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#3371470 - 09/23/13 05:27 PM Recipe approval
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13475
Loc: Tennessee

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I got asked to do a game recipe for a Fall "outdoor" edition of a magazine.
I need to do something that is rather accessible with accessible ingredients and sounds good just by reading the name. The deadline is short notice and I only have venison necks in my freezer.

Thinking of doing a "Venison Pumpkin Chili" recipe using stew meat. The redients would be various chiles, oregano, tomatoes, pumpkin, Cocoa powder. Maybe a bit of bacon. Nothing you can't find at the local Kroger and the pumpkin makes it unique from other chili recipes not to mention, very Fall like. Does that sound enticing and accessible?
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3371498 - 09/23/13 05:55 PM Re: Recipe approval [Re: Poser]
Trapper John
TnDeer Old Timer
16 Point


Registered: 03/13/99
Posts: 11883
Loc: Murfreesboro,TN/Decaturville, ...

Offline
It's the season for pumpkin. I'd try it.
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#3371503 - 09/23/13 06:02 PM Re: Recipe approval [Re: Trapper John]
TNDeerGuy
12 Point


Registered: 11/28/06
Posts: 6168
Loc: Old Hickory/Mt.Juliet, TN

Offline
Either you love pumpkin or you hate it, but everyone loves chili. I think you would get a better "response" if you left it out personally. In full disclosure, I'm one of those that hate pumpkin so I don't even think it sounds good and probably would not try it to be honest.
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#3371536 - 09/23/13 06:29 PM Re: Recipe approval [Re: TNDeerGuy]
WMAn
8 Point


Registered: 11/05/10
Posts: 1226
Loc: Williamson County

Offline
sounds good to me
_________________________
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#3371567 - 09/23/13 06:52 PM Re: Recipe approval [Re: TNDeerGuy]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13475
Loc: Tennessee

Offline
 Originally Posted By: TNDeerGuy
Either you love pumpkin or you hate it, but everyone loves chili. I think you would get a better "response" if you left it out personally. In full disclosure, I'm one of those that hate pumpkin so I don't even think it sounds good and probably would not try it to be honest.


Only problem is, Regular Chili recipes are dime a dozen. Besides, if you don't like pumpkin pie, you don't get an opinion \:D
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3371604 - 09/23/13 07:14 PM Re: Recipe approval [Re: Poser]
KANATI McD
8 Point


Registered: 10/30/04
Posts: 2471
Loc: West, TN.

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Sounds different, the name alone would make me want to try it.
_________________________
Happiness is a WARM GUT PILE

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#3371621 - 09/23/13 07:20 PM Re: Recipe approval [Re: KANATI McD]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13475
Loc: Tennessee

Offline
Right now, they want it by 10 am tomorrow. If they give me until Wed morning, I can come up with something good. They are wanting to use the jerky post off the blog, just not very "fall" sounding to me.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3371684 - 09/23/13 07:53 PM Re: Recipe approval [Re: Poser]
KANATI McD
8 Point


Registered: 10/30/04
Posts: 2471
Loc: West, TN.

Offline
Can't go wrong with jerky. Its the one thing everybody loves, even the non deer eating group. Jerky is always an eye catcher. On such short notice, it might be your best bet.
_________________________
Happiness is a WARM GUT PILE

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#3371688 - 09/23/13 07:54 PM Re: Recipe approval [Re: Poser]
TNDeerGuy
12 Point


Registered: 11/28/06
Posts: 6168
Loc: Old Hickory/Mt.Juliet, TN

Offline
 Originally Posted By: Poser
 Originally Posted By: TNDeerGuy
Either you love pumpkin or you hate it, but everyone loves chili. I think you would get a better "response" if you left it out personally. In full disclosure, I'm one of those that hate pumpkin so I don't even think it sounds good and probably would not try it to be honest.


Only problem is, Regular Chili recipes are dime a dozen. Besides, if you don't like pumpkin pie, you don't get an opinion \:D


I will eat toasted pumpkin seeds.....does that count? \:D

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#3371839 - 09/23/13 08:48 PM Re: Recipe approval [Re: TNDeerGuy]
BamaProud
12 Point


Registered: 04/03/11
Posts: 7284
Loc: Shelby County, TN

Offline
I would tell them sorry I need more time. I have to do that with reporters all the time. Most are understanding.
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#3372049 - 09/24/13 12:00 AM Re: Recipe approval [Re: Poser]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9793
Loc: Memphis

Offline
 Originally Posted By: Poser
I got asked to do a game recipe for a Fall "outdoor" edition of a magazine.
I need to do something that is rather accessible with accessible ingredients and sounds good just by reading the name. The deadline is short notice and I only have venison necks in my freezer.

Thinking of doing a "Venison Pumpkin Chili" recipe using stew meat. The redients would be various chiles, oregano, tomatoes, pumpkin, Cocoa powder. Maybe a bit of bacon. Nothing you can't find at the local Kroger and the pumpkin makes it unique from other chili recipes not to mention, very Fall like. Does that sound enticing and accessible?


No

Absolutely not.

And I mean that with all the love and respect I can muster. My sole reason for this is that "Pumpkin anything" is becoming so overused, that I'm just fed up with it. Winter squashes aren't exactly on my top 100 list of favorites anyway, and now I'd rather Gangam style dance my way into a pair of skinny jeans and a "vintage punk leather jacket" than to jump onto the pumpkin bandwagon. The pumpkin fetish in the past few years has surpassed the "bacon in everything" fetish of recent memory.

I think what you've been doing with incorporating wild game back into some (seemingly) exotic recipes will be more catchy than just another "Pumpkin trend" recipe. Caribbean jerk, corned beef, simple loin recipes, and others are a much better utilization of game than another new twist on an old play.

Teach people to properly season and sear a backstrap. Oven roast a shoulder and turn it into thin-sliced French dip meat. Find a recipe for Jamaican "patties". But please, spare me the damnn pumpkins.
_________________________
Everything important in life was learned from Mary Jo Kopechne.

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#3372136 - 09/24/13 06:33 AM Re: Recipe approval [Re: TAFKAP]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13475
Loc: Tennessee

Offline
 Originally Posted By: TAFKAP
 Originally Posted By: Poser
I got asked to do a game recipe for a Fall "outdoor" edition of a magazine.
I need to do something that is rather accessible with accessible ingredients and sounds good just by reading the name. The deadline is short notice and I only have venison necks in my freezer.

Thinking of doing a "Venison Pumpkin Chili" recipe using stew meat. The redients would be various chiles, oregano, tomatoes, pumpkin, Cocoa powder. Maybe a bit of bacon. Nothing you can't find at the local Kroger and the pumpkin makes it unique from other chili recipes not to mention, very Fall like. Does that sound enticing and accessible?


No

Absolutely not.

And I mean that with all the love and respect I can muster. My sole reason for this is that "Pumpkin anything" is becoming so overused, that I'm just fed up with it. Winter squashes aren't exactly on my top 100 list of favorites anyway, and now I'd rather Gangam style dance my way into a pair of skinny jeans and a "vintage punk leather jacket" than to jump onto the pumpkin bandwagon. The pumpkin fetish in the past few years has surpassed the "bacon in everything" fetish of recent memory.

I think what you've been doing with incorporating wild game back into some (seemingly) exotic recipes will be more catchy than just another "Pumpkin trend" recipe. Caribbean jerk, corned beef, simple loin recipes, and others are a much better utilization of game than another new twist on an old play.

Teach people to properly season and sear a backstrap. Oven roast a shoulder and turn it into thin-sliced French dip meat. Find a recipe for Jamaican "patties". But please, spare me the damnn pumpkins.


Thing is, its magazine that appeals to "soccer moms", so nothing exotic or that requires a multi day process is going to work. To be realistic, you have to think in terms of what is going to sound good to a soccer mom from Southaven who's husband sticks a deer or two in the freezer that they use only for taco night.

Plus, I have until 6 pm today to get it submitted, I have a half thawed neck sitting out and I have a bunch of work to get done before I skip town on Thursday. Chili is relatively easy to make no matter how you do it, I already know what needs to go in it, just need to figure out the exact proportions. Anything else is going to be a sciene experiment that I don't have much time to pay attention to.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

Top
#3372354 - 09/24/13 10:25 AM Re: Recipe approval [Re: Poser]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9793
Loc: Memphis

Offline
Simply said, I'd suggest to go with what you know. Play with pumpkin for dinner, but give the Shaven soccer moms something to do with a backstrap besides soaking it in milk before marinating in Dale's, and throwing it on the smoker all day.

Please, no pumpkin.
_________________________
Everything important in life was learned from Mary Jo Kopechne.

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#3372790 - 09/24/13 04:09 PM Re: Recipe approval [Re: TAFKAP]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13475
Loc: Tennessee

Offline
I'm seriously lagging on this project. Deadline is 6 pm and this was me at 2 PM with a single, big hunk of tough meat. Its all in the pot now (pumkin and all, TAFKAP). What can I say? you have to play to the crowd.

_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

Top
#3372808 - 09/24/13 04:19 PM Re: Recipe approval [Re: Poser]
jb3
10 Point


Registered: 02/23/09
Posts: 4270
Loc: Burns, TN

Offline
Not the pumpkin!!!!! You mine as well be drinking a pumpkin flavored beer with it. Better yet, place here in nashville makes a spiced gin. I think you'd been better of with roasting some type of squash (butternut) in lieu of the pumpkin.

Good luck with it.

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#3372820 - 09/24/13 04:45 PM Re: Recipe approval [Re: jb3]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13475
Loc: Tennessee

Offline
In a survey of men, the smell of pumpkin scored consistently high on the erotic scale.

Edited by Poser (09/24/13 04:45 PM)
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

Top
#3372841 - 09/24/13 05:13 PM Re: Recipe approval [Re: Poser]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13475
Loc: Tennessee

Offline
Alright, here you go:

Venison Pumpkin Chili (Aka Poser's "Soccer Mom" Chili). If you want to kick it up, change the spice serving from Teaspoon to Tablespoon. That's how we did and decided it was a little too much kick for the unwashed masses.

This recipe makes 10 servings, great for freezing and will keep in the refrigerator for 5-7 days.

Ingredients:
2 Tbsp Olive Oil
3 Pieces of Bacon, Diced
2 Lbs of Venison Stew Meat (trimmed of fat & sinew), in 2 inch cubes
1 Large White Onion, Diced
1 Bottle of Beer, (Lager or Dark Ale, or Oktoberfest)
2 Jalapeno Peppers, Chopped (seeds removed if desired)
3 Cloves Garlic, Minced
1 Tsp Cinnamon
1 Tsp Chipotle Chili Powder
1.5 Tsp Chili Powder
1 Tsp Oregano
1 Tsp Cumin
1 Tsp Cocoa Powder
1 15 oz can of of Pumpkin
1 32 oz can of Crushed Tomatoes
1 6 oz can Tomato Paste
1/2 Tbsp Salt
2 Tbsp Honey
4 Large Carrots, diced
2 cans of Black Beans, drained and Rinsed



Recipe
1. In a large heavy pot, heat 2 Tbsp Olive Oil over medium heat
2. Add bacon to oil and Sautee bacon for 6 minutes (or until brown and crispy).
3. Pat the meat dry with a towel and season to taste with salt and pepper.
4. Taking care not to crowd the pot, add the meat to the pot with the oil and bacon and brown on all 4 sides. When the meat has browned remove it from pot and reserve. Leave the fat in the pot. Do this step in batches, if necessary.
7. Add diced Jalapeno Peppers, and diced Onion to the same pot and saute for 3 Minutes.
8. Add Garlic and allow to cook for 1 minute
9. While garlic is cooking, add all of the spices and salt.
10. Add beer, tomato paste, pumpkin, canned tomatoes, and honey.
16. Add the browned meat and juices back to the pot and bring everything to a boil. Reduce heat to low, cover and allow to simmer for 2 hours.
17. Add Carrots and drained black beans to the pot and bring to boil, then reduce heat to low and simmer for another 30-45 minutes.

*Serve hot and Garnish with any combination of the following: Pumpkin Seeds, Sour Cream, Cheddar Cheese, Tortilla Chips, Cilantro.

_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

Top
#3372954 - 09/24/13 07:09 PM Re: Recipe approval [Re: Poser]
Inkstainz
14 Point


Registered: 08/23/12
Posts: 7701
Loc: Memphis, Tennessee

Offline
I don't think I would have gone the pumpkin route. I bet most of the soccer moms will leave the pumpkin out because their kids won't eat it. But that is just my .02 and your the resident chef.
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#3373236 - 09/24/13 10:43 PM Re: Recipe approval [Re: Inkstainz]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9793
Loc: Memphis

Offline
Well, if anyone could pull it off, you certainly could. Good job....wouldn't have been my pick ;\)
_________________________
Everything important in life was learned from Mary Jo Kopechne.

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#3373238 - 09/24/13 10:43 PM Re: Recipe approval [Re: TAFKAP]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9793
Loc: Memphis

Offline
Can you mention the magazine yet?
_________________________
Everything important in life was learned from Mary Jo Kopechne.

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#3373442 - 09/25/13 07:20 AM Re: Recipe approval [Re: TAFKAP]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13475
Loc: Tennessee

Offline
 Originally Posted By: TAFKAP
Can you mention the magazine yet?


IDK. The editor seemed happy with it. I had never heard of the mag before, it's more if a "Sourhern socialite" publication. It is what it is, I had 24 hours notice, nothing but stew meat, and 4 hours to actually work on it.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

Top
#3373453 - 09/25/13 07:26 AM Re: Recipe approval [Re: Poser]
Happy Birthday Hawk
TnDeer Old Timer
12 Point


Registered: 09/03/99
Posts: 6660
Loc: west tenn.

Offline
Best I can recall from some post you are skipping town for the Outer Banks of NC and had hoped you read the CA todays article about Stagville Plantation and Michael Twitty before you depart. Might make a great side trip if you pass near by.

Next time I am up that way I know I will. http://www.stagville.org/




 Originally Posted By: Poser
 Originally Posted By: TAFKAP
 Originally Posted By: Poser
I got asked to do a game recipe for a Fall "outdoor" edition of a magazine.
I need to do something that is rather accessible with accessible ingredients and sounds good just by reading the name. The deadline is short notice and I only have venison necks in my freezer.

Thinking of doing a "Venison Pumpkin Chili" recipe using stew meat. The redients would be various chiles, oregano, tomatoes, pumpkin, Cocoa powder. Maybe a bit of bacon. Nothing you can't find at the local Kroger and the pumpkin makes it unique from other chili recipes not to mention, very Fall like. Does that sound enticing and accessible?


No

Absolutely not.

And I mean that with all the love and respect I can muster. My sole reason for this is that "Pumpkin anything" is becoming so overused, that I'm just fed up with it. Winter squashes aren't exactly on my top 100 list of favorites anyway, and now I'd rather Gangam style dance my way into a pair of skinny jeans and a "vintage punk leather jacket" than to jump onto the pumpkin bandwagon. The pumpkin fetish in the past few years has surpassed the "bacon in everything" fetish of recent memory.

I think what you've been doing with incorporating wild game back into some (seemingly) exotic recipes will be more catchy than just another "Pumpkin trend" recipe. Caribbean jerk, corned beef, simple loin recipes, and others are a much better utilization of game than another new twist on an old play.

Teach people to properly season and sear a backstrap. Oven roast a shoulder and turn it into thin-sliced French dip meat. Find a recipe for Jamaican "patties". But please, spare me the damnn pumpkins.


Thing is, its magazine that appeals to "soccer moms", so nothing exotic or that requires a multi day process is going to work. To be realistic, you have to think in terms of what is going to sound good to a soccer mom from Southaven who's husband sticks a deer or two in the freezer that they use only for taco night.

Plus, I have until 6 pm today to get it submitted, I have a half thawed neck sitting out and I have a bunch of work to get done before I skip town on Thursday. Chili is relatively easy to make no matter how you do it, I already know what needs to go in it, just need to figure out the exact proportions. Anything else is going to be a sciene experiment that I don't have much time to pay attention to.
_________________________
"Sometimes it's not enough to know what things mean, sometimes you have to know what things don't mean."

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#3373458 - 09/25/13 07:32 AM Re: Recipe approval [Re: Hawk]
AT Hiker
6 Point


Registered: 07/03/11
Posts: 973
Loc: Clarksville, Tennessee

Offline
Have you tried the recipe before? It sounds good, but the cocoa and pumpkin seems like it might make the chili a little to sweet and not savory enough.

From reading all your other post I trust your judgement, but just curious on those two ingredients.

Congrats on getting your recipe in a magazine!
_________________________

In every walk with nature one receives far more than he seeks.
-John Muir




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#3373540 - 09/25/13 08:20 AM Re: Recipe approval [Re: AT Hiker]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13475
Loc: Tennessee

Offline
 Originally Posted By: AT Hiker
Have you tried the recipe before? It sounds good, but the cocoa and pumpkin seems like it might make the chili a little to sweet and not savory enough.

From reading all your other post I trust your judgement, but just curious on those two ingredients.

Congrats on getting your recipe in a magazine!


Yes, I made it yesterday. I seldom make chili the same way twice, but, usually, I will mix together a bowl of various ground chilis (ancho, chipotle etc), paprika, cayenne, cocoa powder etc to taste and use that for the seasoning. The Cocoa powder actually lends more of a rich texture than it does a sweetness. The pot I made yesterday was actually all Tablespoons of these spices, but I cut them to teaspoons on the recipe because what I had was probably too spicy for a lot of people. As with most chili recipes, there is always latitude for kicking it up heat wise.

I also usually throw some dried chilis in there, but decided that might be a little too Mexican for some people's flavor profile. Chili is a weird thing. Its very regional with lots of variations. You can have chili that has no tomatoes in it, white chili, etc. I read that chili was popular amongst American pioneers heading west because they had plenty of dried chilies, onion and salted beef (stores well). They would throw the chilies, onion, and salted beef in a point of boiling water and let it simmer for awhile. I've heard people say that "American" chili must contact tomatoes despite the fact that the earliest American chilies did not use tomatoes.

Anyway, I seldom, if ever actually follow a recipe for chili, but everytime I see one, I usually read it and see what they are using. If I see something I haven't tried before, like using lard instead of bacon, or steeped coffee instead of Cocoa powder, I'll often try throwing that in there at some point. That's another nice thing about chili -you can usually fix it if its not going so well. The pumpkin basically thickens it up and only add a slight hint of pumpkin flavor. Pumpkin tends to be pretty mild when it is not the primary ingredient.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

Top
#3373553 - 09/25/13 08:26 AM Re: Recipe approval [Re: Hawk]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13475
Loc: Tennessee

Offline
 Originally Posted By: Hawk
Best I can recall from some post you are skipping town for the Outer Banks of NC and had hoped you read the CA todays article about Stagville Plantation and Michael Twitty before you depart. Might make a great side trip if you pass near by.

Next time I am up that way I know I will. http://www.stagville.org/


Yep. headed out tomorrow morning. But, I am flying into Wilmington and then driving out to Cape Hatteraus, so we won't be anywhere close to Durham.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

Top
#3393472 - 10/08/13 02:26 PM Re: Recipe approval [Re: Poser]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13475
Loc: Tennessee

Offline
Here it is: http://www.myclickmag.com/

Click on "Food & Entertaining"

The recipe & photo credits are incorrect.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3393563 - 10/08/13 03:23 PM Re: Recipe approval [Re: Poser]
Deck78
6 Point


Registered: 10/07/10
Posts: 766
Loc: hipster hollow

Offline
bollocks!
_________________________
http://www.whistlepighollow.com







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#3393640 - 10/08/13 04:25 PM Re: Recipe approval [Re: Deck78]
DaveB
10 Point


Registered: 09/03/08
Posts: 4708
Loc: Shelby County

Offline
Poser, pretty sure the recipe will be well received. Like TAFKAP I can't handle pumpkin flavored coffee or doughnuts or nuttin. I eat pumpkin pie I make and that's it.

However, pumpkin anything at this time of year is just plain unbelievably popular. Your choice of a pumpkin as a serving bowl was pretty smart, will catch a lot of eye's.

Shoulda had some blonde Babe with a lot of skin dishing it out but you can't get everything .

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#3400732 - 10/13/13 06:12 PM Re: Recipe approval [Re: DaveB]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13475
Loc: Tennessee

Offline
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

Top
#3400763 - 10/13/13 06:39 PM Re: Recipe approval [Re: Poser]
Inkstainz
14 Point


Registered: 08/23/12
Posts: 7701
Loc: Memphis, Tennessee

Offline
That's cool Poser.
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#3401157 - 10/13/13 10:13 PM Re: Recipe approval [Re: Inkstainz]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9793
Loc: Memphis

Offline
That's not your leg...
_________________________
Everything important in life was learned from Mary Jo Kopechne.

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#3401601 - 10/14/13 09:07 AM Re: Recipe approval [Re: TAFKAP]
Deck78
6 Point


Registered: 10/07/10
Posts: 766
Loc: hipster hollow

Offline
 Originally Posted By: TAFKAP
That's not your leg...


Dude, could it really be his leg??? Poser is a pretty ambiguous screen name!!!! He/She might have been duping us all this time
_________________________
http://www.whistlepighollow.com







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#3401618 - 10/14/13 09:17 AM Re: Recipe approval [Re: Deck78]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13475
Loc: Tennessee

Offline
Funny story. I hadn't seen the magazine. A friend sent my wife that picture saying "you would probably like this recipe"
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

Top
#3402028 - 10/14/13 01:50 PM Re: Recipe approval [Re: Poser]
Crosshairy
10 Point


Registered: 08/22/06
Posts: 2698
Loc: Bartlett, TN

Offline
LOL
_________________________
I'm hungry and tired. Don't poke my belly.

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