It was OK, not as dry and an improvement in flavor over normal baked sage grouse.Goob just showed us that. How was it Goob?
Well, what am I gonna do with all this bacon grease I got then?I would think that brining the boomer might do more for flavor and moisture than injecting with the bacon grease. What do you think Goob?
I've tried injecting chickens and turkeys both with bacon grease, and all it did was make it greasy. I found that if you want to get a real bacon flavor into anything, injecting grease doesn't do it. However, before baking, sear the bird in a hot skillet filled with the grease and it will get the bacon flavor in there way better than injecting it.
I brined and smoked some back in the day. Too dry.Have you tried brining a sage grouse?
I just don't hunt them any more. The last time I shot one was in 1986, and I shot a limit of 3 birds in one flush, with 3 shots from my Remington Wingmaster (loved that gun). Luckiest dang shooting I've ever done in my whole life. Anyway, it was torture choking those things down and I decided then I'd never hunt them again. And haven't.
If you've had raccoon the way I have you'd change your mind. **** is one of my favorite things to eat. It's kind of a cross between cottontail and fox squirrel in taste...yum !!!!!!!!!!!!Hmmm. Did that make it taste like buttered sage brush? I love your continued attempts at edible boomer. It has to taste better than raccoon I suppose.