Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. fileip

    So let's talk knife sharpening...

    Oooh. I've been away from here a long time but since last i've gotten a Tormek T-4. Not only am i making my own knives razor sharp (no hair left on my left forearm), i'm also sharpening knives and axes for friends, relatives, neighbours...just for fun. A great steak deserves a sharp knife
  2. fileip

    First hunt week officially over

    Thank you! My hometown was until a couple of years back the place for northern europes biggest classic car meet so i´ve probably unknowing seen one or two of your bumpers then
  3. fileip

    First hunt week officially over

    Very nice whitetail chile! I totally agree that the .308 is sufficient! I´ve also been looking at the T3 lite but my LSA still gets the job done..but soon.... I´m happy to see your emptied rifle, puts the prejudice about trigger happy americans to shame=)
  4. fileip

    First hunt week officially over

  5. fileip

    First hunt week officially over

  6. fileip

    First hunt week officially over

    Glad you´re interested! Here´s the report These three moose we shot on our 2500 acre hunting ground in the central parts of sweden. 7 shooters placed in the woods, two dogs on leashes (we have some wolves in the area so they can´t run free). They soon found a scent and 10 minutes later comes...
  7. fileip

    First hunt week officially over

    Yeah me too! But it got ground up. Maybe if we get another one next week i'll try to spare a rib:emoji_laughing:
  8. fileip

    Sourdough Batard

    Nothing better than freshly baked bread and lots of butter
  9. fileip

    First hunt week officially over

    Three nice moose bagged. About time to fire up the Keg!
  10. fileip

    Rubia gallega pic heavy

    I believe they are retired milk cows. Here's a pic of a typical sign from the butcher, not from the meat above though. The age combined with a dry age gives a fantastic taste.
  11. fileip

    Rubia gallega pic heavy

    I just wanted to share a few pics from a 10 year old rubia gallega cow that ended up in my hands. Imported from spain i believe to sweden. First a rib eye about 1kg. Salt and pepper. Seared and then moved upstairs for some indirect heat. Second a picanha, this time sliced pre-bbq. Only salted...
  12. fileip

    Moose rib eye

    LOL! I read this again today and realized what i had written =) I blame it on being from Sweden=)
  13. fileip

    Paella with mixed meats

    I like it a lot. Switched from a weber performer which I later sold because I found the Keg to suit all my needs except for when i just want a quick hot dog or so. Maybe I need a small gas grill soon:) Took me while to learn the small necessary tweaks like using just a small amount of charcoal...
  14. fileip

    Paella with mixed meats

    Hey smokers and greetings from Sweden! I just want to show you my fantastic paella! To start with I spent all day in the forest hunting moose. We got a smalk bull. I got the heart for smoking later. Me and the mrs invited 4 friends for dinner and had a paella planned. Here's how First the...
  15. fileip

    Wild boar

    And just to clarify - it was my own freezer:) My fiancee was at a bridal shower where they butchered a wild boar hence the uncertainty about which part it was. Thanks for your help with identifying it. It tasted great! Just on the right side of pink!
  16. Wild boar

    Wild boar

  17. fileip

    Wild boar

    I was roaming around in the freezer and found two pieces of wild boar that seemed perfect for a quick bbq Not sure exactly what parts they are. Only marked bbq-pices... the bigger one looked like the roll part of the pork chop (not surr of the name in english) in sweden called the bogus name...
  18. 20170825_180124.jpg

    20170825_180124.jpg

  19. 20170825_175817.jpg

    20170825_175817.jpg

Clicky