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CHIEF

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  1. My FIL used to say, if you suspect someone is a hog farmer, spray their shoes with water, you will know immediately. CHIEF
  2. I call that my "stoner" plate. I eat it several times a week (fist bump). CHIEF
  3. Ours was pre-latex glove days as well. Worst I ever pulled was at another ranchers place. He was an absentee owner, had just started ranching, and called us frantic that he had a heifer trying to calve, and the calf was stuck. We go over there, and the heifer had tried to have the calf several days before, and somehow she was still alive, and not really in too bad of shape. The calf? That was another story. Not sure how long it had been dead, but when we went to pull him, he was rotten enough that he just pulled in two. The smell was absolutely atrocious. The rancher asked, "Well Mel (my dad) what are we gonna do?" Now this was a high dollar purebred Hereford heifer. My Dad said, "Terry I've got something for her in my truck." He went to the truck, came back, pulled a pistol out and shot her right between the eyes. CHIEF
  4. Yeah, we always used either a bull breed that would sire a smaller calf, or a regular breed if the cow was half brahman. The best combo we ever had were some half Brahman and Angus cows that we bought from a rancher that was breeding up for first generation Brangus (which are 5/8ths Angus, and 3/8ths Brahman) we put a Simmental bull on them. The calves came out perfect. About 65 lbs. at birth, and would grow like a weed. They were a chocolate brown, white faced, with a little flop in the ear. We could hardly keep heifers. Dad would bitch about he wanted to keep most of the heifers, but they would bring a couple of hundred dollars more than they would bring at the sale barn. Other ranchers would come buy them dozen or two at a time. CHIEF
  5. That's what CHIEF Jr. says is his next purchase. Don't know why he wants one, we don't have any grizzlies, buffalo, or polar bears around. He already has the .450BM. There is a recoil pad included, that should tell a person something. CHIEF
  6. One of the most miserable experiences I ever had was being a millhand on my uncle's dairy during the Christmas holidays sometime in the early 1980s. Their milkhands would go home to Mexico, over the holidays, and my cousin and I would milk for the two weeks we were out of school. This particular time, we had a four day stretch that stayed mostly below freezing, and warm up to the mid 30s in the afternoon. The entrance pen to the dairy barn was basically frozen mud stalagmites about 12-18" tall from the cows stomping around. The stalagmites were sharp enough that it was cutting up the cows bellies and bags as they walked through, it was a bloody mess. We had to doctor up every cow that came through. On top of that, there was one day we had to pull six calves, most of them breach. We would reach in and tie a rope around the calves rear legs, and take the tag ends and tie them to a come-a-long. We were able to pull all six, and all the calves lived, which was nice. CHIEF
  7. Haven't had it for very long, but I love to use my big Kitchenaid stand mixer to make homemade compound butters. I make a chipotle and Scotch smoked sea salt version, and a red wine with minced shallots, and coarse ground black pepper for steaks. A lemon zest, dill, and garlic version, for fish. I start with heavy cream, churn it until the buttermilk is released and add the ingredients right before the butter starts to set. CHIEF
  8. Just got back from HEB (they were open). With all that heart talk, I decided to load up: These fuckers are no longer ninety-nine cents per pound, they probably haven't been that cheap in a long time, but I usually never look at the price. They are now $2.49/lb. Still, for $13 for almost five pounds they are still a bargain. Got a tray for the dog, one for CHIEF Jr. and one for me. CHIEF
  9. Born in Cleburne, an old railroad town. Cleburne is known for it's really good burgers. Burger Bar, Morris Neal's, Grump's (relatively new, we have one in Granbury as well). Morris Neal's seems to be an extended family favorite, but I have one uncle that says he thinks Barrera's Mexican Restaurant serves the best burger in Cleburne. If so, it must be absolutely fantastic, because Burger Bar, and Morris Neal's ain't no slouch. I mean, I put them up there with Herd's in Jacksboro. CHIEF
  10. The guy that owned the FBO I worked for during college always said the second engine isn't there to save you, just to take you further to a different crash site. CHIEF
  11. My granddad said the best tamales in Bosque county, during the 1950s, where made by an old Mexican man in Morgan, Tx. He said the meat was slightly sweet. When the old man passed, they tore down the man's rickety shack after he passed away and found a few dozen dog skeletal remains buried in the back yard. The Aztecs bred chihuahuas to be the size of a chicken for a purpose. CHIEF
  12. My mom said they had brains and eggs most mornings and occasionally sweetbreads, when she was growing up. CHIEF
  13. Save a left ventricle for me Clark. CHIEF
  14. I still fire up my little homemade yakitori grill every 2-3 weeks and cook a dozen skewers of chicken hearts basted with Tare sauce. I'm not sure there is a better bite, on the planet, for the cost. They are cheap enough that I boil a whole 1 lb.+/- package each week as dog treats. CHIEF
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