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Most users ever online was 459, 11-07-2010 at 10:58 PM.

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Results 1 to 6 of 6
  1. #1
    Join Date
    Aug 2010
    Location
    Tulsa, Okla.
    Posts
    74

    Default My favorite time of year



    Field trial season with the local club started yesterday. So today was a great breakfast. Field fresh quail dredged in flour and spices and fried in butter and Crisco. Made gravy from what was left, served with eggs and toast. A basic breakfast leftover from my childhood hunting quail and watching my grandmother prepare them for breakfast.

    Today kicks off what is generally a really great season of eating for me. This year we are really getting started early with three trials and a grouse/woodcock trip to Minnesota all in Oct. Then Nov-Feb will be wild birds galore. Phez, quail, grouse and woodcock.

    I have a lot of great recipes what I love, but can't wait to add smoking to the repertoire this year. Have already seen some neat stuff on here and I'll post stuff as i go along. I feel sure I'm not the only one here who have a love for double guns and fine dogs.

    Happy Fall!
    Shane

  2. #2
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Looking forward to seeing the pics.
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  3. #3
    Join Date
    Mar 2008
    Location
    Santa Rosa Beach, Florida
    Posts
    359

    Default

    Hi Shane,
    Thanks for the post. I used to have a wonderful English Pointer and a Setter. They worked well together and found a lot of birds for me. And like you, I enjoyed quail for breakfast often. Also, I think the gravy simply makes the meal. Great memories.
    Florida Bill

  4. #4
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Great work Shane, both the cooking and the camera.

    That sure beats the holy heck out of what the airport Hampton had to offer.

  5. #5
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    Nice looking stuff, Shane! I've never had Quail. I'd try some of yours though!
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  6. #6
    SmokebyKel is offline Can tell pulled pork from sliced brisket SmokebyKel is an unknown quantity at this point
    Join Date
    Sep 2009
    Posts
    305

    Default

    Looks very tasty!

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