Rib eye, and Spuds....
And yes, the steak is about 2in thick. And medium, medium rare.
Rib eye, and Spuds....
And yes, the steak is about 2in thick. And medium, medium rare.
Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....
Did you par boil the spuds before putting them on the grill? Oh and do you do deliveries?
It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
What more do we need? If we are above ground and breathing the rest is up to us!
Rule 1: Treat every firearm as loaded
Rule 2: Always point firearms in a safe direction
Rule 3: Load a firearm only when ready to fire
Rule 4: Identify your target beyond all doubt
Rule 5: Check your firing zone
Rule 6: Store firearms and ammunition safely
Rule 7: Avoid alcohol and drugs when handling firearms
sure is a nice looking dish Dundee - dunno bout the tucker fucker though ( tomato sauce) I would have gone with a nice mushroom sauce - mate dropped of a nice little leg wild pork yesterday - maiden sow bout 60 lb bloody awesome
On the hoof last Sunday
On the plate today.
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did you cut it on chainsaw?
So be it
Don't the deer wise up to you when you crank up the 066 before jumping out from behind the tree and slaying them??
....that one obviously didn't
Tonights fodder roast wild pork shoulder
#DANNYCENT
Fallow shoulder tonight, tendons and sinews rendered down nicely, meat falling apart.
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Last edited by MSL; 24-09-2022 at 07:45 PM.
I get fed pretty bloody well at work but it's good to get home to some fresh bluecod and gurnard.
And some yearling red steaks.
"Hunting and fishing" fucking over licenced firearms owners since ages ago.
308Win One chambering to rule them all.
Not dinner but....I have had my first crack at making jerky
Veni cut into 5mm thick strips.
Marinated in the fridge for 30odd hrs with cracked pepper, garlic and salt.
Into the pellet smoker.....
2 hrs later its out......
It is super tasty
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Its not what you get but what you give that makes a life !!
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