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LC shot quail for dinner, yum yum
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bubba tim
Posts: 3,216
It was early last Sunday afternoon, LC and I were sitting on the porch of the double wide. When all of a sudden the cats started making a ruckus. The back 40 holds many tress and vegetation for animals of all types to hide in. So it was no surprise to look over and see a large flock of quail walking about 25 yards from the porch. Now LC can shoot a 1/2 inch MOA at 100 yards with a 5.56. I challenged her to see if she could get us dinner with a scoped .22. So I got the rifle and the bench rest and let LC set up. Results, 4 shots, 4 quail.
Oiled and seasoned before Egging
On the Egg
On the plate
The quail were served on top of this killer Thai noodle salad LC makes. (The quail were perfectly cooked, but her Terriaki glaze scorched a bit).
BTW, no wild aniamls were shot in the production of this dinner, but I had you for a few seconds... :woohoo: :woohoo:
Oiled and seasoned before Egging
On the Egg
On the plate
The quail were served on top of this killer Thai noodle salad LC makes. (The quail were perfectly cooked, but her Terriaki glaze scorched a bit).
BTW, no wild aniamls were shot in the production of this dinner, but I had you for a few seconds... :woohoo: :woohoo:
SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com
You must master temp, smoke, and time to achive moisture, taste, and texture!
Visit www.bubbatim.com for BRISKET HELP
Comments
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WOW - your wife is a professionally trained chef and a dead-eye shot besides! You're one lucky rascal!
BTW I see you're using those super thin Silicone Zone cutting boards. I just got a set for Christmas but haven't used any yet. How do you like them? Cut through one yet?Re-gasketing America one yard at a time. -
She goes though a set every 2 months. I bought her one of those custom cutting boards but she says it is too nice to cut on...go figure.
btw, don't put those through the dish washer, it will ruin them.SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP -
Absolutely beautiful - quail is my favorite bird to both shoot and eat!
You almost had me on LC's shooting prowess til that last PS. I already had the "what freakin' 5.56mm rifle the wife is shooting those tight groups with?" ready to go! :laugh:
Will she share the recipe for the Thai noodle salad - cuz that is right up my alley? -
Not really, they are Covey's of Quail. Usually 6-8 hidden in downed corn stalks or downed tall hay. Good try though. :P
Quail is like crappie and just begs to be fried.
Now, if you would have said turkeys walking I would have beleived that.
Mike -
I don't see any bullet holes so.........
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head shots. :silly: :silly:
btw, she REALY can shot 1/2 inch MOA at 100 with a 5.56.SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP -
Must of shot the heads off :woohoo:
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Looking real good. What kind of dessert did you bake to go with it :laugh:
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I made creme brulee' with mixed berry coulis and fresh strawberries as a garnish. With this desert, I got to use my MAP gas... :woohoo:SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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Bubba, you may have the perfect woman; one that can kill dinner and then prepare it. If she has a winning lottery ticket in one hand, and her folks own a liquor store, then you are the luckiest man on earth!! Great job on the quail!
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bubba that looks awesome, had enough baking for the year?happy in the hut
West Chester Pennsylvania -
She is more than perfect, even without the liquor store. :woohoo:SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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Thanks, baking? matbe one more time...maybeSEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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sounds pretty good.
Except in my case a wild mallard that I harvested on last friday was the main corse on Monday.
Cooked him over some chicken stock indirect for about an hour and a half. served with some brown rice/wild rice mix peanut sauce and a green salad. Yum.
Enjoy.
Mike
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Good(smart) answer!
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beli needs some puff pasty advice, shoot him an email
happy in the hut
West Chester Pennsylvania -
NP, I will have LC contact him..SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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I'm jealous...... you got a double wide!! :laugh: Absulute wonderful looking quail!! I can only imagine what she could do with a couple squeallers! :woohoo:
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Sure would love to try 'em, but I gotta move to a different part of the country first! Quail will have to do for now...
Thanks J! -
That would work if they were prairie chickens (grouse). Used to use the 22 on them and pop the heads. Nice thing is the rest stay around. Epecially when it's cold.
Nice looking feed.
Rick in Mt -
An accomplished Egger and a crack shot? What a woman! :woohoo:
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