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 Poul deau  
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Post Poul deau
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UNCLE-J wrote:
Man.. Some good COCO CUM !!!!! with them small marchmellows in it.. hmmmmm hmmmmm


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Fri Nov 25, 2011 3:15 pm
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Post Re: Poul deau
Why?

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Fri Nov 25, 2011 9:11 pm
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Post Re: Poul deau
brasso wrote:
Why?



Because they are very tasty. I dunno WTF is wrong with some of you people down there, you'll eat a gar but won't eat coots. :?

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Fri Nov 25, 2011 9:18 pm
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Post Re: Poul deau
Lol I won't eat gar either. Hell I've never tried coot, I guess I can't knock it till I do...

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Fri Nov 25, 2011 9:29 pm
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Post Poul deau
It'll make you wonder why in the hell you get up do early to shoot ducks. Fried coot breast and gizzards is off the chain. Dmd, how do you cook yours?

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UNCLE-J wrote:
Man.. Some good COCO CUM !!!!! with them small marchmellows in it.. hmmmmm hmmmmm


there's nothing funnier than a sassy fat guy


Sat Nov 26, 2011 2:02 am
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Post Re: Poul deau
hunt682 wrote:
It'll make you wonder why in the hell you get up do early to shoot ducks. Fried coot breast and gizzards is off the chain. Dmd, how do you cook yours?


This past time I wrapped in bacon and grilled. Sometimes I fry 'em, and sometimes I'll do the crockpot thing or just pan sear 'em rare like little steaks.

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Sat Nov 26, 2011 6:21 am
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Post Re: Poul deau
Flyin gizzards.Never tried eatin anything but the gizzards


Sat Nov 26, 2011 7:42 am
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Post Poul deau
Burch wrote:
Flyin gizzards.Never tried eatin anything but the gizzards

you can cut the meat off the breast and it it too. Dmd, I thought about grilling em prob gone give it a try.

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UNCLE-J wrote:
Man.. Some good COCO CUM !!!!! with them small marchmellows in it.. hmmmmm hmmmmm


there's nothing funnier than a sassy fat guy


Sat Nov 26, 2011 9:19 am
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Post Re: Poul deau
The legs hold as much meat as a breast too, just gotta watch out for the toothpick like tendons in the calf muscle after you cook them.

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Sat Nov 26, 2011 9:29 am
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Post Poul deau
DeathMetalDukk wrote:
The legs hold as much meat as a breast too, just gotta watch out for the toothpick like tendons in the calf muscle after you cook them.

that's why I've never cooked the legs too stringy and tough but there is a lot of meat on them.

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UNCLE-J wrote:
Man.. Some good COCO CUM !!!!! with them small marchmellows in it.. hmmmmm hmmmmm


there's nothing funnier than a sassy fat guy


Sat Nov 26, 2011 11:23 am
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Post Re: Poul deau
hunt682 wrote:
It'll make you wonder why in the hell you get up do early to shoot ducks.


Because shooting decoying ducks has got to be 10 times better than shooting into a pile of those retarded mf'ers.


Sat Nov 26, 2011 11:59 am
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Post Poul deau
Yea but damn there tasty. And you can kill 8 in one shot lol

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UNCLE-J wrote:
Man.. Some good COCO CUM !!!!! with them small marchmellows in it.. hmmmmm hmmmmm


there's nothing funnier than a sassy fat guy


Sat Nov 26, 2011 1:02 pm
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Post Re: Poul deau
I cannot see how a coot would taste good.

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Sat Nov 26, 2011 1:55 pm
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Post Poul deau
It's one of those gotta try em things ;)

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UNCLE-J wrote:
Man.. Some good COCO CUM !!!!! with them small marchmellows in it.. hmmmmm hmmmmm


there's nothing funnier than a sassy fat guy


Sat Nov 26, 2011 2:22 pm
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Post Re: Poul deau
brasso wrote:
I cannot see how a coot would taste good.



You sure about that?

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Sat Nov 26, 2011 4:55 pm
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Post Re: Poul deau
Is that the chesticles of the coot or the cleaned gizzards.Sorry if its a dumb question.


Sun Nov 27, 2011 9:42 am
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Post Re: Poul deau
Burch wrote:
Is that the chesticles of the coot or the cleaned gizzards.Sorry if its a dumb question.



That's breasts folded over a peice of pepperjack cheese, wrapped in bacon with garlic salt/parsley and Malbon's BBQ sauce.

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Sun Nov 27, 2011 9:54 am
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Post Re: Poul deau
Thats gotta be good


Sun Nov 27, 2011 10:35 am
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Post Re: Poul deau
That actually looks real good, guess Im just gonna have to try it.

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Sun Nov 27, 2011 7:54 pm
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Post Re: Poul deau
brasso wrote:
I cannot see how a coot would taste good.


Once again you open your mouth and insert your foot. Grays and wigeon often hang out around rafts of them to steal what they dive down and pull up to eat. They eat the same thing as coastal wintering birds do and I have yet to see any fish or crap in their gizzards just grasses and sand.

I trim the up the legs to keep the thighs,that is the best meat on the bird. I smoother them down until they fall off the bone. I don't keep the lower portion of the legs due to those little bones that ruin a good meal.


Sun Nov 27, 2011 8:24 pm
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Post Re: Poul deau
Yal just bone the breast out? I'm going to try some out next time I get a chance.

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Sun Nov 27, 2011 9:55 pm
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Post Re: Poul deau
Opening weekend I had 2 man limit and no room in my freezer for them all. I usually just keep the breast and legs/thighs intact, along with the hearts and gizzards.
However, I decided to make a big jambalaya on Sunday with 1/2 the birds and fry some gizzards and breast. There wasn't much left after my family left Sunday evening.
I de-boned the breast and thighs. Threw the legs away. The thighs are a pain to de-bone but worth the trouble when making the jambalaya. They tend to shred up better than the breast and help make the gravy meatier. I chopped the breast in chunks.
Started by cooking seasonings, then pot fried the meat for 1 hour, then added rotel, along with water for the next hour or 2. Once the meat was done I added the rice and some other seasoning. This was the 1st time anyone that was at my house had eaten pouldeu that way. And most have eaten them before but just smothered down.

As far as frying them.
I did just as I would when frying deer backstrap. I took the thicker breast and filleted them to make them a little thinner so they wouldn't have to cook as long. The fried breast and gizzards were awesome.

All in all those 2 ways were pretty good. I'l be wrapping in cheese/bacon/jalepeno and grilling next time. A co-worker grilled some I gave him a few weeks ago for him and his dad. He said they were great.

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Mon Nov 28, 2011 10:17 am
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Post Re: Poul deau
Elijah212 wrote:
Yal just bone the breast out? I'm going to try some out next time I get a chance.



It depends. when I'm freezing them, I leave everything whole, cutting out the backs and guts obviously. depending on how I plan to cook them, depends on how I cut them up. Mosst keep the breasts only.

dog walker wrote:
I trim the up the legs to keep the thighs,that is the best meat on the bird. I smoother them down until they fall off the bone. I don't keep the lower portion of the legs due to those little bones that ruin a good meal.


I do have to agree with this. I try to be patient to de-bone them sometimes. But after 2 hours of cooking, no need to worry about bones. The meat just falls off.

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Mon Nov 28, 2011 10:22 am
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Post Poul deau
Elijah212 wrote:
Yal just bone the breast out? I'm going to try some out next time I get a chance.

don't dare throw the gizzard away that is the best part. If you split the gizzards in half longways and then cut out the cartilage they will make you slap your grandma

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UNCLE-J wrote:
Man.. Some good COCO CUM !!!!! with them small marchmellows in it.. hmmmmm hmmmmm


there's nothing funnier than a sassy fat guy


Mon Nov 28, 2011 12:02 pm
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Post Re: Poul deau
Only reason them in the picture are good is because of the bacon and cheese added to mask the coot taste! :lol:

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Mon Nov 28, 2011 12:35 pm
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Post Poul deau
CLICKSTER wrote:
Only reason them in the picture are good is because of the bacon and cheese added to mask the coot taste! :lol:

***** pleaz

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UNCLE-J wrote:
Man.. Some good COCO CUM !!!!! with them small marchmellows in it.. hmmmmm hmmmmm


there's nothing funnier than a sassy fat guy


Mon Nov 28, 2011 2:04 pm
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Post Re: Poul deau
Try yall a poul deau and oyster gumbo...... make ya wanna slap yo mamma!!!

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Mon Nov 28, 2011 3:15 pm
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Post Re: Poul deau
CLICKSTER wrote:
Only reason them in the picture are good is because of the bacon and cheese added to mask the coot taste! :lol:


How can you say it tastes any different than duck? Don't they all eat the same things and have the same digestive tract?
Not trying to be an ass just wondering what would make them taste different?

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Mon Nov 28, 2011 3:52 pm
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