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Comment by Tim Henley on February 27, 2011 at 9:11pm

Happy Hunting for ALL the WILD4THEGRILL members.  Anyone a pheasant hunter?

Comment by Two Tales on January 3, 2011 at 8:12pm

Grilled some venison a couple of times this past week...

Comment by Tim Henley on December 8, 2010 at 11:13pm

YUM...backstraps. Thanks for the 'delicious' pic's Two Tales!!!

Is that 'beer can' duck John C. Marut??? Good eats bro! Thanks for the pic's Any certain seasoning?

To All Wild4theGrill members to have God's Great Grilling this Christ-mas & throughout New Year 2011!!! Let's Eat!

Comment by Two Tales on December 7, 2010 at 8:14pm

Had to grill some backstrap, fixed a few shrimp to go along and a pan butter cream sauce to cover

Comment by Two Tales on October 25, 2010 at 1:03am

Haven't had the time or when I did I didn't feel well enough to get out...but still grilling last year's bounty which was pretty good for me...but belive you me I'll be out there and plan on restocking the freezer real soon..

Comment by Tim Henley on October 24, 2010 at 5:20pm

Anyone harvest some wild game; South Dakota pheasant season is on! Where's the deer? Good weather for hunting something...not picky.

Comment by Two Tales on July 26, 2010 at 1:58pm

Ok folks,
I may have outdone myself to the point of no recovery this weekend..Sat evening I grllrd some Red Deer Venison Back Strap...(loin)..I trimed it up and sliced it part way through length wise... and opened it up and sliced part way through each side also length wise..then I added some sauteed onions, mushrooms and garlic...spread that evenly over the surfaceleaving a bit of a boarder then piled on some crumbled blu cheese..rolled that bugger up and tied it off with butchers string in three places..placed it on a super hot grill and cooked it just until it would roll with out sticking then repeated that process until it was seared on all sides..moved it off the direct heat and allowed it to finish up (about 5 min or untill the cheese just started to weep out the ends...let it rest for about 10 min then sliced it (acrossed the grain) about 2 inches thick..served that with Lon's maters, my golden bites and a portabella shroom (see food for sides) my tounge thought it died and went to heaven...oh sorry no pics (some dummy went and left the camera to home) also posted on winer grilling

Comment by Two Tales on June 14, 2010 at 10:31pm

Steve, you really need to think about giving Mark Luce a call and maybe setting some thing up, tell him I sent ya, and remind him that you belong to the same web site/club that he and I belong to...they should be able to accomidate you, I'll send ya an email with the data if ya want it...

Comment by Two Tales on June 14, 2010 at 10:03pm

Grilled some Red Deer venison Sunday evening:

Before the grill seasoned with season salt griund pepper and garlic powder

On a very hot grill just to get some sear and some grill marks

Then on the plate with some tater salad, coleslaw and a biscut

so good it tasted just like "MORE PLEASE"

Comment by Tim Henley on April 26, 2010 at 12:22pm

Any 'active' member out there????

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