Recently went on a Buffalo Hunt in South Dakota. I was a close to a real
Buffalo hunt as one can expect today. Five were made meat of out of herd of
200 on four square miles and once they broke the fence down and went for a
two mile jaunt. But watching them being butchered brought up a question. What
about them hump ribs that the mountaineers spoke so highly of? My experience
with rib is a lot of cooking an a good sauce. So what did they do? Here is my
take. After taking a look at Miller's painting Taking the Hump Rib and
looking at meat cuts. The cow's legs were spread to keep it on its belly. A
cut was made along the center of the back from neck to rump. The hide was
skinned down both sides to middle of the rib cage. Leaving the hump and the
upper portion of the side ribs exposed. A belt ax was then used to cut (chop)
the ribs along both side just below the loin. The spine was cut at each end
and the whole section was lifted out. This is area that T bone and porter
house steaks or Rib eye and tender loin roasts come from. Back at camp the
sinew would be removed the whole section cut into shorter sections put on
stakes leaning over the fire to slow cook. As it cooked the outer portions of
done meat were sliced off. The painting Cooking the Hump Ribs shows what was
left after the best had been eaten. The ribs served as a means to keep the
meat together while transporting and cooking.
What do you think or know
Mark "Roadkill" Loader
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Date: Tue, 14 Jan 2003 03:00:40 EST
From: CTOAKES@aol.com
Subject: Re: MtMan-List: Fw: scary incident
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Hello to all,
My boss had me come in to his office one day to see a couple of black powder
muzzle loading pistols he had picked up at an estate sale cheap. He really
wanted me to give him a value. The first was a cheap Japan manufacture .75
smoothbore with a bad lock and trigger no problem no real value. But the
second was a .32 or .36 ( I did not mic it) double barrel cap lock and look
to be an original (I did not compare proof marks or manufacturers marks) but
it did not have a ram rod. I do not no why I did it, I suppose it is habit,
but I took the ramrod from the Jap pistol and checked the doubles barrels.
BOTH were loaded. And he had it sitting on his desk aimed at his best
employee (not me, the CFO).
I have a friend that worked in a gun store for years and he admits to having
a wall hanger flint lock come in for an estimate as to value. He cocked it
without priming, pulled the trigger and shot a hole threw the roof. Last
time he pulled the trigger without checking the status of the barrel.
So as the old saying goes every gun should be treated as a loaded gun.
Y.M.O.S.
C.T.Oakes
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<HTML><FONT FACE=arial,helvetica><FONT SIZE=2>Hello to all,
<BR>
<BR>My boss had me come in to his office one day to see a couple of black powder muzzle loading pistols he had picked up at an estate sale cheap. He really wanted me to give him a value. The first was a cheap Japan manufacture .75 smoothbore with a bad lock and trigger no problem no real value. But the second was a .32 or .36 ( I did not mic it) double barrel cap lock and look to be an original (I did not compare proof marks or manufacturers marks) but it did not have a ram rod. I do not no why I did it, I suppose it is habit, but I took the ramrod from the Jap pistol and checked the doubles barrels. BOTH were loaded. And he had it sitting on his desk aimed at his best employee (not me, the CFO).
<BR>
<BR>I have a friend that worked in a gun store for years and he admits to having a wall hanger flint lock come in for an estimate as to value. He cocked it without priming, pulled the trigger and shot a hole threw the roof. Last time he pulled the trigger without checking the status of the barrel.
<BR>
<BR>So as the old saying goes every gun should be treated as a loaded gun.
<BR>
<BR>Y.M.O.S.
<BR>
<BR>C.T.Oakes</FONT></HTML>
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Date: Tue, 14 Jan 2003 03:33:39 EST
From: Traphand@aol.com
Subject: MtMan-List: Last Chance ---- Need Walhangers!!!
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The restaurant opens on February 1st (they are expecting their first little
one so the opening has been moved up!)
We are still looking for:
If you live anywhere near St. Louis:
1. Old guns for wallhangers. Nothing expensive. Doesn't need to look
fancy. Doesn't have to be shootable. Just cheap and wall hangable!
If you live anywhere:
2. Pelts. Nothing fancy. Just things you've got settin' around
collecting
dust and irritating the little woman.
3. Old rusty traps.
Thanks! And I'll be posting details for those of you in or near St Louis
looking for a new place to check out. We'll be giving a 10% discount
to anyone who comes to the restaurant in period attire.
Traphand
Rick Petzoldt
Traphand@aol.com
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<HTML><FONT FACE=arial,helvetica><FONT SIZE=2 FAMILY="SANSSERIF" FACE="Arial" LANG="0">The restaurant opens on February 1st (they are expecting their first little<BR>
one so the opening has been moved up!) <BR>
<BR>
We are still looking for:<BR>
<BR>
If you live anywhere near St. Louis:<BR>
1. Old guns for wallhangers. Nothing expensive. Doesn't need to look fancy. Doesn't have to be shootable. Just cheap and wall hangable!<BR>
<BR>
If you live anywhere:<BR>
2. Pelts. Nothing fancy. Just things you've got settin' around collecting<BR>
dust and irritating the little woman.<BR>
<BR>
3. Old rusty traps.<BR>
<BR>
Thanks! And I'll be posting details for those of you in or near St Louis<BR>
looking for a new place to check out. We'll be giving a 10% discount<BR>
to anyone who comes to the restaurant in period attire.<BR>
<BR>
</FONT><FONT COLOR="#0000ff" style="BACKGROUND-COLOR: #ffffff" SIZE=2 FAMILY="SCRIPT" FACE="Comic Sans MS" LANG="0"><B>Traphand<BR>
Rick Petzoldt<BR>
Traphand@aol.com<BR>
</FONT></HTML>
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Date: Tue, 14 Jan 2003 03:36:24 EST
From: Traphand@aol.com
Subject: MtMan-List: Mouth Waterin' Vittles
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Got your attention?
OKay, the restaurant opens Feb. 1st and I have now been asked to
suggest a few items that could be added to the menu as appetizers,
or light meals.
Keep in mind that the fryers have been removed from the restaurant
since the Steaks and buffalo burgers will be done outside on the grill.
The period covers 1770-1850. Got any ideas or recipes? I need
the QUICK!!!!!!!!!!!!! Thanks!
Traphand
Rick Petzoldt
Traphand@aol.com
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<HTML><FONT FACE=arial,helvetica><FONT SIZE=2 FAMILY="SANSSERIF" FACE="Arial" LANG="0">Got your attention?<BR>
<BR>
OKay, the restaurant opens Feb. 1st and I have now been asked to<BR>
suggest a few items that could be added to the menu as appetizers,<BR>
or light meals.<BR>
<BR>
Keep in mind that the fryers have been removed from the restaurant<BR>
since the Steaks and buffalo burgers will be done outside on the grill.<BR>
<BR>
The period covers 1770-1850. Got any ideas or recipes? I need<BR>
the QUICK!!!!!!!!!!!!! Thanks!<BR>
<BR>
</FONT><FONT COLOR="#0000ff" style="BACKGROUND-COLOR: #ffffff" SIZE=2 FAMILY="SCRIPT" FACE="Comic Sans MS" LANG="0"><B>Traphand<BR>
Rick Petzoldt<BR>
Traphand@aol.com<BR>
</B></FONT></HTML>
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Date: Tue, 14 Jan 2003 06:36:39 -0500
From: "Tom Roberts" <flint54@cfl.rr.com>
Subject: Re: MtMan-List: Mouth Waterin' Vittles
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Buffalo tongue - boiled and sliced.
----- Original Message -----=20
From: Traphand@aol.com=20
To: Nathanheald@webtv.net ; buckconner@earthlink.net ; =
<BR>As for hump ribs on a buff they are the short ribs that stick up off the spine that form the hump on the buff. As a rule is area on the buff has a layer of yellow fat over it. Which may be part of the reason that made this a prized cut of meat beings how they seemed to be fat starved and liked this type of fare. While part of the back straps do go up this far they are a bit more tender less greasy a little further down the back and more to my liking.
<BR>See ya in the gut pile looking for boudins.
<BR>Crazy Cyot</FONT></HTML>
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Date: Tue, 14 Jan 2003 15:39:15 -0800
From: John Kramer <kramer@kramerize.com>
Subject: Re: MtMan-List: Last Chance ---- Need Walhangers!!!
Traphand,
I left a box of rusty muskrat size traps with the Poison River Party of the
American Mountain Men last September to be sold to aid the land fund, put a
holler out to them & see if any are left.
Todd, weren't you appointed the responsible adult at Bridger?
John...
At 12:33 AM 1/14/03, you wrote:
>The restaurant opens on February 1st (they are expecting their first little
>one so the opening has been moved up!)
>
>We are still looking for:
>
>If you live anywhere near St. Louis:
>1. Old guns for wallhangers. Nothing expensive. Doesn't need to
>look fancy. Doesn't have to be shootable. Just cheap and wall hangable!
>
>If you live anywhere:
>2. Pelts. Nothing fancy. Just things you've got settin' around
>collecting
>dust and irritating the little woman.
>
>3. Old rusty traps.
>
>Thanks! And I'll be posting details for those of you in or near St Louis
>looking for a new place to check out. We'll be giving a 10% discount
>to anyone who comes to the restaurant in period attire.
>
>Traphand
>Rick Petzoldt
>Traphand@aol.com
John T. Kramer
>>>As good as old!<<<
KRAMER'S BEST ANTIQUE IMPROVER
>>>It makes wood wonderful<<<
We accept most credit cards, checks, cash, gold, silver, and other common
forms of exchange.
Order by fax, phone, mail, email; or on-line secure server (soon).
<http://www.kramerize.com/>
mail to: <kramer@kramerize.com>
816-252-9512 voice
816-252-9121 fax
Kramer Products, Inc.
POB 8715
Sugar Creek, MO 64054
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