Welcome to the new PGCA Forum! As well, since it
is new - please read the following:
This is a new forum - so you must REGISTER to this Forum before posting;
If you are not a PGCA Member, we do not allow posts selling, offering or brokering firearms and/or parts; and You MUST REGISTER your REAL FIRST and LAST NAME as your login name.
To register: Click here..................
If you are registered to the forum and keep getting logged
out: Please
Click Here...
Welcome & enjoy!
To read the Posts, Messages & Threads in the PGCA Forum, you must be REGISTERED and LOGGED INTO your account! To Register, as a New User please see the Registration Link Above. If you are registered, but not Logged In, please Log in with your account Username and Password found on this page to the top right.
Edgar - true to my post I made that salad and dressing tonight and served it with homemade duck confit legs. It doesn't get much better than that - thanks for the recipe.
Dean- nice looking stove. I have the syrup the pork and the booze on hand and hope to try your recipe on the wood cook stove this weekend. Can't wait. I know some folks by aquantance in the deer camp book.
Threaded Mode