change a choke

[StubTwist]

Probably more economical if you do it yourself Steve. For sporting clays I put spreaders in a different colored shotgun hull so you know the difference right away in your shotshell bag or in the pocket of your jacket .

[Stepmac]

Originally Posted by Frank Cronin

Probably more economical if you do it yourself Steve. For sporting clays I put spreaders in a different colored shotgun hull so you know the difference right away in your shotshell bag or in the pocket of your jacket .

Good idea. I have yet to start reloading shot shells. I'm still paying for the gun.

[Big D]

Because I use only AA's for reloading, I differentiate loads by using adhesive stickers (the types used at garage sales) on the base of the shell, writing the shot size and powder on the label. You can also use diffferent colored labels for different loads

[charlie cleveland]

boy a duck dinner never sounded better... charlie

Originally Posted by charlie cleveland

boy a duck dinner never sounded better... charlie

I don't shoot many wood ducks, but we did a river "float trip" recently- I used 1 oz. No 7 steel Winchester loads in a M12- and shot two-- woodies and teal are about the best eating ducks (IMO) they never eat fish, snails, mullocks- etc- and mainly eat acorns-- so like squirrels and turkeys, mighty tasty if fixed right--

I pick and clean the smaller ducks like this (big mallards and geese I usually fillet out the breasts)- soak overnight in cold water with white vinegar and a little salt in a plastic or non-metallic bowl in the ice box- drain, clean off any remaining feathers, blood, debris and wipe dry- then marinade for 24 hours in a covered dish in Balsamic vinegar-- when you are ready to cook- stuff the cavity with sliced apples (I like spies of McIntosh) and take the reserve Balsamic vinegar and mix in slowly brown sugar until it is just runny- NOT too thick- and close the neck cavity with the same thread you use for roasting a turkey-, then pour the sugared vinegar mixture into the cavity stuffed with the apple slices- then stitch up the "trapdoor" to keep everything inside, pepper the outer skin including the legs, place some thicj slices sweet onions on the breast and then criss-cross with bacon strips- double wrap tightly in Reynolds Wrap and cook for about 40 minutes on your grill- 20 minutes per side- let stand in foil for a few minutes before you unwrap to maintain the juices, slice and serve- I like redskin potatoes with these birds, buttered carrots, rolls and a nice Leibfraumilch slightly chilled- and of course, Parker house rolls!!

[EMcILHENNY]

The Marine you are thinking of was Walter McIlhenny.He killed 9 Japs in a row using a shotgun.Witnessed by Gen.Gorden Gayle.We still have TABASCO in MRE's.Also A MRE cook book printed on waterproof paper.Did a cook book for C-rat.We have a recipe for rare duck.Salt and pepper both inside and out.Put on silver tray.Give to a slow butler and have him walk through a hot kitchen.Serve immediately.I would say more,but I do not type well.

[Stepmac]

Originally Posted by Edmund McIlhenny

The Marine you are thinking of was Walter McIlhenny.He killed 9 Japs in a row using a shotgun.Witnessed by Gen.Gorden Gayle.We still have TABASCO in MRE's.Also A MRE cook book printed on waterproof paper.Did a cook book for C-rat.We have a recipe for rare duck.Salt and pepper both inside and out.Put on silver tray.Give to a slow butler and have him walk through a hot kitchen.Serve immediately.I would say more,but I do not type well.

Hmmmm; sounds like one of those "throw away the bird, and eat the board" kind of recipes.

Originally Posted by Steve McCarty

Hmmmm; sounds like one of those "throw away the bird, and eat the board" kind of recipes.

get a big pot of water to a rolling boil, add some salt, the field stripped loon, and a rock about the size of a muskmelon- cover and cook for 10-12 hours- to test for "table fare" use tongs, remove rock- if you can slice the rock with your Buck knife, then the loon is ready" Bon Appetit!!

[EMcILHENNY]

Originally Posted by Steve McCarty

Hmmmm; sounds like one of those "throw away the bird, and eat the board" kind of recipes.

. We like our waterfowl rare,real rare

Originally Posted by Edmund McIlhenny

. We like our waterfowl rare,real rare

- all the better reason to then sprinkle the bird with a generous amount of Tabasco-- self-basting and then self-cooking. I can just picture -- Jeevesie- Old Boy- on roller skates with platter in hand, upright and awaiting the "fish and goose soire'!!:rol leyes: