See yall later,,taking my Granddaughter to Six Flags.
Yuengling is made in Southeastern PA, it was a local beer for me. While I like their black and tans, we always make our own with Bass Ale and Guinness extra stout. Here on the West coast, they don't do lagers...IPA rule here. Yeah I like IPA's, but I like a change of pace.believe me i still chance it every once in awhile, that stuff is just to good to miss.
my beer is a good ol american black and tan from the oldest brewery in the u.s. which is yuengling, i just wish they would get the porters here but the b&t seem to be thinning out a little too.
I've had bear twice. The first time was outright nasty. The second time, a friend gave me a bear steak after I told him I didn't like bear. He said the secret to the meat is you have to have it cut up and on ice within eight hours of shooting it. He was right. I took it home, tossed a little Lawrey's on it, seared it on both sides, and turned down the heat. Yum!
I can't get past the smell to eat goat or lamb. For some Freudian reason, to me it smells like burnt human flesh when it's cooked. The wife loves goat, but I make her brush her teeth before I can stand to kiss her after she eats it, and she can't cook it in the house unless I'm gone long enough for the smell to clear out. It literally makes me sick to my stomach.
Other than those two critters, I'll eat anything that has feet of hooves on it!
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