Buckshot Bear Posted August 27 Share Posted August 27 First use of a new prop for a big match yesterday, Pedro the thoroughbred Palletmeno. T'was a big day with 25lbs of BBQ'd pulled pork devoured, cooked by one of our members who's been to Texas to compete in BBQ competitions. He also did amazing beans and cornbread. And the overall winner of the day Lady Mercy 11 6 Quote Link to comment Share on other sites More sharing options...
Texas Red Posted August 27 Share Posted August 27 Looks Pretty Tame.... 1 2 Quote Link to comment Share on other sites More sharing options...
Buckshot Bear Posted August 27 Author Share Posted August 27 19 minutes ago, Texas Red said: Looks Pretty Tame.... He's unbroken 1 3 Quote Link to comment Share on other sites More sharing options...
Texas Maverick Posted August 28 Share Posted August 28 1 hour ago, Texas Red said: Looks Pretty Tame.... The horse or the BBQ? TM 3 Quote Link to comment Share on other sites More sharing options...
Buckshot Bear Posted August 28 Author Share Posted August 28 7 minutes ago, Texas Maverick said: The horse or the BBQ? TM For most of us that was the first time we've ever eaten cornbread. He did it in cupcakes to make it easier for everyone to grab with lunch. We all didn't realise that we've been missing out on cornbread all our lives. The beans and bacon were in the coffee mugs, again for ease of serving....wow....did everyone hoe into them. The pulled pork was just incredible, it was such a massive effort on Brother Red's part the hours that he put into that food for us all. 7 Quote Link to comment Share on other sites More sharing options...
Texas Maverick Posted August 28 Share Posted August 28 (edited) 6 minutes ago, Buckshot Bear said: For most of us that was the first time we've ever eaten cornbread. He did it in cupcakes to make it easier for everyone to grab with lunch. We all didn't realise that we've been missing out on cornbread all our lives. The beans and bacon were in the coffee mugs, again for ease of serving....wow....did everyone hoe into them. The pulled pork was just incredible, it was such a massive effort on Brother Red's part the hours that he put into that food for us all. sounds great but here in Texas where he got his training he should have had jalapenos in the cornbread and a spicy sauce slathered all over the pulled pork. LOL Guess he had to tame it down for the newbies to our great food. :-) sounds like he served it up like we do on our picnic, makes it easier to transport and serve. He did a great job and I bet everyone did enjoy it. TM Edited August 28 by Texas Maverick 3 1 Quote Link to comment Share on other sites More sharing options...
Buckshot Bear Posted August 28 Author Share Posted August 28 4 minutes ago, Texas Maverick said: sounds great but here in Texas where he got his training he should have had jalapenos in the cornbread and a spicy sauce slathered all over the pulled pork. LOL Guess he had to tame it down for the newbies to our great food. :-) sounds like he served it up like we do on our picnic, makes it easier to transport and serve. He did a great job and I bet everyone did enjoy it. TM He cooked it all day Saturday and pulled it apart with 'bear claws' (?) and warmed it up on the BBQ plate on the Sunday for us (it was a massive whole weeked job for him and the way he did it worked and he got to shoot as well) rolled up on mini soft taco shells(?) either by itself or with a really nice home made coleslaw. It was great seeing everyone's faces as they bit into their food and lining up again and again. He's keen for us to experience more varieties of BBQ....he mentioned brisket next time. Can't believe cornbread isn't a thing down here in Oz and 'BBQ' down here means T bones, rump, cattlemans cutlets and the like cooked on a BBQ....this pulled meat is the biz!!!!!! 2 1 Quote Link to comment Share on other sites More sharing options...
Eyesa Horg Posted August 28 Share Posted August 28 Looks and sounds like fun was had by all. Thanks for sharing mate. 2 1 Quote Link to comment Share on other sites More sharing options...
Edward R S Canby, SASS#59971 Posted August 28 Share Posted August 28 (edited) Sounds like you got the menu about right. Did you have any sweetened ice tea and bannana pudding for dessert? Edited August 28 by Edward R S Canby, SASS#59971 1 2 1 Quote Link to comment Share on other sites More sharing options...
Buckshot Bear Posted August 28 Author Share Posted August 28 1 hour ago, Edward R S Canby, SASS#59971 said: Sounds like you got the menu about right. Did you have any sweetened ice tea and bannana pudding for dessert? Brother Red are you reading this??? 2 Quote Link to comment Share on other sites More sharing options...
Buckshot Bear Posted August 28 Author Share Posted August 28 1 hour ago, Eyesa Horg said: Looks and sounds like fun was had by all. Thanks for sharing mate. Thanks Eyesa Quote Link to comment Share on other sites More sharing options...
Texas Maverick Posted August 28 Share Posted August 28 (edited) 14 hours ago, Buckshot Bear said: He cooked it all day Saturday and pulled it apart with 'bear claws' (?) and warmed it up on the BBQ plate on the Sunday for us (it was a massive whole weeked job for him and the way he did it worked and he got to shoot as well) rolled up on mini soft taco shells(?) either by itself or with a really nice home made coleslaw. It was great seeing everyone's faces as they bit into their food and lining up again and again. He's keen for us to experience more varieties of BBQ....he mentioned brisket next time. Can't believe cornbread isn't a thing down here in Oz and 'BBQ' down here means T bones, rump, cattlemans cutlets and the like cooked on a BBQ....this pulled meat is the biz!!!!!! Not sure about the bear claws but we use a couple of forks to pull it apart. It does usually take a weekend to do it right and brisket will be the same. Brisket is what I usually get at our restaurants. I like the lean slices (no fat on the slices) but some like the wet slices (means more fat on the slices). They say the fat gives it more flavor but I haven't gone down that path to find out. LOL Your BBQ is like a lot of our northern states, they don't know what BBQ Texas style is either. I guess I should say southern style instead of Texas style but I am prejudice and believe we do it up the best. Come to Texas some day and let me know and I will get you some of the best around. As mentioned above we Texans do like our sweet tea and nanner pudding or blackberry cobbler with a scoop of vanilla ice cream. LOL TM Edited August 28 by Texas Maverick 1 1 Quote Link to comment Share on other sites More sharing options...
Texas Maverick Posted August 28 Share Posted August 28 15 hours ago, Buckshot Bear said: For most of us that was the first time we've ever eaten cornbread. He did it in cupcakes to make it easier for everyone to grab with lunch. We all didn't realise that we've been missing out on cornbread all our lives. The beans and bacon were in the coffee mugs, again for ease of serving....wow....did everyone hoe into them. The pulled pork was just incredible, it was such a massive effort on Brother Red's part the hours that he put into that food for us all. Sweet Jalapeño Cornbread This jalapeño cornbread recipe is a must-try for anyone who loves hot peppers and cornbread. A surprisingly tasty blend of flavors! Prep Time: 15 mins Cook Time: 25 mins Additional Time: 10 mins Total Time: 50 mins Ingredients ⅔ cup margarine, softened ⅔ cup white sugar 2 cups cornmeal 1 ⅓ cups all-purpose flour 4 ½ teaspoons baking powder 1 teaspoon salt 3 large eggs 1 ⅔ cups milk 1 cup chopped fresh jalapeno peppers, or to taste Directions Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan. Beat margarine and sugar together in a large bowl until smooth. Combine cornmeal, flour, baking powder, and salt in another bowl. Gently stir eggs and milk together in a third bowl. Pour 1/3 of the milk mixture and 1/3 of the flour mixture alternately into margarine mixture; whisk until just mixed. Repeat with remaining flour and milk mixtures; stir in jalapeño peppers. Spread mixture evenly into the prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Cool in the pan for 10 minutes before slicing. Tips This recipe works well with 1/2 to 1 cup sugar; adjust to suit your taste. The batter should be thick enough to not pour easily. It is important to grease the pan and chop peppers before starting. Allowing mixture to stand, then disturbing will reduce the effectiveness of the baking powder. TM 1 Quote Link to comment Share on other sites More sharing options...
Buckshot Bear Posted August 29 Author Share Posted August 29 @Texas Maverick <Newbie Question> Is there a big difference between fresh jalapenos and the sliced ones in liquid in a jar? Quote Link to comment Share on other sites More sharing options...
Sam Sackett Posted August 29 Share Posted August 29 Yep….. Sam Sackett Quote Link to comment Share on other sites More sharing options...
Texas Maverick Posted August 29 Share Posted August 29 1 hour ago, Buckshot Bear said: @Texas Maverick <Newbie Question> Is there a big difference between fresh jalapenos and the sliced ones in liquid in a jar? Yes, the ones in the jar are usually pickled jalapenos and they usually are not as hot as the fresh ones are. I like them better but can't always get them at some restaurants. TM 1 Quote Link to comment Share on other sites More sharing options...
irish ike, SASS #43615 Posted August 30 Share Posted August 30 Speaking as an old guy with physical limitations, I could not get up on that prop. Unless you allow me to stand and shoot I'd have to take a stage DNF! Quote Link to comment Share on other sites More sharing options...
Too Tall Bob Posted August 30 Share Posted August 30 (edited) Thanks for posting a picture of your latest endeavor! Some can use it - some maybe not but- thanks for the effort to change things up and make your match more fun and interesting! oh - and thanx for the corn bread recipe. All I had to do was add jalapeños to the batch going into the oven shortly. Edited August 30 by Too Tall Bob 3 Quote Link to comment Share on other sites More sharing options...
Bailey Creek,5759 Posted August 31 Share Posted August 31 There was a shoot here that. Had an electric horse. The kind you used to see in front of a store. Had a button in place of a coin slot. It was a hoot. Corn bread goes well with ham hocks and beans. Take warm corn bread spread a little butter on it. Good eating. 2 Quote Link to comment Share on other sites More sharing options...
Griff Posted August 31 Share Posted August 31 On 8/30/2023 at 12:09 PM, irish ike, SASS #43615 said: Speaking as an old guy with physical limitations, I could not get up on that prop. Unless you allow me to stand and shoot I'd have to take a stage DNF! We started running to the same issue with our "horses". So, those who's agility had got up and left, we allowed to just stand alongside the horse and shoot. Eventually, we dropped having to mount the horse for all shooters. As seen next we even used to have the shooter reset their pair of shotgun targets for their 2nd pair: Yes... sometimes we struggled getting the length of rope correct for ALL shooters! I have a bunch of lumber in my barn and some of the old panels we used to make more... just have to get "round-to-it!" We tied a scabbard on the side of the horse and used it as additional method of staging rifle or shotgun... sometimes both! 4 Quote Link to comment Share on other sites More sharing options...
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