Diver cooking tips

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Diver cooking tips

Postby sibley » Wed Nov 23, 2016 3:47 pm

Does anyone have any good ideas for bufflehead breast. Was thinking of turning them into jerky.
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Re: Diver cooking tips

Postby tmclaimerFL » Mon Dec 12, 2016 3:12 pm

Combine with a pile of other divers and make sausage.

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Re: Diver cooking tips

Postby ibedamn » Wed Apr 12, 2017 3:15 pm

We breast them out and marinade them for 12-24 or even 36 hours. Marinades that work are teriyaki, garlic/herb type, or a wine/garlic base. Then pan fry em on med. to med high with olive oil. When reddish colored beads start popping up on the breast, time to turn en over. When the beads start popping up on that side, they are close to ready. You'll have to check em for your on preference. The rarer you like the meat the more tinder they will be and taste much better. Over cooked bufflehead is tough, and not very good. Beating them good with a meat tenderizer before the marinade is added will enhance the flavor and make em more tender. When cooked, some like to add BB-Q sauce, or others take em take em straight.
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Re: Diver cooking tips

Postby Indaswamp » Thu Apr 20, 2017 10:15 pm

tmclaimerFL wrote:Combine with a pile of other divers and make sausage.

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