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Bird meat,,you prefer.......
montanajoe
Forums Admins, Member, Moderator Posts: 57,892 ******
Dark or white meat??? Bring on the dark meat for me please.,,,[:p][:p][:p][:p][:p]
Comments
Either is good with mashed taters and gravy or warmed up and piled high on whole wheat or pumpernickel samiches.[^]
Farm chickens raised and mostly fed with table scraps taste better than fast growing white "broilers".
Dark. I'm just fine with a drum or a thigh.
Yep, same with me.
Except some nice thigh with long leg. [;)]
Of course that's fried, baked needs to be white meat and only breast. In a casserole it doesn't matter. Hot wings AKA buffalo wings dark meat preferably wings or small thighs, smoked it doesn't matter, made into sausage white meat only. On a sandwich either one's good but I prefer dark meat, grilled either one
Kentucky fried breasts are plenty moist with grease and not to bad except for your health.
Good BEEF has taken the lead in my appetite these days!
But they are breeding out the dark, legs and thighs seems to be lighter all the time. Not as dark as it used to be.
Duck is great. The whole bird is still real dark meat.
White only...chicken.[^]
No waterfowl, always tastes like slough water. [xx(]
Uhhh, you DO wash 'em off before throwin' 'em at the grill, right?
Duck, goose, sandhill crane, snipe, mudhen, dove/pigeon, barn owl, chicken or turkey; they're all good with the right rub!
Never acquired a taste for roadrunner though, too much like coyote slobber and Goodyear.
quote:Originally posted by us55840
White only...chicken.[^]
No waterfowl, always tastes like slough water. [xx(]
Uhhh, you DO wash 'em off before throwin' 'em at the grill, right?
Duck, goose, sandhill crane, snipe, mudhen, dove/pigeon, barn owl, chicken or turkey; they're all good with the right rub!
Never acquired a taste for roadrunner though, too much like coyote slobber and Goodyear.
My buddy that is the biggest duck hunter sends me some every year and tells me to brine them in buttermilk for a day or two rinse them off and then use your regular poultry brine. The buttermilk gets rid of that pond funk somehow.
I remembered an incident that happened when we were in our early teens.
He had shot several ducks and presented them to our mother for immediate dinner dispatch.
Little did anyone know that one of the ducks in the group was a "fish duck"
I was lucky, for I only hit on the good stuff that was on the table but poor brother Chuck got the taste that made him despise them birds to this day!
Duck
Goose
Chicken thighs
Livers
Turkey legs