Finally, a good day.

[sandwick50]

Lit em up on Saturday

[BLOCKHEAD]

NICE PILE

[bottom-feeder]

nice job guys.... good early season... hope the migrator season is as good

[on the lam]

Thats alot of fertilizer

[sandwick50]

Corned goose breasts, goose sausage, goose hotdogs, goose pepperoni and goose soup. It all gets utilized, even the legs. If you don't keep the legs you're missing some mighty fine eating. Much better flavor and more tender than the breasts in my opinion.

[on the lam]

Corned goose breasts, goose sausage, goose hotdogs, goose pepperoni and goose soup. It all gets utilized, even the legs. If you don't keep the legs you're missing some mighty fine eating. Much better flavor and more tender than the breasts in my opinion.

The only thing I could say I enjoyed from a goose was Jerky, sausage was just OK. Hot dogs sounds interesting. Great shooting guys

[Shorthanded]

way to go boys

[seasquirrel]

Very nice! Way to put the smack on 'em

[BLOCKHEAD]

For 3-4lbs of meat.

just tried this brine, very easy. best birds i've had in a long while

Let sit min 24hrs as much as 36hrs pungent meats and roasts 3 days or more.

1 Qt Water

4 Tbs sugar

3 Tbs kosher salt

1 Tbs blk pepper

1 tsp Thyme

2 Tbs Vinegar

4 Cloves garlic

4 Bay leaves crumbled

2 tsp Oregano

Heat the water add all ingredients, simmer 5 min. Let cool add meat.

BGE Cookbook

tuesday's diner