I believe Burgess had two variations on their takedown mechanism, the folding one being the latter. But even here you can see the similarities to the Stevens takedown. As far as Blues being better than Ruffies....I beg to differ. Blues are indeed the other white-meat birds, but... in my experience they are not as delicate as the ruffed. Their meat is much firmer (and their diet has more grains in it). Ruffed grouse breast meat is almost translucent by comparison and the flavor is very subtle. Now, perhaps when I was pursuing Blues my culinary skills weren't yet up to snuff so I may not be giving them their fair due (?).
Last edited by Lloyd3; 11/23/21 02:17 PM.
