crappyice

Without the coach Jimmy wouldn’t have played...crybaby! Sent from my iPhone using Tapatalk

Damn Biz...you wearing a “kick me” sign? First they question your sexual orientation as a result of your admiration/infatuation with Brady, then ask for skin pics of the Mrs and now riding the tree stand angle. Good luck...keep your head down!!! Sent from my iPhone using Tapatalk

Ha. I just don’t want to lose the venison flavor. I also hate experimenting with venison- so many friends and colleagues have come to like all the stuff I make that I seem to run through it quickly- bad batches make me angry!!! Sent from my iPhone using Tapatalk

Which is exactly why you are incapable of speaking for real NY hunters. Sent from my iPhone using Tapatalk

For a second I was happy for you that someone else (real world hunter)came to support you...oops-nope-just you. Believe it or not I think you have something to offer (as do each member here willing to share their experience)this site with all of your time spent with deer. My only issue has been with your sanctimonious, “my way or it’s the wrong way” approach. I would just rather you share helpful information about deer. Sent from my iPhone using Tapatalk

I then start to worry if it can still be classified venison sausage? Does it keep the venison flavor or is it lost in the pork? Sent from my iPhone using Tapatalk

Another favorite of mine is Walter Matthau from The Bad News Bears. Any coach who hooks his little league team up with cans of Schafffer (I believe) knows how to motivate a squad! Sent from my iPhone using Tapatalk

Awesome!!! I’ve been to the zoo too and have been amused by the beauty of “wild animals.” Now just relate your pets/business to how the entire NY hunters are horn crazy with factual evidence and I will admit to you how jealous I am of you and your HUNTING expertise. Sent from my iPhone using Tapatalk

Funny, my woods look nothing like that. Anyone else on this site hunt a patch of woods that looks like that? What species of tree grows with horizontal wire between each trunk? Enjoy. That must be fun! Sent from my iPhone using Tapatalk

Just so we are all clear: I am not quite sure that all you spew fits the definition of the word you so freely drop. YOUR reality does not equal FACT. Nor is it even supported by those for which you protest to speak. http://www.nydefa.org/profiles/upload/photos/lg/220-1460896517.jpg Sent from my iPhone using Tapatalk

Just so we are all clear: I am not quite sure that all you spew fits the definition of the word you so freely drop. YOUR reality does not equal FACT. Nor is it even supported by those for which you protest to speak. http://www.nydefa.org/profiles/upload/photos/lg/220-1460896517.jpg Sent from my iPhone using Tapatalk

So I watched parts of Hoosiers and Miracle over the course of tonight. Who would you consider the best MOVIE coach ever? My vote is for Mick from Rocky I, II & 2 1/2(didn’t make it through 3)[emoji22] Sent from my iPhone using Tapatalk

And yet not a one has stood behind you in this thread as you have been bashed as a baiter, law breaker, etc. I am sorry you have so little support from the silent 99%. Sent from my iPhone using Tapatalk

Grey tastes somewhat dry and flat(lacking flavor and juiciness). I was not criticizing your dish- looks amazing and I am jealous. I will be giving the crock another dance as a result of your post! Sent from my iPhone using Tapatalk

Solid questions goos. Commercialization of the past time/necessity can certainly explain some of this craze. MAYBE, just maybe(as Lewis CK would say) someone found a way to make a buck (bad pun) off something (hunting) that has been and will always be just something to do to connect, to re-connect and to enjoy. Sent from my iPhone using Tapatalk

Good deal. Thank you for being the one NY hunter to stand alone and speak for us all(except for me and the rest of this forum!). 8’ and 10’ fence are enough...good to know. Thanks Sent from my iPhone using Tapatalk

Oh please don’t misunderstand my post. I said it was well-written(aka an enjoyable read, clean, clear sentences, etc). I know their slant but can enjoy “the read” even if I don’t trust the slant. I’m an English teacher so reading good writing (ESPECIALLY FROM THIS FORUM—-hahha- JK-love you guys and girls!) is enjoyable regardless of the rhetoric. Sent from my iPhone using Tapatalk

That LOOKS damn good. What roast is that? Whenever I cook meat in the crock pot I feel it tastes “grey.” How was it and what else was in the crock? Sent from my iPhone using Tapatalk

Wtf...we gotta play guessing games with every Biz meal? Tomahawk steak and lamb chops!?!? Sent from my iPhone using Tapatalk

The scampi look amazing...HOWEVER, are you seriously slamming a pint of milk with that!🤢 Again, to each their own but C’mon Man! Sent from my iPhone using Tapatalk

Why are you the ONLY one on this forum in support of your theory? Of the 99% of NY hunters who are strictly out for large horns as you propose I would expect there would be more support for your narrative? How high do the fences need to be to contain your deer? Just curious cuz I’ve seen some deer jump some serious heights. Sent from my iPhone using Tapatalk

The anticipation is killing me... Thanks for the above info- the venison burgers I made were the right consistency and juiciness(ground mostly with fat and trimming). Clearly that’s the key Sent from my iPhone using Tapatalk

Where are you guys getting your fat back? I’ve seen the vacuum sealed blocks on my grocery store that are salted and like $5 for small block. The butchers are reluctant (due to a “store policy”) to give me scraps for some reason about not being able to sell scraps not suitable for the table or something. Not many old school butchers around Westchester - my best bet may be Arthur ave(aka little Italy in the Bronx) where there are some butcher shops that process larger cuts Sent from my iPhone using Tapatalk

https://www.nytimes.com/2017/09/07/movies/trophy-review.html?referrer=google_kp&mtrref=www.google.com My guess is that if you go in with a chip-on-your-shoulder bias it will reaffirm what you believe. Really well-written(NYT is definitely well-written) article/promo for the documentary. Very true statement by left field as well. Sent from my iPhone using Tapatalk

Mind? Are you kidding? I don’t have a clue what I am doing so any input is welcome! The recipe I follow called for 50-50 ground venison to ground pork. My mistake I think is that I used pork loin as my 50 of ground pork- very little fat(it’s what I had on hand). I ground both venison and pork with the “wagon wheel disc” (New to grinding as well so no technical terms will be used since I don’t know them!) and then combined the two with the spices recommended(too much fresh garlic I think) and ran it through the largest hole plate I had. I don’t think cold was the issue since the meat was mostly frozen(could be bent with some force) Sent from my iPhone using Tapatalk