Had some in Prague in December. Best I’ve ever had……
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Some of you guys are in for a surprise
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Wasn't there a lentils and lamb or some puke worthy combination MRE?
Just went to one of the Pappas BBQ because it was close and easy. The place was packed. The chicken, ribs and brisket were pretty damn good.
It causes reduced libido, headaches, nausea, vomiting and rashes. Women it will mess with out menstrual cycles, cramping (labor pains)… if you’re a pregnant female don’t even look at it, it will cause you to go into labor. Thats what the bottle says.
I read the thread title and thought Frank was going to do a Jim Neighbors impression.
Disappointed!!!
Disappointed!!!
If a wild hog smells like anything but dirt when I walk up, the coyotes can eat it. I have had chops from a 300+ lb wild boar, and they were delicious.
Rendon meat market. Owned and operated by Mennonites. The meat is very good and high quality. Another great option is Burgandy Pasture. They specialize in grass fed and finished beef from their own herd but have collabs with producers of lamb, swine, poultry to include ducks and a dairy or two for fresh raw milk and cheeses
You should have heard me saying “E-VOO” out loud like a cow “moo” and then I imagined that’s what cows say when they see an EV vehicle “E-VOOOO”
I don’t know of anything in Angelo….. Maybe the Lowake Steakhouse. Or, the Perini Ranch in Buffalo Gap.Roughly where abouts in Texas? (I got kin there, so know some of the areas.) Come to think of it, I'd bet San Angelo probably has a decent restaurant there that serves lamb. I mean, it's the "wool capital of the US" (I shit you not), right? (yeah, I know, those aren't the best eating ones)
ETA: Here's a quick look up for Texas
9 Farms Providing Fresh Grass-Fed Meat Delivery in Texas | Local Foodie
Looking for fresh, grass-fed meat delivery in Texas? Discover 9 of the best local farms that are offering free range organic chicken, wild caught seafood and more right to your doorstep!discover.texasrealfood.com
Getting some ranch-hands to do cabrito is probably the best bet.
I'm sure somebody did lots of brining and marinating cuz I've done some guiding in my younger days and a 300lb. boar was always nasty just to cape for the taxidermist, much less field dress and butcher.
Those big ones were caked with dried mud, covered with fleas and ticks and everyone of them stunk. Even the ranch Mexicans didn't want the meat for tacos.
Forty Angus cows worth over $100K were rustled in N. Texas. They even stole the bull.
I expect we'll see more of that in the future if the Democrat's plan continues.
www.kxan.com
I expect we'll see more of that in the future if the Democrat's plan continues.
$100K in cattle stolen from Texas ranch
The cows were a mixture of Black Baldies and Black Angus. The total loss is estimated at $100,000, officials said.
www.kxan.com
What do those chemicals in meats do to dogs?
I'm wondering if any of that meat winds up in dogfood and causes bad issues for Dogs?
Well if you ever lived in China back in the good old days before they tried to start looking nice, the restaurants often had out front what looked like a pet store and an aquarium, pick your fish or your animal and they'd grab it and take it back and kill it and cook it for you.
Regumate is just a hormone enhancer. When you got a bitchy mare when she’s in heat or just in general you give it to them to knock them out of heat. This way you don’t have a fire breathing dragon and cost you $$$$ in vet bills. I doubt it does much to the body, being that it’s hormones harvested from cells of well hormones pretty much.. but I’m not a pharmacist or a scientist I’m a farm kid zoologist farrier lol. Most my knowledge is just curiosity based research and growing up and my education.
I’d be interested to know. But honestly, your dogs are probably being given something closely related, the pharmaceutical companies are all the same human and animal. Save a buck make $5 (talking bute). If it works on horses cut it down low enough works on dogs…
ever wonder why many dog pills are teeny tiny? Micro-dosed.
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That is one I have to try
Greek Marinade if you want to try
For a large leg of lamb...scale accordingly
1/2 cup EVOO
2 large lemons squeezed
6 cloves of garlic smashed and minced fine
1/2 stick butter - melted and clarified.
1 tsp. salt
1 tsp. pepper
1 tsp. oregano
The butter should be warm enough to be fluid. Add everything into a blender but the EVOO. Blend until smooth and add EVOO in a stream until incorporated.
Spread on lamb and cook using your favorite method. Baste regularly...enjoy
BALONEY
I have them on both my AI rifles - long and short action. Rain, snow, and heat of summer in a humid place. No issues. Work flawlessly. As reliable as the OEM trigger
No issues..said again.
@Scott Seigmund posted it some time ago.
Wives tales always exist especially when it comes to AI
Based on your cooking posts...I think you know your way around a kitchenI now know what EVOO is
I did hear about the controversy and said let me give it a try.
Initially bought it for my AT in 2019 when it was first released. I shot it for a while. I really liked it but didn't want to buy another for the AXMC so I went back to the OEM trigger to keep things uniform. Couldn't shoot as well with different triggers. In 2020 I decided WTF and bought a second for the AXMC and shot them until 2022. I never saw any issues. I shot about 3,000 rounds a year between both rifles.
2022 - Went back to OEM because I liked the heavier trigger pull. Put the Comp triggers in the parts bin.
2024 - I get a TacOps and learn to shoot the insanely light trigger it uses. Change back to comp trigger in both AIs. No issues to date.
I do wonder if people get them and try to "adjust" them and screw shit up. The issue that I wrote AI about is the ability to adjust sear engagement. It is something 99% of users should not have access to. If you mess with it and screw it up, it is difficult to get back to square 1.
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This honestly surprised me.I now know what EVOO is
I used to have a killer recipe for doner kebab/schwarma that I can't seem to find right now
You'll need to be familiar with the spices Sumac (no not the poison sumac vine, the spice) Turmeric, Cardamom, Aleppo pepper.
To do it right you really need a "Trompo" but can get decent results on a bar-b-que that uses real charcoal.....electric and propane suck.
I've been there.
It was probably about 2001-2002....unsure exactly.
I left disappointed, the steak just really wasn't that good and was very expensive for what you got.
I didn't have the 72oz challenge, it was probably a rib eye or KC strip as those are what I usually get....but again, quite a while ago to try and remember something like that.....I do remember the expense and quality very well though....and something like a large viewing window into the kitchens or butcher area ? I just remember the large window and some odd preparation area behind it ?
I wouldn't go a 2nd time...it's a tourist trap kinda place.
They aren't a sponsor.....right ?
A 72 ounce steak would have fed a family of five in Ethiopia for a week. Like I give a shit.
Sparky has the spatula and Frank is on the stove
It was the old time way of telling when meat was do e hanging with deer as well. They would wait for the strands of mycelium in the rib cage to be an inch long. Then they would skin and butcher it.
Just remember that years ago they were not dealing with the bugs and bacteria of today.
Not to mention the worms.
Be careful.
The hillbillies I grew up and hunted with skinned the deer and let it hang until the meat's outer surface dried and formed a clear shrink wrap type protective layer. The colder the weather, the longer it was allowed to hang and age.
The pattern was this. A norther would blow in, deer would be killed, the weather turned warm again and the big blowfies would show up.
We didn't use the cheesecloth type covers some used. Instead, we would have to keep a close eye on the hanging, skinned carcass and watch for maggots, which usually were found hidden in flaps or between the shoulder and ribcage.
Without going into some lecture and rambling...
Let's take basic ecoli...it's evolved with time and now we have several. O157, O157h etc....
While the first one generally won't bother you in limited numbers or CFU'S (colony forming units)
Thr second one can make you sickernshit.
Lysteria has evolved and can in extreme cases kill you but that mostly comes from unsanitary conditions where dressing procedures are done, like a stagnate pond or stream.
Aging or hanging breaks down the fat and makes meat more tender, also begins the process of bacteria growth..if yer deer or hog isn't covered in fat yer just drying the meat and inviting bacteria, most of which is killed by the process of cooking.
These are just a couple and I'm not sounding alarms, just be careful.
The wildlife today has been exposed to much more than it was 30 or 40 years ago.
Oh man, I forgot about that steakhouse in Lowake. That was some good eating, for sure!
A lady maybe 5 miles away as the crow flies reported on Next Door that four or five deer were found dead or dying in her yard.
She finally got a game warden to show up, a biologist with Texas Parks and Wildlife was fresh out of fucks and didn't show up until days later and said the deer were too decomposed to get blood samples, which I call BS, lazy, indifference.
Anyway, it's not been resolved. Some threw out CWD. I tried to tell them no. A small herd of deer dying in one spot all at once makes me think poison, possible drinking chemical fertilizer runoff from a nearby golfcourse.
Rindswurst was my go-to after bierhaus(s) closings. And...maybe after the Red-light District excursions... Mac
95% of the time #1 wont have to be gone past. (there are always that 5%)
#2 shouldn't be on Frank but thank you for offering sir. Ill contact shortly about my cars warranty.
