change a choke

[Holeshot]

Just shot some spreaders today. Right barrel IC and left Full. Only used spreaders on stations 1-2 6-7 doubles. I had patterned the gun with spreaders in both barrels. The IC barrel never impressed me but the full did. Regular shells in the IC and spreaders in the full.

[Steve McCarty]

Originally Posted by Francis Morin

Whether you pick or skin your ducks- try this- Marinade in Vernor's ginger ale for 48 hours- the ginger in it works wonders- then stuff the cavities with good wet sauerkraut and lace up to seal that in-- cover the breasts with cheap cut bacon peppered and then sprinkled with brown sugar- you can even add apple slices to the sauerkraut if you wish- I do--cook in a covered Pyrex dish- I use Reynolds wrap to seal the birds and keep in moisture- about 45 minutes to 1 hour at preheated 500 degree over- high heat over a shorter time span (rather than 325 degrees for hours as per the Thanksgiving Day Turkey) is the secret- I like cold Ginger schnapps as a "table wine" with this recipe- wild rice with mushrooms, Caesar salad, and raisin laced rum pudding lit up with Cognac for dessert with Cajun chicory coffee- Yasss indeeedy!!

I'll tell my wife. She's the cook round these parts. Thanks, sounds good to me.

[charlie cleveland]

boy a duck dinner never sounded better... charlie

[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.

[Steve McCarty]

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.

[Old and Reliable]

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

[Old and Reliable]

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:

[Steve McCarty]

Originally Posted by David Holes

Just shot some spreaders today. Right barrel IC and left Full. Only used spreaders on stations 1-2 6-7 doubles. I had patterned the gun with spreaders in both barrels. The IC barrel never impressed me but the full did. Regular shells in the IC and spreaders in the full.

Did you roll your own spreaders, or buy them?

[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 .