going overboard

[wildcoy73]

I will be one of the first to say sorry to everyone on this site. I have fallen from the facts of the crossbow and have let a few cause me to get into heated debates. For that I am sorry, and I can see that a hunter that is undecided would be worried about us that want the crossbows to be allowed. Thunderhead I am sorry to you for the few that have put you down for your belief on this subject. For those of us that have met you, we know you have done alot for hunting in Michigan and I thank you for that.
At this point in time I see all the facts about crossbows have been put on the table, and been proven that crossbows will not hurt the Michigan Archery season, so i will not be going into it any further.
I do ask all of my fellow sportsmen and women to get in contact with thier state rep., and help us with support for this use of crossbow. I am not asking for anyone to give up thier bows, for I will not be giving mine up. I will be purchasing a crossbow for my children and wife to use, and yes it is another toy so I will at times take it to the woods. But I will not ever give up my bow.
I want to thank-you all for supporting this issue and if you are border line give me a pm and we can see what question you have.

[Frantz]

To me, crossbows are like longbows. I really could care less to hunt with either, but do not see any truly valid reasons to not at least consider the option of letting others shoot that which pleases them most.

Good luck with it guys and Riva, when you finally get through all this, perhaps you could get off your butt and post more recipes!

[uptracker]

No support from me!!!!!...and proud of it!

[Riva]

here ya go:

Riva’s Pulled Pork (with thanks to Chris Lilly)

RUB:
1/3 cup dark brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper

INJECTION :
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire Sauce

MIST:
1 pint apple cider------------


Take one, 10-14 pound , bone in, pork shoulder (Boston Butt) .


Inject pork shoulder evenly with injection solution. Apply a generous amount of rub onto meat. Pat so the rub will adhere. Place in a smoker and cook with indirect heat @ 225 F. When meat reaches exactly 200F remove from cooker and wrap in heavy-duty aluminum foil. Then, wrap the foiled butt in a bath towel and place in an insulated cooler (Coleman, etc.). Let rest in cooler for 2 hours (the meat continues to cook). After resting, remove from cooler, remove towel and foil , remove shoulder bone (it should slip right out) and then, pull the meat into stingy pieces with two. Make sure to include the dark outer side too (aka “the bark). Serve on a Kaiser bun and a dollop of sweet cole slaw and your favorite bbq sauce to make a pulled pork “sammy”.


This is the cherry bbq sauce that I highly recommend for this recipe and is available direct or at many hi-end groceries: http://www.brownwoodfarms.com/sauces.htm It is to die for!


NOTE # 1: When cooking Boston butt at low temps for a long period of time, the meat has a tendency to “stall” at approximately 160F for several hours without climbing. Do not panic. This is totally natural and after a bit, the temps will start climbing again. Again, do not take off the grill and wrap until it reaches 200F, otherwise, it will not pull apart for you and taste bad. Actually, I like 205F.


NOTE #2: The pork butt will reduce by approximately 50% while cooking. So if you start with a 12 pound butt, you will end up with about 6 lbs of end product to eat.


Enjoy.


Riva

[bradymsu]

Damn Riva, with a recipe like that I have renewed respect for you. ;) Might I suggest trying it on feral swine taken with a crossbow? Our DNR friends would be most pleased to eliminate this problem pork by any means available. A BBQ combined with a target crossbow shoot for the Director and the NRC members perhaps?

[Whit1]

Riva, cut that out right now or I'll hafta use my mod powers due to you takin' this thread "off topic". You remove that recipe right now ya hear, but do wait 'til I do a copy/paste of it and put it into my pork recipe file.............:lol:

Can ya use that on RIBS??????

[DANIEL MARK ZAPOLSKI]

Riva, cut that out right now or I'll hafta use my mod powers due to you takin' this thread "off topic". You remove that recipe right now ya hear, but do wait 'til I do a copy/paste of it and put it into my pork recipe file.............:lol:

Can ya use that on RIBS??????

maybe riva should have called it **overboard pulled pork**:lol::lol:

[InTheRiver]

Riva's recipes are top notch :corkysm55

[Thunderhead]

Thanks for the gesture Wildcoy, I appreciate it, but no apoligies are necessary. :)

I have pretty thick skin. lol

[Whit1]

I have pretty thick skin. lol

Like lobster skin Tom?.....:lol:

[sputty]

No need to apologize for something you know is right, based on facts. Your apologies will just fall on deaf ears to certain individuals or organizations. The anti crowd does not want to share thier season with people that would choose to hunt with another weapon. The ones that should be apologizing are the organizations that make false and unfactual statements about other hunters and weapons to keep thier agenda.