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Oct 4, 2015, 01:18 AM
#11
Big Member
You've got to be kidding me, usually it's the black sheep that causes all the ruckus
Last edited by Chase; Oct 4, 2015 at 01:22 AM.
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Oct 6, 2015, 11:07 PM
#12
Today's installment: A truck driver swerves to avoid a moose, crashes and 400 squirmy little piglets escape.
http://www.cbc.ca/news/canada/saskat...ewan-1.3259051
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Oct 8, 2015, 04:55 PM
#13
Originally Posted by
Henry Krinkle
Bacon with legs!
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Oct 10, 2015, 01:33 AM
#14
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Dec 15, 2015, 06:45 PM
#15
Today's installment: Herd of rogue bison on the loose. For anyone who has never met a bison they are as tall as a man and VERY ill tempered.
http://globalnews.ca/news/2401408/la...907c3dfb7af7c0
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Dec 16, 2015, 01:45 AM
#16
Zenith & Vintage Mod
Originally Posted by
Henry Krinkle
Missed my chance to hunt them on a ranch in Montana many years back. Glad I did not go. Guides required pinpoint accuracy and I was using a black powder cartridge rifle. My friend went and they make excellent meals!
Dan
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Dec 16, 2015, 02:01 AM
#17
Originally Posted by
Dan R
Missed my chance to hunt them on a ranch in Montana many years back. Glad I did not go. Guides required pinpoint accuracy and I was using a black powder cartridge rifle. My friend went and they make excellent meals!
Dan
Bison is delicious, Very lean so sear or cook forever, but really good. I have made corned /Montreal smoked bison and it was out of this world.
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Dec 16, 2015, 03:33 AM
#18
Originally Posted by
Henry Krinkle
Bison is delicious, Very lean so sear or cook forever, but really good. I have made corned /Montreal smoked bison and it was out of this world.
Bison steaks can be very tough to cook; they cook fast and since bison is so lean, there's not as much natural flavor as you get in beef, so anything beyond medium rare, you might as well sully it with A1 steak sauce, because the meat's lost all flavor. I find the best way is to beat the hell out of them and liberally coat with kosher salt and cook it for a lot less time than you think you need to. And definitely sear it.
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Dec 16, 2015, 11:14 AM
#19
You should get my wife to sort them out; she's an expert at dealing with..
Originally Posted by
Henry Krinkle
... as tall as a man and VERY ill tempered.
^^^ that. That's me every morning
Some people have opinions - The rest of us have taste.
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Dec 17, 2015, 12:57 AM
#20
Zenith & Vintage Mod
Originally Posted by
Raza
Bison steaks can be very tough to cook; they cook fast and since bison is so lean, there's not as much natural flavor as you get in beef, so anything beyond medium rare, you might as well sully it with A1 steak sauce, because the meat's lost all flavor. I find the best way is to beat the hell out of them and liberally coat with kosher salt and cook it for a lot less time than you think you need to. And definitely sear it.
For sure. Managed to enjoy some a few years back. If you plan to grill, a liberal coating is required as most will get knocked off. I typically stray far from coarse sea salt and coarse ground pepper.
I've just had dinner (three types of pork made into a pate) and this thread is making me hungry again!
Dan