The Wall
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by m00nbeast 4 months agoI'd like to. At the very least, all this privacy violation stuff going on with Facebook as well as the censorship going on against mainly liberal groups should be convincing enough to at least make some folks consider it.
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by m00nbeast 4 months agoI tried to invite some folks but I don't think anyone paid attention to me.
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by CA UMB 6 months agoJoe, in response to your $18..00 bottle of Bareboat wine: http://www.wineweb.com/scripts/search2.cfm/BEARBOAT%20WINERY/
Guess there's no hyper-link. You'l have to copy and paste. Enjoy, Rudi -
by JP 9 months agoPaul, I see the who's online thing, but I don't see how to IM them. I use Chrome, so I don't know if that affects anything.
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by Paul 9 months agoRudy
I have not cooked elk in years but I would probably slow roast that sucker for a few hours at like 325, after marinating it for a day or so. (olive oil, balsamic vinegar, red wine, salt and pepper for example) After slow roasting it finish it on the grill enough to crisp it up.
(could roast potatoes and onions with it too)
A Petite Sarah or big Zin would be yummy with that or Amarone -
by CA UMB 9 months agoPaul,
Cooking question. A friend just bagged a huge elk. Gave us some meat. What level of heat and for how long on a 4 burner BBQ 35k BTU Grill? Was told not to over cook keep pink inside or it will get real tough because it has very little fat. -
by Paul 9 months agoHey Hamp, No I missed that thread...this week I decided to embrace zillow a bit more, keep um close to my breast if you will, so I will be watching the threads a bit closer... awesome having you over here on KYP by the way!
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