Wisconsin "Cheeseheads"

[Daethen]

YUM! Pictures of the mushroom logs, please!

I will take some pix tomorrow and try to upload them. Hubby found a couple of chicken of the woods this year so we have those as well.

 

[Celtic Chick]

Staci, you are amazing. And so is your little house. I love it, and your enamelware too. I hope your thumb is healing up good for you.

Good to hear from you again cs.

We love our root veggies here too. They are an absolute must for any wintertime cooking, especially soups. Yum!

A pig roast sure would be nice at camp sometime. My uncle used to have a pig roast every year down on his farm. I sure miss him.

Not too much new here. Jim, no S word please!

 

[Cindlady]

Hi All!

Congrats on the "Bambies"

Cats have me a bit crowded tonight... hard to type. lol

Night All!

 

[Sclark73]

Silo top and dormer are not insulated.

Picked this up at Goodwill, paid a bit more than I wanted to but was a good find.

living room walls are now covered, just need to trim it all yet.

This was a full size futon, but had to cut down to fit. Turned the mattress and doubled it in the sitting part. It's no longer functional as a futon but it will be ok or now as a love seat.

one wall complete in the library before the rain came.

 

[bigzio]

Nice Fall day here today...windy and chilly like they are suppose to be. I have a ton of leaves to rake and hoping for the wind to blow as many as it can.

Venzun roast with garden carrots and potatoes, ho-made fresh baked rolls and a fresh ho-made apple pie that Suzie is making while I type....this will be made from the super sweet red delicious apples that are falling like crazy...that's when they are the best for pies and eating...almost like candy!

Have fun...bigz

 

[jvls1942]

half time on TNF .. Patriots are waxing the dolphins.. not a good match for sure,,

I got everything cut up and in the freezer except the two hams.. debating how to cut them,,
chunk toasts, slab roasts, or hamburger,, my vote is for hamburger..

made a new schematic for the plumbing routing,, I am running 3 main lines instead of two.. I figure it will give me better water pressure and less draw down if someone is washing clothes while someone else is taking a shower..

...........jiminwisc............

 

[corewassen87]

Spent a couple hours this morning cleaning my little doe. Definitely this years fawn so she was small. Managed to get 21 pounds of meat off of her tho. The bones were pretty well clean when I was done. All burger except the straps. Only takes about a hour and a half when you have the resources of a locker plant as a part time job. Gonna add some venny from the freezer and make jalapeño pepper jack summer sausage one day this next week. Smoking meat is probably my biggest passion.....and chickens is a close second. If you can't tell work is boring me to death tonight. Oh well somebody's gotta work third shift I guess.

 

[Cindlady]

Hi All!

Tired

Night All!

 

[jvls1942]

Spent a couple hours this morning cleaning my little doe. Definitely this years fawn so she was small. Managed to get 21 pounds of meat off of her tho. The bones were pretty well clean when I was done. All burger except the straps. Only takes about a hour and a half when you have the resources of a locker plant as a part time job. Gonna add some venny from the freezer and make jalapeño pepper jack summer sausage one day this next week. Smoking meat is probably my biggest passion.....and chickens is a close second. If you can't tell work is boring me to death tonight. Oh well somebody's gotta work third shift I guess.

we must have gotten twins separated at birth,,
I love to make BBQ ribs from venison .. I take my knife and run it tight to one side of the bone, I do this to all the ribs on the same side of the bone,, that way all the meat is attached to one rib.
then I take my bone crusher and cut the ribs into 1 1/2 inch to 2 inch long pieces.. I put a whole rib cage into one freezer bag..

when I cook them, I boil them for a good long hour,, mainly this dissolves most of the fat and tallow.. then I discard the water and put the ribs back into the cast iron pot..

I chop lots of onion. about 2 to 3 cups.. a couple cloves of garlic ..
mix up a couple of cups of ketchup, 1/3 cup of worchestershire , 1/2 cup of brown sugar, about 1/3 cup of mustard, and about 3 tablespoons of tobasco pepper sauce..salt and black pepper..

mix all this with the onions , then stir it into the ribs until every rib is coated..
cover the pot and stick it into a 200 F oven for a couple of hours..

you will never throw another rib cage away ..

 

[corewassen87]

we must have gotten twins separated at birth,,  
I love to make BBQ ribs from venison ..  I take my knife and run it tight to one side of the bone, I do this to all the ribs on the same side of the bone,, that way all the meat is attached to one rib.
then I take my bone crusher and cut the ribs into 1 1/2 inch to 2 inch long pieces.. I put a whole rib cage into one freezer bag..

when I cook them, I boil them for a good long hour,,  mainly this dissolves most of the fat and tallow..  then I discard the water and put the ribs back into the cast iron pot..

I chop lots of onion.  about 2 to 3 cups..   a couple cloves of garlic ..
mix up a couple of cups of ketchup,  1/3 cup of worchestershire , 1/2 cup of brown sugar, about 1/3 cup of mustard, and about 3 tablespoons of tobasco  pepper sauce..salt and black pepper..

mix all this with the onions , then stir it into the ribs until every rib is coated..
cover the pot and stick it into a 200 F oven for a couple of hours..

you will never throw another rib cage away ..

I always save ribs too! It's a shame to waste anything from the deer even if it is a bit more work. I hate to see something that gave its life have any waste at all. Might sound sappy. I do cheek meat and all even tho it might only add an ounce to te grand total. I wish I would have kept one of the hind quarters boned rolled and butcher tied to make a pastrami in my smoker. Oh well maybe the next one!