Last Post in This Thread Wins!

[Timba]

Originally Posted by springs1971

pellet gun; dinner for a month. (Don't tell Inter, he'll get terribly upset about the poor pigeons...)

I thought the whole idea was to upset anyone you could to get them to move on? Don't tell me I have to rethink this whole thing

By the way, those lead pellets, bad for the environment

[springs]

I'm a sci fi writer; you stick with lead pellets, I was thinking something along the line of a neutron pellet that sends a microwave up to the sky and brings the whole flock down. No basis in science, but hey, that never stopped me.

You're absolutely right about the other; pigeon recipes?

[Timba]

Originally Posted by springs1971

I'm a sci fi writer; you stick with lead pellets, I was thinking something along the line of a neutron pellet that sends a microwave up to the sky and brings the whole flock down. No basis in science, but hey, that never stopped me.

You're absolutely right about the other; pigeon recipes?

Always helpful me

• 4 squab (1 lb. each)
• 6 tablespoons balsamic vinegar $Click to see savings
  
  
• 2 tablespoons honey $Click to see savings
  
  
• 2 teaspoons fresh thyme leaves or dried thyme
• Salt $Click to see savings
  
  

Preparation

1. 1. With poultry shears or kitchen scissors, cut each squab in half through center of breast and back. Pull off and discard fat lumps. Cut off necks and reserve with giblets for other uses. Rinse birds and pat dry.
2. 2. In a bowl, mix vinegar, honey, and thyme. Add squab and mix to coat with seasonings. Let stand at least 20 minutes or chill, covered, up to 1 day, turning pieces over several times.
3. 3. Prepare barbecue for indirect heat.
4. If using charcoal, mound and ignite 60 briquets on the firegrate of a barbecue with a lid (20 to 22 in. wide). When briquets are dotted with gray ash, in about 15 minutes, push equal portions to opposite sides of the firegrate. Place a drip pan between coals. Set the grill in place.
5. If using a gas barbecue, cover and turn heat to high for about 10 minutes. Adjust burners for indirect cooking (no heat down center) and keep on high. Set a drip pan beneath grill between ignited burners. Set grill in place.
6. 4. Lift squab from marinade and lay, bones down, in center of grill, not directly over the heat. Cover barbecue and open the vents.
7. 5. Cook until birds are richly browned, basting squab frequently with marinade, using it all. For rare, breasts are moist and red in center (cut to test); allow about 25 minutes. For medium, cook 6 to 10 minutes longer. Season to taste with salt.

Sunset

[springs]

Excellent, I like mine fairly rare, so you know they're actually a dead animal and not some sort of linda mccartney psudeo meat substitute.

D'you know? the dentist thread has given me so many good ideas....

[Ursa major]

So which ones are you going to get your teeth into?

[paranoid marvin]

Or are you just filling time?

[Ursa major]

Perhaps we're having a "be kind to dogs" day.

[paranoid marvin]

I'm sorry, but I don't follow your lead.

[Ursa major]

Can you wait a moment while I resolve some plumbing issues...?

[paranoid marvin]

Or do you mean whilst you take a leak?

[Ursa major]

If you have a leak, you can keep it. I don't want to take it, thank you very much.

[paranoid marvin]

I was merely commenting on your green fingers. If that's the attitude you want to take...

[Warren_Paul]

*Sneaks in and makes a post while everyone be a snoozing*

[springs]

a low tactic, and short lived

[Warren_Paul]

Originally Posted by springs1971

a low tactic, and short lived

low tactic? I never resort to low tactics!

Don't click me...