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Post by loggy on Nov 14, 2007 21:21:51 GMT -4
Loggy---it was my pleasure and a big thanks to Metrosean for coming through!!! Sorta funny Dickert...I made 2 great friends as a result of ur cancellation.....Sean & his buddy Jim. Like it is written...all things work for good! The 2008 TN Hog Hunt will go off even if ole Loggy is the only one! ;D Most have expressed desire to do it again & would be great i you could join since u were an original member bookin for the hunt!
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Post by dickert54cal on Nov 14, 2007 21:33:39 GMT -4
I will work on it for sure. The timing might be better all the way around. This years hunt was marked on the calendar and each time I look at it in the kitchen I get a smile anyway....All things for a reason for sure... Im off to tuck in child #2 Good night and God Bless.
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Post by striperjim on Nov 14, 2007 21:43:12 GMT -4
Im not much of a cook and they were still awesome. Fried in virgin Olive oil with a little old bay seasoning. I thought about adobo but oldbay works too. ;D Side dish of Noodles in broccoli sauce.
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Post by loggy on Nov 14, 2007 21:50:53 GMT -4
WOW!!!!
Yummy lookin Jim!!
I will be takin some of our pork haul along on my bear huntin trip next week.
Your pic makes my mouth water!! ;D
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Post by flinter4life on Nov 15, 2007 13:37:41 GMT -4
Congrats to the whole lot of you hog hunters. I have been watching these threads since the beginning but I knew I could not go this year so I sat on the sideline just reading about the whole story. I have been hunting with a TC renegade (flint) for quite a few years now and I thought a flintlock hog hunt would be great. I will watch for an opening with your group next year and see if I can make it work. I am just now starting to build my first "custom" early Lancaster longrifle and I could not think of a better way to use it than to smoke a hog with a great bunch of people. There are a lot of "if's" (if I get it built...if I can schedule vacation...and so on) but I will watch for details. Meanwhile enjoy that pork! Flinter4life
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Post by berkscoflinter1 on Nov 15, 2007 16:25:03 GMT -4
Flinter, glad to hear you're thinking about joinin' the hunt next year, and pleased to have your input here on the forum. Keep us up-dated on the progress with your Lancaster rifle project.
I'm finishin' one rifle and getting excited about starting work on a fowler for spring gobbler and perhaps next year's hog hunt.
The hunt was a blast, and Loggy was the organizer beyond compare, so keep next year's Veteran's Day weekend open.
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Post by berkscoflinter1 on Nov 15, 2007 16:30:49 GMT -4
Striperjim, that is one beautiful fryin' pan full of pork! We're fixin' to have some fried eggs, pancakes, and wild boar sausage tomorrow morning. Mrs. Berks is plannin' some sort of sausage soup/stew, but she hasn't hit on a combination that gets my mouth waterin' just yet. Any suggestions?
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Post by batchief909 on Nov 15, 2007 17:00:05 GMT -4
Drive back to Crossville and have Suzie fix ya up on that brunch. ;D Rotten *!##^'s..... ;D ;D
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Post by berkscoflinter1 on Nov 15, 2007 17:57:17 GMT -4
Chief, You were dead on, for certain correct on that brunch! Thank goodness we didn't have to hunt after that because I would have passed. I've never seen such a stack of biscuits with a crockpot of savory sausage gravy just askin' to smother them. My son, Powderburn, just sat by and shook his head. His learning curve hasn't accepted the biscuits and gravy bump just yet, but I think his son will follow in Pop's footsteps on this issue!
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Post by striperjim on Nov 15, 2007 20:04:47 GMT -4
Berks. Porks a litttle tougher to cook in a soup / stew because it takes longer to cook. What i do with venizon is to braise it in olive oil and coat it in wheat germ first. Then add it to carrot / whole onion simmer for 45 minutes with Spring water / beef broth. and a tsp of coriander. Second 45 minutes simmer is with the soup stock and other vegies. Add a tsp of cinnimon at the end and A1 sauce to taste. awesome recipe for other meats especially venizon.
Try using peter lugers steak sauce on the pork. fantastic.
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Post by berkscoflinter1 on Nov 16, 2007 10:29:37 GMT -4
Thanks Striper, we just finished a breakfast of sausage, eggs and grits(Mrs. Berks is from the south), and that boar sausage was delicious.
I thought it would take some doing to get that smell of those lovely creatures out of my head. The sausage did it!
I have that big Tennessee antler shed down to knife handle size, so now I have an excuse to head up to Dixon's for an appropriate blade. You have to keep the idle hands of the retired busy, you see, or Mrs. Berks instantly finds "honey-dew" projects that are a lot less enjoyable!
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onager
lodge member
Posts: 244
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Post by onager on Nov 16, 2007 13:51:29 GMT -4
So THAT'S why I enjoy hangin with old salts! ;D Lucky for me a old fella at the old Armetale fondry in Columbia gave me a medallion roundtuit. "Ok honey I'll get around to it!"
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Post by loggy on Nov 16, 2007 17:31:22 GMT -4
Berks, sure glad the Mrs. enjoyed the sausage!! Im gonna take some pork along next week on my bear huntin trip.
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Post by berkscoflinter1 on Nov 16, 2007 18:02:54 GMT -4
Loggy, that may well be the best sausage I've ever eaten! And, Mrs. Berks didn't flinch when I suggested that a return trip to Loshboughs for more pork would probably be in my future plans for next year. This being a provider is such difficult work!
Good luck next week. Hope the bruin of your dreams strolls into the range of your .06! Give us an up-date.
By the way, I'm toying with the idea of a flintlock pistol for a future hog hunt. What do you think?
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Post by loggy on Nov 16, 2007 18:10:12 GMT -4
......By the way, I'm toying with the idea of a flintlock pistol for a future hog hunt. What do you think? That would be neat Berks!! Plus may better serve on those tuff running shots!!! ;D Agree on that great sausage!! Did you get the medium seasoning?
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