| From: kennym
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| Date: 10-Jan-19 |
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Took one for cooking on the Weber tonite. Ended up being a bb, couldn’t see the buttons and had no time to look with binos. Will be awesome on the Weber !!
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| From: slowbow
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| Date: 10-Jan-19 |
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Congratulations he will be good eating .
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| From: Supernaut
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| Date: 10-Jan-19 |
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Congrats sir, good eating!
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| From: WildernessBuck
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| Date: 10-Jan-19 |
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Awesome,congrats on a fine looking deer. He is going to be some good eating for sure. Nice job.
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| From: lost run
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| Date: 10-Jan-19 |
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Congrats, a good late season trophy.
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| From: GF
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| Date: 11-Jan-19 |
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2 words: Veal. Chops.
Enjoy them vittles!
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| From: Buzz
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| Date: 11-Jan-19 |
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Congrats.
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| From: RC
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| Date: 11-Jan-19 |
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Good job ole timer...
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| From: timex
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| Date: 11-Jan-19 |
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tender vittles & a great looking bow as well
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| From: JustinB
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| Date: 11-Jan-19 |
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Hey weren't you just shooting a recurve a week or two ago?? Nice bow! Love the fiddleback
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| From: kennym
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| Date: 11-Jan-19 |
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Thanks folks!
No recurves here, haven't shot one for several years. This is my shop built TD longbow, 64" - 48@28... 2nd year with it and it has done me well. Keep thinking I'll build something else but this one shoots very well for me.
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| From: Pa Steve
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| Date: 11-Jan-19 |
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Congrats on a fine whitetail.
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| From: Babysaph
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| Date: 11-Jan-19 |
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We want to see a picture on the grill. Congats
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| From: South Farm
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| Date: 11-Jan-19 |
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Nice job...on the deer and the bow!
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| From: Wayne Hess
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| Date: 11-Jan-19 |
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Kenny, nothing wrong with that weight now, When you get older build another one, Men with brains works good, lol
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| From: RC
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| Date: 11-Jan-19 |
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He marked it 48 but rumor has it, it's 38#:)
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| From: CD
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| Date: 11-Jan-19 |
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Congrats!
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| From: RAU
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| Date: 11-Jan-19 |
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Congrats!!
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| From: Ken Taylor
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| Date: 11-Jan-19 |
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Good going... sounds great!
The best venison roasts I ever ate were from a button buck I killed in Virginia many years ago.
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| From: RymanCat
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| Date: 11-Jan-19 |
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Fawns are one thing and BB are something else. There's your 12 pt in 5 years. LOL
Only thing worse than a BB is shooting 2 together that made me sick cause I didn't take the time to watch close enough.
Kill took over on the eye of the predator. Tell us it didn't.
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| From: South Farm
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| Date: 11-Jan-19 |
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A deer is a deer is a deer. Only person needs to worry about what's growing out it's head is the guy that shoots it.
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| From: Bowmania
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| Date: 11-Jan-19 |
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I made that mistake once. Two BB's together with a doe, didn't even think of looking.
Bowmania
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| From: kennym
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| Date: 11-Jan-19 |
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No the kill didn’t take over. I wanted a small one to cook quarters on grill. I looked hard but couldn’t make out buttons at eight yards so I shot the deer thinking it was a doe dawn . Exactly what I was after.
Had it been a doe, in five years she might have busted me when this one was coming in...
;)
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| From: Stoner
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| Date: 11-Jan-19 |
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Vealision is some mighty fine table fare. My first deer and a few crop deprivation tags have been one year old's. John
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| From: Stoner
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| Date: 11-Jan-19 |
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By the way I love the quilted wood on those limbs. Got some in the personal stash from the cabinet shop I worked in along with some birdseye. When I figure out how to cut my own laminations. John
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| From: Greg D
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| Date: 11-Jan-19 |
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Kenny, how do you do them in the smoker?
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| From: kennym
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| Date: 11-Jan-19 |
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Actually a Weber kettle grill. A pile of charcoal on both sides not under the quarter. Fire it up and let it go a couple hours. Check with meat thermometer and add coals if needed . I think about 165-170 is what I try for in thickest area.
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| From: timex
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| Date: 12-Jan-19 |
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if it's not to late take a front shoulder put it in a jumbo Ziploc bag with a brine consisteng of 2 cups water 1/2 cup Morton tender quick 1 cup brown sugar & 2-3 tsp fresh ground black pepper remove all air from bag & refrigerate for a few days turning occasionally. then brush with oil & cook over hot coals. or in a smoker lo & slow the meat will be pink & look & taste like pork ham
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| From: nowheels
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| Date: 12-Jan-19 |
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Good job and beautiful bow!
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