I lost two chains with floats. Current pulls it right down. Other than that, 100% Mr. Ham. I put a piece of that bike innertube over the chain too. Think it might help it from hanging up as easily.
I'll bring a pot of posole to kick in for Thursday night. Make a big pan of cornbread too. Lovey has promised to make a pineapple upside down cake. As always, will bring good coffee makings.
Slice about 3/4" thick, clean all the valves and other connective tissue. Salt, pepper and just enough time on a really hot grill or in a really hot skillet to be rare to medium rare. It's a real treat. Great flavor and texture. Don't be squeamish - it's muscle just like the rest of the deer.
Deer heart is way good. Traditional second day of deer camp breakfast was bacon, deer heart, deer liver, fried eggs and fried potatoes. People with good hearing swore they could hear arteries hardening. You are right about rare to medium rare.
I'm a dinosaur who does not favor competition in all things. And no, WE didn't do it. I've never ever fished in a tournament of any kind and I never will. You and your kind did it.
Five Johnsonville originals merrily boiling away in a bottle of Coors Banquet Beer. Reduce that to a thin syrup and add a can of Bavarian style kraut. Use another bottle or two of Coors to wash them down whilst watching Altuve lead the Astros to win number one in the hottest world series game ever played. Rough gig this life we live.
Edit: Actually the brats are boiling in a pan.
Listen here. Emphasizing with Pete is the road to perdition. You've been warned. What you do from here on out is up to you, at your peril. He's a salad eater. Need I say more?
I am in with Lane, his brother Tyler and their dad Matt. This is a thing I will never miss until I'm that guy in Billethead's thread. Speaking of him, he should come. And bring BBQ sauce.
Well, not to brag or anything but this is first leftovers of 13 bean soup cooked in the dutch over a campfire with an obscenely large ham hock that I brought back from the fancy butcher shop in Port Washington Wisconsin. Soup includes carrots cooked now really soft and a big Vidalia. Corn bread is in the oven now, wondering how it ever got dumped in that hot cast iron skillet.