Dove Season....Gettin Close

[mr surveyor]

anyone else, besides me, about to pee their pants?

Except for the fact there wasn't a single crop in the West Texas county I hunt that even germinated, much less survived the drought, wildfires, more drought..... we're still making the 300+ mile pilgrimmage the second week of Sept. The unfortunate thing .... only unfortunate due to the conditions... 4 of the 6 of us "regulars" decided to carry "junior" sized guns this year. We're all suffering from some type of shoulder conditions, either from stupid youthful accidents, or the "itis boys", or both, and decided to find ways to reduce the shoulder joint stretch caused from the swing. I tried for 3-4 years to convince these guys it was just downright silly for rifles to have a 13 to 13-1/2 inch lop, but shotguns that have to be swung in a near 180° dome are stocked with a dang 14 to 14-1/2 inch lop. Shortly after our last year trip I finally found my "test gun"... a Mossberg 500 Bantam (20 ga tops on these). It's a regular 500 receiver with a 13 inch lop, double bead 22" vent rib barrel. Yep, it's a short barrel, but complete powder burn only takes 20 inches and the extra sight radius ain't gonna help me anyway. Actually I even carried a 20-1'2" Laurona SXS a time or two and knocked down a few doubles. A couple of months after I bought the Bantam, our fearless leader and bird hunter delux called me out to his truck after church one day. He'd just bought a slightly used pair of Model 1100's ... one full size, and one "junior". He ended up selling the full sized for enough to covere his investment and is taking the 20 ga "junior" as his first out gun. Another of the bunch, also a lifetime hunter and shooter, decided to dig out the old 20 ga 870 he reduced the stock on for his son about 20 years ago. The fourth of the converts, last time I talked to him, is still looking for his junior/old man gun. NOw, the unfortunate part of this experiment is that there ain't gonna be much but "fly-over' birds due to the lack of food crop, and we all probably need 10 ga goose guns to reach em. Then, possibly on the up side, we do have a pasture right next to the city water treatment plant, which is probably the only open water within 25 miles.... back up to the fence, and a couple dozen MoJo's out front and we still may bring home a limit (we never didn't bring home a limit yet:D)

I can't wait


surv

[Jeremiah/Az]

Our dove season opens 9/1 & we have lots of birds. I shoot a 28 gauge Browning Citori. Some of our bunch shoot .410's, but most shoot 20's. We are a bunch of old men & a couple of young girls from the gun club, but we are all sporting clays shooters. We almost always get our limits, but that is only 10 birds. When I was young, a long time ago, the limit was 35. This is mostly due to habitat lose. The farms & orange groves, where the doves nested, have given way to houses. We have white wings, a larger bird, & mourning doves. The temperature of 100 to 110º are not much fun, but it is worth a little, read a lot, of sweat!:(

[wyntrout]

Good luck guys. I loved the 1100's and used to have a few... 12 gauge, 20, and 20 Lightweight. With skeet barrels and recoil pads I shot skeets and doves and a few quail. The latter two are better tasting.

I like gas-operated 1100's for the recoil reduction... big improvement over the 870. I had a few of those, too. My last hunting of that kind was around Abilene, Texas, in '81/'82 before going to Germany February '83. That was my favorite game... those fast moving, high-jinking doves.

Again, good luck and have fun!

Wynn:)

[Dietrich]

Opening day of the dove season is second only to Christmas in my book.The guys I have hunted with for years have a pig pickin` on opening day complete with all the fixin`s.Legal shooting doesn`t start until noon so we eat lunch around 11:00 and then head to the field.Most of the time before lunch is spent standing around telling lies and jokes.I,of course,don`t join in that part of the festivities because of my serious nature.I`ll be carying my trusty Remington Sportsman 12 but I`ll also have my Browning Auto 5 in the pickup just in case I change my mind about what I want to shoot with.Both are serious bird guns.

[jlottmc]

Ahhh dove season, I still wish I had somewhere to go and the time to do it. Diet. there is something about that tradition that sounds familiar. We did a pig pickin at my wedding, and a couple since then, put good times those.

[Dietrich]

Ahhh dove season, I still wish I had somewhere to go and the time to do it. Diet. there is something about that tradition that sounds familiar. We did a pig pickin at my wedding, and a couple since then, put good times those.

It`s hard to believe but there are those who don`t have a clue what a pig pickin` is.The fact that you had one at your wedding shows infinite good taste on the part of you and your Mrs.Your families too.

[jlottmc]

A pig pickin' is definitely unique to NC. I have been to a lot of places, and had a lot of roast pig, and everyone does it differently. NC's way is a good time and pretty easy to do. In all fairness, we did Boston butts at our wedding, and had a keg too (my father in law insisted on that). Good times around those.

[mr surveyor]

A pig pickin' is definitely unique to NC. I have been to a lot of places, and had a lot of roast pig, and everyone does it differently. NC's way is a good time and pretty easy to do. In all fairness, we did Boston butts at our wedding, and had a keg too (my father in law insisted on that). Good times around those.


I think there needs to be a repeat performance of the weddin for those of us that didn't get to make it the first time around...what time is the food:D

[jlottmc]

It has been 10 years. But I can barely feed me, let alone have everyone come in after I make a grill and get lots of gas, and learn how to make a good vinegar based bbq sauce. Let me pull that off first.

[mr surveyor]

you mean there is a such thing as a "good" vinegar based BBQ sauce:eek: My wife's brother ended up in NC about 12 years ago and warned us about the vinegar meat. When we went out to visit for a few days in 2006, he took us to a couple of the most popular BBQ places in the Charolotte area. I'll have to stick with slow smoked meat with a good dry rub.

now, a pig roast would be a treat, but I don't suppose the NC way is what I'm thinking of.... which is a two day affair and might even require a backhoe.

But..... I'll even eat that pickled meat BBQ if I'm invited, and have no complaints...unless the keg is already floating when dinner is served:)

[JFootin]

The Eastern NC vinegar based BBQ sauce ENHANCES the wonderful smoked flavor of the pork. Every other kind COVERS UP the flavor of the meat! And with the mustard based sauce I tried in Georgia, I couldn't even tell what kind of meat I was eating! Some do it better than others. One of the best tasting barbecue sandwiches i ever had was at the Hard Rock Cafe in downtown Atlanta. It was Eastern NC style.

[tibbits]

I'm new to Kahrs and this forum, but I'm an expert at NC BBQ and not too bad in a dove field. The good thing about a pig picking is it's slow cooked and basted with a vinegar based sauce. Real BBQ can only be found east of Raleigh.

And I'm looking forward to sweating in a dove field on 9/3.

[jlottmc]

Hold on there amigo, I've had all manner of bbq, and I must say that there is something for a Texas Brisket. BBQ is good eats when done right, but there's no soul to that pickle juice. FYI, Smithfield is like Dickey's around here, it's ok for those who don't know.

[jdavis]

I spent most of my years in NC before moving to FL about 10 years ago. The BBQ is one of the things that I miss. The places around here have no idea what "real" BBQ is. Good pulled pit cooked pork served with vinegar based BBQ sauce with cold slaw and french fries. There is nothing like it!
I lived near Charlotte (Monroe) and sometimes we would drive to Lexington BBQ to get some of the really good stuff. I remember people taking ice chests there and buying the BBQ by the pound to take home.
I also miss the September dove seasons. Although my shot shell to dove ratio was pretty bad, I still enjoyed the shooting as well as the camaraderie . You Carolinians should consider yourselves lucky.

[Dietrich]

All of this talk about the Holy Grub that is eastern NC BBQ has put my mouth to watering.I think I`ll go into town and get me a couple of BBQ sandwiches pied high with the succulent chopped pork and cole slaw.Not to mention a large iced tea to wash it down.Any muslims lurking on the forum are welcome to join me.The stuff is so good it`ll make you start going to Baptist services.

[Bawanna]

All of this talk about the Holy Grub that is eastern NC BBQ has put my mouth to watering.I think I`ll go into town and get me a couple of BBQ sandwiches pied high with the succulent chopped pork and cole slaw.Not to mention a large iced tea to wash it down.Any muslims lurking on the forum are welcome to join me.The stuff is so good it`ll make you start going to Baptist services.

I owe you one Dietrich.


BITE ME!

[Dietrich]

I owe you one Dietrich.


BITE ME!

How vulgar.

[Bawanna]

How vulgar.

Hot back there today, I don't think we're gonna hit 70 today.

I might have to send a cooler with my crew when they migrate to your neck of the woods so they can bring back some of this much sought after BBQ.
They'll have to travel east a bit more as their primary target is Charlotte and the only true BBQ is east of Raleigh. Who knew.

Ill be a bachelor and all alone for a few days. Guess it'll be a macaroni and cheese week for me but that's ok, I love that stuff. Specially if theres some sort of steak beside it.

[Dietrich]

Getting back on the thread track,I am eagerly looking forward to opening day.It will probably be sweltering hot with high humidity and I will be asking myself,as I always do,what in the world are you doing here?You could be sitting at home in the A/C.Yet,I always come back.It` can be a little expensive to shoot too.Last year I used practically a whole box of shells to get my 12 bird limit.They are tricky little devils at times.Makes things interesting though.

[melissa5]

OK, I'll bite. What's a pig picking?

The best BBQ sandwich I ever had was from Gastonia, NC (Black's BBQ). The slaw was on the sandwich. OTOH, I also like mustard based sauces.

[TheTman]

I live a couple hours from KC, with some excellent BBQ joints, the more run down looking the better the food it seems. Some of the places in Wichita do a pretty good imitation of the KC joints. A couple of them almost make you think you are in KC, except for the run down buildings. We had one that I swear if you leaned against the wall the whole place would fall down. It was finally condemed and they had to move to something a little sturdier, but it still tastes great.
I don't do pork ribs so much anymore because of the fat, but I'm a sucker for good slow smoked chicken, turkey or brisket. The pulled pork roast meat is pretty damn good too. I'm just not a fan of pork much these days, but been to many a pig roast in my younger days. We have BBQ catered by one of the more popular joints, for the Midian Shrine Provost Guard sporting clays shoot, and it really hits the spot after a long day of calculating scores and determing who gets the money and trophies and such. Once in awile I even get to shoot a round. I guess that's what I get for being "the computer guy". It sure makes it easier than calculating all those scores by hand. Usually between 100-200 shooters attend, shooting in 5-6 man squads. The 6 man groups really have an advantage as the lowest score at each station get's tossed out. Then we have the individual games like the crazy teal, (a long distance shot where the target is launched straight up), the crazy rabbit, (a target launched along the ground). And whatever else anyone can dream up. We had one guy show up for the crazy teal with a shot gun he had taken two 870 barrels and welded together. Didn't help him any. I use Dad's goose gun, a full choke Browning Auto 5 with a 30 inch barrel. I'm not a Shriner anymore because so many activities revolve around drinking, but I still help out with the Provost Guard, because they aren't big drinkers, although many have a beer or two after the guns are put away.

[Dietrich]

OK, I'll bite. What's a pig picking?

The best BBQ sandwich I ever had was from Gastonia, NC (Black's BBQ). The slaw was on the sandwich. OTOH, I also like mustard based sauces.
Let me start by stating that no alcohol is allowed at the pig pickin` before the dove hunt but here is what they normally are.
A pig pickin` is a social event that involves a whole roasted hog [including the head] that is slow cooked and basted with a delectible vinegar based sauce that is laced with cayenne pepper and a few other ingredients depending on who`s doing the cooking.The recipe for each cook`s sauce is a closely guarded secret.The vegetables that accompany the pig can be varied but usually are baked beans,cole slaw,boiled potatoes in butter sauce and sometimes deviled eggs.Hushpuppies are the bread of choice but dinner rolls will do in a pinch.The proper dessert is a list of the following.Homemade banana pudding.End of list.There is usually a keg of beer nowadays but back in the old days it was a washtub filled with cans or bottles of beer and ice.Sweet tea is a staple for those who don`t imbibe.The hogs are cooked now on portable cookers with propane gas but in earlier years a pit was dug in the ground and a charcoal fire was started.A mesh steel grate was placed over the pit and when the fire had made a decent bed of embers Mr.hog was placed on the grate.This was truly slow cooking because I can remember on several occassions someone gnawing on a test rib and saying it will be a while `cause the hog had only been cooking for nine hours.We Southerners have rarely ever been accused of being in a hurry.Now all that I`ve told you has been about eastern North Carolina pit cooked BBQ.I`ve grown up with it and it is part of my heritage.I love it.I know that there are other attempts made at cooking BBQ but they don`t concern me.In the eastern part of my home state,barbecue is a noun not a verb and it is cooked with a vinegar based sauce.Call your next case.

[mr surveyor]

wow...I didn't mean to stir up all you pork picklers:cool:

[jdlott74]

It`s hard to believe but there are those who don`t have a clue what a pig pickin` is.The fact that you had one at your wedding shows infinite good taste on the part of you and your Mrs.Your families too.


Kinda helps that I"m a North Carolina girl Dietrich....BBQ to me was a pig cooked on a grill that was made out of 5 gallon drum, cooked slow all night with a vinegar base sauce. MMMM, now that's some GOOOD eats there.

[jdlott74]

I'm new to Kahrs and this forum, but I'm an expert at NC BBQ and not too bad in a dove field. The good thing about a pig picking is it's slow cooked and basted with a vinegar based sauce. Real BBQ can only be found east of Raleigh.


AMEN to that....I'm a NC girl myself but the vinegar base sauce can be found as far up as the Piedmont. I am from North of Raleigh-Durham and that is all we put on the pig is the vinegar based sauce. I'm from a little town called Leasburg, dang near in VA (about 30-45 minutes from the Danville/South Boston, VA line)

[jdlott74]

Hold on there amigo, I've had all manner of bbq, and I must say that there is something for a Texas Brisket. BBQ is good eats when done right, but there's no soul to that pickle juice. FYI, Smithfield is like Dickey's around here, it's ok for those who don't know.

Now honey, you know good and well, I LOVE me some Smithfield BBQ. Dickey's is just plan CRAP no matter if you're eating NC Vinegar Based BBQ or Brisket.

[jdlott74]

All of this talk about the Holy Grub that is eastern NC BBQ has put my mouth to watering.I think I`ll go into town and get me a couple of BBQ sandwiches pied high with the succulent chopped pork and cole slaw.Not to mention a large iced tea to wash it down.Any muslims lurking on the forum are welcome to join me.The stuff is so good it`ll make you start going to Baptist services.

But you know Dietrich there is NOTHING like pulling fresh cooked meat that has been slow cooked off the pig, no chopping, just pull it off with the tonges and have some cole slaw on the side. I don't eat my cole slaw on my sandwich, with some good potato salad.....MMMM, good.

[jdlott74]

OK, I'll bite. What's a pig picking?

The best BBQ sandwich I ever had was from Gastonia, NC (Black's BBQ). The slaw was on the sandwich. OTOH, I also like mustard based sauces.

Melissa, a pig pickin is where the pig (sometimes pork butts or shoulders, sometimes the whole pig), is put on a grill, normally one that has been made out of a 5 - 10 gallon drum, slow cooked for 12-15 hours. Once it is done, it either can be taken off and chopped to eat to put on sandwiches or eaten on a plate, sliced or we like to just take it off straight from the pig with a fork, or tonges, no chopping, no slicing. There is a lot of drinking envolved between friends and a lot of good times and spending times with friends. Usually the pigs are put on the grill about 9-10 pm and the guys sit around and watch it cook and spend time together.

[jdlott74]

I live a couple hours from KC, with some excellent BBQ joints, the more run down looking the better the food it seems. Some of the places in Wichita do a pretty good imitation of the KC joints. A couple of them almost make you think you are in KC, except for the run down buildings. We had one that I swear if you leaned against the wall the whole place would fall down. It was finally condemed and they had to move to something a little sturdier, but it still tastes great.
I don't do pork ribs so much anymore because of the fat, but I'm a sucker for good slow smoked chicken, turkey or brisket. The pulled pork roast meat is pretty damn good too. I'm just not a fan of pork much these days, but been to many a pig roast in my younger days. We have BBQ catered by one of the more popular joints, for the Midian Shrine Provost Guard sporting clays shoot, and it really hits the spot after a long day of calculating scores and determing who gets the money and trophies and such. Once in awile I even get to shoot a round. I guess that's what I get for being "the computer guy". It sure makes it easier than calculating all those scores by hand. Usually between 100-200 shooters attend, shooting in 5-6 man squads. The 6 man groups really have an advantage as the lowest score at each station get's tossed out. Then we have the individual games like the crazy teal, (a long distance shot where the target is launched straight up), the crazy rabbit, (a target launched along the ground). And whatever else anyone can dream up. We had one guy show up for the crazy teal with a shot gun he had taken two 870 barrels and welded together. Didn't help him any. I use Dad's goose gun, a full choke Browning Auto 5 with a 30 inch barrel. I'm not a Shriner anymore because so many activities revolve around drinking, but I still help out with the Provost Guard, because they aren't big drinkers, although many have a beer or two after the guns are put away.

What kind of BBQ do they have in Independance, KS. I have a buddy of mine living there. I'm sure it's just tomato based sauce isn't it?

[jdlott74]

Let me start by stating that no alcohol is allowed at the pig pickin` before the dove hunt but here is what they normally are.
A pig pickin` is a social event that involves a whole roasted hog [including the head] that is slow cooked and basted with a delectible vinegar based sauce that is laced with cayenne pepper and a few other ingredients depending on who`s doing the cooking.The recipe for each cook`s sauce is a closely guarded secret.The vegetables that accompany the pig can be varied but usually are baked beans,cole slaw,boiled potatoes in butter sauce and sometimes deviled eggs.Hushpuppies are the bread of choice but dinner rolls will do in a pinch.The proper dessert is a list of the following.Homemade banana pudding.End of list.There is usually a keg of beer nowadays but back in the old days it was a washtub filled with cans or bottles of beer and ice.Sweet tea is a staple for those who don`t imbibe.The hogs are cooked now on portable cookers with propane gas but in earlier years a pit was dug in the ground and a charcoal fire was started.A mesh steel grate was placed over the pit and when the fire had made a decent bed of embers Mr.hog was placed on the grate.This was truly slow cooking because I can remember on several occassions someone gnawing on a test rib and saying it will be a while `cause the hog had only been cooking for nine hours.We Southerners have rarely ever been accused of being in a hurry.Now all that I`ve told you has been about eastern North Carolina pit cooked BBQ.I`ve grown up with it and it is part of my heritage.I love it.I know that there are other attempts made at cooking BBQ but they don`t concern me.In the eastern part of my home state,barbecue is a noun not a verb and it is cooked with a vinegar based sauce.Call your next case.

AND when he says sweet tea he means SWEET Tea. I personally fix sweet tea with a cup 1/2 - 2 cups of sugar for a gallon of tea. And you can't have a pig pickin without Banana Pudding...MMM, my favorite dessert of all time...I can't stand restaurant Banana Pudding because you can always tell how it is fixed. It's NO GOOD without real bananas, real custard fixed in a double boiler...MMM, I sure do miss those foods like that in NC. Texas doesn't know the meaning of sweet tea and you can't find GOOD banana pudding anywhere.

Dietrich, on a side note, my mom and her boyfriend, and when my mom and dad were married before he passed, I always requested when they came to visit us in NC to buy and bring me at least 10 packages of Jesse Jones hot dogs....

[MikeyKahr]

OK, I'll bite. What's a pig picking?

CITY SLICKER! :p

[wyntrout]

Dang! I thought they had left the "L" out... as in PICKLED PIGS FEET... I haven't had those in a long time... not to be confused with vinegar BBQ sauce.

Wynn:D

[melissa5]

CITY SLICKER! :p

:p For the most part, but I have some redneck uncles and cousins that I just started hanging around with...bike riding good old boys who like to hunt and fish.

Man! That pig picking sound like a lot of fun!