BilletHead

Hey I have fished with you and seen your special powers, boat handling, The man, the legend, the Ham .

We all know you are special Ham BiletHead

How many feet away will you be Joe? Can I freeze my projectile first? Need to start practicing. I heard from another forum member you were really a nice guy? The BilletHead has been cooking, just afraid to give Joe a reason to pounce.

HA! Good one Griz, BilletHead

Ham that is what you get for running the boat so well. . Enjoying the reports you all have. If I wasn't so busy hunting birds I would join you gentlemen sometime. Again thanks for all that have been posting, BilletHead

And if he had a bird to retrieve shot by his master of course wonder what it would look like? Maybe this is the infamous one that had the skunk encounter? Thought the slipper smelled like a mentioned furbearer?

Ness has a new native name, One who limps with one mocassin. The BilletHead's

Mitch would these be pigeons that are 12 days old from being born of 12 days old after death? I bet tender either way . BilletHead

Too funny, I would do the same thing. Once a year the conservation department in the fall run scent posts along the dirt road we live on to check stock on fur bearing animals. They make a large scratched up area and put a scent in the middle. Check again for what had made tracks in the dirt. Thus seeing the population in the area. Well they try to kind of hide them but being an old trapper I know of such things. One day I tool my finger and made smiley faces in the sets .

As long as you quit referring to them as carp, more like big bluegill of the sky . Again you may change your mind when they are fixed right. Regardless I will take everyone out that the law allows my freezer to hold. BilletHead

Well John, A few are dying but mostly geese. Here are a couple pictures to wet the appetite. This morning four geese and a gadwall. Then from a week ago Saturday. Eighteen geese so far. If it wasn't for early teal and the first two days of the middle opener our duck totals would suck. Just lacking ducks being around. Too nice although a few more geese showing up . The BilletHead's

Hey Mr. Worm buddy, Ya made it to Chi Wulff too :). http://chiwulff.com/ BilletHead

Wowzer! Nice Walleyedmike. Bacon! BilletHead

You should of photo shopped your mug on that pheasant hunter. Be sure to include the leg humping dog and a skunk. . BilletHead

Ness I have a couple from that series also somewhere in my archives. Now you have me wanting to find them. Thanks allot buddy I will be digging, making a mess and the Mrs. will be saying put it all back like you found it. Ha like that will happen . BilletHead

Yes we have. Other than what the fat does for frying it also adds moisture. Plain deer is dry. Fat's where it's at baby! Really wanting to try charcuterie. Dry curing some meat. Particularly some goose and duck breast. Figuring out the temperature and right moisture in the right place is the biggest challenge. A guy can get quite the investment building a curing chamber. Curtise our forum member on here and I have been discussing this. I have a concrete in the ground storm shelter that keeps the right temperature but a little dry humidity wise. I could do a humidifier but it is a long way from the house for an extension cord. May take me a while but will come up with something. BilletHead

Neat MoPan, We have seen three different blooms here this season. BilletHead

Yes Chief we have done some straight deer too. We found it needing some fat for frying. Have some spicy goose summer sausage in the fridge curing right now. it will go in the smoker sometime tomorrow. Here is to hoping it turns out good. BilletHead

Whole deer shoulder! Well one from my new cookbook. Buck, buck, moose by Hank Shaw. We always loathe cutting up the shoulder. Just a pain to do I think. It is always the last part to be picked out to be dissected. Mrs. BilletHead usually grabs the back straps and I began work on the the hams. After this cook up there will never be a shoulder cut up again. It will be vacuum sealed whole. A light coat of olive oil and salted well. Then into a roasting pan uncovered for an initial browning. After that pulled out, Then a bottle of wine scraping the bits in the roaster. Herbs from the garden in the bottom and then the roast back on top of that. Fill with broth until half way up the roast. Cover and cook three hours. Since this was a larger cut we went four hours until it breaks down. AND it did! Then uncover and brown again on top. Pull out to cool. Strain the cooking liquid and simmer it down for a sauce. Paired this with some chunked yellow potatoes and carrots that had been coated in goose fat and sprinkled in lemon pepper. Put in a cast iron skillet and slid into the oven to get happy. Photo does not do the plate justice. Fine dining right here folks, BilletHead

Smoked duck! I think the best batch we have ever done, http://www.ducks.org/Hunting/Waterfowl-Recipes-Wild-Game-Cooking/Where-Theres-Smoke-Theres-Flavor/poe/recentadded Got to do something with all these tasty flying creatures. A mix of gadwall, mallard and a bunch of teal. Vacuum sealed there will be a supply for snacking and mini meals for quite some time. Just snacked on some with some moody blue cheese, BilletHead

Sausage ! The BilletHead finally broke down and shot a little buck. This year really did not care if I shot one or not but did want one for trying new recipes from a new book. This is not from the book but one we have done many times before. Half ground deer and half pork butt. Breakfast so it has fresh sage and thyme from our garden. This grind netted twenty pounds. We froze up patties that turned out more burger sized (72) and then some flat packages that can be thawed, cut in squares, or formed, or crumbled depending on the meal. Very tasty batch, BilletHead

Bacon! Been lacking on posts. So here we go. Bought a pork belly. Wanted to try my hand at doing bacon. This recipe I found is Asian inspired. http://honest-food.net/2011/03/22/sichuan-bacon/ The finished product and a test fry. Actually a pretty meaty belly but the first few cuts were a bit fatty. For dinner yesterday afternoon had this bacon and eggs. The bacon is really Asian flavored but the eggs fried in the fat did not seem to pick up the flavor, BilletHead approved !

Well done John, This gives a new meaning to a thanksgiving turkey! In all the years I have bow hunted I could never get a good draw on a bird. One time Pat shot through the tail feathers of a strutting tom. Happy thanksgiving to you also friend, The BilletHead's

Ahoy Mate, Scrub the deck and do it right or you will walk the plank! A sword at your back wielded by the pirate Joe D. Aye Captain the BilletHead

Well sounds like you all are set up for tomorrow. Mrs. BilletHead and I will be chasing ducks and geese in the AM. Not sure what we will eat maybe a duck or two? My Mom, our Son and his tribe will be here Saturday for our Thanksgiving. Daughter in Law and grand kids have requested turkey and noodles. Of course that will be with a mountain of mashed taters. There will be dressing, cranberries, sweet potatoes and all those fixings too. Happy Thanksgiving everyone and save room for dessert, The BilletHead's