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Whats on the Menue for Thanksgiving?


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#21 updraft

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Posted Yesterday, 08:42 PM

Makes me remember when I was a kid..........a bunch of green onions standing in a glass of cold water for munching........Celery stuffed with cream cheese and olives.........homemade buttermilk biscuits......an olive, black olive, and pickle dish....snacking started long before dinner if Mom wasn't looking too close.  Then I was the oddball that liked the turkey neck and the giblets.

 

Charlie


Charlie

 


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#22 IHRunner

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Posted Yesterday, 09:19 PM

how do you cook that rabbit runner? any ive had wasnt stellar, kinda oily, like dark meat turkey, gramp always par boiled them, loved the man, not so much his hossenfeffer. 


where i hunt my rabbits they eat grains all day. wheat. sunflowers. milo. so they taste much different that woodland rabbits. i go out. and usually sit in wait til i see one foraging. then i shoot it quickly. i dont want the critter to suffer obviously. on this one i used a hi point 995 with a tasco 3x9 thats currently in one of my "test to destruction" drills. i shot him through the eye at 40 yards. death was instant. heart rate was down. no toxins pumping through him.

then after you prepare him and you are ready to cook him you either use a brine solution or a buttermilk bath. its draws the blood out. tenderizes the meat. and rids it of any lingering gamey flavor. rabbit is very lean. for the recepie im using i marinate the rabbit overnight in a lemon and garlic marinade. then i split him up the spine. and remove the front and hind quarters. leaving 6 peices. coat him in the mapel glaze. then wrap him in hickory bacon. toss him on the grill and occasionally baste some more glaze on. makes a great tasting high value meal. sometimes i just stuff them with onions. soak them in olive oil. and toss them on the grill. i have unique taste buds. im over bland foods. so game meat appeals to me. dove. pheasant. rabbit. duck. trout. turtle. i enjoy honing my culinary skills.

#23 IHRunner

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Posted Yesterday, 09:20 PM


 

I can smell the hot foods already.  What time and where?  I can start saving my appetite today.
 
:D :P :P :D
 
Charlie
 
Oh, wait a minute.  Colorado is just a little far away.  DARN.
Cancelling the self invite.  Darn

  

Charlie, you're always welcome at Casa de la Runner! we're practically neighbors, if you left tonight you'd be here with plenty of time to spare and on my honor i would save you at least a half of a jalepeno popper lol.

 
 
Thanks, Runner.  Guess I better stay home and see what I can dig up.  Me and any sort of peppers are not at all on good terms.
 
My buddy Tom is already practicing for after dinner on Thursday.
 
Practice.jpg
 
 
Charlie
woah! thank god he is there to hold that cabinet from running away. lol all the same you're always welcome down here

#24 new guy

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Posted Today, 07:39 AM

Dodged a disaster!! Microwave decided to drop dead last night. We are hosting Thanksgiving and that little black box on the wall will need to be on it's A game on Thursday. Grabbing a new one tonight!!

#25 Atilathehun99

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Posted Today, 08:24 AM

I have assumed the position of keeping alive one of the family's traditional holiday dishes.......scalloped oysters.  As new generations enter the family fewer and fewer seem to have a taste for them.  That means there are just more for me :D



#26 RED211

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Posted Today, 08:55 AM

  We will have the usual, I brine a turkey and wife bakes it, mashed taters, sweet potato casserole, white bread dressing and a half cornbread/ white bread dressing.  Brown gravy for it all, deviled eggs, corn, green beans, pistachio salad and yeast rolls.   Pecan and pumpkin pie with whip cream.  Wife makes everything from scratch except the rolls.  She used to but sister shubert rolls are about as good and one less thing she has to mess with.   She has to work on Thursday this year so we will have ours on Saturday.  Not a huge turkey fan but sure is good once or twice a year!!  

 

  I smoked a small one the last few years and might just do one on thursday just because I like it and she is working.

 

  I have fried a turkey several years but only doing one it's not hardly worth the cost, but they sure are good too.

 

  Sure like seeing what others do, we have always done turkey.  That rabbit looks good, I sure like the tame rabbit on a hickory fire!!  

 

  Prime rib is good any time so I can see that making a fine thanksgiving meal too!



#27 Art From DeLeon

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Posted Today, 08:56 AM

What are scalloped oysters?  I love oysters, even though they no longer work their purported 'purpose'.  I had Oysters Rockefeller for the first time, just a couple of months ago, as part of the buffet at the Irma Hotel, in Cody, WY.  (Delicious, I ate more of them, than I did of the prime rib)



#28 lorenzo

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Posted Today, 02:10 PM

O just a little something I grabbed on night.  And Gooseberry pie for desert.

 

StJohnLobster.jpg



#29 Atilathehun99

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Posted Today, 02:20 PM

O just a little something I grabbed on night.  And Gooseberry pie for desert.

 

StJohnLobster.jpg

 

Is that one of those legendary crayfish of the Middle Loup?



#30 vtfireman85

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Posted Today, 04:07 PM

What is that a 10 lb lobster?



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