Hundreds of birds die in western Ky.

Jan 5, 2011 | Posted by: roboblogger | Full story: The Cincinnati Enquirer

MURRAY, Ky. - State wildlife officials say "several hundred" dead birds were found near the Murray State University campus last week.

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64,681 - 64,700 of 81,596 Comments Last updated 1 hr ago
W KY Girl

Oswego, IL

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#75023
Nov 16, 2012
 
Imposter wrote:
<quoted text>skin, fry, eat.
I'm thinking marinade, spices, crock pot for a coon. Fried rabbit & squirrel, yes. I cooked some deer on top of the stove a year or so ago that was pretty dang good. I've got soft in my old age, don't really like the dressing part - it makes me sad. lol
Hempburn

Whitley City, KY

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#75024
Nov 16, 2012
 

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A smoker is a good tool for game, it makes game tender and adds flavor.

“TELLING IT LIKE IT IS”

Since: Apr 09

FARTSBURG

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#75025
Nov 16, 2012
 

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Hempburn wrote:
A smoker is a good tool for game, it makes game tender and adds flavor.
Come on Humpaburn, you know it has to be a Weber.

“TELLING IT LIKE IT IS”

Since: Apr 09

FARTSBURG

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#75026
Nov 16, 2012
 

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Imposter wrote:
<quoted text> Raccoons' standing in the road... washing windows ...for for handouts???
Humpaburn, Dude, you have finnaly smoked yourself silly.
Just when I think Humpaburn can't top his previous adventure, he goes and does it. LMFAO.
Imposter

London, KY

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#75027
Nov 16, 2012
 

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THE UNA FARTER wrote:
<quoted text>Come on Humpaburn, you know it has to be a Weber.
The only smoker/grill that holds the perfect 220 degree cooking temp???
Imposter

London, KY

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#75028
Nov 16, 2012
 

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Hempburn wrote:
A smoker is a good tool for game, it makes game tender and adds flavor.
You should know all about a SMOKER dude. lol

“TELLING IT LIKE IT IS”

Since: Apr 09

FARTSBURG

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#75030
Nov 16, 2012
 

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Imposter wrote:
<quoted text>The only smoker/grill that holds the perfect 220 degree cooking temp???
Correction 225. It takes the extra 5 degrees to properly smoke fresh dog nuts, from Humpaburns vet friend. LMAO.
Hempburn

Whitley City, KY

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#75031
Nov 16, 2012
 

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No, no, no, no,, the key temperature is 225 degrees! Holy french fried wildebeest, don't cook too low! The Green Egg, that's a sweet smoker but my cheap little Weber does a fine job at a third the price. Why I'm so poor, cooking outdoors is the only way I can afford a hot meal.
Hempburn

Whitley City, KY

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#75032
Nov 16, 2012
 

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The wife did get a little, put off shall I say, when asked if I wanted to go see Twilight with the group and I told her,, if I wanted to watch a bunch of sparkly dudes suck on each other, I'd go to an Elton John concert.

“TELLING IT LIKE IT IS”

Since: Apr 09

FARTSBURG

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#75033
Nov 16, 2012
 

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Hempburn wrote:
No, no, no, no,, the key temperature is 225 degrees! Holy french fried wildebeest, don't cook too low! The Green Egg, that's a sweet smoker but my cheap little Weber does a fine job at a third the price. Why I'm so poor, cooking outdoors is the only way I can afford a hot meal.
Truthfully Humpaburn, the wife makes you do all the cooking and she won't allow your messy drunken butt in her kitchen. I don't blame her, I wouldn't cook for you either. Go for the Green Egg though. You need it when the wifes hungry relatives show up unexpectedly and begin chewing the legs on the dining table.

“TELLING IT LIKE IT IS”

Since: Apr 09

FARTSBURG

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#75034
Nov 16, 2012
 

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Hempburn wrote:
The wife did get a little, put off shall I say, when asked if I wanted to go see Twilight with the group and I told her,, if I wanted to watch a bunch of sparkly dudes suck on each other, I'd go to an Elton John concert.
That's a good one. Lol.

“It is what it is, folks!!”

Since: Feb 10

The land of harmony and peace

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#75035
Nov 16, 2012
 

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The only way I've ever cooked venison and had it come out halfway edible was to soak it overnight in a half buttermilk and half salt water bath.

The next day, I poke "holes" into the roast and place half cloves of garlic into each one, then salt and pepper it, and wrap the whole roast in about a pound of hickory cured bacon. After that's all done, I lay it on some heavy duty tin foil, surround it with quartered onions, quartered taters and some nice fat carrots cut into large chunks.
(If your veggies are cut too small, they'll disintegrate as it cooks and you'll just have a veggie "mush" around your venison when it's done).

Seal it really well in the foil and bake/roast for about 3 hours at around 300-325 degrees. You don't have to baste it because the foil wrapping and the veggies along with the bacon, will do the job...

About 45 minutes before you want to take it out of the oven, turn back the foil to expose the deer meat but still keep the veggies covered so they don't toast and get scorched and turn the oven down to around 250 degrees. This will help to brown the bacon wrapping, plus it also lets some steam and liquid escape so you can use the drippings to make a gravy if you want to.

Let the roast sit on the stove uncovered for about a half hour to let the meat "rest"..

Other than venison sausage, this is about the only way I can eat deer meat. The bacon gives it some much needed fat, the veggies flavor it up, and the overnight marinade and slow cooking tenderizes it.
friend

Louisville, KY

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#75036
Nov 16, 2012
 

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heck yea
raven

Fort Gay, WV

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#75037
Nov 16, 2012
 
Hempburn wrote:
The wife did get a little, put off shall I say, when asked if I wanted to go see Twilight with the group and I told her,, if I wanted to watch a bunch of sparkly dudes suck on each other, I'd go to an Elton John concert.
I watched the first two parts of that saga. you'd think that Stewart girl would be "experienced" at something. And those little pansy boys on there...Well Liam Neison on Rob Roy and Richard Gere in First Knight get my thumbs up for hot, steamy scenes. LOL. I didn't see any point to the flick.
Tracker

Irvington, KY

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#75038
Nov 16, 2012
 
Are the birds still falling???
raven

Fort Gay, WV

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#75039
Nov 16, 2012
 

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Whole Jamaican all spice berries give meat. good flavor. I began using them in my butt roasts , stews and briskest. Warms the flavor up. Also, cracked pepper seems to flavor food better. Rosemary and thyme I found are great on potatoes. All this talk about grilled food, fried meats. Now, I'm wanting barbecue pulled pork and a sweet tater casserole as dessert. Shame, shame;) Maybe some asparagus drizzled in a butter and lemon sauce. O yummy!

Since: Nov 12

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#75041
Nov 16, 2012
 

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Has the birds stopped falling???
Ancient Wolf

Versailles, KY

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#75042
Nov 16, 2012
 

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Chef Leo's ( chefleo.com ) Wild Game and Meat Rub can be bought online and the contents seem quite similar to NOPE's roast fixings. It contains garlic, chilles, Molasses, Coffee, Onion, and other spices.

They also sell a seasoning for "Camp Stew" with a recipe on the back containing 4 potatoes 4 tomatoes, 1/2 head of cabbage, an ear of corn (shaved) and a pound of smoked sausage with a teaspoon of their Camp Stew spice. I made that and it is pretty good vittles.
W KY Girl

Oswego, IL

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#75043
Nov 16, 2012
 

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The last time I cooked deer, I cut the meat all off the bone and put it in a pot on the stove - add soy sauce and dried lemon peel. I almost covered it with water and boiled it until most of the water was gone. Check and see if it is tender and if not, more water and cook longer. Cook until most of the water is gone but don't dry it out. If you tweek the soy sauce and dreid lemon peel just right it is delicious! I think next time a little cayenne pepper.:)
Imposter

London, KY

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#75044
Nov 16, 2012
 

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Ancient Wolf wrote:
Chef Leo's ( chefleo.com ) Wild Game and Meat Rub can be bought online and the contents seem quite similar to NOPE's roast fixings. It contains garlic, chilles, Molasses, Coffee, Onion, and other spices.
They also sell a seasoning for "Camp Stew" with a recipe on the back containing 4 potatoes 4 tomatoes, 1/2 head of cabbage, an ear of corn (shaved) and a pound of smoked sausage with a teaspoon of their Camp Stew spice. I made that and it is pretty good vittles.
Old scruffy wolf is a man of few words, such a man's words carry more weight, somehow.

Reminds me of a rhyme grandpa used to say when us kids chitter chattered too much;

There once was an owl that lived in an oak. The more he saw, the less he spoke.
The less he spoke, the more he heard.
Why cant we all be like that wise old bird?

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