Deer Hunting – Yard Bird

Guest post from Capt’n Salsa

Capt’n Salsa’s Grill Roasted Yard Bird

Capt’n Salsa’s Grill Roasted Yard Bird

By: Capt’n Salsa

Wow I have a hankering for some really good grill roasted chicken, the melt in your mouth variety with some fresh homemade salsa slathered right on top. Just seems that we never have time during the lazy days of summer to get everything done. You know, you have to mow the grass, weed the garden and if you’re lucky harvest a bounty of fresh produce from your own little truck farm.

Now you expect me to cook supper too? It’s time to tell you my secret and go hunting for my favorite yard bird, Capt’n Salsa’s Grill Roasted Yard Bird, to be exact.

Yes.

Delicious golden brown moist and tender some of the best melt in your mouth grill roasted chicken you will ever eat. Now, don’t let the hunting phrase concern you. The extent
of hunting chicken for me is looking for a big plump 3.5 to 4 pounder at the local grocery or meat market. I always bag my limit of two because it is just as easy to cook two at the same time to guarantee some leftovers…

“Come on, Capt’n Salsa, quit beating around the bushes and just give us the recipe!”

Oh, Okay.

Capt’n Salsa’s Grill Roasted Yard bird is so easy you will probably laugh. Of course it goes with out saying you need to rinse the chicken in cold water before you cook it. All you are going to need is a generous amount of Lemon Pepper Seasoning. Mix up a solution of 1 part vegetable oil with 4 parts of Apple Cider Vinegar, remember that’s the brown vinegar, together in a squirt bottle, an empty syrup bottle will do just fine.

Now we are going to cook our grilled chicken whole on your favorite charcoal or 2 burner gas grill using the “indirect heat” method. Your grill needs a lid that will close, too. Most of the time now I just use the gas grill, heating the grill with both burners, then turn one of them
totally off, yes, off and the other burner turn it all the way down to low.

I’m getting a little ahead of myself. Preheat your choice of grills. Then rinse and clean the birds. Now hose down the chicken with the mixture of oil and vinegar using the squirt bottle and sprinkle a generous portion of Lemon Pepper Seasoning all over the chicken. Don’t forget the body cavity.

Place the chicken breast side up on the grill away from the heat source, above the burner that is turned off, indirect heat method remember. Squirt a little more oil and vinegar into the cavity of the chicken until it “overflows.” Now close the lid. You want a low to medium low heat level. The objective is to take at least 2 to 2 1/2 hours to cook the chicken, nice and slow. Don’t worry after a couple of times you will have it “down to a science” and know what works best for you.

Once you have your chicken on the grill go mow the grass or work in your garden for the next 2 to 2 1/2 hours without even looking at the birds… well, if you insist on looking after about an hour, you can raise the lid and give the birds a good squirt of the oil and vinegar solution… Now, close that lid and get back to work.

You will know the chicken is done by grabbing the tip of one of the legs with a paper towel, careful it will be hot, and gently twist the leg bone in a circle. If the leg bone easily breaks free at the joint, the chicken is done – a beautiful golden brown, moist and tender every time.

Easy huh?

Place the chicken on the grill, mow the grass and when you are finished with your yard you have Capt’n Salsa’s Grill Roasted Chicken make that Yard Bird! Serve it up with one of your favorite homemade salsa recipes.

Roasted Corn Salsa or tasty Salsa de Tomatillos Delicious! Wrap it all up in a warm tortilla, complete with your favorite thirst quenching beverage and you will marvel about how great your yard looks.

Imagine. Mowing the grass and cooking supper all at the same time. Enjoy!

Author Bio

Capt’n Salsa provides an outstanding collection of free homemade salsa recipes at his web site, Great Salsa. Submit your favorite salsa recipe for publication at: http://www.great-salsa.com/submit_your_favorite_recipe.html

Article Source: http://www.ArticleGeek.com – Free Website Content

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Family Camping – Mushroom Festival

A Festival For Outdoor People

Spring brings many GREAT things to northern Michigan like Mothers Day, Steelhead fishing, beautiful flowers & woodland surprises such as tasteful morel mushrooms. with that said it brings to mind our annual Mesick Mushroom Festival in Mesick MI. Which is known as mushroom capital. You can enjoy adventurous fun filled days, for people of any age. There is carnival rides for those of you that are thrill seekers, crafts & a flea market. There will be several contests for mushroom hunters, a lucky duck race & much more. View our Grand Parade. There will be lots of good food like BBQ chicken, a fish dinner or taco night and of course many fair goodies. Games for kids of all ages. Watch the Mug bog racers throw some really wet earth up into the air. It’s safer this way. So start your engines, let the mud fly at our great hometown mushroom festival. Mesick is known as a small town, with a big heart. There is many great recipes for cooking mushrooms, some that are a secret that has been passed down from generation to generation that you can taste but you will never get the secret out of the owner. Others share there great tasting recipes with others & we want to share this recipe made for a cast iron skillet with you.
Cubed Steak in Mushroom Sauce
5 cubed steaks
family sized can of cream of mushroom soup
with half a dozen fresh moral mushrooms added when in season.
1/2 cup water

Fry the cubed steaks in a frying pan or wok – I use my two burner camp stove stove. Remove cubed steaks and set them on
several layers of paper towels to drain the grease. Wipe out the pan and put the steaks back in the pan with the cream of
mushroom soup and the 1/2 cup water. Stir the soup in with the water and cover. Let simmer for at least 10 minutes with a low
flame (the meat becomes more tender if you simmer for longer). Serve over rice or egg noodles.

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Fishing – River Fishing

Spring Steelhead Fishing

Growing up in Northern Michigan I will always remember vacations we took to fish at Tippy Dam
There was always anticipation for these trips for a young boy every spring when these fish would start their trip up river to spawn as they are now. Banks full of men & women standing with long poles in hand to bring in one of these big fish. There would be several days I would spend with my family on the banks of the Manistee River fishing & camping under this big dam; it’s something that I don’t think I will ever forget. Grandmother would have a big 15 inch cast iron skillet with fresh fish cooking over a campfire every evening & Eggs with sausage every morning. Every time I pull on my waders I think of the smell of cast iron & pine smoke coming from her campfire. River fishing reports this week say that fishing on gravel beds are best with spawn in full swing, fishing on this river is changing daily. Everyone that fishes these rivers knows that anyone can fish while a few catch fish, it is a time learned thing that you just have to spend time to know. The main thing is to enjoy what I learned when I was a small boy with my family on these river banks. Catching fish is a bonus but being with your family & friends is what really matters. Sharing old stories that are passed on from grandparent to younger generations & then passed on again over a burning campfire on a star lit night is something you will never forget. I listen to my friends talk about their trips to places I have been & we share stories about our trips. We know all of you have stories you would like to share. Leave your comments & ideas of your experiences on river or bluegill bass or pike fishing; we would like to hear from you. Share your outdoor experiences with us.

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