SaltyCajun.com

SaltyCajun.com (http://www.saltycajun.com/forum/index.php)
-   General Discussion (Everything Else) (http://www.saltycajun.com/forum/forumdisplay.php?f=2)
-   -   The Bird Hitch (http://www.saltycajun.com/forum/showthread.php?t=13145)

FREON 08-17-2010 04:01 PM

The Bird Hitch
 
which one of you coonarses invented this? pretty slick

longsidelandry 08-17-2010 04:10 PM

I had seen that awhile back, pretty cool.

specktator 08-17-2010 04:14 PM

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.

jpeff31787 08-17-2010 04:18 PM

what is it!? I can't watch the video :(

Raymond 08-17-2010 04:23 PM

Quote:

Originally Posted by jpeff31787 (Post 187313)
what is it!? I can't watch the video :(

Must be that African Internet in the "O":*****:

Is it October YET? 08-17-2010 04:29 PM

Get one while you can. Some tard is going to cut his finger off and take these people to court.

speck-chaser 08-17-2010 04:46 PM

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

Hebert 08-17-2010 04:47 PM

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

Loneshark 08-17-2010 05:04 PM

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.

specktator 08-17-2010 05:12 PM

Quote:

Originally Posted by Loneshark (Post 187322)
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.

Yeh that's what we do right now with the trash ducks or if we have a whole lot of birds to clean. I hate plucking ducks by hand. We are looking into building a homemade plucker to keep at the camp. I also like to skin them sometimes too. IMO they cook better in a gravy without the skin. Especially big ducks.

meaux fishing 08-17-2010 05:36 PM

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

I make oil 08-17-2010 05:58 PM

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.

Asterisk-Rich 08-17-2010 06:41 PM

Quote:

Originally Posted by loneshark (Post 187322)
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.

specksndasurf showed me that a few years ago...definitely the fastest way to go!

Ray 08-17-2010 07:02 PM

Skin makes the gravy. Ain't no gravy taste as good as one with browned skin.

specktator 08-17-2010 07:09 PM

Quote:

Originally Posted by Ray (Post 187355)
Skin makes the gravy. Ain't no gravy taste as good as one with browned skin.

I just think they get a lot more tender faster without the skin. I don't mind them with the skin, I just think u have to cook them for alot longer get them tender. If u want some tender big ducks with the skin on them, thats 4 hours. I dont have time like that. At least that's what I think. Anyone else think that?

meaux fishing 08-17-2010 07:54 PM

Quote:

Originally Posted by Ray (Post 187355)
Skin makes the gravy. Ain't no gravy taste as good as one with browned skin.

:amen::amen:

jldsc 08-17-2010 08:01 PM

Quote:

Originally Posted by Ray (Post 187355)
Skin makes the gravy. Ain't no gravy taste as good as one with browned skin.

yessur!!:cheers:

LaAngler 08-17-2010 08:04 PM

legs are one of my favorite parts to eat

Ray 08-17-2010 08:14 PM

Pot roasted ducks be the bestest way to cook them, in my opinion.
Pot roasted with skin on them.

SULPHITE 08-17-2010 08:17 PM

I bacon wrap with jalapeno and cream cheese...all up on dem thangs!!

jldsc 08-17-2010 08:26 PM

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

supercajun 08-17-2010 08:57 PM

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

Shawn Braquet 08-18-2010 04:07 PM

Quote:

Originally Posted by jldsc (Post 187399)
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

i second that notion, some tealadees with skin, hearts and gizzards make one heck of a gravy:smokin:

bluewing 08-18-2010 08:21 PM

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)

BMTAngler 08-19-2010 11:04 AM

Quote:

Originally Posted by Shawn Braquet (Post 187577)
i second that notion, some tealadees with skin, hearts and gizzards make one heck of a gravy:smokin:

x3:cool:

specktator 08-19-2010 11:10 AM

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!

Ray 08-19-2010 11:27 AM

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.

specktator 08-19-2010 11:32 AM

Quote:

Originally Posted by Ray (Post 187726)
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.

I just skin the duck instead of plucking it, it's much easier and faster to me. I don't have anything against the skin. I just think with the skin on, you are looking at at least another 2 hours of cooking vs not having it on. IMO, it isn't that much better with the skin on to justify that much longer. Cause I'm like u Ray, nothing worse than serving up a big plate of ducks and gravy and the meat be like rubber.

specktator 08-19-2010 11:34 AM

But we are building a plucker this year so we will be cooking more ducks with the skin on them. :)

Shawn Braquet 08-19-2010 01:38 PM

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.

Gottogo49 08-19-2010 01:41 PM

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.


All times are GMT -5. The time now is 10:04 PM.

Powered by vBulletin®
Copyright ©2000 - [ARG:3 UNDEFINED], Jelsoft Enterprises Ltd.
vB.Sponsors
All content, images, designs, and logos are Copyright © 2009-2012,
Salty Cajun, LLC
No unathorized use is permitted