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08/23/2010 in How-To, Poultry, Smoke, BBQ & Grill | Permalink
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My favorite is still the grilled variety, but the smoked one is always juicier. Keep the tastes coming!
08/29/2010 at 12:49 AM
A local farmer fellow does the butchering. Charges $3 per bird. He is NY USDA certified.
No zoning issues - we are zoning free. Besides the "being a farm" thing...
So far, cost is $1.95 per bird. That's for each chick, mailed here. From Texas. We will be tracking feed costs - some grain, and as much grass-feeding as they can tolerate in 6 short weeks. Cornish X's are the standard "meat" bird, there are issues, but warrant more discussion than a blog post, but it is too late in the year for any of the long rangers that can be even more pasture-based.
Maybe we should talk before next Spring. Perhaps if the venture is successful and we do it again, we can raise some for you - what's your freezer capacity?
08/27/2010 at 09:44 PM
Ok Melanie - you caught me!
Just 6 weeks from chick to table....who does the butchering?
What are the zoning issues?
Teach me teach me teach me.
Marc Osten |
08/27/2010 at 03:38 PM
So...was there some personal grooming going on while the chickens marinated? Or did the smoker spatchcock off the beard?
My meat chicks just arrived yesterday...we are 6 weeks from spatchcocking! (Gives me 6 weeks to find the kitchen scissors...)
08/27/2010 at 12:29 PM
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