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BilletHead last won the day on November 20

BilletHead had the most liked content!


About BilletHead

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    Summer Shroomer

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  1. What's Cooking?

    Dang! I think my invitation got lost in the mail . BilletHead .
  2. Lop-headed dog ????

    Wonder if it could be like humans get. Bells Palsy ? I had a friend many years back who get that and his face and eye drooped like that. The best to Orion from the BilletHead's and Sadie, BilletHead
  3. DIY euro'd my rifle buck.

    Good deal John and great step by step process. I have done a couple just to hang in the shop but did not do the whitening process. Many moons ago when I could talk the Mrs. into doing anything I asked her to do a bobcat skull. She did a good job and I talked he into doing another for my dad. She did it too . BilletHead
  4. What's Cooking?

    Lancer, We gave 99 bucks for the one we got at macys on sale. Then they marked it down again to 71 bucks. We went back and got the adjusted price and money back. I think it is still on sale for a couple more days. BilletHead
  5. What's Cooking?

    John, I ended up with a half gallon dried Thai peppers. Made some infused oil too, BilletHead
  6. What's Cooking?

    There are many guides to this Ness. This is one I have been looking at. Depending on meat cut, thickness and type. https://www.sousvidesupreme.com/en-us/learn/sousvide_cookingtemperatures.htm The deer backstrap I figured approx. two inches thick. Minimum of three hours to a max recommended six hours. I went four and I actually think you could of cut it with a fork it was so tender. I have grilled the same piece of meat to rare to med rare and it was pretty chewy , BilletHead
  7. What's Cooking?

    Yes me likes my flavored java. Not all the time but like it. # Guilty pleasure , BilletHead
  8. What's Cooking?

    Yep, remembered when you got yours Gavin. I see so much potential with this thing. I am in the process of saving duck legs and when the Canada geese start showing up will be doing the same. Confit in the future and using the Sous Vide I can use less goose fat in the process . BilletHead
  9. What's Cooking?

    Sous Vide Rocks!, The new cooking item gets it's first use. I did a test run yesterday with just a pot of water to familiarize myself with the unit. Then thawed out a section of venison loin from my archery buck. This morning did some S&P and thin sliced wild garlic , some cumin seed and sealed it into a bag, Into the hot water bath it went. 134 degrees. We were going to be gone today for a spell so I set it for six hours but wanted it to go for four. Got back in time to pull it at four hours. Patted it dry and seared it in a real hot cast iron skillet in some goose fat. Top, bottom and sides, Put it on a plate and just stared at it wondering what it would look like with the first slice ...... Are you ready for this?, Took a taste test. Oh my gosh it was super tender, juicy and real tasty. I will never cook back strap any other way. Adjust spices maybe. Made a compound butter with hazelnut coffee and maple syrup. If everyone cooked deer this way we would have less deer in the woods. Fresh lettuce from the garden as a side, BilletHead is planning the next dish .
  10. Freshwater Table Fare

    No truer words have been said. Tails fried crispy and a dash of salt. Mighty fine! BilletHead
  11. Someone with a brain!

    Maybe MOCarp, He can work from home while he is recuperating ?
  12. What's Cooking?

    My bad fixed it, thanks Chief , BilletHead
  13. What's Cooking?

    Be careful Quillback when the conversation turns to peas be very careful how you respond! BilletHead
  14. What's Brewing?

    I am just so glad you are hiding cider in your closet . Relieved you are not coming out and telling us you have a skeleton in there . BilletHead
  15. Rare Predator Sighting

    Or end up in my cage, happens alot in BilletHeadVille, BilletHead

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