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RJGold wrote:

WildBill wrote:You can hunt these without a license.

[ Image ]

I've killed a bunch of those things...

Never can get them to taste right no matter how I cook them...

They have to be marinated in Hoppe's #9.

puma guy wrote:

RJGold wrote:

WildBill wrote:You can hunt these without a license.

[ Image ]

I've killed a bunch of those things...

Never can get them to taste right no matter how I cook them...

They have to be marinated in Hoppe's #9.

Bawahahahaha!

Beiruty wrote:

03Lightningrocks wrote:

Beiruty wrote:

03Lightningrocks wrote:Bacon???

I shoot, you pick it up. You are free to do whatever you wish with it.

I bet you could wrap a rock in bacon and make it taste good!

Lamb/Goat fat, would do that too. In my home country, goat/lamb fat is extracted and made like a shortening for food, when cooked with said fat, food is as good as a Lebanese food can be.

I went to the meat counter at HEB this morning and asked for some goat fat, but the guy just gave me a weird look!

WildBill wrote:

Beiruty wrote:

03Lightningrocks wrote:

Beiruty wrote:

03Lightningrocks wrote:Bacon???

I shoot, you pick it up. You are free to do whatever you wish with it.

I bet you could wrap a rock in bacon and make it taste good!

Lamb/Goat fat, would do that too. In my home country, goat/lamb fat is extracted and made like a shortening for food, when cooked with said fat, food is as good as a Lebanese food can be.

I went to the meat counter at HEB this morning and asked for some goat fat, but the guy just gave me a weird look!

Back ex-home, (my home now is Texas), Lambs have rear flab full of fat
Lamb rear looks like:


Those lambs are leaner and their fat are in their rear flab.


Here the shish-kabab meat is interleaved with some pure fat.

Ummmmm, Lamb Kibbeh, deep fried in fat, a little mint and lemon on the side!

Dadtodabone wrote:Ummmmm, Lamb Kibbeh, deep fried in fat, a little mint and lemon on the side!

eating deep-fried kibbeh, hot and hard shell from outside, fluffy meat inside with pine nut, now you are talking. Yummy

AndyC wrote:I dunno about you all, but I can't easily identify the species of a dove or pigeon on the wing at 40 miles an hour 30 yards away.

It ain't that hard, just takes a few years in the field.

Carry-a-Kimber wrote:

AndyC wrote:I dunno about you all, but I can't easily identify the species of a dove or pigeon on the wing at 40 miles an hour 30 yards away.

It ain't that hard, just takes a few years in the field.

According to the TPWD website Know Your Doves (previously posted the link) feral pigeons ie. Rock Doves, have a white rump patch. I haven't checked it out on actual birds to verify.

Unprotected Birds

(May Be Hunted Anytime)



rock dove
Rock Dove

Common in cities and around farms. Large in size and varies in color from gray, brown, to all white. All have white rump patch. They generally fly in flocks and do not readily mix with other wild birds. It is an introduced species and is often raised by individuals as are other varieties of racing and fancy pigeons.

Beiruty wrote:

Dadtodabone wrote:Ummmmm, Lamb Kibbeh, deep fried in fat, a little mint and lemon on the side!

eating deep-fried kibbeh, hot and hard shell from outside, fluffy meat inside with pine nut, now you are talking. Yummy

Sounds very good. I have not been able to find lamb tenderloin. I have heard that this is the best cut to use for kabobs.

WildBill wrote:

Beiruty wrote:

Dadtodabone wrote:Ummmmm, Lamb Kibbeh, deep fried in fat, a little mint and lemon on the side!

eating deep-fried kibbeh, hot and hard shell from outside, fluffy meat inside with pine nut, now you are talking. Yummy

Sounds very good. I have not been able to find lamb tenderloin. I have heard that this is the best cut to use for kabobs.

Correct. Same also for Beef, you just to have it BBQ until color changes from Red to light-brown/grey and never ever overcook it. It would be moist and tender. Yummy!