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Old 01-09-2012, 12:41 PM   #1
O'Mordha
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Default Ribs, Specks, and Smoke...
The speck hunting has been great lately... so good, I have been trying to find new ways to cook and consume these tasty birds. Here's what I have been doing with the mature birds as of late...

Two plumpers and the trusty fillet.


I pluck the entire breast out as good as I can, and then I torch em.


This is what I am after...


Dusted the inside with my rib rub, then added apples, garlic and onions.


Use a toothpick to join the breasts, then dust, then a few bacon slices, more dust and cooking twine.


Settin it up.


Just like this...


We're golden.


Yeah buddy...


Nom, nom, nom...


Yes, please.
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Old 01-09-2012, 12:43 PM   #2
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Oh yeah!
Saw a Dutch Brethren do the same thing recently.
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Old 01-09-2012, 12:50 PM   #3
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Looks awesome!

Speckle Belly is my favorite goose to eat. Sandhill Cranes are flying filet mignon and my favorite bird to eat but Specks are my next.
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Old 01-09-2012, 12:54 PM   #4
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Originally Posted by kihrer View Post
Looks awesome!

Speckle Belly is my favorite goose to eat. Sandhill Cranes are flying filet mignon and my favorite bird to eat but Specks are my next.
I agree, though I have never ate Sandhill as we can't hunt em out here... but everything I have ever read or heard about sandhill's, is that they're great eating.
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Old 01-09-2012, 01:04 PM   #5
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Nice!
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Old 01-09-2012, 03:26 PM   #6
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I cant speak to the Speck or any of the sides...........Mainly because he didnt offer them up. But the ribs were excellent. Nice Job Man. Filled up the lunch menu today just right.
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Old 01-09-2012, 05:07 PM   #7
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that ooks awesome!!
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Old 01-09-2012, 05:45 PM   #8
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Quote:
Originally Posted by O'Mordha View Post
The speck hunting has been great lately... so good, I have been trying to find new ways to cook and consume these tasty birds. Here's what I have been doing with the mature birds as of late...

Two plumpers and the trusty fillet.


I pluck the entire breast out as good as I can, and then I torch em.


This is what I am after...


Dusted the inside with my rib rub, then added apples, garlic and onions.


Use a toothpick to join the breasts, then dust, then a few bacon slices, more dust and cooking twine.


Settin it up.


Just like this...


We're golden.


Yeah buddy...


Nom, nom, nom...


Yes, please.
What do you do with the rest of the bird?
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Old 01-09-2012, 06:36 PM   #9
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Looks excellent!!
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Old 01-09-2012, 06:45 PM   #10
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Great looking birds, and good beer as well...
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Old 01-09-2012, 07:06 PM   #11
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Would love to see those cooked up. Haven't had something like that in a long time. Nice!
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Old 01-10-2012, 10:19 AM   #12
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What do you do with the rest of the bird?
Depends on the bird most of the time... Geese and big ducks, either get plucked whole, or breasted out with skin on or off. If I breast out the bird I'll save the legs and thighs. You're not going to get a whole lot of meat anyhwere else on a wild bird than the breast and thighs.
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Old 01-10-2012, 10:35 AM   #13
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That looks great. I was not aware of Sandhill cranes but they are protected here in FL as well. I hate them with a passion. They know they are protected and have attitudes!!! I may have to convince one of them to visit my back yard now so I can feed on him...oh I mean feed him.
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Old 01-10-2012, 11:40 AM   #14
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great job!!!
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Old 01-10-2012, 02:08 PM   #15
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Quote:
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That looks great. I was not aware of Sandhill cranes but they are protected here in FL as well. I hate them with a passion. They know they are protected and have attitudes!!! I may have to convince one of them to visit my back yard now so I can feed on him...oh I mean feed him.
Swans are supposed to be pretty tasty as well... and yet again, can't hunt em in Cali.
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