Question about Raw turkey - Page 1

I give raw chicken as a night time meal can i give my dog and my puppy the turkey neck bone?

Daniel

Turkey necks are like giving candy to my dogs :)  I buy them by the caseload :)  I bet your dogs will love them too!  Have fun!

Laurie

What a fillet mignon steak is to you, medium well done, with caramelized onions, loaded baked potato, crispy salad with tangy vinegarette and a good cholocate cake and a cigar to go after it - is to you - that's what turkey and chicken necks are to your dog. Ok, I was talking about myself.

mmmmm Adi:   I like your kind of eating..Happy turkey day..

YR

My dogs eat turkey, duck, and chicken necks on a regular basis :o)

You can give your dog practically anything, turkey is good for serotonin levels.

Dogs can pretty much eat any bone (raw), with the exception of the long, weight-bearing bones of large ungulates (e.g. cows, moose, etc.)

YR, I agree!  Adi, sounds like a fine dinner to me. 

It does sound good yellow rose and animules.

When I first came to Texas (married a Texan), I was introduced to a thing called "brisket" very quickly, since it is king around here. kansas City has their pork ribs, Carolinas have their own thing, but in Texas brisket is bbq. I had to indea what the hell it was and never ever even heard of it (most folks not living in bbq heritage rich states do not know it either).

Since I am somewhat of a bbq and grilling guy, being that I am from Bosnia Herzegovina, I was intrigued... What the hell is it and how do you make it. It was explained to me by old guy with cool drawls what's going on.

But, that's the shittiest part of the cow to use - I exclaimed. We throw that away where I come from it's too tough even if you marinade it to death.

No matter, son, it's marbled and rich that's all we need.

So, how do you get it that soft.

You gotta leave it on slow fire overnight, so the fat will actualy melt slowly, moist it and give it the flavor. The slower and longer - the better

So, it dawned on me. Smoke it to death on low temp, the fat dissapears (kinda like workign out!). And it not only dissapears but adds flavor, the meat that's left gets moistened and softens up.

Wow. Pure genius in my eyes. Not only that, they actualy have a "drip pan" underneath the slab of the brisket. It catches the drips of fat going down. What the hell is that good for I thought? Well, it's great so, you can add some jalapeno peppers, watter, salt, beer, catchup, tomato sauce, spices etc... and you got yourself a babrbecue sauce!

Wow... These damn Texans, they're good! Even trees used for smoke are important. (I prefer hickory, not mesquite, after many trials and errors).

Yes, folks, fillet mignon is good, no doubt and I love it. But, fillet mignon is like a well trained gsd, does everything great, no mistakes and is a pleasure to work with and watch, bu no challenges, it always pleases you. Fillet is Javir Talka Marda, always eager and great.

Brisket is like a stubborn Troll Bossen Nachbarshaft, gotta give it time, patience, corrections, go at it and go at it and go at it, but boy, at the end of the road is one festive party!

i EVEN LIKE THE SMELL OF A GOOD CIGAR..I DONT WANT TO ACTUALLY BEATHE MUCH OF IT BUT FROM A DISTANCE ,,,,,KEWL  

               YR