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Post by frankinthelaurels on Aug 6, 2007 6:33:59 GMT -4
It's almost time to take a few out of the flock....nice season, warm and sunny most of the time..not many participate in it in my area..great to eat over the grill...dark red meat... Sure wish ole' Gander would get their shipment of KENT hi-speed steel's in..the cost of the other companies are rediculous...anyone else participate in this season ?
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Post by rflktrman on Aug 9, 2007 18:49:01 GMT -4
Have my license and a fair supply of 12 ga ammo so am going to chase a few. I have been shooting Winchester x pert 3" for snows and have had great success with them loaded with BB's
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Post by whitetail101 on Aug 9, 2007 19:10:20 GMT -4
I'm ready, just have to do some last minute touchup on some of my decoys.
Got 2 boxes of 3 inch Remington Nitro Steel #BBB ready and waiting.
Got the barrel for my 870 back from the smithy after having him extend the forcing cone in it. Going to have to mark that one somehow so I don't use it during dove season.
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Post by frankinthelaurels on Aug 10, 2007 5:19:24 GMT -4
If you do, how do you cook yours? I take the breasts and make a batter..egg, flour, bread crumbs and place them in foil on the grill..like streak cutlets...cut em real thin...or I'll put them in foil along with slices of all kinds of fruit, peaches, apples, plums, whatever you'd like...WELL. now that we're all starving what do you do ?
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Post by zodiakgsps on Aug 10, 2007 17:19:23 GMT -4
I might take the old boy out some this year after some. I fillet the breast out & slice it into cutlets.....marinade overnight in It dressing, throw on the grill season with some montreal steak & baste with butter/teriyaki with crushed garlic in it. Very good!! Have also done it in a crock pot with lots of leeks, carrots/yams, green pepper, garlic & beef broth.
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Post by John S on Aug 11, 2007 12:54:00 GMT -4
Cut the breasts into thin strips and marinate them in zesty Italian dressing. Then throw them on the grill till pink inside. I like to roast late season geese, they will pluck clean, a pain but you should have the skin on to roast. Fill the body cavity with tart apples and an onion and baste with apple cider. Just don't over cook. If you really want something good, have them smoked whole in a gauze bag like a ham. Then just warm them up and set them on the table with some good cheese, crackers and good beer and a knife so everyone can cut their own pieces off the carcass.
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