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Thread: Adding coot decoys

  1. #1
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    Default Adding coot decoys

    I have never added coots to my spread, but plan to for certain scenarios this year. I am not planning on a huge spread, rather a half dozen to a dozen real tight with 3 or so on a jerk rig, when hunting smaller pockets. I have a dozen or so odds and ends decoys that I planned to spray black and touch up with white paint. Any reason on spend the coin on dedicated coot decoys? My thoughts are that they will have too much motion to need great detail, but I would love to get the opinions of some guys who use them in their spread. Thanks in advance.

  2. #2
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    Paint em black and use them all! If you notice, coot and ring neck decoys seem to never go on sale and are always sold out. May just be a fad but may be something to it.

  3. #3
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    They are good confidence decoys and gadwall like to hang with them.
    "I'm just a victim of a circumstance"

  4. #4
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    How do you normally cook those coots?
    Either write things worth reading, or do things worth writing.

  5. #5
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    Rattle can your old decoys with flat black camo paint and dust with primer grey if you really want to get fancy.
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  6. #6
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    Looks fit to eat.

    During our years hunting in LA, the Cajuns always popped a handful or more of Coots. The Thymus in a Coot is huge and a key ingredient in Gumbo over in Cameron Parish. Damn fine too.
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  7. #7
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    hence all of the spices

  8. #8
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    Whats wrong with spices??

    Hahahahaha
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  9. #9
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    All of the stuff we tried and ate over there, the only thing I couldn't enjoy was blood boudin. My Dad enjoyed the heck out of that stuff. Tasted like a penny to me. He would get a paper sack full every time we stopped at Earl's or the Sausage Link.

    Shrimp Boudin wrapped in Bacon was always my favorite.
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  10. #10
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    I like boudin, regular boudin

  11. #11
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    Shrimp Boudin wrapped in Bacon - with Crystal hot sauce. By God.
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  12. #12
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    Quote Originally Posted by coot nasty View Post
    They are good confidence decoys and gadwall like to hang with them.
    Widgeon......aka robber ducks

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  13. #13
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    People turn their nose up at them, but coots can be good eating in my opinion. One of my daughters actually prefers them over the other birds we bring home. I tend to sear em with a little cajun spice, serve real simple. They get overcooked and they start getting too livery for me, but my kid don't seem to mind no matter what with them things.

  14. #14
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    Coot is delicious in a perlot, with gravy, or just grilled. Anyone whose palate speaks otherwise was likely raised a little to high on the horse, has never known hunger and was most certainly permitted to be sassy mouthed at the table.
    Last edited by Strick9; 11-15-2019 at 06:06 PM.
    Genesis 9;2

  15. #15
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    I've grilled coot multiple times and everyone that tried it has enjoyed it.

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  16. #16
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    More than once with the Cajuns we shot the limit on Coots. We ate them. Thymus and all. Hahahahahha
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  17. #17
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    Quote Originally Posted by Strick9 View Post
    Coot is delicious in a perlot, with gravy, or just grilled. Anyone whose palate speaks otherwise was likely raised a little to high on the horse, has never known hunger and was most certainly permitted to be sassy mouthed at the table.
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  18. #18
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    I’m not real interested in shooting coots, although I wouldn’t be against trying them. I’m looking to use them more as a confidence type of decoy. Multiple times I’ve seen a tight wad of coots thrashing around, only to see other ducks come in and land just outside of the coots to get the easy meal. That’s the look I’m going for.

  19. #19
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    Paint old decoys. I picked up 30 mallard decoys for $45 the other day and spray painted them with ultra matte black, a little flat white on the beak, and a clear coat. Look like coots, especially from a distance.

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