Curmudgeonland...home Of The Old Farts Club

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GoldNBoy

GoldNBoy

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mendel said:
Well got the truck out of the ditch, pulled it out with a john deere 4850.

We gate sort our cattle, in an alley, on foot, then run em thru the chute. 2 guys can brand alot of calves in a day. Nobody ropes calves and drags em to the fire around here anymore I dont think. Most cowmen these days dont even have horses. Good to see some guys keeping the old ways alive.
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We enjoy our traditions, horsemanship, roping skill, and the social aspect. But it's hard to find guys capable of riding the canyons, and making it back out with all of the cattle.
The branding up on top will be more laid back. Not a big bunch of cattle, an easy gather, not far off of the highway, in pretty country. Food should be better than dry camp, and there's always beer.
If it don't interfere with your trip, you should come too. Bring that young fellar, with his new boots. I've got a nice palomino mare, that he can ride.
 
giggy

giggy

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Yard dog said:
always go big block. always..... and i vote for a hopped up big block. i run a mild built 396 0.30 over 10.5:1 comp with a T-5 manual. fifth gear is overdrive. lets me purr along at 65 mph at 1,700 rpm. and with the big block, i can pass someone easily without down shifting
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the 454 only has 79000 on it and is the peanut head 89 model so i don't want to butcher it yet, and it doesn't sound near as good as the small block. thinking the small block and 4 speed might end up in my 67 rambler coupe. that 2.41 rear gear and the 454 th400 combo would make for a good cruiser. nothing like a slammed 63 short bed chevrolet truck.
 
LittleDabbie

LittleDabbie

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Anyone hungry? ;)

Heres dinner!

Sorry your not invited :P

DSCN0448
 
LocalGrowGuy

LocalGrowGuy

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Hippie said:
I'm sure I'm wrong (just ask the wife), but those remind me of Delmonico's. Yum.
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It depends on where you are eating. Some fine dining spots use that term for bone-in rib-eyes, and I've seen some higher end steak houses use that term for both bone-in and boneless rib-eyes, using that term to describe the small triangular piece that makes the cut different than a traditional ribeye.

I think the only consensus you'll see about Delmonico is that the location of the restaurant, but that term was used differently everywhere I waited tables or tended bar.
 
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mendel

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Some cow anatomy.............the chuck roll and ribeye roll come off the cutting line as one long piece of beef. They are divided, making the 2 rolls. Sometimes the chuck roll, if firm, will yeild 2-3 steaks of rib eye quality where the cut was made. thats a delmonico, its a chuck eye steak. Another name is the poor mans ribeye. I prefer a delmonico to a ribeye, because it generally has more fat, is cheaper, and of equal quality to a ribeye.
 
Yard dog

Yard dog

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Hippie said:
Hey Dog, do dirty diesel injectors act up more when the engine's been running for awhile (hot)? POS rice crap Kubota is acting up big time.
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Replace the fuel filter, and find a way to fill up the filter with stanadyne. I might have spelled it wrong but it's a fuel injection cleaner. I've seen it work magic on tarnished injectors. Also in the kabota you can add a gallon of transmission fluid to a tank of fuel. Truckers still do this with older non-emission engines.
 
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