BilletHead

Ok back to business you know this is a cooking thread, So while the prime rib was cooking there was something else on the BilletHeads stove being cooked. Savory waterfowl stew. Yes peoples there is duck and goose in this meal. Six cups of 1/2" cubes of goodness. Some mallard, gadwall, a teal, Canada goose and more mallard. These birds were skinless because being shot up it is hard to keep the skin for searing. With the waterfowl there is pearl onions, garlic, carrots, celery, green beans, tomatoes and some tomato paste. The grain in there is barley. Beef stock is the agent all is cooked in. Three tablespoons of oil and one of worstershire an hour with the meat for a marinade. Some S&P. It smelled good while cooking all afternoon. The taste test just a spoonful last night left me wanting more and that plan was lunch today. A side of sliced baguette bread with a bit of goose fat and a sprinkle of garlic salt and toasted. I will have another plate like this ready for Mrs. BilletHead when she gets home from work. She deserves it for putting up with me. Really good and wish you all had some, BilletHead

No but I get to go through and see what I like in your fly box,mess with your equipment etc. Bring red hot riplets from big city when you come. I don't ask for your first born for deposit anymore.

No pictures and cell phones taken at beginning of trip and returned after.

That may be arranged, Of course you may have to be blindfolded. It would be like fly fishing taney at night . Tie into the boat or your seat. Wouldn't want one to drag you overboard. Get a lawyer and make up a waver for you to sign a no disclosure on area, techniques, fly's or balsa fly rod baits used etc. Yes that would work. (All said tongue in cheek) , BilletHead

Could you not do it at temp you like and then pull your meat and crank up to her temp for a few minutes. Then sear both pieces ? When you get tired of your cooker I will take it off your hands for half price so I can run two at once. I was sold first try and yesterdays meal sealed that deal, BilletHead

It really does not say John but I am thinking it is the glue to get the spices to adhere to the meat. From what I am learning wet meat does not brown well or caramelize during the browning process. So we pat dry it to be able to brown, doing this takes away any moisture for spices to stick to. Sound counter intuitive adding egg in the form of glue? Hey it worked but not sure if the meat below the egg really browned or not. Just egg white too in the wash. I just know I follow good directions if there is pictures involved, BilletHead

Back in Griz and my days there was no such sickness. It was just called being a boy. A pain in the rear type of boy but we made it without being medicated. At least I was not, were you Griz? If you did not grow out of it into adulthood I think there was shock treatments or if really bad a lobotomy . Guess i was good at hiding mine as I never grew out of it ! BilletHead May be doable but would need multiple cookers going at once for that tribe and I would be a nervous wreck and missing fishing that day watching the pot that never boils . BilletHead

No problem for sure. That is what my buddy up by Herman uses. He has shot and cleaned a bunch with his .25 cal. Out of his buckeye and pear trees mostly but a few also walking up his timber road. BilletHead

Griz we bought the Crux brand from Macy's as it was on sale. Most of the guys on here are using the Anova brand. From what i seen you can get it cheaper now too. It is bluetooth enabled in case you don't want to get out of the chair to push buttons . I like to push buttons and buttons that control people too as you can see . Ask Momma bear what's not to like about deer tartar? Deer and spices what's not to like? Is it the texture? She will never know unless you make it for her, BilletHead

I no whut u meen Griz. Glad I hav Pat siting nxt two me two ask questins whn I got sum, BilletHead

Hey I seem to have a thing about hash. Ate it quite a bit growing up. Like meat loaf. Perhaps if you did a nice step by step with lots of pictures you could change my mind? Just saying :), Billethead

I want pictures darn it Gavin! BilletHead

You and me both buddy, BilletHead

I am pushing 60. Drink maybe two or three beers a week. Mixed drink or wine once a month maybe average. Never been drunk or intoxicated. Like it that way. I am a firm beliver there has to be someone to tell and remember the correct story. Yep I am that guy, BilletHead

Ok lets get back to the good stuff, Since I am a visual kind of guy there will be pictures. Eight to be exact so here we go. Still wanting to sous vide a prime rib roast it was time to quit pacing the floor and do it. On the way home from a poor waterfowl scouting trip I hit the market. Have a good friend who is a meat cutter there. I go in and ask hey Todd, Can you cut me a bone in prime rib roast bone in. Sure I can you want it without the bone? I can do that too. Sure Todd. So he cuts me one and says not quite three pounds will that be OK? Yep it will be fine. So he wraps it for me, I take it from his hands and about gag! I had no idea of the price. As you all know we eat mainly what we harvest. Yes we split a steak once and awhile but one at a time . If I mess up this I will be sick! So I have been doing some armchair research on sous vide prime rib, yes the research had pictures which help but until I di it myself i will never know. I began to sweat. Sat in the fridge a couple of days until I was about ready. Last night we seasoned the roast with salt for the night. Pulled it out this morning and vac sealed it as the pot came to temp. Popped it in the bath for six hours---------------------------------------------------------------------------> You know the watched pot never boils and in this case they are right. Getting closer to pull out time We ground black, pink and green peppercorns coarsely. To that we added celery seed, and rosemary. Heated the oven to 425 degrees. Pulled the roast and dried it reserving the liquid in the bag. After drying did an egg wash and coated roast with spice mixture, Into the oven on the rack for fifteen minutes to get a crust. While this was going on the reserved juice and beef stock went into a pan to reduce for au jus. When meat was ready to pull from oven I did just that and had to stare at it for another fifteen minutes as it rested. I began to sweat again this time in anticipation . You all know the way you get slicing into a good watermelon, hoping it really is a good one? Ok Ready? Time to slice, I got the side well seasoned piece and then sliced the next one for the Mrs. Plated this up with a half of a baked potato and just for my buddy Ness some nice peas , Success and all that worrying was for naught, Story with pictures over. Would this of been better without pictures? I don't think so, BilletHead

Thanks for the pictures John! Helps a lot. You should know reading is not all the answer. You had a puzzled look for what I posted. I know you actually realize what I mean. You did field work did you not? Hey I liked those retro Folly pictures you posted. I never wrote any papers. I am mostly a field work kind of guy . I read and read about spinning up a coal and start fire but until I watched my friend do it and making my own kit and doing it did I realize what it was all about, BilletHead

Yes as a matter of a fact I have. That and coon, and my favorite of all muskrat. What are you doing over here? This is not what you were talking about in the ugly fish thread. You should be digging yourself out of that hole first or is this what you are trying to do? This and the other two posts about eating beaver and stabbing beaver. Good luck man, BilletHead

Knock yourself out and keep changing the subject. Watch out for that rope young man. BilletHead

Oh I read and read important things. I am a visual kind of guy. If you only knew there are many things read that is not true. Of all folks here Mr. Scientist you should know this. So I can read the water, the air, the soil and ground around me. Signs all over. I know many armchair sportsmen. Books and as Griz says boobtube, farcebook so on and so forth. The best sportsmen I know learn from the school of hard knocks. They learn by being out there day after day in the element they find irresistible. You can read about climbing a tree, a flight of stairs or a mountain but until you do it you don't know jack :). Philosopher The BilletHead

Yes and a photo please , BilletHead

Yep good one Griz! Thanks friend for bringing this to our attention, BilletHead

I am not Wrench but if you are shooting squirrels or rabbits be sure not to hit edible meat or that area is going to be pretty tenderized. If you with your accuracy in your other guns have been shooting game you should have some great feasting, BilletHead

Change the subject. This has nothing to do with carp and you and others know it. BilletHead

Yep that would be pretty cool for a youngster like yours MoPanfisher. " May the fishing force be with him" For many years! BilletHead

Yep this works, I have done this but really quit this practice. I keep fish alive and well without damage until killing and eating. There are days when one or even three of us are fishing. We all catch one or two and decide not to keep. Bass fishermen do this in tourneys and are allowed to because they are special . So with a tiny zip tie hole it is like a hook puncture they will heal if released. If I have a fish die I have been known to fillet it and put it into my small cooler that is cold with snacks and drinks. I know while on the water this is illegal but I will not waste a fish. Bigger cooler fish goes on ice as soon as it's dies to be cleaned later. I have a pet peeve about game being wasted on purpose. Accidents happen and I get that. My long time fishing buddy would do this. I know he is now frowning on me from above saying this. I have seen him catch crappie and pitch them into a bucket of water to die. A poor not catching trip he would dump bucket of fish one to a few back into the water belly up dead to float off. I let him know how I felt and it seemed to fall on deaf ears. I call the line at six crappie for keeping. Six cleaned fillet pairs is how I vac seal fish. Makes a fine meal for two and sometimes some left for a fish sammich! BilletHead