Fox Collectors

It’s 7:15 and I have a ring neck and a suzie. Life is good.

Good start Jeff! Maybe a sign of good things to come.

Great way to start the season buddy. What ammo were you using?

DarylC wrote: ↑Sun Sep 28, 2025 8:36 am Great way to start the season buddy. What ammo were you using?

Kent “waterfowl” bismuth. 2 3/4”, 1 1/4 oz, #4’s.

It’s been a beautiful morning in the U.P. and ended up with 2 mallards a 3 ringnecks.

Nicely done, Jeff!

A high of 81 degrees here yesterday. Hard to get too excited just yet. Cooler mornings help though.

Jeff S wrote: ↑Sun Sep 28, 2025 10:18 am It’s been a beautiful morning in the U.P. and ended up with 2 mallards a 3 ringnecks.
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Never acquired a taste for Ringnecks. All the one I shot ended up tasting like day old minnows. Love Mallards and Wood ducks.

Way to go Jeff! Nice to see the Super getting a good work out!!

Nice job Jeff! The SF did you proud. What ammo were you feeding it?

fox-admin wrote: ↑Mon Sep 29, 2025 4:11 am Nice job Jeff! The SF did you proud. What ammo were you feeding it?

Kent “waterfowl” bismuth. 2 3/4”, 1 1/4 oz, #4’s

vaturkey wrote: ↑Sun Sep 28, 2025 3:48 pm

Jeff S wrote: ↑Sun Sep 28, 2025 10:18 am It’s been a beautiful morning in the U.P. and ended up with 2 mallards a 3 ringnecks.
IMG_0778.jpeg

Never acquired a taste for Ringnecks. All the one I shot ended up tasting like day old minnows. Love Mallards and Wood ducks.

It’s been several years since I’ve had ring neck so I really can’t remember. They’re such small ducks that I just filleted the breasts. I think I’ll bring them to Florida, cook them on my “Blackstone” while sipping a margarita by the pool. I hope they taste good. I’m thinking Lowery's seasoning and maybe some onions. What do you think?

Congrats! Ringnecks normally have pretty decent fat. My buddies and I like to keep the skin on the breasts and then cook them in a cast iron skillet. Skin side down first to render the fat. Pretty tasty

CalebH wrote: ↑Mon Sep 29, 2025 11:14 am Congrats! Ringnecks normally have pretty decent fat. My buddies and I like to keep the skin on the breasts and then cook them in a cast iron skillet. Skin side down first to render the fat. Pretty tasty

Yes, I left the skin on for that reason. Thanks for the tip on “skin down”.

Jeff,

I use either a steak rub or Old Bay seasoning if you can find it.