So where is everyone?
 

Sure miss the old days here. This past year it beens like everyone has left and those who are here, dont have much to say lately. Over the winter i figured it was just cabin fever and such but wow its summer, going to be fall here soon and its still the same.

Anyone have some good advice and recipes on how to cook bear?

I hear ya, even in the contest forums, not much going on, very quiet in here.

If you are cooking bare don't get too close to the fire,

you might burn something you don't want to. :devil::devil::devil:

Sorry but just had to do it !!!

It could be since they changed the site. I get kicked off all the time and can't embed pictures anymore.

I'm still here, but with work and 2 kids, I'm lucky if I get 15 mins. a day on the computer. And there's still enough people here that really do know what they're talking about that when I do have something to say, it's usually already been said, and I hate to be repetetive just to say something.

cherokee I feel your pain about the new server change on this site. I get kicked off 5 oe 6 times an hour after awhile you just give up.And the times on the posts are all out of whack.i think the server has been outsourced to an offshore company.

For me, things have just become very busy lately. Past year or so I'd just leave the page up at work and kept pretty up to date. But now my job has changed and when I get home I have tons to do. Haven't got to shoot as much either. I did shoot yesterday, I'll try to post the results later if I get a chance.

I think it's just a product of life speeding up. It's still a great forum to be on though.

I will sign in then it sends me to a page saying a I need to register. When I try to post something, it shows I am logged in but says I do not have access to these features. I guess it will be easier just to view the site without signing in.

Well my first wife who did the cooking was taken away by cancer, and I don't know what happened to the recipe book we had made up. I can tell you that we usually mixed it with deer and a lot of it went into pizza and a 50/50 ground mix with venison to make meatloaf that was superb we also barbequed some of it on the grill. Spring bear right out of hibernation is the best fall bear is very fat and you want to cut the fat off like you should on deer for the best taste. Lee

Well I'm still around also. Haven't been to the range since late June. Just too darn hot and humid. I've got a bunch of load combinations I want to try in three or four different guns. When the weather cools the smoke will be-a-blowing.