Post by: predatorG on July 21, 2021, 03:24:16 PM
Post by: Special T on July 21, 2021, 03:27:41 PM
I killed one a couple years ago during early archery elk. It had an unseasonably large amount of fat on him. I probably won’t be in state enough to hunt them this year, but the question of rendering fat has always been in my mind. I see lots of people talk about it on here. Is it really worth it? I think I’ve mixed some bear in with deer sausages, but have never rendered the fat just for the sake of having it. Pros? Cons? I’d love to know.
My wife has made soaps out of it. Lots of folks use it in baking. If you going to use it as a leader conditioner then yes as well.
Post by: Katmai Guy on July 21, 2021, 03:28:30 PM
Post by: jrebel on July 21, 2021, 03:37:27 PM
It is great for cooking, baking and leather conditioning. I haven’t used it for anything else but it is a huge hit in my house.
Post by: Jonathan_S on July 21, 2021, 04:05:05 PM
Post by: MtnMuley on July 21, 2021, 04:17:00 PM
Post by: Farmer72 on July 21, 2021, 04:24:18 PM
Post by: huntnnw on July 21, 2021, 04:42:27 PM
Post by: Okanagan on July 21, 2021, 07:07:12 PM
Bear meat runs the widest gamut of excellent to bad flavor of any animal I’ve eaten enough times to base my opinion on a sample of many animals. I will pass on bear meat rather than play Russian roulette flavors. Most bear is good.
Post by: predatorG on July 22, 2021, 05:20:53 AM
A French chef told my mother that bear fat is the finest pastry shortening in the world. We use it in every pie crust. People always ask how we get such light flaky pie crust. Rendered pure bear lard is a major factor, though I add in some butter for its flavor.
Bear meat runs the widest gamut of excellent to bad flavor of any animal I’ve eaten enough times to base my opinion on a sample of many animals. I will pass on bear meat rather than play Russian roulette flavors. Most bear is good.
Luckily none of our bears feed on salmon. Sweet meat like huckleberries :drool:
Post by: hunter399 on July 22, 2021, 05:41:31 AM
I was once told that some of the natives will park at the trash dump at night and shot bears.(on the reservation).A French chef told my mother that bear fat is the finest pastry shortening in the world. We use it in every pie crust. People always ask how we get such light flaky pie crust. Rendered pure bear lard is a major factor, though I add in some butter for its flavor.
Bear meat runs the widest gamut of excellent to bad flavor of any animal I’ve eaten enough times to base my opinion on a sample of many animals. I will pass on bear meat rather than play Russian roulette flavors. Most bear is good.
Luckily none of our bears feed on salmon. Sweet meat like huckleberries :drool:
I bet those are some tasty ones.
Post by: Jonathan_S on July 22, 2021, 06:17:27 AM
Post by: hunter399 on July 22, 2021, 06:25:26 AM
Trash bear fat extra greasy ,just perfect.
Post by: Jonathan_S on July 22, 2021, 06:34:24 AM
Post by: hunter399 on July 22, 2021, 06:36:30 AM
Exactly, shooting a trash bear is extremely predictable to taste like trash.That's what a native friend told me years ago. He was offering for me to come try it out. I respectfully declined.
Post by: trophyhunt on July 22, 2021, 06:44:40 AM
Post by: predatorG on July 22, 2021, 07:19:25 AM
My spring bears have always been good, fall bears with berries all over, excellent. Never did the fat thing though, guess I'll look into it. But no way was I packing any extra weight out of the back country last year, think I had a slight heart attack packing that guy out alone.
That definitely played a factor into my bear, nothing like shooting an animal deep down in a wet side hole to remind you why weights important. My brother and my dad each got one over the last couple years after I moved out... right behind our house. Unfair!
Post by: trophyhunt on July 22, 2021, 08:50:31 AM
Post by: bustedoldman on July 22, 2021, 09:32:50 AM
Well, looks easy to render, just put in a crock pot on low and then strain out the fat chunks. You guys eat the fat chunks? Wonder if they’d be good deep fried?
Bear cracklins are good....
https://hunttoeat.com/wild-food/recipes/rendered-bear-fat-cracklings/
Post by: 7t9cobra on July 22, 2021, 01:41:59 PM
Post by: Twispriver on July 22, 2021, 03:03:44 PM
Post by: C-Money on July 23, 2021, 11:31:41 AM
Post by: jrebel on July 23, 2021, 11:57:48 AM
Clearly I will not ship and it has to be a face to face pick up. Let me know.
Post by: trophyhunt on July 23, 2021, 12:07:31 PM
If anyone on the fence wants to try some bear fat….I will give you some. I have some half pints frozen from last years bear that I will give away to people that want to try it. We will be making more this year with our bears so I will have plenty.so do you rub the rendered fat on leather or the raw fat?
Clearly I will not ship and it has to be a face to face pick up. Let me know.
Post by: jrebel on July 23, 2021, 12:14:39 PM
If anyone on the fence wants to try some bear fat….I will give you some. I have some half pints frozen from last years bear that I will give away to people that want to try it. We will be making more this year with our bears so I will have plenty.so do you rub the rendered fat on leather or the raw fat?
Clearly I will not ship and it has to be a face to face pick up. Let me know.
Rendered so it does not stink like raw bear fat. Also we cook with it a lot. Come pick some up when your buying that rifle.
Post by: trophyhunt on July 23, 2021, 12:15:58 PM
That is still for sale??? Wow, I would have thought someone would have jumped on that by now!! These guys on here are so damn picky.If anyone on the fence wants to try some bear fat….I will give you some. I have some half pints frozen from last years bear that I will give away to people that want to try it. We will be making more this year with our bears so I will have plenty.so do you rub the rendered fat on leather or the raw fat?
Clearly I will not ship and it has to be a face to face pick up. Let me know.
Rendered so it does not stink like raw bear fat. Also we cook with it a lot. Come pick some up when your buying that rifle.
Post by: jrebel on July 23, 2021, 12:18:57 PM
That is still for sale??? Wow, I would have thought someone would have jumped on that by now!! These guys on here are so damn picky.If anyone on the fence wants to try some bear fat….I will give you some. I have some half pints frozen from last years bear that I will give away to people that want to try it. We will be making more this year with our bears so I will have plenty.so do you rub the rendered fat on leather or the raw fat?
Clearly I will not ship and it has to be a face to face pick up. Let me know.
Rendered so it does not stink like raw bear fat. Also we cook with it a lot. Come pick some up when your buying that rifle.
Yeah not a lot of interest at this point. Even offered up powder and bullets so someone could be loading ASAP.
Post by: dilleytech on July 23, 2021, 01:43:20 PM
Post by: dilleytech on July 23, 2021, 01:49:28 PM
Post by: logola512c on July 23, 2021, 04:07:46 PM
A French chef told my mother that bear fat is the finest pastry shortening in the world. We use it in every pie crust. People always ask how we get such light flaky pie crust. Rendered pure bear lard is a major factor, though I add in some butter for its flavor.
Bear meat runs the widest gamut of excellent to bad flavor of any animal I’ve eaten enough times to base my opinion on a sample of many animals. I will pass on bear meat rather than play Russian roulette flavors. Most bear is good.
I got about 1.5 gallons of rendered bear fat from a big bear I shot last fall and it was really good for baking and just all around cooking use. I especially enjoyed the flavor it added to muffins of all sorts. I should add that I only harvest the berry-eating bears in the mountains, and they have all tasted good. I am also really diligent about getting the meat cooled quickly and making sure there isn't any hair in it.
Post by: Seabass on July 24, 2021, 03:20:33 PM
Post by: WoodHacker on July 29, 2021, 05:44:20 PM
(https://lh3.googleusercontent.com/pw/AM-JKLVtvQHUIhZOLQNv-JvhYIGWfTtB-eiP-6ej8GYGIr8ruPAgjWuryTR6Slu6qupkiFrxhJ3tXCLP4spBTpNckePhJ1ypiFsu5Jy45fD7RtvRhddOc1b3c1QZf_iv4pwo5V4B7IvdX3WGmfyBdJYVZuJgdQ=s810-no?authuser=0)
(https://lh3.googleusercontent.com/pw/AM-JKLUq74MYl5VMdIcnRezB6yMTxKsxbpE3z6v6gpClEXOGJ_Cilw86pPFWgwYMegh323ga7PpmZy-L0-O_Gj9qECbhMaSCc1yJeavV8pvkS7G3Q6IMKguFnkiJ9t1ra3C2sC9FVTmORj6GYCUHU-TdJ0f-Ug=s810-no?authuser=0)
Post by: hunter399 on July 29, 2021, 06:09:13 PM
I would not let any of the fat go to waste. This one gave me 46 pints from about 50# of fat.That is Alot of bear grease 😲
(https://lh3.googleusercontent.com/pw/AM-JKLVtvQHUIhZOLQNv-JvhYIGWfTtB-eiP-6ej8GYGIr8ruPAgjWuryTR6Slu6qupkiFrxhJ3tXCLP4spBTpNckePhJ1ypiFsu5Jy45fD7RtvRhddOc1b3c1QZf_iv4pwo5V4B7IvdX3WGmfyBdJYVZuJgdQ=s810-no?authuser=0)
(https://lh3.googleusercontent.com/pw/AM-JKLUq74MYl5VMdIcnRezB6yMTxKsxbpE3z6v6gpClEXOGJ_Cilw86pPFWgwYMegh323ga7PpmZy-L0-O_Gj9qECbhMaSCc1yJeavV8pvkS7G3Q6IMKguFnkiJ9t1ra3C2sC9FVTmORj6GYCUHU-TdJ0f-Ug=s810-no?authuser=0)
Post by: krolelov on July 30, 2021, 09:11:36 AM
I would not let any of the fat go to waste. This one gave me 46 pints from about 50# of fat.This looks amazing!
(https://lh3.googleusercontent.com/pw/AM-JKLVtvQHUIhZOLQNv-JvhYIGWfTtB-eiP-6ej8GYGIr8ruPAgjWuryTR6Slu6qupkiFrxhJ3tXCLP4spBTpNckePhJ1ypiFsu5Jy45fD7RtvRhddOc1b3c1QZf_iv4pwo5V4B7IvdX3WGmfyBdJYVZuJgdQ=s810-no?authuser=0)
(https://lh3.googleusercontent.com/pw/AM-JKLUq74MYl5VMdIcnRezB6yMTxKsxbpE3z6v6gpClEXOGJ_Cilw86pPFWgwYMegh323ga7PpmZy-L0-O_Gj9qECbhMaSCc1yJeavV8pvkS7G3Q6IMKguFnkiJ9t1ra3C2sC9FVTmORj6GYCUHU-TdJ0f-Ug=s810-no?authuser=0)
Post by: logola512c on July 30, 2021, 09:54:04 AM
I would not let any of the fat go to waste. This one gave me 46 pints from about 50# of fat.
(https://lh3.googleusercontent.com/pw/AM-JKLVtvQHUIhZOLQNv-JvhYIGWfTtB-eiP-6ej8GYGIr8ruPAgjWuryTR6Slu6qupkiFrxhJ3tXCLP4spBTpNckePhJ1ypiFsu5Jy45fD7RtvRhddOc1b3c1QZf_iv4pwo5V4B7IvdX3WGmfyBdJYVZuJgdQ=s810-no?authuser=0)
(https://lh3.googleusercontent.com/pw/AM-JKLUq74MYl5VMdIcnRezB6yMTxKsxbpE3z6v6gpClEXOGJ_Cilw86pPFWgwYMegh323ga7PpmZy-L0-O_Gj9qECbhMaSCc1yJeavV8pvkS7G3Q6IMKguFnkiJ9t1ra3C2sC9FVTmORj6GYCUHU-TdJ0f-Ug=s810-no?authuser=0)
Did you can it with a pressure cooker to keep it from going bad?
Post by: jrebel on July 30, 2021, 10:21:46 AM
I would not let any of the fat go to waste. This one gave me 46 pints from about 50# of fat.
(https://lh3.googleusercontent.com/pw/AM-JKLVtvQHUIhZOLQNv-JvhYIGWfTtB-eiP-6ej8GYGIr8ruPAgjWuryTR6Slu6qupkiFrxhJ3tXCLP4spBTpNckePhJ1ypiFsu5Jy45fD7RtvRhddOc1b3c1QZf_iv4pwo5V4B7IvdX3WGmfyBdJYVZuJgdQ=s810-no?authuser=0)
(https://lh3.googleusercontent.com/pw/AM-JKLUq74MYl5VMdIcnRezB6yMTxKsxbpE3z6v6gpClEXOGJ_Cilw86pPFWgwYMegh323ga7PpmZy-L0-O_Gj9qECbhMaSCc1yJeavV8pvkS7G3Q6IMKguFnkiJ9t1ra3C2sC9FVTmORj6GYCUHU-TdJ0f-Ug=s810-no?authuser=0)
Did you can it with a pressure cooker to keep it from going bad?
We freeze ours to keep it good. Curious if canning is an option.
Post by: logola512c on July 30, 2021, 10:48:52 AM
Post by: NRA4LIFE on July 30, 2021, 10:51:32 AM
Post by: jrebel on July 30, 2021, 11:00:11 AM
Post by: dilleytech on July 30, 2021, 12:33:55 PM
Do you freeze it in jars or vacuum sealed bags? I saw jars in the original post and immediately thought canning since I always think of jars breaking in the freezer. But maybe that's not true with rendered fat?
Jars break due to the expansion of water when it freezes. Oil doesn’t expand at all. It will actually create a seal when the oil cools. I have frozen hundreds of jars with bear oil and haven't had any break. Every now and then I try freezing canned stock and get reminded why you don’t do that without leaving the jar loose.
Post by: logola512c on July 30, 2021, 12:45:49 PM
Do you freeze it in jars or vacuum sealed bags? I saw jars in the original post and immediately thought canning since I always think of jars breaking in the freezer. But maybe that's not true with rendered fat?
Jars break due to the expansion of water when it freezes. Oil doesn’t expand at all. It will actually create a seal when the oil cools. I have frozen hundreds of jars with bear oil and haven't had any break. Every now and then I try freezing canned stock and get reminded why you don’t do that without leaving the jar loose.
That's helpful. I think I've tried it with bone broth in jars and ended up with broken jars. Makes sense that rendered fat wouldn't expand the same.
Post by: krolelov on August 02, 2021, 10:53:00 AM
Post by: logola512c on August 02, 2021, 04:39:11 PM
Clay Newcomb claims that bear grease may be stored at room temp for 1.5 years without spoiling. I keep mine in the freezer and I am happy with the results.
The last jar of mine started to go rancid in the refrigerator after about 6 months. Maybe it was contaminated somehow -- started to turn black from the bottom of the jar in a part that hadn't been exposed to air? But hard to believe that could be the case since it went straight from the slow simmer pot (through a cheesecloth screen) into a clean jar...
Post by: Rob on November 06, 2023, 06:07:27 PM
I will have to try making some biscuits with it.
I noticed it only stays semi-solid at room temp. Does that sound about right?
Post by: jrebel on November 06, 2023, 06:40:17 PM
I just tried my hand at rendering bear fat. I saved about 8 pints of fat and got about 5.5 pint of lard. I was surprised that the rendering process was mostly oderless (a little like browning burger on a skillet.). The finished lard has zero oder.
I will have to try making some biscuits with it.
I noticed it only stays semi-solid at room temp. Does that sound about right?
That sounds correct....hard as a rock when frozen, at room temp it is like scooping a sherbet. It hardens up in the fridge but is easily managed. We freeze our pints and keep one in the fridge. As we use that one up we rotate. If I need it soft, I take it out of the fridge and leave it for an hour.
We also have one in the fridge that is used exclusively for leather boots, gloves, belts, etc. Use an old rag and store the jar and rag in a ziplock for whenever we want to touch our leather.
Post by: Rob on November 06, 2023, 08:10:01 PM
Post by: jamesfromseattle on November 06, 2023, 09:54:23 PM
Post by: jrebel on November 06, 2023, 09:58:19 PM
Does anyone use it to mix with their venison burger?
I don’t mix it with my burger, will absolutely use it in the cast iron to cook my burger (ground or patty) in. I use it as a cooking oil, like I would any other oil.
Post by: MeepDog on November 06, 2023, 10:40:40 PM
Does anyone use it to mix with their venison burger?I've heard it doesn't freeze well unrendered and will spoil. If you render it will keep forever but I wouldn't put rendered fat into sausage either. I stick to pork back fat.
That being said the only experience I've had with bear fat going sour was on a back ham in a freezer. The properties don't seem that dissimilar to pork I'm just going off what I've been told. If you test it please report back in a year.
Post by: jamesfromseattle on November 07, 2023, 06:22:37 AM
Does anyone use it to mix with their venison burger?I've heard it doesn't freeze well unrendered and will spoil. If you render it will keep forever but I wouldn't put rendered fat into sausage either. I stick to pork back fat.
That being said the only experience I've had with bear fat going sour was on a back ham in a freezer. The properties don't seem that dissimilar to pork I'm just going off what I've been told. If you test it please report back in a year.
Awesome, thanks. That reasoning makes sense. I’m still looking for my first bear (and I’m running out of daylight this season), but a guy can dream.
Post by: STIKNSTRINGBOW on November 08, 2023, 10:30:31 AM
.Exactly, shooting a trash bear is extremely predictable to taste like trash.That's what a native friend told me years ago. He was offering for me to come try it out. I respectfully declined.
Late 70's and early 80's we used to shoot rats at the Darrington dump.
.
Saw lots of bear..
Honestly, wouldn't want to eat one, and it was usually not season...
But they sure had nice coats .
.
Honestly, they are so much thicker in the winter..,
.
And, yes.. I'm saying we saw bear in the winter.
They were not "sluggish" at all..
Post by: Rob on November 08, 2023, 12:20:52 PM
Post by: lokidog on November 08, 2023, 09:24:06 PM
And, my dogs love the "chitlins" left over as treats.
Post by: Rob on November 09, 2023, 05:39:16 AM
Mine is pretty much half liquid at room temp and I am expecting it to be more like warm butter at room temp.
Perhaps I need to re heat it and get it to a simmer (but not a boil)
Post by: jrebel on November 09, 2023, 07:11:23 AM
Have you put it in the fridge or freezer to solidify it? I bet if you did that it would be fine. You don’t want to leave it at room temp or it will go rancid. Store in the fridge or freezer.
How much water did you add to the pot when you started the process??? I would think after 7 hours it was all evaporated off. I only add 1/4 ish inch to the bottom of the stock pot.
Post by: dreadi on November 09, 2023, 08:55:54 AM
It is absolutely worth it! Makes amazing soap, waterproofing, pastry, etc.How do you get pig intestines from bear fat?
And, my dogs love the "chitlins" left over as treats.
BLACK HAMMER ARMS
07/02 NFA Dealer
http://www.blackhammerarms.com
http://www.facebook.com/blackhammerarms
https://www.instagram.com/blackhammerarms
Post by: Rob on November 09, 2023, 09:06:36 AM
Mine is definitely at a simmer with small bubbles for the last hour or two. After cooling it is white as snow.
Have you put it in the fridge or freezer to solidify it? I bet if you did that it would be fine. You don’t want to leave it at room temp or it will go rancid. Store in the fridge or freezer.
How much water did you add to the pot when you started the process??? I would think after 7 hours it was all evaporated off. I only add 1/4 ish inch to the bottom of the stock pot.
It solidifies up in the fridge. I took one out for the night and the top 1/3 was back to clear liquid, with the bottom 2/3's white and somewhat solid, but not solid.
I actually did not add any water - I just ran the fat thru a fine grinder and put the resulting mush into the pot - it liquified pretty fast and I kept it well stirred so it would not burn into the bottom of the pot.
I am wondering if only letting it get to 195ish degrees somehow did not allow it to finish the rendering process.
Post by: tvandy45 on November 10, 2023, 08:59:12 AM
Post by: jrebel on November 10, 2023, 09:02:22 AM
Mine is definitely at a simmer with small bubbles for the last hour or two. After cooling it is white as snow.
Have you put it in the fridge or freezer to solidify it? I bet if you did that it would be fine. You don’t want to leave it at room temp or it will go rancid. Store in the fridge or freezer.
How much water did you add to the pot when you started the process??? I would think after 7 hours it was all evaporated off. I only add 1/4 ish inch to the bottom of the stock pot.
It solidifies up in the fridge. I took one out for the night and the top 1/3 was back to clear liquid, with the bottom 2/3's white and somewhat solid, but not solid.
I actually did not add any water - I just ran the fat thru a fine grinder and put the resulting mush into the pot - it liquified pretty fast and I kept it well stirred so it would not burn into the bottom of the pot.
I am wondering if only letting it get to 195ish degrees somehow did not allow it to finish the rendering process.
I’m gonna leave some set out and bring it to room temp and see what it does. I can’t say I ever leave mine out of the fridge long enough to know. I’ll run the experiment and get back to you. It may be normal.
Post by: Rob on November 10, 2023, 09:20:36 AM
Mine is definitely at a simmer with small bubbles for the last hour or two. After cooling it is white as snow.
Have you put it in the fridge or freezer to solidify it? I bet if you did that it would be fine. You don’t want to leave it at room temp or it will go rancid. Store in the fridge or freezer.
How much water did you add to the pot when you started the process??? I would think after 7 hours it was all evaporated off. I only add 1/4 ish inch to the bottom of the stock pot.
It solidifies up in the fridge. I took one out for the night and the top 1/3 was back to clear liquid, with the bottom 2/3's white and somewhat solid, but not solid.
I actually did not add any water - I just ran the fat thru a fine grinder and put the resulting mush into the pot - it liquified pretty fast and I kept it well stirred so it would not burn into the bottom of the pot.
I am wondering if only letting it get to 195ish degrees somehow did not allow it to finish the rendering process.
I’m gonna leave some set out and bring it to room temp and see what it does. I can’t say I ever leave mine out of the fridge long enough to know. I’ll run the experiment and get back to you. It may be normal.
Thanks! Greatly appreciated
Post by: dreadi on November 11, 2023, 09:38:58 PM
BLACK HAMMER ARMS
07/02 NFA Dealer
http://www.blackhammerarms.com
http://www.facebook.com/blackhammerarms
https://www.instagram.com/blackhammerarms
Post by: boneaddict on November 12, 2023, 07:33:34 AM
Post by: jrebel on November 16, 2023, 02:16:10 PM
Here are a few pics. House temp is 68 degrees.
Post by: Rob on November 16, 2023, 06:12:34 PM
Thanks for checking. Mine is similar-perhaps a bit more liquid than a slurpy.
Seems like it is good to go.
Post by: jrebel on November 16, 2023, 06:15:19 PM
Post by: Rob on November 17, 2023, 06:10:35 AM
Post by: lokidog on November 18, 2023, 11:19:42 PM
It is absolutely worth it! Makes amazing soap, waterproofing, pastry, etc.How do you get pig intestines from bear fat?
And, my dogs love the "chitlins" left over as treats.
BLACK HAMMER ARMS
07/02 NFA Dealer
http://www.blackhammerarms.com
http://www.facebook.com/blackhammerarms
https://www.instagram.com/blackhammerarms
Do you not nderstand how qutes work in this situation? :dunno: :rolleyes:
Post by: lokidog on November 18, 2023, 11:20:37 PM
Just fried up blackstrap tonight using bear grease….. delicious.
:tup:
Post by: dreadi on November 19, 2023, 12:07:26 AM
No, I’m not familiar with “qutes”.It is absolutely worth it! Makes amazing soap, waterproofing, pastry, etc.How do you get pig intestines from bear fat?
And, my dogs love the "chitlins" left over as treats.
BLACK HAMMER ARMS
07/02 NFA Dealer
http://www.blackhammerarms.com
http://www.facebook.com/blackhammerarms
https://www.instagram.com/blackhammerarms
Do you not nderstand how qutes work in this situation? :dunno: :rolleyes:
BLACK HAMMER ARMS
07/02 NFA Dealer
http://www.blackhammerarms.com
http://www.facebook.com/blackhammerarms
https://www.instagram.com/blackhammerarms
Post by: jrebel on November 19, 2023, 05:12:27 PM
I was thinking of trying cast iron biscuits with bear grease rather than butter. Recipe calls for 6 tablespoons of frozen butter. I wonder if it is a 1:1 substitution if I use Bear grease instead.
Tried my hand at bear grease biscuits tonight and they turned out great. Used the meateater recipe and it worked great. A little bit of tweaking and it will be even better.
Post by: slowreflexes on November 22, 2023, 06:54:27 PM
I use 2 cups of self rising flour, 1 cup of buttermilk, ~2 tablespoons of bear grease, and some salt.
Mix the flour, salt, and bear grease first, then add the milk. Bake at 400-420 for at least 20 min.
Post by: Rob on November 23, 2023, 07:16:26 AM
Post by: jrebel on November 23, 2023, 07:41:09 AM
Made my first batch of bear grease biscuits this morning. Best biscuits I have ever made!
Yeah, I agree….delicious!! Those look good.
Post by: Rainier10 on November 27, 2023, 06:05:44 PM
Post by: jrebel on December 13, 2023, 06:21:47 PM
Could be customized to just about any meat and toppings. I want to do a breakfast sausage….white gravy (breakfast) and an over easy egg. Just sounds right.
Post by: dilleytech on December 27, 2023, 09:16:18 AM