Gotta know. Does it taste like licorice?Anyone want some black gum.
Normally do the equivalent of one deer into jerky, next is about 20 quarts of cold pack along with the mentioned back straps and inner loins for cooking. Depending on the mood, will grind the remainder with possible snack stick/trail bologna.I like to grill backstraps. I do them whole and slice after like you would a prime rib. Every thing else is either ground or roasts. Ground goes into everything from spaghetti sauce to chili. Roasts get the crock pot and a can of cream of mushroom, no water. It makes its own gravy and I've had family members tell me "mmm, that's good roast beef"
Yup, busted again. Cutting firewood always makes me hungry.
i wouldn''t need to be cutting firewood for a plate up of one of those!Yup, busted again. Cutting firewood always makes me hungry.
That's what I would call a self contained BBQ. Holds enough wood for over a week long vacation.
I've never had a scope fail either, and I have vintage scopes on lots of my rifles. A 1912 Malcolm on my 1912 22 HiPower, a 1925 Fecker on my 1902 303, I929 Noske on 1929 Savage, several Weaver K4's, and Redfield 2X7's. I wonder what people do to them to make them fail.My 2 cents , have used Tasco , Bushnell on rim fires . Weaver , Redfield & Simmonds on centre fires .450 bigbore , 30-06 , 300 H&H . I recently bought a Swarovski for my new .378 Weatherby . As far as optics , I have never once had a scope fog once , wether hunting deer , moose , elk or caribou or routine squirrel or hare . However , I am religious within firearm mtce & proper storage & handling . The actual purchase of swarovski scope was more for durability reputation rather than shear optics quality . Neither of the previous mentioned scope manufacturers ever failed me over the previous 50 + yrs !
Taking pruning to the next level... His channel name is catchy too.
At least you lived to tell about itI asked my wife when I came in at 8:15 from splitting, “why didn’t you come out and help”
No reply, just “the look”
I always place venision ribs in my slow cooker after removing the silver backing skin & any tallow . Usually 3-4 hrs on low to medium heat . My Root beer venison ribs are outstanding , juicy & tender . One can of Root beer along with sauted onions & garlic powder & course black pepper . I also slow cook then smoke venison ribs in hickory with honey garlic rub or glaze , also very tasty . The thing with venison or any wild game is theI was wondering how they would turn out… Up here there’s just not enough good meat of them, but I thought maybe further south they might be palatable.
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