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Reload Rub & Seasoning
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Добавлен 8 янв 2016
Here you'll find tons of crazy recipes from grilling, smoking or throwing down in a cast iron. This channel is the embodiment of what the "Reload Life" is all about, from hunting to hiking to just enjoying life! Here at Reload Rub and Seasoning, we are always going to bring you the best experience we can to help you RELOAD!
Slow Cooked Wild Turkey Legs!
Learn how to slow cook wild turkey legs to tender, fall off the bone perfection!
Our secret? Seven hours of slow cooking until the meat is falling off the bone.
Pro tip: Remember to remove the cartilage and bones before shredding!
High Caliber seasoning: reloadrub.com/products/high-caliber-chipotle-garlic-blend
#turkeyhunting #wildgame #wildturkey
Our secret? Seven hours of slow cooking until the meat is falling off the bone.
Pro tip: Remember to remove the cartilage and bones before shredding!
High Caliber seasoning: reloadrub.com/products/high-caliber-chipotle-garlic-blend
#turkeyhunting #wildgame #wildturkey
Просмотров: 764
Видео
Removing Wild Turkey Legs!
Просмотров 9621 день назад
Don’t miss out on the best part of your turkey hunt. Let me show you how to bag those turkey legs like a pro! #wildgame #turkeylegs #wildturkey #turkeyhunting
Removing Wild Turkey Breasts
Просмотров 26821 день назад
Bringing the wild to the table! Watch as I demonstrate how to remove the breasts off a wild turkey. Hope this helps!
The BEST appetizer...Copperhead Bites! These are INSANE!
Просмотров 1,1 тыс.7 месяцев назад
The BEST appetizer...Copperhead Bites! These are INSANE!
How to make Venison Tartare- This is INSANELY DELICIOUS!
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How to make Venison Tartare- This is INSANELY DELICIOUS!
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Wild Turkey Recipe - Nashville Hot Sliders!
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How to Butcher a Deer Hind Quarter- Full Breakdown!
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How to bring in Big Bucks - How to use Scent Lures and Attractants
How to clean and prepare a deer heart- EASY!
Просмотров 121 тыс.6 лет назад
How to clean and prepare a deer heart- EASY!
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EPIC Double Turkey hunt! Back to back kills within seconds!
You suck
It looks good as hell keep up the great work
Are you sure you meant to say high for 8 hours? I'd think low would keep them more tender, high would probably get them cooked around the 3 or 4 hour mark, no?
Nope, we meant high! On a cockpot, the difference between High and Low is how quickly it reaches the simmer point. So on low, it takes 7-8 hours to reach that temperature, whereas High gets there in 3-4 hours. The turkey legs need that longer time to simmer and break down all the connective tissue. The legs on high for 7-8 hours comes out super tender and fall off the bone for us! Hope this helps!
Bird looks like its floating, can't see the cooking vessel.
Hmmm you can’t see the crockpot that we put the turkey legs in? What are you watching the video on?
Awesome job!!! Thanks for sharing this with us!! I always save everything possible from wild game. I was raised poor, so I don't like to see wasted game. Besides we work to hard to not use everything that we can. Have a good one and May God bless y'all
Nice! Cograts. what's your favorite way to cook those? Pan fried? And do you normally marinate, or just bread em and stick them in hot oil?
Thanks! Our favorite way would be making cutlets with them, frying them, and making fried turkey sandwiches (we did a killer Nashville hot version you can find on our channel). We also have a flaming Cheeto turkey tender video dropping soon! And you can’t go wrong with nuggets 🤌🏼 We soak the meat in a buttermilk mixture with our Fully Loaded seasoning and some hot sauce. Then bread them and fry!
We just had this tonight! Delish!
The possibilities are endless!
I finally saved some from one I got the other day and did just this. I will never throw another one away!
People acrually throw away turkey legs. Thats ridiculous
This and not doing broth with the carcass. Its so good and less wasteful.
He killed it. (Not because he is my brother)
I’m that kid
Brother,I call that cougar ing them,,, just saying,,🤞🤫🙏🦊
Bubba your Anal Orifus..... FAKE!!!
This is a disaster...no thank you!!
Country Boy living! and that's a sick ass truck
Excellent video. Gonna try my first deer heart tonight. Like you, I've been throwing them away for decades. My dad never ate them so it just didn't occur to me. Harvested a deer last week and tried to save the heart, but while I was inside cleaning up a hawk swooped down and stole it!! Fortunately I got another one two days ago, and this time I took the heart and liver inside as soon as I was done field dressing it, LOL.
Right on! Let us know what you think!
Nope. Bad title.
Okay I had to come back to this short. So I looked up your website and like what you guys are about and ordered a sampler pack. Tonight I cooked a tritip and used the blackout seasoning. I have used many different kinds of seasonings from different RUclipsrs I follow or famous bbq joints and none have made me go back to a video and comment how good it is. This is a home run and I will be ordering some more
Right on! This means a lot to hear 👊🏼
I just made it and it’s great
Right on! It’s definitely one of our favorites now!
Extremely poor trigger discipline
Merica mfs!!!
🇺🇸🦅
This sounds like a cod banger
Firearms, bbq rub and deftones?! Not bad, not bad at all
Who makes a seasoning/rub with zero msg? And who would buy it? I hope you put msg in there. Ffs
Great video!!
You wanna crush San Marzanos by hand
Can’t wait to give the heart with your recipe a try. Fantastic tutorial. Love your presentation. 🎉
This guy has no clue about the anatomy of the heart, the ventricles are the largest part of the heart. He cut away the largest vessels not the ventricles
What you called the rub steak is actually the sirloin and what you called the sirloin is the sirloin tip.
Forgot shallots and black garlic. Then ruins it with that spice crap. Not to mention beating the crap outta the tomatoes. Why even use San Marzanos?
first pin
I flour, then pan sear, set aside. Do the Trinity of veggies, garlic, add the legs and thighs and stock. 350 for 2.5 hrs.
Blessings in an abundance of the faith. I salute you. 😘🙏🤍🤍🤍🤍🤍🤍🤍👣🎚️🤲💌📬💕🙏🔐💚🤍❤️😊😊 Grazie Mille. Many thanks. Grace and peace be unto you and to this place. Will you believe and receive Jesus Christ as your LORD and personal saviour??? I do.
Yeah, you don't want to cut into the sternum. It's absolutely not necessary to open up the chest cavity because all you're doing is exposing the meat to more potential contamination.
Venison sirloin
So are the brown parts good to eat? I just trashed some of mine because it looked like that, and didn’t want to take a chance. Did I waste good meat?
I hunt with my dad's cousin, a butcher for 40+yrs.. He always told me to smell it.. if it smelled funky then junk it. Said the brown doesn't necessarily mean it's bad, but most likely won't taste as gd. He'd always cut it off. Hope that helps..
I love watching this while I'm eating at my mouth's watering just looking at a live deer 🙀🤤🥩
The fibrous string he points out is called the chordae tendinae
I keep coming back to this video every year. I love the easy instructions and it tastes so good. I have turned seven people now on to saving and eating the heart. Thank you!!
This should be illegal, nothing should ever look that good, that looked absolutely incredible, I'll never leave the heart behind ever again!!!!
Nothing says "be my valentine" like a tasty deer heart.
I would have took off my leather watch before I I I covered it with blood😂
I just love when someone posts a recipe and using premix spices that I don’t have.
We’re a seasoning company, that’s why we post recipes using them! You can snag them at reloadrub.com, my friend.
Take some butchers twine and wrap a single rib, one at a time, at the base where the meat and bone meet. Then you'll just pull all the excess meat off the bone. It comes out really clean and save the excess meat for extra grind or give it to the dog or cat. Great video. I learned some new techniques from ya 👍
Awesome idea! We’ll have to try that 👊🏼
Great video man... great beginner video
What kind of knife is that? Also how do you sharpen your knives? Great video!
Looks great. I'm thinking a smear of the cheese on the cracker to hold the kielbasa on the cracker would work well
Why Copperhead bites....because it sounds dangerous. I'm gonna make something called "Brown Recluse poppers," or "Honey Badger sliders" I might even try to make something called"Malaria Mosquito Munchie." I haven't figured out any ingredients yet, but I have gotten the dangerous name part settled.
Those sound delicious. Can't wait to try them!
One observation... when you cut around the tarsal gland on the leg, maybe you should have let people know to wash that knife thoroughly before you continued butchering the deer as that gland has a lot of bacteria in it that would be spread to other portions of the deer.
Sounds amazing