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Chef

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Everything posted by Chef

  1. I’ve driven rt 80 from the gap to Youngstown many times and have never seen a dead cow elk Sent from my iPhone using Tapatalk
  2. How do you guys store your ammo? I just bought a few 50cal ammo cans. I’m starting to empty my gun safe at home and put all the ammo in them. Right now I have done this with 2 calibers m2ball aka WWII 30-06 surplus and 30 carbine. I have not decided what I’m going to do with 5.56 I’m thinking I’m just going to store it loose in a 50cal can. My next project is going to be my ammo At camp as this is my current situation up here Sent from my iPhone using Tapatalk
  3. Where are you that season is closed ? Sent from my iPhone using Tapatalk
  4. Yea it is, Check out tavern on main in Jeff it’s very good and not too expensive at all. Shit if you do let me know I’ll meet you for a drink Sent from my iPhone using Tapatalk
  5. It’s not kangaroo it’s boneless pig bung, and that is not a joke Sent from my iPhone using Tapatalk
  6. North branch inn, tavern on main, hennings local, and the best is the DeBruce in Livingston manor Sent from my iPhone using Tapatalk
  7. I’m fat and have no fear of my climber at all Sent from my iPhone using Tapatalk
  8. Why not shoot him from the house? I would have Sent from my iPhone using Tapatalk
  9. I bet most of them are piss drunk too Sent from my iPhone using Tapatalk
  10. You should consider checking out eatily for lunch Sent from my iPhone using Tapatalk
  11. Chef

    First fly rod

    9 ft 5wt fenwick Aetos is a good place to start Sent from my iPhone using Tapatalk
  12. Get a marlin 30/30 great first deer gun for the kid. I stashed mine away and it’s going to be my sons first deer rifle. Sent from my iPhone using Tapatalk
  13. Chef

    Name that Rub

    Rub and Sent from my iPhone using Tapatalk
  14. How about a 1 week ml season or even flintlock that is the last week of August. Get us a shot at some velvet. It would also give the woods time to quiet down before bow. They could make a separate tag for it and even charge more for the chance at a velvet buck. I’m not really for it but just throwing something out that I wouldn’t be too pissed about Sent from my iPhone using Tapatalk
  15. I leave them on the bone, best thing for you to do would be google a lamb shank recipe Sent from my iPhone using Tapatalk
  16. Umm it doesn’t say Mercedes on the car but it sure has hell has the logo in the front and back and badges as well. Your point is flat out dumb AF Sent from my iPhone using Tapatalk
  17. Sous Vide pot roast done!! Sent from my iPhone using Tapatalk
  18. I don’t use a recipe but here goes 1 shallot minced 2 table spoons mayo 2 teaspoons Dijon mustard 1 table spoon chopped capers Dash paprika Tabasco as much as you want Salt and pepper to your Liking Sent from my iPhone using Tapatalk
  19. As someone who hunts in Sullivan I’m curious how they could even tell this if the deer was already gutted when they brought it in Sent from my iPhone using Tapatalk
  20. No trick really don’t go too deep turn like 1 and half or two times and pull slowly... also does not work well on very young or small deer Sent from my iPhone using Tapatalk
  21. Getting started on tomorrow nights dinner, this thread inspired me to whip out my sous vide machine. I’m cooking a bone in chuck roast at 129 degrees for 20 hours, gunna pull it out tomorrow night and finish on the grill. It will be a perfect medium rare and tender. Sent from my iPhone using Tapatalk
  22. I’m up that way a lot, give me a shout Sent from my iPhone using Tapatalk
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