I've been eating turkey since noon Thursday. Tonight I had brisket from The Country Tavern Barbque in Kilgore, TX (since 1939).

I can vouch for the CT. When I coached in Kilgore, we went there often. Always good!!!

Pappy:

My Bride is COVETING that square skillet !!!

She has me on the hunt for one.

Coach

Griswold made 3 sizes, a #3, #6, and #8. I am had all 3 but sold the #3&#8, kept the #6. They also made a high side #8, with a cast iron lid and a glass lid. Griswold cast iron prices have gone through the roof.

Pap

Posted my Pap's Cowboy Beans made tonight, with my elk burger. Delicious.

Pap

Pappy,

That looks great, enjoy the Elk!

Tom Flynn

Pappy,
Do you prepare Elk pretty much like venison? Venison because it is so lean has to be cooked pretty rare.

Things tatse much better when cooked in cast iron,especially a Dutch Oven.

Wayne

I do cook elk tenderloins and backstrap to rare or medium rare, and burger the rest. I mix the elk burger 50/50 with a 70/30 beef burger. Same with deer burger. By mixing game meat with 50% beef, basically takes the gamey flavor out. Most people can't tell the difference.

Pap

Pap,
That sounds like a very good way to prepare the game.

Plus the fat in the beef makes things digest easier.

Wayne

Just a few pictures from Christmas.

I smoked a Ham, a Turkey, and a Brisket all night at 215 degrees.

It got a little cool, but I just scooted up closer to the firebox and listened to the Hoot Owls and the Coyotes.