The Bird Hitch
which one of you coonarses invented this? pretty slick
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I had seen that awhile back, pretty cool.
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Few ppl I know have some. One guy told me it works really good, but he said be careful. He said it's extremely sharp and if u made a wrong move it could be a lost finger. I might get one this year and try it out.
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what is it!? I can't watch the video :(
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Get one while you can. Some tard is going to cut his finger off and take these people to court.
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I had posted that last year to see if anyone used it. Some of the guys said that it didnt work quite as good on smaller birds. Looks good though
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pretty cool but it always seemed very wasteful to me to just breast a bird....hell i don't even like to skin one cuz you waste the skin lol
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They do something similiar up north on pheasants and it also works good on teal.
1-lay the bird on it's back (belly up) and tuck it's head underneath. 2- spread the wings out and stand on them (keep the head closest to you and your feet as close to the duck as possible. 3-pull up on the feet. You will end up with the same result as shown in the video. |
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i like to keep the skin on big ducks for making a gumbo. that skin and fat holds alot of flavor. I just breast out teal and other small ones though
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I clean teal and small birds by standing on the feet pull on the wings and it just pulls the breast right out. This looks like a good idea for cleaning big birds.
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Skin makes the gravy. Ain't no gravy taste as good as one with browned skin.
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legs are one of my favorite parts to eat
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Pot roasted ducks be the bestest way to cook them, in my opinion.
Pot roasted with skin on them. |
I bacon wrap with jalapeno and cream cheese...all up on dem thangs!!
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hell yea..pot roast and like to throw in the gizzards and the heart too, me I like dem hearts make dat dark gravy...wooooowooo
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that thing wastes to much meat. on a big duck you throw just as much away just breastin it, and your throwing away the fat. fat = flavor
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Ducks on the pit wrapped in Bacon= 2 Natural Lights
Pot Roasting 4 teal with potatoes= 12 Natural Lights and a good meal (Much rather the 2nd option) |
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If u cant make a good gravy without the skin, then u cant cook! I would much rather be able to peel that tender breast meat off with my fork, then burning my fingers over and over trying to get the skin off before i can even get to the meat which will be tougher cause u left the skin on. Teal and wood ducks are the only ducks I will cook with in a gravy with the skin on them. But hey different strokes for different folks. I'll put my skinless duck gravy up against any of yalls gravy. None of you old timers have probably ever even tried it. :rolleyes:
Gizzards! :puke:Thats for Democrats! |
Why you peel the skin off? If you brown dat good, it tastes good.
If you cook a tough duck with the skin on, then you didn't cook it right. I hate tough dry duck meat. |
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But we are building a plucker this year so we will be cooking more ducks with the skin on them. :)
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when i cook my ducks, it's with good company and a many of cold ones, so time is not an issue for those moments are the ones i enjoy in life...almost as much as killing the ducks.
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I'm with Hebert an LaAngler, it seems like a lot of waste to me and the legs and hearts are the best parts. Teal and specklebellys are sooo good picked with the skin on. Had a teal for lunch today. Specklebelly tomorrow, I'm in the clean out the freezer mode. I do breast and de-leg a Smiley if one gets into my bag. The bird hitch guys must be the ones that I see at the cleaning station who take a thin slice off the top of a flounder and throw the rest away. To each his own, I just hate to waste something that taste so good that I have killed. Crabs and rats gotta eat something.
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