vBCms Comments
Welcome To Hunting Country
General Hunting Forums
Archery & Bowhunting
Shooting Sports
Manufacturers' Corner
Firearms
Classifieds
Not Hunting / General Chit Chat
1.) bluecat - 01/20/2015
I know I posted the gutless method awhile back and I think it ended up in the bit bucket after the last collapse. So maybe this will stick around.
I saw this video the other day and have watched it multiple times. This is textbook deer processing in the field 101.
I saw this video the other day and have watched it multiple times. This is textbook deer processing in the field 101.
2.) bluecat - 01/20/2015
Here is the gutless method again. A classic. :pop:
[url]http://www.elk101.com/videos/gutless-video/[/url]
[url]http://www.elk101.com/videos/gutless-video/[/url]
3.) Swamp Fox - 01/20/2015
I like that NZ video. Very well done.
Here's how to take the horns off a buck. Not easy! :wink
And I've posted this before, but it's worthwhile. After being shown a video of a skinner near Camp Swampy I thought was fast, I found this one by accident. He's arguably even more impressive. plus he turns out to work for one of the two processors the guys at a club I belong to use. Small world!
Here's how to take the horns off a buck. Not easy! :wink
And I've posted this before, but it's worthwhile. After being shown a video of a skinner near Camp Swampy I thought was fast, I found this one by accident. He's arguably even more impressive. plus he turns out to work for one of the two processors the guys at a club I belong to use. Small world!
4.) Swamp Fox - 01/20/2015
Sorry for double-posting one video. Edit function on some posts is not working properly. Shows a blank box with no text when you go to edit.
5.) bluecat - 01/20/2015
You can see in that video Swampy where you can put a lot of downward pressure on the deer when removing the skin. That is why I was a little worried about doing it with light tackle.
I really liked how he used the hide to provide a dirt free container for the meat. I'm going to remember that.
I really liked how he used the hide to provide a dirt free container for the meat. I'm going to remember that.
6.) bluecat - 01/20/2015
[QUOTE=Swamp Fox;28804]
[/QUOTE]
I think I saw him one time at a Benihana restaurant. He caught an egg in his chef's hat.
[/QUOTE]
I think I saw him one time at a Benihana restaurant. He caught an egg in his chef's hat.
7.) Swamp Fox - 01/20/2015
I had high hopes of practicing my gutless method this year, at least on a hoist, but I had to go fishing around for broadheads deep inside every chance I got. I can't say I'm looking forward to doing much more skinning or field-dressing on the ground in my career. Especially with no help. I'm getting a little too creaky. I was about ready to look up knee replacement on the internet this past week. Now, magically, I'm okay, or close to it.
8.) Deerminator - 01/20/2015
[url]https://www.youtube.com/watch?v=xijmge8_NJw[/url]
had to post it this way
had to post it this way
9.) Deerminator - 01/21/2015
Here's another one
10.) ARCHERXP - 01/21/2015
[QUOTE=bluecat;28808]I think I saw him one time at a Benihana restaurant. He caught an egg in his chef's hat.[/QUOTE]
when i lived in SC, that's the processor where i took my deer
great service!
when i lived in SC, that's the processor where i took my deer
great service!
11.) Deerminator - 01/21/2015
Why guttless?
12.) Swamp Fox - 01/21/2015
Less mess, less stink, less flies. :wink
No real reason to take the guts out, unless you must drag a long way for legal or logistical reasons. Or if you want the heart and or liver. I like to get the heart, but I'm not that hot on liver.
No real reason to take the guts out, unless you must drag a long way for legal or logistical reasons. Or if you want the heart and or liver. I like to get the heart, but I'm not that hot on liver.
13.) Pa bowhunter - 01/21/2015
I might have to give some consideration to the gutless method this year instead of dragging the whole deer down the mountain..
14.) Deerminator - 01/21/2015
:tu:
15.) Deerminator - 01/21/2015
Bear country?
16.) bluecat - 01/21/2015
[QUOTE=Deerminator;28827]Why guttless?[/QUOTE]
One thing people don't realize is just because you do the gutless method doesn't mean you can't get liver and heart. Just make it the last thing you do. Those things are up in the rib cage so go in after processing and grab them. You've still eliminated having to mess with the colon.
One thing people don't realize is just because you do the gutless method doesn't mean you can't get liver and heart. Just make it the last thing you do. Those things are up in the rib cage so go in after processing and grab them. You've still eliminated having to mess with the colon.
17.) Deerminator - 01/21/2015
Ribb spreader please.
saw.
:-)
saw.
:-)
18.) Deerminator - 01/21/2015
Antlers?,head and the junk for the C. O's.
soup bones?
chops?
soup bones?
chops?
19.) Swamp Fox - 01/21/2015
When you sign up for the gutless method, you have to sign a pledge that you won't take the antlers or any soup bones, LOL
I'm probably missing something, but anything I'd call chops comes off the animal. Are you talking about the tenderloin?
Evidence of sex can stay on a ham.
Bluecat, do you have an easy method for getting the heart and liver (not that I'm too interested in the liver)? I think any digging around in the chest kinda eliminates the beauty of the gutless method, but I never thought about it too hard, either.
I'm probably missing something, but anything I'd call chops comes off the animal. Are you talking about the tenderloin?
Evidence of sex can stay on a ham.
Bluecat, do you have an easy method for getting the heart and liver (not that I'm too interested in the liver)? I think any digging around in the chest kinda eliminates the beauty of the gutless method, but I never thought about it too hard, either.
20.) Deerminator - 01/21/2015
chops, like tenderloin with the bone
evinence of sex??????
evinence of sex??????
21.) Swamp Fox - 01/21/2015
What you call bone-in chops, I think, is what I call backstrap. I never do a deer backstrap bone-in. I just pull it off the backbone as two long fillets.
What I call tenderloin is the "sweet meat" inside the cavity along the backbone in front of the hips. This come out by making a small slit along each side of the backbone, into the cavity, and working them loose. It's done at the end of the process (and the end of the video). Also boneless. It takes a little practice.
If you have to leave evidence of sex attached, you just skin it out so it remains attached to one ham.
What I call tenderloin is the "sweet meat" inside the cavity along the backbone in front of the hips. This come out by making a small slit along each side of the backbone, into the cavity, and working them loose. It's done at the end of the process (and the end of the video). Also boneless. It takes a little practice.
If you have to leave evidence of sex attached, you just skin it out so it remains attached to one ham.
22.) bluecat - 01/21/2015
I think I've done gutless twice now, (not last year cause I never drew back my bow) but the year before. I believe I just cut below the rib cage and then up with a game saw.
The way I view the gutless is this: it is an option when you can't hang or drag an animal out. After you are done though you have eliminated any contamination of the meat so anything you do after to get heart and/or liver is your choice. Don't know if that made any sense. Not sure there is an easy method, just get 'r done.
The way I view the gutless is this: it is an option when you can't hang or drag an animal out. After you are done though you have eliminated any contamination of the meat so anything you do after to get heart and/or liver is your choice. Don't know if that made any sense. Not sure there is an easy method, just get 'r done.
23.) bluecat - 01/21/2015
[QUOTE=Swamp Fox;28849]What you call bone-in chops, I think, is what I call backstrap. I never do a deer backstrap bone-in. I just pull it off the backbone as two long fillets.
What I call tenderloin is the "sweet meat" inside the cavity along the backbone in front of the hips. This come out by making a small slit along each side of the backbone, into the cavity, and working them loose. It's done at the end of the process (and the end of the video). Also boneless. It takes a little practice.
If you have to leave evidence of sex attached, you just skin it out so it remains attached to one ham.[/QUOTE]
Yes.
I liked that video cause I generally forget how the pelvis looks until after I've messed up on it. By watching it, I've tried to burn it into my brain how to get the meat off and not leave anything for the wild dingos.
What I call tenderloin is the "sweet meat" inside the cavity along the backbone in front of the hips. This come out by making a small slit along each side of the backbone, into the cavity, and working them loose. It's done at the end of the process (and the end of the video). Also boneless. It takes a little practice.
If you have to leave evidence of sex attached, you just skin it out so it remains attached to one ham.[/QUOTE]
Yes.
I liked that video cause I generally forget how the pelvis looks until after I've messed up on it. By watching it, I've tried to burn it into my brain how to get the meat off and not leave anything for the wild dingos.
24.) Swamp Fox - 01/21/2015
[QUOTE=bluecat;28853]The way I view the gutless is this: it is an option when you can't hang or drag an animal out. After you are done though you have eliminated any contamination of the meat so anything you do after to get heart and/or liver is your choice. [/QUOTE]
Okay. I see your point. I always thought the lack of blood was a big plus especially out in the field, in your good or only set of hunting clothes, with flies, etc. So I would like to keep it that way. I'm pretty good about not contaminating meat from the other end (although we all have our bad days with the knife or with the weapon) so the low-hassle factor of gutless has actually been more attractive to me than the no-contamination factor.
I'd think opening the chest and fishing around while the deer's on the ground would be harder than if the deer were hanging (head-up vs. head down---that's a different topic). What you need is the proper knife/chisel and a rib spreader. Too bad we don't have any heart surgeons on this forum. Not only would they be a lot of fun in Podunk, but we could maybe borrow some tools from time to time.
Okay. I see your point. I always thought the lack of blood was a big plus especially out in the field, in your good or only set of hunting clothes, with flies, etc. So I would like to keep it that way. I'm pretty good about not contaminating meat from the other end (although we all have our bad days with the knife or with the weapon) so the low-hassle factor of gutless has actually been more attractive to me than the no-contamination factor.
I'd think opening the chest and fishing around while the deer's on the ground would be harder than if the deer were hanging (head-up vs. head down---that's a different topic). What you need is the proper knife/chisel and a rib spreader. Too bad we don't have any heart surgeons on this forum. Not only would they be a lot of fun in Podunk, but we could maybe borrow some tools from time to time.
25.) Deerminator - 01/21/2015
:-)..
26.) Swamp Fox - 01/21/2015
Speaking of soup bones, D, do you have any good methods/recipes?
I never mess with soup bones. I tried two or three times with various things, including fish, when I was a kid. (I remember boiling fish heads, LOL...I'm sure somebody in some part of the world makes a soup that way, but if so I don't know the secret to making it edible, LOL...I sure as hell didn't know when I was 15 or whatever. I just thought I'd try it and see what happened. :bang:)
My mom would make broths from soup bones, but she was too much of a health nut to make them taste good, so I guess I put the whole concept out of my head fairly early on.
I never mess with soup bones. I tried two or three times with various things, including fish, when I was a kid. (I remember boiling fish heads, LOL...I'm sure somebody in some part of the world makes a soup that way, but if so I don't know the secret to making it edible, LOL...I sure as hell didn't know when I was 15 or whatever. I just thought I'd try it and see what happened. :bang:)
My mom would make broths from soup bones, but she was too much of a health nut to make them taste good, so I guess I put the whole concept out of my head fairly early on.
27.) bluecat - 01/21/2015
One thing I've learned (maybe from the food network/Alton Brown) is that you want to start your stock cold. Then bring it up to a boil and then let simmer. If you dump bones, chicken etc. into boiling water your stock will be cloudy as the proteins will set immediately. If you start with it cold, your broth will be clear.
Yeah, I didn't think about the blood so much but I see your point. I also carry a tree saw (Gerber) with exchangable blades. I can put on a bone saw in a matter of seconds and save my knife from dulling if I want to open up the rib cage.
Gutless is nice to know if you ever need it. Too many hunts I've seen on TV that the guide drives up in a four wheeler and the next thing you know they are back at camp slapping each other on the back.
C'mon man. Why not teach us or at least educate the viewers that the work doesn't stop there.
Yeah, I didn't think about the blood so much but I see your point. I also carry a tree saw (Gerber) with exchangable blades. I can put on a bone saw in a matter of seconds and save my knife from dulling if I want to open up the rib cage.
Gutless is nice to know if you ever need it. Too many hunts I've seen on TV that the guide drives up in a four wheeler and the next thing you know they are back at camp slapping each other on the back.
C'mon man. Why not teach us or at least educate the viewers that the work doesn't stop there.
28.) Deerminator - 01/21/2015
I have always used beef soup bones and beef stock for deer soup.
29.) bluecat - 01/21/2015
I've never tried to make stock from deer bones. I've done what Deerminator does and simply use the meat from the deer.
30.) bluecat - 01/21/2015
[QUOTE=Swamp Fox;28845]When you sign up for the gutless method, you have to sign a pledge that you won't take the antlers or any soup bones, LOL
[/QUOTE]
LOL!
[/QUOTE]
LOL!
31.) Swamp Fox - 01/21/2015
Using beef bones for deer soup seems like cheating. :wink That's like my "venison stew" where I use cubed beef when I don't have cubed venison, LOL.
But seriously, maybe beef bones have a better taste than deer bones because of the fat or marrow?
Here's a video by my taxidermist on how to give him the proper cape. I expect it's a little basic for most people on here but maybe not. I haven't brought him a cape since watching this, (and I usually just brought him the whole hide) but the next one I do I'll be more careful on my leg cuts than I've probably been in the past.
But seriously, maybe beef bones have a better taste than deer bones because of the fat or marrow?
Here's a video by my taxidermist on how to give him the proper cape. I expect it's a little basic for most people on here but maybe not. I haven't brought him a cape since watching this, (and I usually just brought him the whole hide) but the next one I do I'll be more careful on my leg cuts than I've probably been in the past.
32.) Swamp Fox - 01/21/2015
Tenderloin removal---gutless method:
33.) Deerminator - 01/21/2015
Interesting
What about the trimmings for burger and sausage?
What about the trimmings for burger and sausage?
34.) bluecat - 01/21/2015
[QUOTE=Swamp Fox;28863]Using beef bones for deer soup seems like cheating. :wink That's like my "venison stew" where I use cubed beef when I don't have cubed venison, LOL.
But seriously, maybe beef bones have a better taste than deer bones because of the fat or marrow?
Here's a video by my taxidermist on how to give him the proper cape. I expect it's a little basic for most people on here but maybe not. I haven't brought him a cape since watching this, (and I usually just brought him the whole hide) but the next one I do I'll be more careful on my leg cuts than I've probably been in the past.
[/QUOTE]
Good video Swampy. Thanks.
He could have used something other than a butter knife though...:wink
But seriously, maybe beef bones have a better taste than deer bones because of the fat or marrow?
Here's a video by my taxidermist on how to give him the proper cape. I expect it's a little basic for most people on here but maybe not. I haven't brought him a cape since watching this, (and I usually just brought him the whole hide) but the next one I do I'll be more careful on my leg cuts than I've probably been in the past.
[/QUOTE]
Good video Swampy. Thanks.
He could have used something other than a butter knife though...:wink
35.) Swamp Fox - 01/21/2015
LOL...Knowing him, I'm sure he has a good reason for doing it that way.
I think sometimes there's such a thing as too sharp a knife when you get down to skinning for a mount. I remember skinning two does one night and rolling the hides up to freeze before taking them to be tanned. I had several slices in them I know I didn't put there with broadheads, LOL. Never noticed what I had done while I was skinning, though, and I thought I was being careful.
Really no need for an ultra-sharp knife on a whitetail anyway. A hog's a different story. Maybe it's better to be safe than sorry when it comes to something that's going to the taxidermist.
I think sometimes there's such a thing as too sharp a knife when you get down to skinning for a mount. I remember skinning two does one night and rolling the hides up to freeze before taking them to be tanned. I had several slices in them I know I didn't put there with broadheads, LOL. Never noticed what I had done while I was skinning, though, and I thought I was being careful.
Really no need for an ultra-sharp knife on a whitetail anyway. A hog's a different story. Maybe it's better to be safe than sorry when it comes to something that's going to the taxidermist.
36.) Swamp Fox - 01/21/2015
[QUOTE=Deerminator;28865]Interesting
What about the trimmings for burger and sausage?[/QUOTE]
When I do gutless, it's because I have no hanging equipment or because I have to pack the animal out at minimal weight (either dragging in a bag on a sled or in a backpack or a little pirogue or similar). So bones might not be coming out with me, and I try to clean them up as best I can, but it's field butchery so it's not going to be as nicely done as at home or camp. Especially in the dark or when the bugs are tearing you up, LOL. I carry game bags, so little scraps get thrown in one designated for scraps. I can do a cleaner job when I do gutless with the deer hanging than when I do it on the ground.
I think there are some gutless videos that skip taking the brisket and flank meat, and others show taking it. There's not much on a deer, but the elk guys seem to always spend some time on it.
What about the trimmings for burger and sausage?[/QUOTE]
When I do gutless, it's because I have no hanging equipment or because I have to pack the animal out at minimal weight (either dragging in a bag on a sled or in a backpack or a little pirogue or similar). So bones might not be coming out with me, and I try to clean them up as best I can, but it's field butchery so it's not going to be as nicely done as at home or camp. Especially in the dark or when the bugs are tearing you up, LOL. I carry game bags, so little scraps get thrown in one designated for scraps. I can do a cleaner job when I do gutless with the deer hanging than when I do it on the ground.
I think there are some gutless videos that skip taking the brisket and flank meat, and others show taking it. There's not much on a deer, but the elk guys seem to always spend some time on it.
37.) bluecat - 01/21/2015
Flank steak is a really delicious piece of meat on a cow. I've not had it on a deer yet.
Take a steak and slather it with yellow mustard. Put a layer of onions, bacon and sliced dill pickles on it. Roll it up and put a toothpick in it.
Put it in an iron pot with about an inch of water and cook with lid on. If you want the cooking time and temp I'll get it. I can't remember off the top of my head.
I've never understood why this cut of meat is so expensive. It never used to be.
Take a steak and slather it with yellow mustard. Put a layer of onions, bacon and sliced dill pickles on it. Roll it up and put a toothpick in it.
Put it in an iron pot with about an inch of water and cook with lid on. If you want the cooking time and temp I'll get it. I can't remember off the top of my head.
I've never understood why this cut of meat is so expensive. It never used to be.
38.) Swamp Fox - 01/21/2015
I think all beef has gotten very expensive in the last few years. I might like to try that flank steak recipe. I know I'm not inclined to treat a flank steak like filet mignon, but if you can make it tender then I'm fer any and all red meat. :wink:tu:
Deer flanks currently go in the burger pile. If I'm not doing burgers or sausage (which require a trip to the processor) I have been known to feed them to the dog. :shh:
Maybe I should take up making jerky.
Deer flanks currently go in the burger pile. If I'm not doing burgers or sausage (which require a trip to the processor) I have been known to feed them to the dog. :shh:
Maybe I should take up making jerky.
39.) Swamp Fox - 01/21/2015
[QUOTE=bluecat;28869]Flank steak is a really delicious piece of meat on a cow. I've not had it on a deer yet...
I've never understood why this cut of meat is so expensive. It never used to be.[/QUOTE]
Maybe because people like you come up with fancy recipes for it and make it seem [I]c'est chic...
[/I] LOL
I've never understood why this cut of meat is so expensive. It never used to be.[/QUOTE]
Maybe because people like you come up with fancy recipes for it and make it seem [I]c'est chic...
[/I] LOL
40.) Swamp Fox - 01/21/2015
Here's a skill I'm trying to develop...So far I've limped by with other people doing it for me, or humping the whole kit-and-caboodle around.
Note he goes mouth to horns...Seems like in the old days they taught you to start behind the antlers. Could be wrong. That's just what I seem to remember.
Note he goes mouth to horns...Seems like in the old days they taught you to start behind the antlers. Could be wrong. That's just what I seem to remember.
41.) bluecat - 01/21/2015
[QUOTE=Swamp Fox;28871]Maybe because people like you come up with fancy recipes for it and make it seem [I]c'est chic...
[/I] LOL[/QUOTE]
Thanks, but who knows where this one came from. It's been in my family for years. That tough flank steak really breaks down when cooked with the lid on. I'll see if I can wrangle up a time and temperature.
[/I] LOL[/QUOTE]
Thanks, but who knows where this one came from. It's been in my family for years. That tough flank steak really breaks down when cooked with the lid on. I'll see if I can wrangle up a time and temperature.
42.) Swamp Fox - 01/21/2015
We should get Luv2 to share some of his tag soup recipes...
I saw him lurking earlier today and I thought, "Ha! A deer topic! This should get him posting."
And then I remembered he wouldn't care about deer processing because he doesn't care for venison, LOL.
I saw him lurking earlier today and I thought, "Ha! A deer topic! This should get him posting."
And then I remembered he wouldn't care about deer processing because he doesn't care for venison, LOL.
43.) bluecat - 01/21/2015
LOL!
44.) Swamp Fox - 01/21/2015
He's fussy like that...
45.) bluecat - 01/21/2015
I saw DParker in here earlier too. You think he was lost and thought he clicked on an M&P forum?
46.) Swamp Fox - 01/21/2015
We probably popped up in a Google search for "Best Outdoor Forum on The Internet"
:wink
:wink
47.) Swamp Fox - 01/21/2015
One of Crookedeye's threads made the top of the Yahoo charts a week or so ago.
I'm sure we've had some of the best internet threads ever, but of course most of them are wiped at this point. The horse and fish puns threads are contenders in this version of AW/BC/HC, in my humble opinion.
But here's what pops up right now for best thread ever. It's from the Jeep Forum no less. Luv2 and Bullz-I are probably on there. Hell, they may have instigated this whole thing :grin::
[url]http://www.jeepforum.com/forum/f11/96-jeep-cherokee-need-opinions-1149721/[/url]
I'm sure we've had some of the best internet threads ever, but of course most of them are wiped at this point. The horse and fish puns threads are contenders in this version of AW/BC/HC, in my humble opinion.
But here's what pops up right now for best thread ever. It's from the Jeep Forum no less. Luv2 and Bullz-I are probably on there. Hell, they may have instigated this whole thing :grin::
[url]http://www.jeepforum.com/forum/f11/96-jeep-cherokee-need-opinions-1149721/[/url]
48.) bluecat - 01/22/2015
[QUOTE=bluecat;28869]Flank steak is a really delicious piece of meat on a cow. I've not had it on a deer yet.
Take a steak and slather it with yellow mustard. Put a layer of onions, bacon and sliced dill pickles on it. Roll it up and put a toothpick in it.
Put it in an iron pot with about an inch of water and cook with lid on. If you want the cooking time and temp I'll get it. I can't remember off the top of my head.
I've never understood why this cut of meat is so expensive. It never used to be.[/QUOTE]
I looked at the recipe last night.
Score the flank steak then slather your strip of flank steak with horseradish and yellow mustard. Make a layer of dill pickle slices, onion slices and uncooked bacon on the strip. Roll up and toothpick.
Then cook at 350 for 45 minutes in a pot with a lid. Add a half cup of water. The steam from the water will cook the meat and tenderize it.
So easy to make and really tasty.
Take a steak and slather it with yellow mustard. Put a layer of onions, bacon and sliced dill pickles on it. Roll it up and put a toothpick in it.
Put it in an iron pot with about an inch of water and cook with lid on. If you want the cooking time and temp I'll get it. I can't remember off the top of my head.
I've never understood why this cut of meat is so expensive. It never used to be.[/QUOTE]
I looked at the recipe last night.
Score the flank steak then slather your strip of flank steak with horseradish and yellow mustard. Make a layer of dill pickle slices, onion slices and uncooked bacon on the strip. Roll up and toothpick.
Then cook at 350 for 45 minutes in a pot with a lid. Add a half cup of water. The steam from the water will cook the meat and tenderize it.
So easy to make and really tasty.
49.) bluecat - 01/22/2015
[QUOTE=Swamp Fox;28879]One of Crookedeye's threads made the top of the Yahoo charts a week or so ago.
I'm sure we've had some of the best internet threads ever, but of course most of them are wiped at this point. The horse and fish puns threads are contenders in this version of AW/BC/HC, in my humble opinion.
But here's what pops up right now for best thread ever. It's from the Jeep Forum no less. Luv2 and Bullz-I are probably on there. Hell, they may have instigated this whole thing :grin::
[url]http://www.jeepforum.com/forum/f11/96-jeep-cherokee-need-opinions-1149721/[/url][/QUOTE]
Wow!
I'm sure we've had some of the best internet threads ever, but of course most of them are wiped at this point. The horse and fish puns threads are contenders in this version of AW/BC/HC, in my humble opinion.
But here's what pops up right now for best thread ever. It's from the Jeep Forum no less. Luv2 and Bullz-I are probably on there. Hell, they may have instigated this whole thing :grin::
[url]http://www.jeepforum.com/forum/f11/96-jeep-cherokee-need-opinions-1149721/[/url][/QUOTE]
Wow!
50.) bluecat - 01/22/2015
[QUOTE=Swamp Fox;28879]One of Crookedeye's threads made the top of the Yahoo charts a week or so ago.
I'm sure we've had some of the best internet threads ever, but of course most of them are wiped at this point. The horse and fish puns threads are contenders in this version of AW/BC/HC, in my humble opinion.
/[/url][/QUOTE]
"&*() you and the horse you rode in on" was perhaps my all time favorite post. You are one funny hombre. Do you remember when Hoyt_em suggested a shirt design for Firenock? He had all the details up each sleeve and down the back. My God that was funny.
Most everything CrookedEye posts is an ESPN instant classic.
I'm sure we've had some of the best internet threads ever, but of course most of them are wiped at this point. The horse and fish puns threads are contenders in this version of AW/BC/HC, in my humble opinion.
/[/url][/QUOTE]
"&*() you and the horse you rode in on" was perhaps my all time favorite post. You are one funny hombre. Do you remember when Hoyt_em suggested a shirt design for Firenock? He had all the details up each sleeve and down the back. My God that was funny.
Most everything CrookedEye posts is an ESPN instant classic.
51.) Swamp Fox - 01/22/2015
LOL...Yes, that shirt was perfect! :grin::grin::grin:
Crookedeye is a comedy icon...:tu: I giggle a little whenever I see his little green light go on, :-) That's all it takes, LOL.
Crookedeye is a comedy icon...:tu: I giggle a little whenever I see his little green light go on, :-) That's all it takes, LOL.
52.) Deerminator - 01/22/2015
the fire knock shirt:-)
53.) luv2bowhunt - 02/06/2015
[QUOTE=Swamp Fox;28874]We should get Luv2 to share some of his tag soup recipes...
I saw him lurking earlier today and I thought, "Ha! A deer topic! This should get him posting."
And then I remembered he wouldn't care about deer processing because he doesn't care for venison, LOL.[/QUOTE]
Just imagine how many deer I could've killed by now if I lowered my standards to the levels of others. I don't shoot doe or small bucks, passed several this season. Not ashamed of it, actually proud not to shoot the young bucks that came by this year.
I don't need to eat venison, I can afford beef. I like shoo-fly pie.
I saw him lurking earlier today and I thought, "Ha! A deer topic! This should get him posting."
And then I remembered he wouldn't care about deer processing because he doesn't care for venison, LOL.[/QUOTE]
Just imagine how many deer I could've killed by now if I lowered my standards to the levels of others. I don't shoot doe or small bucks, passed several this season. Not ashamed of it, actually proud not to shoot the young bucks that came by this year.
I don't need to eat venison, I can afford beef. I like shoo-fly pie.
54.) bluecat - 02/06/2015
Uh oh, keep the giggling down. He's baaaack.
55.) crookedeye - 02/06/2015
he did shoot that one about 10 yrs ago..i think he wanted to shoot one just to show off his new boots he just got..:wink
56.) bluecat - 02/06/2015
[QUOTE=crookedeye;29321]he did shoot that one about 10 yrs ago..i think he wanted to shoot one just to show off his new boots he just got..:wink[/QUOTE]
:grin:
:grin:
57.) Swamp Fox - 02/06/2015
[QUOTE=luv2bowhunt;29317]...I don't need to eat venison, I can afford beef. I like shoo-fly pie.[/QUOTE]
I'm pretty sure I can't afford venison, but I keep going after it...LOL
I'm pretty sure I can't afford venison, but I keep going after it...LOL