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| SON OF FLASH SCORES!!!; graphic pic | |
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| Tweet Topic Started: Nov 20 2004, 05:25 PM (175 Views) | |
| Ouachita Flash | Nov 20 2004, 05:25 PM Post #1 |
Manly Guard of the Realm
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FIRST DEER. This morning, all by himself, I'm home with the flu. Lil' Joe's da man! Just fried up a piece of backstrap.............uuuuuuuummmmmm good! He diid want to make it perfectly clear to everyone that I bragged to that he's a "meat provider" and not a trophy hunter.
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| kiwi_too | Nov 20 2004, 05:34 PM Post #2 |
Sir Perceval, Ruler of the Realm
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:bounce :bounce :bounce :cheers That's great. We have been in WA for three years and have not hunted once. We stay busy and gone a lot. Got some deer sausage from the BIL this summer. Sure do miss those steaks on the grill. Enjoy. Your son has the right attitude. Don't kill it unless you are gonna stick the freezer. Sounds like a chip off the ole block. |
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| Ouachita Flash | Nov 20 2004, 05:43 PM Post #3 |
Manly Guard of the Realm
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Thanks kiwi, he's a good kid fer sure. One shot, dropped where she stood. Never knew what hit her. He was most happy about a clean kill. He is watching for a good buck now that he's got meat in the freezer. |
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| wolfe59 | Nov 20 2004, 06:54 PM Post #4 |
Pack Master
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Good thing he knows to go after the small ones for meat. My first kill a couple of does walked into the field and of course I went for the biggest one, man that was some tuff meat. Always go for the smallest, if they still have spots that's the best. Make all the Bambi moms pissed. |
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| kiwi_too | Nov 20 2004, 07:16 PM Post #5 |
Sir Perceval, Ruler of the Realm
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Watch for PETA. People Eating Tasty Animals Please pass the taters. |
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| Ouachita Flash | Nov 20 2004, 07:18 PM Post #6 |
Manly Guard of the Realm
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That's whats called "camp meat" round here.
ah.......Shame on ya!:) goes real good with a fresh hot homeade biscuit and gravy! |
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| kiwi_too | Nov 20 2004, 08:51 PM Post #7 |
Sir Perceval, Ruler of the Realm
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especially if they are bisuits cooked in a cast iron pan, over a fire. |
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| wolfe59 | Nov 20 2004, 08:53 PM Post #8 |
Pack Master
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Don't forget the big ole glass of sweet tea, man I'm getting hungry. |
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| Millsfamily | Nov 20 2004, 08:57 PM Post #9 |
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Unregistered
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Congrats to Lil' Joe. I guess I don't wanna know what frying a backstrap means. |
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| kiwi_too | Nov 20 2004, 08:59 PM Post #10 |
Sir Perceval, Ruler of the Realm
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All of this can only mean one thing. Thanksgiving Rally at Flash's house! MMMMMM! MMMMMMM! Good! |
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| Ouachita Flash | Nov 20 2004, 11:48 PM Post #11 |
Manly Guard of the Realm
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HEY...YA'LL COME ON! I cook for over a hundred at least once a month, I can handle it! Mills, the backstrap is the long tender muscle down the backbone, one on either side. Considered by most to be the best cut. No fat and very little membrane to trim off. It can be dealt with imeadiatly without having to chill the carcass before processing. No we don't eat those other parts you're probably thinking about. Just do that at calf branding time! But I haven't done that since I lived in the Glorious state of Texas! |
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| Millsfamily | Nov 21 2004, 05:29 AM Post #12 |
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Unregistered
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Now that you say it, I remember my Mom would sometimes serve that on Christmas in a very rich sauce seasoned with red wine, decorated with maroons, orange slices and a big drop of whipped cream melting in the gravy. Side dish: red cabbage with apples and bread dumplins. Deer is rather rare where I come from, so it was always a special treat. Biscuits in the iron cast pan, does anyone have a decent recipe for that? Flash? Kiwi? The husband loves biscuits and gravy. Says the gravy I make is the best found in the South but the biscuits are the worst in the world. Any suggestions? |
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| OzarkPreacher | Nov 21 2004, 09:52 AM Post #13 |
Sir Lancelot
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Hey Bill, tell Joe that Bro. Dave said congrats. And if he gets that big buck he's looking for please post a pic. of it also. oh yeah, we're praying for you to get over that flu. |
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| kiwi_too | Nov 21 2004, 10:18 AM Post #14 |
Sir Perceval, Ruler of the Realm
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Andrea, I cheat these days. I use a tube of biscuits. I actually use a lot of prepared foods. I am lazy when I camp. Like to spend more time fishin', hikin or layin around. Preheat the fryin pan (works in dutch oven but will not absorb soke flavor). Use butter, light oil or nonstick spray (I use an canola spray). If you do not have a pan rack, move a few coals to the side to place the pan over Spread biscuits and return to fire. Make sure it is not right in the flames. Biscuits will fry for about 10 minutes. Watch them closely on your first try. |
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| Ouachita Flash | Nov 21 2004, 10:26 AM Post #15 |
Manly Guard of the Realm
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Hey Bro. Dave, thanks and I'll pass it along. We gotta cut it up this afternoon, I'll be impressed if his enthusiasim lasts until we get that done ! haha |
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| Ouachita Flash | Nov 21 2004, 10:40 AM Post #16 |
Manly Guard of the Realm
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Andrea, .......Sweetie always mixes the biscuits cuz her hands are not as hairy as mine, (hey, it's always got me out of mixin' the dough ha) but from what I've seen, she uses about 4 heapin' scoops of self risin' flour, a real good dollop of butter Crisco and forks it together real good then just pours on the buttermilk till the blob gets like she wants it. Roll'em out and use a pint size mason jar to cut'em. Then just cook them like kiwi said. I can be just as satisfied with the indvidually frozen biscuits you can get at walmart, they're actually pretty good biscuits and awful handy. The secret to a good biscuit is making sure it has some good ol' PRCS on it before it getts into your mouth! |
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| Admin | Nov 21 2004, 12:08 PM Post #17 |
Keeper of the Castle
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My congratulations to Lil' Joe. |
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| 54thparallel | Nov 21 2004, 12:31 PM Post #18 |
Duchess
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Being a po girl from northern Alberta, I've never seen the facination of biscuits and gravy. I've even heard of it being a meal!?! I can see it as an accompaniment to a roast beef or chicken but by themselves? Someone enlighten me, please. Now deer meat is near and dear to my heart. Just took a pack of deer steaks out of the freezer after reading of your son's catch, Flash. Congrats to him. I'm all in agreement the younger, the more tender. I just wish the one I hit with my truck last Friday was as young. I gottem good too. The bugger took out my front end and windshield. I've been forced to drive a little something or other car for the past 10 days that I feel like I'm sitting on the ground in. Can't wait to get the truck back! |
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| Admin | Nov 21 2004, 12:37 PM Post #19 |
Keeper of the Castle
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Biscuits and gravy with a few slices of sausage. Preferably the gravy is from the drippings of the sausage. Breakfast anywhere south of the Mason Dixon Line. |
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| lonewolf57 | Nov 21 2004, 01:00 PM Post #20 |
Leader of the Pack
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Congrats to your son,QF.My kid got his doe on opening day last week here in Mich. He's been tracking a nice buck with a knarled goofy looking rack for the past 3 days.If he scores,I'll pic & post on here.Visited his deer camp yesterday,stayed overnite had a blast but feel like crap today.lol |
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| Ouachita Flash | Nov 21 2004, 02:42 PM Post #21 |
Manly Guard of the Realm
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We're probably not talking about the same kind of gravy here. Yes, I like a nice brown gravy made from roast drippings over the meat and potatoes. What we're talking about here is good ol' "white gravy, milk gravy, sausage gravy" it's got many names, but it's simply that gravy that is made from the grease of fat sausage or bacon grease. While the pans still hot you take a spatula or fork and stir the grease and fried particles scrapped from the bottom of the pan, add enough flour and mix to a paste. Then you add milk slowly and stir all the paste into emulsion. Keep adding milk until you have enough to satisfy the number of biscuits on hand and then add a little more. Keep stirring with heat until the gravy thickens to your likeing. Add salt and black pepper to taste and I'm kinda partial to a little sugar in mine. Bust that biscuit open, take a big spoon or ladle and just drown it with gravy. Another favorite way is to just cook a pound or so of ground breakfast sausage and then follow the description above making the gravy and sausage together. . Big differences regionally I guess. I grew up mixing butter and jelly on my plate to put on biscuits, usually only eating one half of the biscuit with the mix on it at a time. Non of my family from Texas or Oklahoma or anywhere else did that and had never seen it. They put the butter on one side and the jelly on the other , put it back together and ate it. BBQ sauce is another regional thing.....whole new board could be created from BBQ discussions. |
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| Millsfamily | Nov 21 2004, 03:18 PM Post #22 |
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Unregistered
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54th, yep, biscuits and gravy are indeed a meal. We've had it from breakfast, brunch, lunch and also for dinner. There's never a wrong time to eat bicsuits and gravy. I make the gravy with browned Jimmy Dean Hot Sausage (don't drain if you wanna keep the flavor), then I stir in 2 heaped tablespoons of flour, stir until all the flour is absorbed by the grease. Next poor in milk, 1 cup at first, stir, add more milk if gravy is too thick. The gravy has to be bubbling hot to thicken. I like to add some extra fresh cracked pepper. I cook mine in an old iron cast pan, affectionally known as biscuits and gravy pan. Well, I use the ready made biscuits in the tube (WalMart brand) but I'll give Sweetie's recipe a try! Flash, PRCS ????? |
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| kiwi_too | Nov 21 2004, 03:25 PM Post #23 |
Sir Perceval, Ruler of the Realm
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:yeahthat |
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| Millsfamily | Nov 21 2004, 03:57 PM Post #24 |
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Unregistered
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I'm gonna put them steaks back in the freezer, or even better marinade them overnight and make 'em tomorrow. It's biscuits and gravy for dinner!!!!! :yeahthat :yeahthat :yeahthat |
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ah.......Shame on ya!:)