Saturday, October 22, 2011
Friday, October 21, 2011
Wednesday, October 19, 2011
BUCK OF THE WEEK (10/17 TO 10/23): $50 OFF deer or wildhog processing!
BUCK OF THE WEEK!
Each
week we will announce the prize for the week. Anyone who has a deer
skinned and processed here at Cordray's is automatically eligible to
win. Winners are determined by the highest dressed weight of the week.
You must claim your prize when you pick up your meat.
BUCK OF THE WEEK prize for 10/17 to 10/23
$50 OFF Deer or Wildhog Processing
Stay tuned to this blog to see if you are one of our 20 winners!
We
will not have an overall yearly winner, just weekly winners. To receive
your prize, you must pick up your meat within a week of the due date.
If you have someone else pick up your meat, please be prepared for them
to pick up your prize on that day. We are not able to hold prizes for you.
Week one: Will Freeman dressed wt.153.4
Week two: Jordan Singleton dressed wt. 129.8 lbs
Week three: Adam Bernshausen dressed wt. 129.4 lbs.
Week four: Stanley Gamble dressed wt. 122.8 lbs.
Week five: Kaytlin Clark dressed wt. 124.4 lbs.
Week six: Danny Stewart dressed wt. 129.4 lbs.
Week seven: Ray Speights dressed wt.117.6 lbs.
Week eight: John Sparkman dressed wt. 113.6 lbs.
Week nine: Bert Sorin dressed wt. 130 lbs.
Week one: Will Freeman dressed wt.153.4
Week two: Jordan Singleton dressed wt. 129.8 lbs
Week three: Adam Bernshausen dressed wt. 129.4 lbs.
Week four: Stanley Gamble dressed wt. 122.8 lbs.
Week five: Kaytlin Clark dressed wt. 124.4 lbs.
Week six: Danny Stewart dressed wt. 129.4 lbs.
Week seven: Ray Speights dressed wt.117.6 lbs.
Week eight: John Sparkman dressed wt. 113.6 lbs.
Week nine: Bert Sorin dressed wt. 130 lbs.
Tuesday, October 18, 2011
Jordan Patrick from Tail and Scale Outfitters shares his alligator meatball recipe!
If you were lucky enough to take a big alligator this season, you might just be wondering about alligator recipes. Jordan Patrick of Tail and Scale Outfitters stopped by with this one that he says keeps all his hunting clients coming back for more!
Make small (one inch) round meatballs of the sausage. Pan fry them until done. (Alligator meat does not "brown". It becomes a light grey color, but never really "browns" to a crunchy brown color.)
Place the cooked meatballs in a crock pot and cover with your favorite BBQ sauce. Jordan suggests Sticky Fingers brand. Cook on low until well heated through. They can also be cooked on low heat in a shallow pan in the oven. Either way, they're delicious!
Make small (one inch) round meatballs of the sausage. Pan fry them until done. (Alligator meat does not "brown". It becomes a light grey color, but never really "browns" to a crunchy brown color.)
Place the cooked meatballs in a crock pot and cover with your favorite BBQ sauce. Jordan suggests Sticky Fingers brand. Cook on low until well heated through. They can also be cooked on low heat in a shallow pan in the oven. Either way, they're delicious!
