|
Joined: Jun 2007
Posts: 21,996 Likes: 3
Campfire Ranger
|
Campfire Ranger
Joined: Jun 2007
Posts: 21,996 Likes: 3 |
He should be.....calamari and Schlitz!!!
|
|
|
|
Joined: Mar 2011
Posts: 14,720 Likes: 6
Campfire Outfitter
|
Campfire Outfitter
Joined: Mar 2011
Posts: 14,720 Likes: 6 |
Gawd I love me some Colt 45......
(Johnny Walker Red or Blue, to Travis) I like the muthaphuckin' 8 Ball. If you see kamo, tell him the Hawks are moving forward and he should be nervous. Travis We'll see, both about who will go to the dance, and more importantly, whose word is good on settling up, whatever the final result. I've got my suspicions. Talk is cheap. It takes money to buy whiskey (or Olde English 800 in your case).
|
|
|
|
Joined: Mar 2011
Posts: 14,720 Likes: 6
Campfire Outfitter
|
Campfire Outfitter
Joined: Mar 2011
Posts: 14,720 Likes: 6 |
The best Gizzards were from Sal's Birdland,breaded and deepfried smothered in Sal's sassy sauce THAT looks fanfriggintastic!
|
|
|
|
Joined: Nov 2005
Posts: 4,383 Likes: 1
Campfire Tracker
|
Campfire Tracker
Joined: Nov 2005
Posts: 4,383 Likes: 1 |
My question is ... Do y'all eat strange stuff like gizzards (wild goose is best), elk/moose/deer heart and tongues?
Steve,
Yes, we eat all bird hearts and gizzards some livers-mostly grouse. Rabbit heart too.
Elk and deer heart is eaten up immediately. The liver and brains If I am where I can get them cooled and rinsed.
Oddly, I have never had tongue by itself [in headcheese yes]. I will have to try some.
Dad liked mountain oysters. I have never tried any.
KFC used to have the gizzards at the store on Powell. Yummy!
|
|
|
|
Joined: Apr 2010
Posts: 223
Campfire Member
|
Campfire Member
Joined: Apr 2010
Posts: 223 |
Steve, Growing up on a farm in Central Texas to a Czech born family i can honestly say it all sounds good. Funny, my children, both teens, fight over my chicken gizzards. Everyone should try turkey necks prepared the same way as you do the gizzards once before you die. Unbelievable. TexasBBQ Remember killing the hogs, rolling them in a hot ash bath and scraping the hairs with the metal cup thingie. Then, butchering. The sausage, we'd grind and fry out the patties and put them in a crock-jar with fat all around and over the top. The sausage was sealed so well, it would keep forever. So, so, so good. Blessings, Steve Oh man, and our priest, Father Arthur would always be there and he'd always eat the pig ears out of the wash pot BEFORE they could be put into breakfast sausage BUT no one would stop him!!! Serious memories, thanks. Pickled pig ears - now you are talking! Father Arthur would have loved being on the farm with me when my grandparents were still with us.
Take a kid hunting!!! Old member name - Reloader - joined 2001
|
|
|
|
Joined: Mar 2003
Posts: 8,423
Campfire Kahuna Emeritus & Campfire Outfitter
|
OP
Campfire Kahuna Emeritus & Campfire Outfitter
Joined: Mar 2003
Posts: 8,423 |
My question is ... Do y'all eat strange stuff like gizzards (wild goose is best), elk/moose/deer heart and tongues?
Steve,
Yes, we eat all bird hearts and gizzards some livers-mostly grouse. Rabbit heart too.
Elk and deer heart is eaten up immediately. The liver and brains If I am where I can get them cooled and rinsed.
Oddly, I have never had tongue by itself [in headcheese yes]. I will have to try some.
Dad liked mountain oysters. I have never tried any.
KFC used to have the gizzards at the store on Powell. Yummy! I went to Cleveland High School (Class of 61) and there was a large drive-in at the place where Foster splits off of Powell. The drive-in was named The Speck and gals on roller-skates used to take your order and bring it to your car. Yep, they set a little table thingie on the side of your car (you had to roll your window up about an inch). The Speck's specialty was broasted chicken and hamburgers. My favorite on the menu was very popular also. For .99 cents, you got a tub of slow-cooked gizzards & gravy and another tub of mashed potatoes with creamery butter. Man, that was soooo delicious. The Speck is gone now, but not the memories. God Bless, Steve
"God Loves Each Of Us As If There Were Only One Of Us" Saint Augustine of Hippo - AD 397
|
|
|
|
Joined: Aug 2004
Posts: 2,520
Campfire Regular
|
Campfire Regular
Joined: Aug 2004
Posts: 2,520 |
I was devastated when KFC took fried chicken livers off the menu. My mother fed us beef heart and tongue quite often when my sisters and I were little and to this day, I love me a good lengua burrito - menudo, too.
Never ate brains or sweet-breads but would in a heart beat if offered.
Guns are like guitars - you can never have too many.
|
|
|
|
Joined: Mar 2011
Posts: 14,720 Likes: 6
Campfire Outfitter
|
Campfire Outfitter
Joined: Mar 2011
Posts: 14,720 Likes: 6 |
I HEART heart.
Last edited by kamo_gari; 06/03/13.
|
|
|
|
Joined: Mar 2003
Posts: 5,854 Likes: 11
Campfire Tracker
|
Campfire Tracker
Joined: Mar 2003
Posts: 5,854 Likes: 11 |
Steve,
Love heart and tongue. My wife loves gizzards , me not so much but can eat them. Can do liver occasionally. We like to pressure cook the heart for about 30 minutes then do a low bush cranberry stuffing and cook it in a covered roaster for about 45-60 minutes. That makes some tender and delicious heart.
Mart
Chronographs, bore scopes and pattern boards have broke a lot of hearts.
|
|
|
|
Joined: May 2004
Posts: 10,880 Likes: 1
Campfire Outfitter
|
Campfire Outfitter
Joined: May 2004
Posts: 10,880 Likes: 1 |
I tried a new twist on gizzards last night after watching The Beverly Hillbillies and hearing Jethro talk about gizzards and gravy. Yesterday at lunch I browned off a bunch of chicken gizzards in a skillet and then threw them in a pyrex dish that has a lid. I then made milk gravy from the pan drippings and poured it over the browned gizzards in the dish. Covered the dish and placed it in a 250 degree oven where it sat until I got home after work. Steamed some asparagus. Made a pot of long grain rice, and ladled them gizzards and gravy over a healthy serving.
Heaven. The gizzards were fork tender. Kinda like country style steak but mo' better.
|
|
|
|
Joined: May 2003
Posts: 20,494
Campfire Ranger
|
Campfire Ranger
Joined: May 2003
Posts: 20,494 |
Always save the hearts from deer and especially moose. Mary cooks them up stuffed with onions and wrapped in bacon. We love 'em, and sandwiches the next couple days are very good as well -- some dark rye bread, and some dijon mustard. It's good. That is a moose heart, cleaned and ready for the fixin's. I think it weighed 8 pounds. Lots of eating on one of those things, and if it is slow roasted at 3oo dwgrees wrapped in bacon, the end result is meat that will melt in your mouth tender. We used to eat the tongues too, but the girls weren't as fond of them as I was.
"Keep thy heart with all diligence; for out of it are the issues of life." (Prov 4:23) Brother Keith
|
|
|
|
Joined: Aug 2003
Posts: 10,262
Campfire Outfitter
|
Campfire Outfitter
Joined: Aug 2003
Posts: 10,262 |
I diden't rise to the top of the food chain to eat guts.
|
|
|
|
Joined: Dec 2008
Posts: 2,715
Campfire Regular
|
Campfire Regular
Joined: Dec 2008
Posts: 2,715 |
Love deer heart.
Never had any other kinda hear cept turkey gizzards that my dad would cook up on Thanksgiving.
Got a hear in the freezer right now, I think I might put that thing in the crockpot for tomorrow!
I'd rather have a bad day hunting than a good day working!
|
|
|
|
Joined: Mar 2011
Posts: 14,720 Likes: 6
Campfire Outfitter
|
Campfire Outfitter
Joined: Mar 2011
Posts: 14,720 Likes: 6 |
Always save the hearts from deer and especially moose. Mary cooks them up stuffed with onions and wrapped in bacon. We love 'em, and sandwiches the next couple days are very good as well -- some dark rye bread, and some dijon mustard. It's good. That is a moose heart, cleaned and ready for the fixin's. I think it weighed 8 pounds. Lots of eating on one of those things, and if it is slow roasted at 3oo dwgrees wrapped in bacon, the end result is meat that will melt in your mouth tender. We used to eat the tongues too, but the girls weren't as fond of them as I was. NICE!
|
|
|
|
Joined: Jan 2010
Posts: 15,392
Campfire Ranger
|
Campfire Ranger
Joined: Jan 2010
Posts: 15,392 |
moosehead soup....once u get past the floating nose and ear hair all is well....
I work harder than a ugly stripper....
|
|
|
|
Joined: Jul 2010
Posts: 9,517
Campfire Outfitter
|
Campfire Outfitter
Joined: Jul 2010
Posts: 9,517 |
I love you guys that don't eat innards. More for me! Venison liver and onions at 8000ft has got to be about the best brakfast, lunch, dinner, or supper you can have. Lengua or tripas tacos? How can you go wrong. Never had the nuts though, but I'm no askeert of um if I get the chance. Niiiiiice! Oh man, My favorite part of deer huntin'! rat there!
"wanna hear God laugh? Tell Him you have complete control now!"
|
|
|
|
Joined: Nov 2002
Posts: 21,829 Likes: 3
Campfire Ranger
|
Campfire Ranger
Joined: Nov 2002
Posts: 21,829 Likes: 3 |
Liver, heart, lengua, I love it all.
And if you can find a rancher that doesn't use bands these days, nuts are one of my favorites.
Travis Explains a LOT!
"The Church can and should help modern society by tirelessly insisting that the work of women in the home be recognized and respected by all in its irreplaceable value." Apostolic Exhortation On The Family, Pope John Paul II
|
|
|
|
549 members (22kHornet, 222Sako, 25aught6, 222ND, 270wsmnutt, 10Glocks, 58 invisible),
2,578
guests, and
1,278
robots. |
Key:
Admin,
Global Mod,
Mod
|
|
Forums81
Topics1,194,380
Posts18,527,525
Members74,031
|
Most Online11,491 Jul 7th, 2023
|
|
|
|