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The Shotem' and Caughtem' Blog is the place to find the latest reviews and commentary on gear, destinations, conditions, events, and general knowledge to inform our readers and give our opinions to anyone listening.

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Tuesday, 30 September 2014 21:15

Great Dove Recipe with Bash Brothers BBQ Sauce

Bash Brothers BBQ Sauce for Wild Game Recipes

For those of you that keep up with the Shotem and Caughtem blog there is no secrets when it comes to our love for the filet mignon of the skies.  As such when our friends at Bash Brothers gave us a bottle of their Hawaiian BBQ Sauce to try with our dove we jumped at the chance to add a little sweet to our favorite way to make dove.  Lucky for us we were not disappointed with the flavor and caramelization it added to our recipe.  We were a little hesitant to try out the sauce when we found the consistency of the sauce to be a little less traditional.  It was more in lines with a marinade in its poor than the thick style of bbq sauce we tend to use.  We worried that it might not perform to our expectations.  However, as a marinade for our dove it was actually better.  The light nature of the sauce allowed it to actually seep in and marinate parts of our recipe we have not been able to penetrate without adding it to different parts of our recipe.  To get your bottle of Bash Brothers we hope you visit www.bashbrothersbbq.com  and pick your own favorite flavor should the sweetness not be your thing.  Mixed with our recipe below it added a nice sweet after taste to the spice of our jalapeno interior.  

Looking for dove hunting tips?

Dove Breast Recipe:

As seen in the photo above the ingredients are pretty simple and can be modified from the basics.

  • About 30 dove breasts
  • 12 medium sized jalapenos
  • package of bacon
  • Bash Brothers Hawaiian BBQ Sauce
  • toothpicks
  • tub of cream cheese 

The only modification to these basics is in the cream cheese.  We have made the cream cheese a lot of different ways.  Sometimes we will mix different cream cheeses together, use plain and spice it up with about anything you like, or even add other types of peppers to the cream cheese. Otherwise the time comes in the assembly.

Preparation of your Game before Grilling

 

  1.  Take your piece of bacon and slice it into two even pieces
  2.  Take sliced in half jalapeno (seeds out for milder temp) and use it as a boat and fill it with cream cheese
  3.  Take Dove breast and wrap your cream cheese jalapeno and place it on the bacon
  4.  Wrap the Dove Breast with your bacon and poke a toothpick through it to hold it together
  5.  Once assembled place on a sheet and add the Bash Brothers BBQ Sauce


With this recipe we definitely would choose the grill as your cooking method.  The heat helps aid in the caramelization of the sauce.

We hope you share your photos of your own recipes to our new Recipe section to the site and share your favorite ways to cook your wild game.

We at Shotem and Caughtem are right in the middle of Spring turkey hunting season.  We already have some birds in the freezer and have been hunting for new ways to cook our rewards from the field.  There are also some huge benefits to wild turkey which we have also listed below to help give you more reasons to fill your tags.  Let us know your favorite ways to cook wild turkey in the comment section below.

 

 

Published in News/Events
Wednesday, 05 February 2014 22:56

Best Dove Recipes

It should be of no surprise to many that have read the Shotem and Caughtem blog that dove hunting is one of our favorite times of the year.  So for our Super Bowl bash I decided to bust out our take from this seasons Dove hunt to make one of our favorite cooking recipes.  It has all the makings for the best appetizer for any party, dove, bacon, jalapenos, cream cheese and italian dressing.  We have found this recipe will work with about any lean wild game meat you might want to try but the dove or quail tend to be the perfect size to wrap around a jalapenos without any trimming.  Let us know your favorite recipe in the comment section below.

As seen in the photo above the ingredients are pretty simple and can be modified from the basics.  We had about 30 dove breasts, 12 medium sized jalapenos, package of bacon, bottle of italian dressing (or another oil based dressing), toothpicks and a tub of cream cheese.  The only modification to these basics is in the cream cheese.  We have made the cream cheese a lot of different ways.  Sometimes we will mix different cream cheeses together, use plain and spice it up with about anything you like, or even add other types of peppers to the cream cheese.  Otherwise the time comes in the assembly.

1.  Take your piece of bacon and slice it into two even pieces

2.  Take sliced in half jalapeno (seeds out for milder temp) and use it as a boat and fill it with cream cheese.

3.  Take Dove breast and wrap your cream cheese jalapeno and place it on the bacon.

4.  Wrap the Dove Breast with your bacon and poke a toothpick through it to hold it together.

5.  Once assembled place on a sheet and add dressing over the top.

Cooking these little guys can happen your favorite way.  Smoke, Grill or oven bake these little guys till the bacon has fully cooked.  Note to self keep an eye on the grill and the bacon grease tends to flame up.  We use the low and slow heat method to help prevent chard bacon and a grill fire.  

Another big tip is make sure you wear gloves while working with the peppers at all times.  Otherwise make sure that you have a friend around to help you use the bathroom during the game and take out your contacts before going to bed.  Yes those are a couple of mishaps that happened well before we created this site otherwise you might have seen a photo in the mishaps gallery.  

 

 

 

Tuesday, 26 November 2013 23:12

Our Top Wild Turkey Recipes

Since many of us at Shotem and Caughtem have procured our own fresh Wild Turkeys to add to our Thanksgiving Day tables we felt we would share a couple of our favorite recipes.  Let us know your favorites in the comment section below.

Cajun Deep-Fried Turkey

  • 2 cups butter 

  • 1/4 cup onion juice 

  • 1/4 cup garlic juice 

  • 1/4 cup Louisiana-style hot sauce 

  • 1/4 cup Worcestershire sauce 

  • 2 tablespoons ground black pepper 

  • 1 teaspoon cayenne pepper 

  • 7 fluid ounces beer 

  • 3 gallons peanut oil for frying, or as needed 

  • 1 (12 pound) whole turkey, neck and giblets removed

Melt the butter in a large saucepan over medium heat. Add the onion juice, garlic juice, hot sauce, Worcestershire sauce, black pepper, cayenne pepper and beer. Mix until well blended.

Use a marinade injecting syringe or turkey baster with an injector tip to inject the marinade all over the turkey including the legs, back, wings, thighs and breasts. Place in a large plastic bag and marinate overnight in the refrigerator. Do not use a kitchen trash bag. If your turkey is large, you can use an oven bag.

When it's time to fry, measure the amount of oil needed by lowering the turkey into the fryer and filling with enough oil to cover it. Remove the turkey and set aside.

Heat the oil to 365 degrees F (185 degrees C). When the oil has come to temperature, lower the turkey into the hot oil slowly using the hanging device that comes with turkey deep-fryers. The turkey should be completely submerged in the oil. Cook for 36 minutes, or 3 minutes per pound of turkey. The turkey is done when the temperature in the thickest part of the thigh reaches 180 degrees F (80 degrees C). Turn off the flame and slowly remove from the oil, making sure all of the oil drains out of the cavity. Allow to rest on a serving platter for about 20 minutes before carving.

Honey Smoked Turkey

     1 (12 pound) whole turkey 


  • 2 tablespoons chopped fresh sage 

  • 2 tablespoons ground black pepper 

  • 2 tablespoons celery salt 

  • 2 tablespoons chopped fresh basil 

  • 2 tablespoons vegetable oil 

  • 1 (12 ounce) jar honey 

  • 1/2 pound mesquite wood chips


Preheat grill for high heat. If you are using a charcoal grill, use about twice the normal amount of charcoal. Soak wood chips in a pan of water, and set next to the grill.

Remove neck and giblets from turkey. Rinse the bird and pat dry. Place in a large disposable roasting pan.

In a medium bowl, mix together sage, ground black pepper, celery salt, basil, and vegetable oil. Pour mixture evenly over the turkey. Turn the turkey breast side down in the pan, and tent loosely with aluminum foil.

Place the roasting pan on the preheated grill. Throw a handful of the wood chips onto the coals. Close the lid, and cook for 1 hour.

Throw about 2 more handfuls of soaked wood chips on the fire. Drizzle 1/2 the honey over the bird, and replace the foil. Close the lid of the grill, and continue cooking 1 1/2 to 2 hours, or until internal temperature reaches 180 degrees F (80 degrees C) in the thickest part of the thigh.

Uncover turkey, and carefully turn it breast side up in the roasting pan. Baste with remaining honey. Leave the turkey uncovered, and cook 15 minutes. The cooked honey will be very dark.

 

Cuban Wild Turkey


  • 3 heads garlic, peeled 

  • 1 tablespoon black pepper 

  • 1 tablespoon ground cumin 

  • 1 tablespoon dried oregano 

  • 2 tablespoons salt (or to taste) 

  • 2 cups fresh lemon juice 

  • 1 cup dry white wine 

  • 1/2 (12 fluid ounce) can frozen orange juice concentrate, thawed 

  • 1 (16 pound) turkey


Crush the peeled garlic cloves, and place into a large bowl. Season with pepper, cumin, oregano, and salt. Pour in lemon juice, wine, and orange juice concentrate; whisk together until well mixed.

Using a sharp paring knife, pierce the turkey breast, thighs, and legs; creating holes for the marinade to penetrate. Pour the marinade over turkey, and into the holes. Finally, stuff garlic pieces into the holes. Cover the turkey well, and refrigerate overnight to marinate.

Preheat oven to 325 degrees F (165 degrees C).

Roast turkey in the preheated oven until the internal temperature of the thickest part of the thigh measures 180 degrees F (80 degrees C), about 5 hours. Baste the turkey every 30 to 45 minutes. Once the breast has browned, cover loosely with aluminum foil to prevent it from becoming burnt.

Published in News/Events
Contest rules and information:

We will be adding three new sections to the home page of the website in the near future.  They are Shotem of the Week, Caughtem of the Week, and Recipe of the week.  You must follow the rules listed below to have your photo be apart of the selection process for a weekly Winner, however, we reserve the right to use this space as we so choose and there might not be a new winner every week.  Winning members will be chosen by us, likes from members and will receive some free Shotem and Caughtem Merchandise for being featured in one of these three categories.  Winners will be rewarded swag so that they will no longer have to search the truck or boat for something to write on or with.  

Rules:

1.  Only members of the Shotem and Caughtem Website are considered for the Contest so make sure you are a member of the website.  You must be able to prove that it is your photo since it must be you in the photo to win.  No false bragging, those end up in the Mishaps Gallery!

2.  Must be a photo that pertains to one of the three categories. (Shotem, Caughtem, or a recipe from the Gear Section)

3.  In order for us to know if you would like to be included in the Contest we ask two things.  The photo must say "Shotem And Caughtem" somewhere.  You could type it into the photo on your computer,  use one of the logos off our site, write it on a piece of paper/on a piece of toilet paper and have it with you in the photo, or scratch it into the print, we will not discriminate, but it must be legible and easy to see.  The photos below are a great example.  

4.  We ask you to provide some details on what you have going on in the photo.  For example, the photo below is of me and my buddy and the pheasants we killed while we were out in Southwest Kansas.  We were hunting crop circles with a group of friends.  He was using a 20g benelli and I was using a 12g 870.   We had a blast!  You could also provide stats.  For example,  "5lb bass caught on Table Rock Lake near the bank with a watermelon lizard as bait.  It was 8am and about 60 degrees out."  The more info we have the better.  Provide your name, location, size, or what you used.  We will take as much info as you are willing to provide.  We might even e mail you to find out more if your photo is selected.

5.  Should your photo be selected, you will be notified by e mail and be asked to provide an mailing address where we can send your prize.  Your photo will be shared as our weekly winner across many different media platforms.  We will not share your personal information (name, address, etc) but will share the link to the post on the website.  Beware! If you do not want to provide this information or want us to brag to others we ask that you not enter the contest!

As the website grows prizes will continue to change so keep your photos coming.  You never know what you might get.  Once you recieve your free swag we hope you might brag about your prize in the gear section of the website.  That's why were all here anyway right?  To share, brag and connect with others about our outdoor experiences!  Spring is here so get out and start the Shotem and Caughtem season and win some cool free prizes!  

 



 
Published in Specials
Thursday, 28 March 2013 23:32

Turkey Season Means Turkey Recipes

With much of the United States either getting ready for Turkey Hunting Season or have already started to hunt those thunder chickens we at Shotem and Caughtem thought it was a good time to share some great recipes.  As always let us know how you like to prepare your bird for the feast in the comment section below and share your photos in the Shotem gallery and tell your story.

Chicken Fried Wild Turkey Recipe

1 turkey breast, de-boned and cut into strips across the grain.
1 16 oz. bottle Italian dressing
1/2 tsp. Lemon Pepper
Dash of Liquid Smoke
2 eggs beaten
2 cups milk
Salt as needed
Pepper as needed
2 cups flour
Peanut or vegetable oil as needed

Club Soda to consistency

Marinate turkey strips in Italian dressing, lemon pepper, and Liquid Smoke for 8 hours or overnight. In small bowl, beat eggs into milk. In second bowl, mix salt, pepper, club soda, and flour and mix till its the consistency of pancake batter. Dip turkey strips in egg wash and then into batter. Deep fry in oil until golden brown. Drain on paper towels. Serve with gravy made with 2 Tbsp. flour combined in skillet with 2 Tbsp. melted butter, salt and pepper. Slowly add 1 cup milk, stirring constantly until thickened.

Published in News/Events