Uncle Jesus

[quot name=dehoffmeister' date='Nov 3 2008, 07:25 PM' post='743208] the bitch was 4 foot,, pm bryan from this site and he will guide you m.8 of mine boght somthing similar while ago and he said it cant touch a b+f collar.he said the depth figures are al to cock with both boxes;he had a b+f box before so colud try both.after 4 or 5feet he said the ortvox box reading goes all over the place and he had to use the b+f to findd the dog he says that works ok with the ortvox colar thing.ill find out wich ortvox box he got

how deep was the dog [bANNED TEXT] you used it?

sorry to trouble you but there does'nt seem to be a flag for our home country available on here.we have'nt had much time to look around since joining the site until this weekend as its been a hectic month for us,you know easter and all that goes with it for me and the boys.we did'nt get home this year as it gets a bit boring every year with the crowds and signing autographs etc.so if anyone can help to find the israeli flag on here it would be great

we sometimes meet a few when we're on the road.I remember one family we met last year and they kindly shared their meal with us and we repaid there kindness by providing the plonk

theres nothing wrong with rat actually its easier on the palet than fox.trouble is when me and the boys are on the road we need a lot of rats to give us a meal thats why we try and get a fox if we can.if you want to batter it youll have to really slice it thin with a very light batter mixture use cheap plonk to thin it,we dont have trouble finding plonk on the road.its ok that way but it tends to stay a little tough but theres nothing wrong with experimenting is there? as the boys say.

welcome brother.I think both of us have been brought here for a purpose

of course i'm serious.anybody that tells you they barbacue them is just silly as fox flesh has'nt enough fat content to place on a barby the boys and me tried it a few years ago,not good

this is the method we always use .when you cleanly dispatch it you then bleed it as to not contaminate that lovely flesh more that necassary.when you get home gut it and skin asap.we always leave ours to hang for 4 days after for the flesh to mature nicely.then we joint and keep the best pieces.we then marinade those for 21.5hrs in either cider or cheap white plonk you can also add some herbs at this point to taste of course.after that length of time season the meat and seal in a frying pan.we then stew it or put it into a short crusted pie with a mixture of belly pork or cured bacon as on its