strips of bacon and crushed fresh garlic cloves and stuff them in the slits. Any remaining bacon lay over the roast. Of course, you could add whatever kind of seasoning you like at this point like rosemary or whatever; I left mine plain. Line a pan big enough to hold the roast with aluminum foil. Lay the roast in the pan on top of a couple layers of foil big enough to wrap over the roast. Pour Italian dressing over the roast. Wrap that sucker up good and tight; you want the roast to steam in the dressing as it cooks. Put the whole thing in an oven at 300 f or so. Cook for hour and a half or so, then reduce the temp to 250 f. Cook for anther four to five hours. When finished, check to make sure the interior of the roast is 170 f or higher. The meat should practically fall off the bone.
What's so interesting?
Bill Houghton, Sebastopol, CA
>Everybody's looking pretty intent - are they waiting for the BBQ?
Thanks!
Dan Moening
>I suspected it might be a braising technique...
Thanks for sharing that.
Dan.
Re: What's so interesting?
Mike Fitterling
>They are just so exhausted from stuffing themselves they can't move. Each of them only weighed 100 lbs (well, Mrs. Ruffturn was only a measly 65) an hour before the pic was snapped! :)