This is a very rough edit we had some fun I really doubt anything but maybe a web show comes out of it. We are going to put together a couple more I think dove is next.
Great Job Hollywood!...You were comfortable, engaging, informative and looked good on camera! Seems like you are a natural unless that was take 100!...Most impressive...JJ
BTW...Who did the logo for your apron and if I may ask, what kind of cost is involved?
I made that one but the one I had done professionaly cost me 200 look up BBQLogos.com
Don't hold your breath
I have no hair maybe a wig!
Sure looks good!
My favorite way to eat deer is coated with seasoned flour and lightly pounded with a meat hammer to work in the flour!! No egg wash. MMMmmmm!!!!!
Seasoned salt, fresh ground black pepper and a touch of nutmeg in the flour.
Fried in BUTTER! MMMMmmmmm!!!!!!!!
I could eat a whole deer that way, and have! LOL
Ecto, morning.... Tell you what.... I've watched a lot of cooking shows and you were as good if not better than most of them... Great presentation.... Thanks for the preview... Now if I had some backstrap..... Dave
My wife says it is because I am so full of s^&t... I just never shut up.
Lmao...classic ..just classic.
It is a well done production Ecto1..as stated before you look like you have been before the camera for years. I make my venison tenderloin the same way and my family loves it. If you want to add a twist to the tenderloin we also use crushed saltines for the coating instead of flour...It really gives the tenderloin a different crunch and texture.