A Time to Shoot... and a Time to Eat

[Larry Eckart]

Guys,
Back home to Hilton Head and time to eat the grass fed birds from my trip to the Outer Banks.

I cooked the buffies two different ways. The first a standard kabobs with pepper, onion and cubed bird alternating. Olive oil, salt and pepper, and on the grill. Then in the last few minutes of a quick 5-6 minute grill, a bit of Kansas City Masterpiece sauce.

Oh man!

The other method was borrowed from Hank Shaw and one I'd never tried. Butterfly each breast (carefully! They are thin!) Insert a slice of jalapeño lathered with cream cheese. Wrap in bacon and insert a couple toothpicks to hold it together. Grill 6 minutes.

Double oh man!

A very fine way to deal with the dilemma that I must go back to work tomorrow.

Blessings,
Larry

 

[Carl]

Sounds good, may have to try that!

I know what you mean, I've been off since the 18th, its gonna be hard to go to work tomorrow.

 

[Marty Whelan]

I have to try the kabob that sounds really good. Thanks for sharing.

 

[Kevin Puls]

Guys,
Back home to Hilton Head and time to eat the grass fed birds from my trip to the Outer Banks.

I cooked the buffies two different ways. The first a standard kabobs with pepper, onion and cubed bird alternating. Olive oil, salt and pepper, and on the grill. Then in the last few minutes of a quick 5-6 minute grill, a bit of Kansas City Masterpiece sauce.

Oh man!

The other method was borrowed from Hank Shaw and one I'd never tried. Butterfly each breast (carefully! They are thin!) Insert a slice of jalapeño lathered with cream cheese. Wrap in bacon and insert a couple toothpicks to hold it together. Grill 6 minutes.

Double oh man!

A very fine way to deal with the dilemma that I must go back to work tomorrow.

Blessings,
Larry

Shhhhh.....people I hunt with don't shoot buffies, partially because they don't consider them worth shooting because of yield or flavor.....I want that to remain their little secret! Lol.