Forums
New posts
Search forums
What's new
New posts
New Trophy's
New trophy room comments
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Classifieds
Trophy Room
New items
New comments
Latest content
Latest updates
Latest reviews
Author list
Series list
Search showcase
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Off Topic TN Forums
Cooking Forum
First Try: Sandhill Crane
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="TAFKAP" data-source="post: 4848174" data-attributes="member: 7776"><p>Well, they lived up to the hype. Skinned out both birds to the middle wing joint. I kept all 4 legs & thighs, all 4 wings, and 2 necks. One carcass was shot up, and the other was perfect. The breasts were carved off the body. </p><p></p><p>First, the meat is very similar to duck. But there was a goosey fat that coated my hands as I processed them. I kept two hearts, about the size of a Cadbury egg. I'll grill those up on Sunday. All in all, the birds were fairly easy to butcher and process. I'm told it's not worth plucking them, as their skin is thick and rubbery like a turkey. </p><p><img src="https://scontent.fmem1-2.fna.fbcdn.net/v/t1.0-9/83032050_996791994255_7223717662784749568_n.jpg?_nc_cat=104&_nc_ohc=NiJNXnmTwWwAX9rOhSH&_nc_ht=scontent.fmem1-2.fna&oh=32a74cf9d3ba149d5fa87dfeb140a608&oe=5E98C49D" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>The goal was to treat these like a California tri-tip. So Mrs. TAFKAP took (2) breasts, and salted/peppered them very generously. Just a little sprinkle of garlic powder and ground sumac for flavor. I loaded up the charcoal chimney with a few hickory chunks, some oak lump charcoal, and a few pieces of pecan. Once they were good & smoky, I put them in the firebox & loaded up the smoker chamber with the carcass, the wings, the necks, and the breasts. I rolled smoke on everything for 20 minutes @ 250°. Everything but the breasts went into the stock pot where they continue to simmer now. </p><p><img src="https://scontent.fmem1-1.fna.fbcdn.net/v/t1.0-9/82953690_996942352935_1515571449111248896_n.jpg?_nc_cat=101&_nc_ohc=yusARcw-zbYAX8mNeXJ&_nc_ht=scontent.fmem1-1.fna&oh=7e5df809f50235e27eee2586d059154f&oe=5ED6BAF8" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>The breasts rested for a minute while I burned off the smoking charcoal and let it die down into hot coals. Slapped them back on for about 3 minutes a side, which brought the meat to a very light Pittsburgh Blue. They needed some more time, so I smoked a little longer.</p><p><img src="https://scontent.fmem1-2.fna.fbcdn.net/v/t1.0-9/83325436_996942507625_4088360681659695104_o.jpg?_nc_cat=104&_nc_ohc=KsfNyUoISbIAX8c5Kfe&_nc_ht=scontent.fmem1-2.fna&oh=cbf24696ba94738d4198e47bca1d5636&oe=5E99D4D5" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p><img src="https://scontent.fmem1-1.fna.fbcdn.net/v/t1.0-9/83113188_996942622395_3361792119441195008_o.jpg?_nc_cat=100&_nc_ohc=KrBduSpZYroAX9d7-om&_nc_ht=scontent.fmem1-1.fna&oh=f771299ae20d72300a7417b4a4c6db3a&oe=5ED16699" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>The meat is delicious. One breast fed the TAFKAP family of 2 adults and (3) under-10 kids. The other breast never got sliced. It's in the fridge, and will be sliced thinly for Philly cheese-steaks on Sunday.</p></blockquote><p></p>
[QUOTE="TAFKAP, post: 4848174, member: 7776"] Well, they lived up to the hype. Skinned out both birds to the middle wing joint. I kept all 4 legs & thighs, all 4 wings, and 2 necks. One carcass was shot up, and the other was perfect. The breasts were carved off the body. First, the meat is very similar to duck. But there was a goosey fat that coated my hands as I processed them. I kept two hearts, about the size of a Cadbury egg. I'll grill those up on Sunday. All in all, the birds were fairly easy to butcher and process. I'm told it's not worth plucking them, as their skin is thick and rubbery like a turkey. [img]https://scontent.fmem1-2.fna.fbcdn.net/v/t1.0-9/83032050_996791994255_7223717662784749568_n.jpg?_nc_cat=104&_nc_ohc=NiJNXnmTwWwAX9rOhSH&_nc_ht=scontent.fmem1-2.fna&oh=32a74cf9d3ba149d5fa87dfeb140a608&oe=5E98C49D[/img] The goal was to treat these like a California tri-tip. So Mrs. TAFKAP took (2) breasts, and salted/peppered them very generously. Just a little sprinkle of garlic powder and ground sumac for flavor. I loaded up the charcoal chimney with a few hickory chunks, some oak lump charcoal, and a few pieces of pecan. Once they were good & smoky, I put them in the firebox & loaded up the smoker chamber with the carcass, the wings, the necks, and the breasts. I rolled smoke on everything for 20 minutes @ 250°. Everything but the breasts went into the stock pot where they continue to simmer now. [img]https://scontent.fmem1-1.fna.fbcdn.net/v/t1.0-9/82953690_996942352935_1515571449111248896_n.jpg?_nc_cat=101&_nc_ohc=yusARcw-zbYAX8mNeXJ&_nc_ht=scontent.fmem1-1.fna&oh=7e5df809f50235e27eee2586d059154f&oe=5ED6BAF8[/img] The breasts rested for a minute while I burned off the smoking charcoal and let it die down into hot coals. Slapped them back on for about 3 minutes a side, which brought the meat to a very light Pittsburgh Blue. They needed some more time, so I smoked a little longer. [img]https://scontent.fmem1-2.fna.fbcdn.net/v/t1.0-9/83325436_996942507625_4088360681659695104_o.jpg?_nc_cat=104&_nc_ohc=KsfNyUoISbIAX8c5Kfe&_nc_ht=scontent.fmem1-2.fna&oh=cbf24696ba94738d4198e47bca1d5636&oe=5E99D4D5[/img] [img]https://scontent.fmem1-1.fna.fbcdn.net/v/t1.0-9/83113188_996942622395_3361792119441195008_o.jpg?_nc_cat=100&_nc_ohc=KrBduSpZYroAX9d7-om&_nc_ht=scontent.fmem1-1.fna&oh=f771299ae20d72300a7417b4a4c6db3a&oe=5ED16699[/img] The meat is delicious. One breast fed the TAFKAP family of 2 adults and (3) under-10 kids. The other breast never got sliced. It's in the fridge, and will be sliced thinly for Philly cheese-steaks on Sunday. [/QUOTE]
Verification
Post reply
Forums
Off Topic TN Forums
Cooking Forum
First Try: Sandhill Crane
Top