BilletHead

That's why after eating boiled peanuts and looking at them it's really hard to tell.

Kidney stones.

I bought some in Walmart one time. In a can with a Pop top lid. Cajun flavored. Not bad just different.

I like them also Jeff. Enough that just like sunflower seeds I'm not happy until the bag is empty. Sunflower seeds especially on road trips. All you need is a cold soda or iced tea and an extra cup to spit the seeds.

😆😆😆😆😆

Mid morning snack and this evening supper. A two for post. This morning we hunted doves. With the morning doves we also took a couple collard dove. Bigger than mourning dove and smaller than a pigeon. These two birds were not shot all up so I plucked,singed the feathers and cleaned whole. Heated some peanut oil in the smallest Dutch oven. Dusted the birds in seasoned flour and dropped them in for a swim. They back stroked and did the breast stroke. Out onto a plate to drain, We than attacked them like a couple hungry wolves. Morning fun for the BilletHeads. This afternoon it was sockeye salmon on the grill. Apple wood on charcoal. Lid on with the heat was lots of smoke. When about done brushed on some maple chipotle grilling sauce. Baked potato and Caesar salad. Again eating good in the BilletHood.

We were out at sunrise getting ready to shoot doves. Light jacket felt good.

Nice report Travis! Thanks friend.

No food trucks in my early history but there was one fast food place I remember very well. My parents were working class people. Money came the hard way. Dad was a machinist and mom a seamstress. Both working. There were my brother and I plus our two adopted sisters. Brother was ten years older than I and sisters even younger. So Big brother ahead of the rest of us he was always doing his own thing but on special occasions when we were really young, we would go to the Der wienerschnitzel. I remember those hotdogs. The sauerkraut ones with mustard on them. Sometimes with fries even. That is what the whole family had. This food truck thread got me to thinking about this place. I can see it in my mind the A frame building and driving through. Blast from the past. This was Southern California in the late 60s and early 70s. El Cajon California. It was a very different place back then. Our Parents were both born in St Joseph Mo but soon migrated West for better work and I was born out there. So glad they came to their senses and moved back down this way in the winter of 1975. Middle of my junior year of high school. It did not bother me one bit. I was made for the outdoors. I went ape crap crazy moving in the boonies :).

Yesterday Deer lion roast, prepared over charcoal and oak pieces. Sweet corn Pat had froze up from the farmers patch. Baked potato. Here is the kicker. A commercial sauce. Man it was larapin .

Orange chicken on the warmer/spicy side. Not so hot to make an uncomfortable meal. We don't do uncomfortable.

World class of what fishes and or species?

Ummmmmmmm peppered dove! Our favorite way to fix them also. We segregate the best breasts for bacon wrapping and over charcoal and various wood we might have. Best is crabapple. So this had to hold us over until it's time for peppered dove.,

I didn't but Pat was complaining this morning. We went out this morning and shot three. A move in the field this afternoon or in the morning to accommodate where the birds were this morning.

It's blending in really well isn't it.😆

Ness and Kathy have been busy!😁

Hybrid Po boy sammiches. Trager potatoes.

Beast! Well done Pete.

A fine opener, Could of shot a bit better but limits for Pat, @curtisce and myself. My empty chair, Pat across the field, Curt and his watermelon camo bag, then our take and Curt grinning over the pile of birds.

I'm liking that and peach anything is good by me. Thank you Mrs RPS

Not yet. There was some thinking out of The box but most were just substitute of squirrel instead of everyday meats in common recipes. Only a certain percentage has to be squirrel.

I haven't got time to do the cooking. I just liked looking at everyone else cook and taste the samples. Some were actually really good especially the ones with an Asian flair. Lots of people are there to sample. Lines were long and the food disappeared fast.

Two of these squirrels were old. Old Grays can be as tough or tougher than fox. A big baller and a old female that had had many litters. About 2.5 hours and these fell off the bone. Braising actually makes them go quickly at the simmer. If you are just frying like you said the younger the better!

Let us know how it works out. I have tried springers and not had much luck with real accuracy. Yours might be a better one. A good scope is a must. Springers are hard on scopes. .22 firearm is the gold standard when it comes to squirrel I know but don't underestimate the power of a PCP air rifle. Accuracy with a fine-tuned one is off the charts. Plus, so quiet. Slugs with a barrel made for shooting them are even better than pellets.