Post by: Randy Morin on April 28, 2007, 08:56:00 AM
Unlike the morning before they (3 Jakes)strolled over on the logging road for some cavorting. Three came in and two ran away. Spined-im with a Snuffer!
And this bird ate so good last night I want to pass on the recipe to any one interested. Marinade and Barbeque. I'll post it a little later on this thread.
Last but not least...a new internal combustion powered ground blind by Toyota is showing some big promise. A little spendy at $18,000 used but worth it. (Always buy the best you can afford). I went with metallic silver as it looks like a low hanging cloud to the birds. The two hens that came in were totally fooled! :knothead:
Post by: Randy Morin on April 28, 2007, 08:58:00 AM
(http://img.photobucket.com/albums/v317/Ranman/IMG_0571.jpg)
(http://img.photobucket.com/albums/v317/Ranman/IMG_0568.jpg)
Post by: BigRonHuntAlot on April 28, 2007, 09:47:00 AM
Post by: Tim Fishell on April 28, 2007, 09:49:00 AM
Post by: korn stalker on April 28, 2007, 09:55:00 AM
Post by: Forester on April 28, 2007, 10:15:00 AM
Post by: Mark Baker on April 28, 2007, 10:55:00 AM
Post by: Huntrdfk on April 28, 2007, 11:16:00 AM
David
Post by: 4runr on April 28, 2007, 11:17:00 AM
Nice comfy lookin interior in that blind. Got your electronic calls on CD or MP3? LOL...
Nutttin wrong with a Toyoder!!!
Post by: Brent Rudolph on April 28, 2007, 11:54:00 AM
Post by: Lefty on April 28, 2007, 12:07:00 PM
Post by: IB on April 28, 2007, 12:21:00 PM
Will yer BLIND act as a Pack outfit also :biglaugh: :biglaugh:
Post by: DarkeGreen on April 28, 2007, 02:31:00 PM
Post by: Hot Hap on April 28, 2007, 03:31:00 PM
Post by: Killdeer on April 28, 2007, 04:14:00 PM
Killdeer :thumbsup:
Post by: JEFF B on April 28, 2007, 04:25:00 PM
Post by: Bodork on April 28, 2007, 06:20:00 PM
Post by: Lee Viv on April 28, 2007, 08:55:00 PM
Way to go! Nice bird, nice bow!
Lee :thumbsup: :notworthy:
Post by: the Ferret on April 28, 2007, 09:52:00 PM
Post by: Ken999 on April 28, 2007, 10:41:00 PM
...looks like you tried to shoot through the front winder of your high dollar blind there buddy...get a little anxiuos did ya??.. :D
Any blood on that new 3 piece of yours yet?
Post by: Joseph on April 29, 2007, 06:32:00 AM
Post by: Guru on April 29, 2007, 08:07:00 AM
Post by: Randy Morin on April 29, 2007, 08:33:00 AM
I was driving out with my bird when I spotted these two hens coming up the road. They came within about 3 yards of the front bumper. I should have been under the car and grabbed one by the leg to count coup but I may have lost an eye or something. That'd been one to remeber.
!["[dntthnk]"]("graemlins/dntthnk.gif" "\"\"")
Thanks everyone for the nice words and good luck to you all this season.
Joseph...see you in a few months Bud.
Post by: sticshooter on April 29, 2007, 08:11:00 PM
Post by: Guru on April 29, 2007, 10:33:00 PM
Bears next?
Post by: BigRonHuntAlot on April 30, 2007, 08:14:00 AM
Post by: AnointedArcher on April 30, 2007, 08:56:00 AM
Post by: thp on April 30, 2007, 09:16:00 AM
Post by: yth-mnstr on April 30, 2007, 12:02:00 PM
Post by: Randy Morin on April 30, 2007, 05:50:00 PM
First soaked for 24 hrs in Salt water and Distilled Vinegar.
Then marinade and then BBQ.
Marinade was Lemon Juice, Soy Sauce, Olive oil/Canola mixture, and Ground Mustard, and a little Zesty Italian salad dressing. I dont have the amounts in front of me but I will post them tomorrow AM.
Post by: BigRonHuntAlot on April 30, 2007, 09:18:00 PM
Post by: Randy Morin on May 01, 2007, 07:51:00 AM
1. Soak bird 24 hrs. in Salt water and White Vinegar
2. Soak in Marinade for atleast 4 hrs.
3. Marinade...For 1 lb Turk. Breast...1 tsp Dry Mustard....2 Tbsp Lemon Juice....2 Tbsp Soy Sauce...2 tsp Salad Oil (Canola or other)...1 Tbsp Zesty Italian Salad dressing.
4. BBQ
5 Burp and say Yummy. :bigsmyl:
Hope you like it as much as I did Ron. Bird was moist and not tough. Great flavor.
Post by: jonesy on May 01, 2007, 11:54:00 AM
Post by: Ray Hammond on May 01, 2007, 01:53:00 PM
When you get your next one, try this recipe.
Stick the breast in the freezer for just long enough for it to firm up, but not freeze completely.
Put a big skillet on the stove, get it warmed up, and add your favorite cooking oil - I like canola, or some other all vegetable oil.
With a fillet knife, cut very thin slices of the breast.
Have a bowl of all purpose flour standing by that has been salted and peppered, and dredge the slices in it until they are lightly coated all around.
Slide them into the frying pan a batch at a time, not too crowded up, and watch them. As they turn white on bottom, flip them...you do not need to overcook...just get the pink out. Serve hot...so whatever you serve with it needs to be ready prior to cooking the medallions of turkey.
I like a small mixed field green salad with small chunks of goat cheese, red onion, walnuts, cranberries,and a balsamic vinagrette or olive oil and lemon juice dressing, along with oven roasted small red potatoes, red bell peppers, onions, carrots,zuchini, squash, and turnips tossed in olive oil, sea salt and fresh cracked pepper. Let them carmelize (get brown on the edges) and they are ready!