For Stock Rigs Only

Mark do you have plans to hunt any more this season? I may try to head to GA one more time during the xmas holiday.

 

Oh yes. I've switched back to ducks & geese. This is the time of year when we see the big fat Mallards coming down from Canada. We also have a healthy population of Black ducks here.

I'm going Saturday. Morning temps expected to be in teens.

 

@Delta09 - Happy Birthday Adam!

 

Cute man

 

Good morning Jeff

 

Skanky Yankee

 

@Delta09

 

Happy BDay Adam!

 

Question on the geese: how do you cook them? One of the guys I work with has done some goose hunts and he said they make jerky from the meat.

 

Morning Bill

 

Morning folks, happy revolution around the sun day @Delta09!

For anyone wanting to replace the stock battery in their Hobart welder... this is how buried it is. Allll the panels come off.

 

passin' through, thought I'd say 'yo'

yo. 'sup?

Happy Birthday @Delta09

 

Hey John

 

Howdy William

 

What up Smoke?

 

Mornin' Patrick

 

Thanks Pat!

And, well thanks for the nightmare fuel. We have the Miller version at work that could use a battery. We bought a battery maintainer that also de-sulfates that somehow brought the battery back from the dead. However I know eventually it'll need a battery. I thought taking the back panel out I could sneak one in and out, maybe not...

 

Well it sort of varies. Early season, they don't have much fat, so I generally just breast em out. The meat is lean, so I cook it up like I'd cook chunks of chicken, with some fat like bacon or butter served with your favorite sides. Slow cooking the breasts in a crockpot with some apple cider & brown sugar with some bbq sauce at the end is fantastic for pulled goose.

Later in the season, they fatten up with a thick layer just under the skin. The meat itself is still lean, but if I breast it out, I'll keep some of that fat on there for cooking as noted above. Occasionally, I'll pluck one and cook it whole. I lay some bacon on top for some added fat. Being so lean, it can still over cook and dry of your not careful. I like a brown rice, hazelnut and cranberry stuffing. Good stuff!

I save a bunch of duck fat for cooking other things too. Duck Fat rules!

 

Morning Bill and all you stock lovers

 

The back panel does have to come off on the Hobart, can't speak for the Miller since I know they're different sometimes. For us to get to the carriage bolts holding it to the cart we had to take the shell off, then slide the whole thing forwards on the cart so we had access to the bolts for the back panel and room to remove it. Better do an oil change while it's apart...