"In the kitchen with OSG" that's when you know your mouth is going to water! Prolly my fav jingle you have ha ha, I hope everyone is staying safe and healthy!
Man you made my mouth water. I have venison sausage with jalapeños and cheese in the freezer I just took out for tomorrow’s breakfast. Great cooking video. Glad to see you home safe and healthy and back with your ladies.
OSG!!! Having an outdoorsman myself when it comes to cooking he takes my GOOD DISHES as well!!! My response OHHH NOOO 🥺 not my GOOD dish! Love this channel!!!
I found your channel back in august of 2019 and have been watching ever since, thank you for your tips and content! I just shot my first deer this past weekend 10/24/20 with my bow at 36 yards from the ground. I bought my bow back in February and have been shooting 40+ arrows a day. All that shooting finally paid off and this video came out just in time for me to age my first deer
I’ve gotta couple tips for reverse searing: Don’t use a sugary rub if you intend to sear. The sugar will burn rather than caramelize. Also sear with a high temp oil like canola oil or avocado oil. Butter and olive oil will burn at searing temps.
Lfg you are literally awesome! I have so much respect for you as a person. Just the way you carry yourself and are always positive and have such a great look on life. A guy I could definitely drink a few beers with
I'm a Meateater devotee. I've thought several times how fun it would be for you and/or some of the other Googans to be on one of their podcasts. They make a little fun of you guys on Bent, but I think you would be a good guest on any of them.
I would like to say sir I’ve went back as far as TH-cam would allow me on your videos,and I just finished watching your most recent!! Love each one of them and you really got a Great channel. Now to go back to the family life videos and watch them. Stay safe on your travels while this COVID thing is upon us!!🤘🤘👍👍
Getting close to 1 mil!! You've worked your butt off for it. I'd like a drop shot tutorial over the best locations to try it. I've been having luck with it and want your opinion on the subject. Thanks and God bless you and yours.
I hope you read this it is just funny how this has happened twice. So last year I went on a trout fishing trip with my son and good friend, Trent. Blue river in Tishomingo ok. 2 days later you made a video on your trip to blue river. I am not lying you camped literally in the same spot.that was just awesome knowing you were there 2 days after. Being said that now I am watching the family channel and just make thing a little more crazy Saturday I just got back from where else destin florida. We had planned this trip for a year and a Oct 2 I was diagnosed with covid 19 and thought we weren't going to be able to go but we did . I just thought it was interesting and wanted to let you know me and my son are big fans and we buy from googan squad from time to time .another trout fishing trip is in the works for Nov 13th,14th,and 15th. By the way My name is James patterson and no not the famous book writer. Love your shows both of them
I'm not a pro by any means. When I reverse sear I usually take it off the low heat at 110-115. When you sear it, it will cook to 125-130 for medium rare. Awesome video!
I work in a kitchen and a lot of the time we take our beef out at 110-115 on how rare you like them and then do the sear. I tried this at with my cheap grill and smoker and it came out PERFECT!!!!
My company specializes in Wild Game. We wet age the primal cuts for at least 10 days. Makes a huge difference. If you process and eat the same day it won’t be as tender. Leave it in the fridge or hanging for 7 days.
I loved the video. I wish I was able to hunt again but with my cancer I'm not able. There is no cure for my cancer but I'm glad you're doing good with Willis.
Looks great! Glad you got a camp chef! I picked up a camp chef DLX and I also got the side sear box, which I love. The grill is great for the price point, however I have noticed some dramatic fluctuations in temperature every once in a while.
What i do to keep the moisture in the meat is spray it with either apple cider vinegar or apple juice in between cooking the acid in the juice will help render the meat. In theory smoke actually dehydrates the meat so just give it a few sprays every half hour or so. Just remember if you are going to wrap the meat in foil to rest, the internal temp can jump up to 5-15 more degrees so your internal temp when you pull the meat off the grill can be a little lower than usual. Looks Delicious! Thank for the great content LFG! Let me know if this helps at all.
Surprised he hasn't. LFG seems really down to earth. A guy on Texas bowhunter knows him and his family and always speaks highly of him and his family. Ide like to meet LFG one day
I agree with you all that he's the most down to earth Googan. The only one I watch anymore. He's humble, family based and puts 💯 in everything he does. And having OSG as a wife helps him haha. She's just like him. He should have more subs than he does. Always good content.
I watched one of your squirrel cooking vids. from last year. If you paw-boil the pieces, I understand they come out much more tender. Should try, then buttermilk, batter, and fry. You may come out with much more tender pieces......great video here...keep um coming....
I have a camp chef pellet grill too and love it. Wish I got the model with the side grill for searing like yours, which makes it perfect for any cooking style.
You should do a whole video on cutting up, aging, processing/packaging and cooking deer. At 26, hunting for 12 years, im still trying to figure it all out. Some of it still tends to be on the gamey side.
@LakeForkGuy J-Reezy, I get MUCH better wood smoke/flavor on my Woodwind 24 when I stopped using Camp Chef's pellets and switched to Bear Mountain (buy 'em on Amazon). They also turn out best when you put 'em on the top rack to smoke. They soak in all that delicious smokiness...Be sure to take them off when they're 20 degrees below your desired temp. overcook Oh, the Camp Chef sear box or Grill Grates are pretty sweet, too. Imjussayindoh..
For future reference, venison is MR only. Tendies were over done but the straps looked about right. Since the tendies are smaller, always pull them ahead of bigger meat. Remember, venison is MR no matter what. Plus over cooking means more gamy taste. Next time pull your starts at 120 and sear for about a minute on each side. Loved the vid.
@@iamtheshaker clean the flat top first with soap and water (while the flame is on) and then with oil (any kind) use a scraper and a pumice block to scrape/wipe away all the old gunk until it looks new (takes some elbow grease). once youre happy with the way it looks, then soap and water again and a final coat on flaxseed oil to season the flat top
Always enjoy your videos. Looks great but I've never had deer that was tender. I'm glad it turned out good. Not sure about pellet smokers..."high smoke?" Never saw any smoke...
We put ours in a fridge on racks, in a tote thing for 4-7 days letting it drain. Plastic wrap then aluminum foil over it so you don't lose any meat. It's fantastic.
I aged some in the fridge for two weeks. Watched some videos on how to tell the difference between rancid and aging and it was literally the best thing I’ve ever had. Steakhouse fillets, ribeyes nothing was as good as that
With a dry rub I like to let the whole muscle pieces rest in the frig over night so that the rub has time to penetrate. It gives you a more even seasoning flavor. Bone the hams out by the muscle and there will be 2 large muscles that are just as good as the backstraps.
Always put your probe in the thinnest cut of meat, as it will reach temp, quicker. If you want a piece of meat, rare to medium rare, pull it at 125°. Once you've seared it and wrapped iy in foil, the carryover heat will bring it up to around, 130° to 132°. I do the same thing, when I sous vide a cut of meat.
I don’t know if this applies for venison but when I reverse sear let’s say a ribeye I salt it and let it rest in the fridge for 6-10 hours, cook it to desired temp then let’s it rest for 10 minutes then sear it, always turns out perfect.
I also recommend doing a dry salt brine overnight in the fridge. It will allow the salt to penetrate all the way through the meat, it will also tenderize the meat.
![กี่หมื่นฟ้า | Your Sky Series EP.1 [1/4]](http://i.ytimg.com/vi/vLGjxFL6U_I/mqdefault.jpg)
You've got a beautiful family , thanks for the years of great content, brother .
We cooked a couple tenderloins on the pellet grill the other day and just like yours it was the best deer I’ve ever cooked!
Great minds think a like Daniel! I love your videos and watching your family on the farm!
i'd recommend taking to 120F internal before the sear...it should rest up to about 135F which is a nice medium rare.
Well said
Hi, For dry aging, Personnaly I use UMAI bags !!! the result is AMAZING !!! ( P.S. I dont work for UMAI , I just use them )
I love the panic while multitasking when cooking 🍳 its so real I can relate
"In the kitchen with OSG" that's when you know your mouth is going to water! Prolly my fav jingle you have ha ha, I hope everyone is staying safe and healthy!
Thanks for explaining the method right off the bat like that. I'll catch up on the rest of the video later but I gotta contact the boys immediately.
Wow...great info on the "wet aging" and looked delicious. WAY. TO. GO. Keep up the great work!
LFG makes so mouthwatering content, I had to stop the video to check how much back strap I had left. Good work!
Friggin love LFG, OSG, and LFD!!! ALL the fam bam!
I really want to do that on my next deer this year, it looked so gooooood
I have my first AZ deer hunt coming up on Thursday! Can’t wait!
that was a great podcast. really enjoyed that info.
How is LFG not at 1 million subs yet? Best channel around!
I’m liking all of the cooking stuff you’ve added!
Good to see that you have not left your Mrs and found a young blonde. Keep up the good vids
I would like to see you do a deer roast. Keep up with great vids brother
Man you made my mouth water. I have venison sausage with jalapeños and cheese in the freezer I just took out for tomorrow’s breakfast.
Great cooking video. Glad to see you home safe and healthy and back with your ladies.
I love your vids but hate them at the same time because they have my mouth watering
Man I love all these hunting and cooking videos!
love listening to the Meateater podcast with Steven Rinella great show to listen to for some hunting knowledge and some cool hunting stories.
Crazy to see how much he has recovered and went back to being himself 🤘🏽💯
Holy crap man he was acting so normal I forgot about what he went through cuddos to the beautiful human that is LFG
Awesome content LFG!! Thank you!
LOVED that podcast, and all MeatEater podcasts.
Sounds absolutely amazing......thanks for sharing!
Love the vids keep up the good work hope you and your family have a blessed day
OSG!!! Having an outdoorsman myself when it comes to cooking he takes my GOOD DISHES as well!!! My response OHHH NOOO 🥺 not my GOOD dish! Love this channel!!!
I found your channel back in august of 2019 and have been watching ever since, thank you for your tips and content! I just shot my first deer this past weekend 10/24/20 with my bow at 36 yards from the ground. I bought my bow back in February and have been shooting 40+ arrows a day. All that shooting finally paid off and this video came out just in time for me to age my first deer
Gonna have to try it on my pellet grill. Hope I can get on another one at lake whitney this weekend.
You gotta keep us posted on ur final best venison recipe later on. 👌🏼
I’ve gotta couple tips for reverse searing:
Don’t use a sugary rub if you intend to sear. The sugar will burn rather than caramelize. Also sear with a high temp oil like canola oil or avocado oil. Butter and olive oil will burn at searing temps.
canola oil is terrible for you at high temp man. you need to look into that. also beef or bacon grease is way better on wild game than anything else
Lfg you are literally awesome! I have so much respect for you as a person. Just the way you carry yourself and are always positive and have such a great look on life. A guy I could definitely drink a few beers with
hoping i get one with the bow soon. those back straps look good! love the videos
Can’t beat a camp chef. 🔥🔥🔥🇺🇸🇺🇸🇺🇸
Your awesome Lfg!!!!!!!!!! Nice buck!!!!!
Cowboy Kent Rollins is my favorite cook on TH-cam
Encouraging *&/#^), talk with ya later.
Check out Smokin & Grillin with AB too. Cowboy Kent is the man as well.
@@bigsmootht I do cooking for Civil war reenactment medical group. So I really follow Rollins closely
Truth
Great video my guy. Been wondering for a while now about your watch. What brand is it and where can I get one
i like the cooking and hunting thing. and the search for new recipes.
I'm a Meateater devotee. I've thought several times how fun it would be for you and/or some of the other Googans to be on one of their podcasts. They make a little fun of you guys on Bent, but I think you would be a good guest on any of them.
I would like to say sir I’ve went back as far as TH-cam would allow me on your videos,and I just finished watching your most recent!! Love each one of them and you really got a Great channel. Now to go back to the family life videos and watch them. Stay safe on your travels while this COVID thing is upon us!!🤘🤘👍👍
Definitely keep the cooking videos coming. Deer meat for dinner always does some pretty cold dishes
Yes more cooking and hunting vids Brother 👊🏼😎🤙🏼! That looked straight 🔥🔥🔥🔥
Looked like a great meal. Thanks for sharing.
What’s up man bun? Love the vids.
Getting close to 1 mil!! You've worked your butt off for it. I'd like a drop shot tutorial over the best locations to try it. I've been having luck with it and want your opinion on the subject. Thanks and God bless you and yours.
oh yeah number one!! Keep it up lfg love the variety!
Love the meat eater podcast! Maybe you'll be on there one day!
I hope you read this it is just funny how this has happened twice. So last year I went on a trout fishing trip with my son and good friend, Trent. Blue river in Tishomingo ok. 2 days later you made a video on your trip to blue river. I am not lying you camped literally in the same spot.that was just awesome knowing you were there 2 days after. Being said that now I am watching the family channel and just make thing a little more crazy Saturday I just got back from where else destin florida. We had planned this trip for a year and a Oct 2 I was diagnosed with covid 19 and thought we weren't going to be able to go but we did . I just thought it was interesting and wanted to let you know me and my son are big fans and we buy from googan squad from time to time .another trout fishing trip is in the works for Nov 13th,14th,and 15th. By the way My name is James patterson and no not the famous book writer. Love your shows both of them
Let me guess the covid-19 killed you.
18:48 - baby girl having a blast in the background. 🤣🤣
Hi, For dry aging, Personnaly I use UMAI bags !!! the result is AMAZING !!! ( P.S. I dont work for UMAI , I just use them )
You out kicked coverage sir. Back strap looked amazing as well.
technical grilling, nice
I'm not a pro by any means. When I reverse sear I usually take it off the low heat at 110-115. When you sear it, it will cook to 125-130 for medium rare. Awesome video!
Loved the video! God bless brotha
Yum! recently I've been using Kosmos Dirty Bird and Dirty Bird hot on about everything.
I’m in the same boat. I love DB and DBH. But it’s hard to steer away from SPG, Texas beef, and cow cover.
2022: Googan Squad drops its Gold and Green Grill series!!!
Looking delicious your cooking so nice👍 thanks for video😍 from India😍
I work in a kitchen and a lot of the time we take our beef out at 110-115 on how rare you like them and then do the sear. I tried this at with my cheap grill and smoker and it came out PERFECT!!!!
Good stuff folks!
My company specializes in Wild Game. We wet age the primal cuts for at least 10 days. Makes a huge difference. If you process and eat the same day it won’t be as tender. Leave it in the fridge or hanging for 7 days.
I loved the video. I wish I was able to hunt again but with my cancer I'm not able. There is no cure for my cancer but I'm glad you're doing good with Willis.
Good call on it being overcooked a little. Still looks damn good! Enjoy!
Looks great! Glad you got a camp chef! I picked up a camp chef DLX and I also got the side sear box, which I love. The grill is great for the price point, however I have noticed some dramatic fluctuations in temperature every once in a while.
Made my mouth water
What i do to keep the moisture in the meat is spray it with either apple cider vinegar or apple juice in between cooking the acid in the juice will help render the meat. In theory smoke actually dehydrates the meat so just give it a few sprays every half hour or so. Just remember if you are going to wrap the meat in foil to rest, the internal temp can jump up to 5-15 more degrees so your internal temp when you pull the meat off the grill can be a little lower than usual. Looks Delicious! Thank for the great content LFG! Let me know if this helps at all.
Looks amazeballs. you da man.
Looks delicious man
Will LFG hit a million subscribers by Christmas?
I don't know how he hasn't. He's got the highest IQ of the googans and yet he has the least amount of subscribers. Baffles me.
@@fnxtugboat3541 Only Googan I watch. I feel like he's the real deal.
I think for sure he is the real deal and enjoys what he does
Surprised he hasn't. LFG seems really down to earth. A guy on Texas bowhunter knows him and his family and always speaks highly of him and his family. Ide like to meet LFG one day
I agree with you all that he's the most down to earth Googan. The only one I watch anymore. He's humble, family based and puts 💯 in everything he does. And having OSG as a wife helps him haha. She's just like him. He should have more subs than he does. Always good content.
Looks delicious👍👍👍
Great video thanks for the tips
I watched one of your squirrel cooking vids. from last year. If you paw-boil the pieces, I understand they come out much more tender. Should try, then buttermilk, batter, and fry. You may come out with much more tender pieces......great video here...keep um coming....
looks sooooooo goood!
Kosmos Q is the best!!! Dirty bird hot is my fave 😁
I have a camp chef pellet grill too and love it. Wish I got the model with the side grill for searing like yours, which makes it perfect for any cooking style.
Let’s go! 🙌🏽 Hoping to get some meat on the ground this weekend and film! 🔥
Love your videos man. I gotta be honest though, I can’t believe LFG has a EGo lawn mower 😂
You should do a whole video on cutting up, aging, processing/packaging and cooking deer. At 26, hunting for 12 years, im still trying to figure it all out. Some of it still tends to be on the gamey side.
@LakeForkGuy J-Reezy, I get MUCH better wood smoke/flavor on my Woodwind 24 when I stopped using Camp Chef's pellets and switched to Bear Mountain (buy 'em on Amazon). They also turn out best when you put 'em on the top rack to smoke. They soak in all that delicious smokiness...Be sure to take them off when they're 20 degrees below your desired temp. overcook
Oh, the Camp Chef sear box or Grill Grates are pretty sweet, too. Imjussayindoh..
I just want to know if the rug burned when you put the pot on
Man do I half to try that you have so.e great tips
Looks killer bro!!
Happy wife happy life! Looks delicious!
For future reference, venison is MR only. Tendies were over done but the straps looked about right. Since the tendies are smaller, always pull them ahead of bigger meat. Remember, venison is MR no matter what. Plus over cooking means more gamy taste. Next time pull your starts at 120 and sear for about a minute on each side. Loved the vid.
You really need to season that flat iron grill.
Do you have this particular grill? I agree his needs some help, but I've had some difficulty getting a good season on this camp chef flat top
@@iamtheshaker clean the flat top first with soap and water (while the flame is on) and then with oil (any kind) use a scraper and a pumice block to scrape/wipe away all the old gunk until it looks new (takes some elbow grease). once youre happy with the way it looks, then soap and water again and a final coat on flaxseed oil to season the flat top
Always enjoy your videos. Looks great but I've never had deer that was tender. I'm glad it turned out good. Not sure about pellet smokers..."high smoke?" Never saw any smoke...
We put ours in a fridge on racks, in a tote thing for 4-7 days letting it drain. Plastic wrap then aluminum foil over it so you don't lose any meat. It's fantastic.
1 MILLLL BEFORE 2021!!
I aged some in the fridge for two weeks. Watched some videos on how to tell the difference between rancid and aging and it was literally the best thing I’ve ever had. Steakhouse fillets, ribeyes nothing was as good as that
dude! you remind me of meat eater! we need a collab!! asap!
Emmy is adorable
I age the same way man great deal love to see it! Looks Tasty
Whats up LFG!
Rackleys rack!!! Business idea for the fridge lol
With a dry rub I like to let the whole muscle pieces rest in the frig over night so that the rub has time to penetrate. It gives you a more even seasoning flavor. Bone the hams out by the muscle and there will be 2 large muscles that are just as good as the backstraps.
I have all the meateater cook books. Changed how I cook my game
Always put your probe in the thinnest cut of meat, as it will reach temp, quicker. If you want a piece of meat, rare to medium rare, pull it at 125°. Once you've seared it and wrapped iy in foil, the carryover heat will bring it up to around, 130° to 132°. I do the same thing, when I sous vide a cut of meat.
Did anyone notice the bass oven mitts? Those are dope!!!
What else are $100 mixing bowls supposed to be used for?! Love it
I don’t know if this applies for venison but when I reverse sear let’s say a ribeye I salt it and let it rest in the fridge for 6-10 hours, cook it to desired temp then let’s it rest for 10 minutes then sear it, always turns out perfect.
Oh oh oh, good job buddy, let's eat
I also recommend doing a dry salt brine overnight in the fridge. It will allow the salt to penetrate all the way through the meat, it will also tenderize the meat.