Michigan

[Opa]

Quote:
Your post triggered excessive salivating.

It might be wise that those of you who have eaten smoked chicken in the past wear a bib while typing to protect your keyboard unless you are certain you can complete block thinking about all the wonderful things to eat that will be on the Chickenstock tables.

 

[chikkaboomboom]

Where can I find a guy like Opa?...Mine thinks the microwave is a complicated evil machine...

 

[DaughterOfEve]

I was out watering the garden after picking strawberries, sure that the rain was not coming again as it was supposed to yesterday and did not, when all of a sudden.....The ducks began running about the yard with glee and the chickens made a mad dash for the coop. I just turned off the hose, and walked back to the house. "It figures" as soon as I finish watering it actually rains.

 

[babigyrl22]

Quote:
Gosh, this actually makes me a bit envious that I don't each chicken. Do you smoke salmon too Opa? 'Cause that just sounds delicious.

 

[Opa]

Back in the 70's when the salmon fishing was at its peak I used to smoke several hundred pounds each year. In fact the first solid food my youngest son had to eat was smoked salmon. To this day he loves smoked fish. More and more people are getting into smoking food and unfortunately they don't properly research the subject before ruining a lot of good meat. There are two different methods, hot smoke and cold smoke. Cold smoke is normally used for smoking cheese and fish. It utilizes much colder smoking temperature and does cook the meat but preserves it with a combination of salt and smoke. Hot smoking is accomplished at a higher temperature and is a cooking process that adds a smoke flavor. However, even the hot smoke is better accomplished at a much lower temperature than most people use. I never let the temperature exceed 180 degrees. This is a slow process that often takes from 12 to 18 hours to bring the meat to safe temperatures. By sealing the meat surface with smoke molecules you lock the moisture into the meat and the meat will cook internally rather than drying out.

 

[KrisRose]

Quote:
That Opa sure is a tease

.

 

[babigyrl22]

Quote:
That Opa sure is a tease

.

I was thinking the same thing.... lol

 

[Carrie Lynn]

OEGB needs a home...can bring to Chickenstock

A friend gave me an OEGB that had been severely beaten up by roos.
I would keep it as it's a nice bird and will look very pretty when it's feathers grow back in.
However, it has turned out to be a roo, and I live in the city and can't keep roos.

Is anyone interested in a ginger-colored 4 mos. old OEGB roo? If my friend cannot rehome it locally? He (the roo, not my friend

) is a hard luck case and would need somone who could overlook his current appearance...someone with a soft spot in their heart for the underdog. I will post pics if anyone is interested. A vet tech who knows chickens will check him for parasites, although I haven't found any.

Janice
aka Carrie Lynn

 

[1muttsfan]

Opa -

and

If anyone going to chickenstock has a black amaracauna hen, up to 3years old they would like to sell, please let me know

 

[Henny Penny04]

Quote:
Gosh, this actually makes me a bit envious that I don't each chicken. Do you smoke salmon too Opa? 'Cause that just sounds delicious.

I thought the same thing. If I were going to be there, I would probably give in.