And it goes like this.
Smoking tomorrow. See you later. .
Jump to content
Posted 02/09/13 - 08:13 PM
Posted 02/09/13 - 08:36 PM
Posted 02/11/13 - 11:44 AM
Posted 02/11/13 - 11:54 AM
Posted 02/11/13 - 11:59 AM
Posted 02/11/13 - 12:01 PM
Hey, I once got handed down underwear and a paperclip for Christmas, and it was a great gift. - Si
Posted 02/11/13 - 12:17 PM
Posted 02/11/13 - 12:31 PM
How does the smoke permeate the casing?
Posted 02/11/13 - 12:52 PM
Posted 02/11/13 - 01:07 PM
Man that looks great. But I would have used Whitetail and saved the Elk for the grill. But that's me.
Posted 02/11/13 - 01:10 PM
Posted 02/11/13 - 02:20 PM
Posted 02/11/13 - 07:20 PM
Posted 02/11/13 - 07:40 PM
Posted 02/11/13 - 07:52 PM
to fish or not to fish...what a stupid question
Posted 02/11/13 - 08:05 PM
Posted 02/11/13 - 08:49 PM
Money shot. Great texture, dry with some nice heat. The extra sharp cheese mellows it a bit.
I don't use or need that expensive Hi temp cheese. Just gotta know what your doing.
Slicing this up at the buck tail pour in a few weeks.
"I am the MacGyver of cooking. If you bring me a piece of bread, cabbage, coconut, mustard greens, pigs feet, pine cones...and a woodpecker, I'll make you a good chicken pot pie." â€” Si Robertson
Posted 02/12/13 - 05:56 AM
Looks great!! Is that a dedicated wild game kitchen set up?? I hope to have that sort of set up when we buy a house. Also, I have that same ryobi drill, it rocks!
Posted 02/12/13 - 07:31 AM
Posted 02/12/13 - 07:36 AM
lol meat processing on one side bucktail tying on the other...
0 members, 0 guests, 0 anonymous users