Tongue anyone?

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good to know. I get similar results with my ground venison in chili. the pork fat was just me speculating on how to "lube up" the less common parts of the animal as some people I know will get it from the butcher to use when processing their hinds
 
And you're going to share your recipe for tongue with us??

I'll trade you my Tex-Mex recipe for "steer head in a hole".
(Try it just ONCE & you'll be making regular trips to a slaughterhouse & digging holes.)
OR
IF it's good enough, I might even give you my G-Grandfather's recipe for squirrel-head stew.

yours, satx
 
Actually something "very odd" happened to my laptop. = It said (well over an hour ago!!) that it didn't post my one comment & then went "REALLY NUTS" & posted the "un-posted comment" 5 more times.

I hope that one of the moderators deletes 5 of them??

yours, satx
 
Well, at least I wasn't the only one who was "having a problem".

Fyi, I sent Stumpkiller a PM & asked him to delete the 5 duplicates.

yours, satx
 
Unfortunately, what is often called "barbacoa" in 2016 isn't the REAL deal.
(A long session in a "turkey roaster" simply isn't the same.)

Fwiw, my beloved/adopted daughter's eldest brother makes the BEST steer head that I've ever eaten.= "Falling off the bone" tender describes his version of barbacoa.
(That's just one of the reasons that he's always a welcome houseguest, when he comes to the USA on business.)

yours, satx
 
satx78247 said:
Actually something "very odd" happened to my laptop. = It said (well over an hour ago!!) that it didn't post my one comment & then went "REALLY NUTS" & posted the "un-posted comment" 5 more times.
This can happen when someone clicks "post" and it doesn't post immediately, so they keep clicking (telling the computer to post one for each click).
 

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