- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
How do you cook Spoonbill?
Posted on 1/6/13 at 1:02 pm
Posted on 1/6/13 at 1:02 pm
Okay.. I know some people have this thing against spoonbill.
Where I'm from, the spoonbill feed on rice and crawfish, so they don't have much of a fishy taste. I've had some great spoonbill, and I've had some absolutely awful spoonbill.
How do you cook yours?
Where I'm from, the spoonbill feed on rice and crawfish, so they don't have much of a fishy taste. I've had some great spoonbill, and I've had some absolutely awful spoonbill.
How do you cook yours?
Posted on 1/6/13 at 1:18 pm to Tigers134
Breast them out. Gumbo or pan fry them, particularly with some bacon drippings.
Posted on 1/6/13 at 1:18 pm to Matisyeezy
quote:
bacon drippings
That sounds awesome. I've never tried that!
Posted on 1/6/13 at 1:20 pm to Tigers134
cut the heavy red out, steak into about 4 inch by 1/2 inch pieces, salt, pepper, corn meal and fry,,, just like you would catfish.
Posted on 1/6/13 at 1:30 pm to Ole Geauxt
quote:
cut the heavy red out, steak into about 4 inch by 1/2 inch pieces, salt, pepper, corn meal and fry
I might actually do this today. That sounds really good.
Posted on 1/6/13 at 1:37 pm to Tigers134
the steak will be alot more firmer than you're probly used to, but i love em,,, specially for a "throw away trash" fish...
Posted on 1/6/13 at 1:44 pm to Ole Geauxt
Hmm... well, I'm willing to try it even if it's firm.
My grandpa cooks awesome spoonbill. Had some the other day and could barely speak while eating it.
He takes the whole duck, seasons it with seasoning he makes himself on the outside and in the cavity. He then cuts garlic in half and puts a piece in a slit he cuts in each of the breast. He lets it marinate overnight.
The next day, he pan fries the duck, adds water up to half the duck and lets it cook down, flips the ducks over and adds the same amount of water to cook down again. Then he adds water to the top of the duck, adds a little of his homemade roux to thicken up the gravy, and cooks those suckers until the meat falls off.
It's phenomenal.
My grandpa cooks awesome spoonbill. Had some the other day and could barely speak while eating it.
He takes the whole duck, seasons it with seasoning he makes himself on the outside and in the cavity. He then cuts garlic in half and puts a piece in a slit he cuts in each of the breast. He lets it marinate overnight.
The next day, he pan fries the duck, adds water up to half the duck and lets it cook down, flips the ducks over and adds the same amount of water to cook down again. Then he adds water to the top of the duck, adds a little of his homemade roux to thicken up the gravy, and cooks those suckers until the meat falls off.
It's phenomenal.
Posted on 1/6/13 at 1:45 pm to Tigers134
The meat doesn't actually fall off in the pot, but it's really close to it.
Posted on 1/6/13 at 1:50 pm to Tigers134
I have not had a good, old-fashioned duck gravy in a long time...I might just try out your grandpa's recipe this afternoon and tomorrow...
Posted on 1/6/13 at 1:56 pm to Spankum
quote:
I have not had a good, old-fashioned duck gravy in a long time
Squirrel, duck, and rabbit gravy (in that order) are my favorite types of gravy.
There's just something about wild game's gravy that makes it better than anything else.
My grandpa is a pretty great cook. I guess with 80+ years experience and remembering recipes from even his grandfather, he's got a lot of ideas and wisdom for it. It's pretty great that he can still cook for me
Posted on 1/6/13 at 3:24 pm to Tigers134
cooking 8 tomorrow night. a fat yellow-breasted spoonbill is just like a fat teal. i am cutting mine in half and making a gravy.
This post was edited on 1/6/13 at 3:26 pm
Posted on 1/6/13 at 3:26 pm to tigerdup07
Just breast the duck and cook it the same way you would a mallard. Tastes good.
Posted on 1/6/13 at 3:38 pm to FredSecunda
quote:
Just breast the duck and cook it the same way you would a mallard. Tastes good.
if you breast it, then you won't be able to make the gravy that your grandpa did.
Posted on 1/6/13 at 3:52 pm to Ole Geauxt
quote:
throw away trash" fish...
El Geauxto, I do believe he's talking bout Pond Inspectors.
Posted on 1/6/13 at 4:00 pm to windriver
Breast t out and make a gravy or on the grill with applesauce
Posted on 1/6/13 at 5:20 pm to tigerdup07
Please post a recipe for said gravy. I got a bag of squirrels I wouldn't mind trying it with.
TIA.
TIA.
Posted on 1/6/13 at 7:05 pm to Aubie Spr96
quote:
Please post a recipe for said gravy
Not sure if you were asking me, but I find that the best gravy for squirrels is just what comes from the squirrels mixed with water. Once you've got the squirrels cooked and tender, take them out, add some flour to the gravy in the pot to thicken it up, and then put the squirrels back in.
Of course, this method depends a lot on how you seasoned the squirrels. I use my grandpa's seasoning (think less salty than Tony's and less red pepper than Slap Ya Mama), and it works like a charm.
Posted on 1/6/13 at 9:39 pm to windriver
quote:yeah, i figured that out a little late, but i left it, cause cooking it like that would have to be good, too...
El Geauxto, I do believe he's talking bout Pond Inspectors.
Popular
Back to top
Follow TigerDroppings for LSU Football News