NY deer season is open!
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The fellas couldn’t wait any longer, they are still trophy hunting some swamp donkeys but in the mean time they put some brown down! This walkin cooler with the coolbot controller running a window A/C unit down to 38F is a game changer for us. Too warm during the day to leave them hang. This way we can age them a few days, collect a couple more then let the processing begin.
Parksider “Swamp Donkeys” and “Putt some Brown Down” these are great! “Putting Brown Down” sounds like a sentence from Dr Seuss goes hunting!
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PapaSop Awesome, thanks and congrats to your son!
I used to talk to a guy who owned a processing plant in North Carolina and he said they called them something really crazy based on a competition they had. It had something to do with cooler but I don’t think it was Yeti…do we have any NC hunters here who might be able to help?
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Parksider what did you use for your shell of your cooler? Did you use a cooler insert or just build an insulated shack.
erich52 I bought an actual Walkin cooler from a guy who had it sitting stacked in his garage. He was going to put it up to process then his kids moved so he didn’t have a use for it. We also got a 3 bay sink from him too. Lots of restaurant resale places have panels but I talked to one guy said Pamela are cheap but the get you on the corner pieces and doors. Ours is 5’x9’. We can easily fit 4 deer on the one side plus still have plenty of shelf space or wheel the carts out and hang more. First full season with it so we’ll see how it goes. Ran 38-40F without a problem last night.
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Joe Hell
Compound. I actually missed one same morning. Sorry to say that. Not into admitting that. Getting old sucks… Lol. -
Joe Hell
Just had the inside loins pan fried with some onions and butter. Delicious. A little salt and pepper and that’s it. -
Joe Hell
Compound. I actually missed one same morning. Sorry to say that. Not into admitting that. Getting old sucks… Lol. -
Joe Hell
Just had the inside loins pan fried with some onions and butter. Delicious. A little salt and pepper and that’s it.PapaSop Yum! Tonight I made a harissa seasoned half chicken and a couple competing Toulouse style sausages. It’s a mild French style pork/chicken blend that I used a Oregon vs. Washington Chardonnay from Devona winery for the upcoming weekend college football action.
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Joe Hell
Just had the inside loins pan fried with some onions and butter. Delicious. A little salt and pepper and that’s it. -
Joe Hell Lol that’s awesome
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The fellas couldn’t wait any longer, they are still trophy hunting some swamp donkeys but in the mean time they put some brown down! This walkin cooler with the coolbot controller running a window A/C unit down to 38F is a game changer for us. Too warm during the day to leave them hang. This way we can age them a few days, collect a couple more then let the processing begin.
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