assateague wrote:Yep, and I don't know enough with the ecollar to do this. I keep it for very basic training, at this point. No sense going backwards.
Rick, so it's ok to call him back? I thought that would be bad, when what I want him to do is "keep hunting, but not after what you're going after", if that makes sense.
assateague wrote:I use "off" for "leave it". (Not sure if that's what you're talking about or not.)
when we're doing drag/tracking practice, he won't "off" the trail, unless he's at the end, pointing whatever dead critter I have out there.
assateague wrote:I don't have access to many live birds, so it's that or nothing.
Rick wrote:A man of your many talents has no excuse for not maintaining a loft of pigeons, which is probably what the great majority of pointing dogs get most of their training on.
Rick wrote:It's how they're stuffed. Instead of stuffing the body cavity, where the stuffing flavors go straight to the gravy, my Cajun mentors taught me to cut a pocket from front to back between the ribs and breast meat on each side of the breast bone, and stuff that pocket with a mix of chopped bacon, bell peppers, onion, garlic and/or whatever else strikes your fancy. Makes the birds look like the Hulk and taste like Heaven.
AKPirate wrote:Jason is usually right but sometimes wrong
Rick wrote:It's how they're stuffed. Instead of stuffing the body cavity, where the stuffing flavors go straight to the gravy, my Cajun mentors taught me to cut a pocket from front to back between the ribs and breast meat on each side of the breast bone, and stuff that pocket with a mix of chopped bacon, bell peppers, onion, garlic and/or whatever else strikes your fancy. Makes the birds look like the Hulk and taste like Heaven.
Flightstopper wrote:Rick wrote:It's how they're stuffed. Instead of stuffing the body cavity, where the stuffing flavors go straight to the gravy, my Cajun mentors taught me to cut a pocket from front to back between the ribs and breast meat on each side of the breast bone, and stuff that pocket with a mix of chopped bacon, bell peppers, onion, garlic and/or whatever else strikes your fancy. Makes the birds look like the Hulk and taste like Heaven.
What all is involved in that recipe? Seen others post pics like that and it looks awesome.
Rick wrote:Flightstopper wrote:Rick wrote:It's how they're stuffed. Instead of stuffing the body cavity, where the stuffing flavors go straight to the gravy, my Cajun mentors taught me to cut a pocket from front to back between the ribs and breast meat on each side of the breast bone, and stuff that pocket with a mix of chopped bacon, bell peppers, onion, garlic and/or whatever else strikes your fancy. Makes the birds look like the Hulk and taste like Heaven.
What all is involved in that recipe? Seen others post pics like that and it looks awesome.
Simple pot roast: stuff, brown, add liquid (water, Sprite, beer, whatever) cover and cook until tender, checking occasionally to be sure you don't need more liquid. Or make a meal of it by adding turnips, potatoes, carrots, onions, cabbage, whatever to the pot, too.
AKPirate wrote:Jason is usually right but sometimes wrong
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