Pages: [1]   Go Down

Author Topic: duck  (Read 3857 times)

0 Members and 1 Guest are viewing this topic.

Offline stokker

  • Registered User
  • Posts: 12
  • I love BBQ!
duck
« on: January 27, 2005, 08:58:51 PM »
Just wondering if anyone has any experience smoking duck
any recipes
types of wood to use
temperatures to use

I noticed that the local winn dix had ducks in the meat section
thought it might be interesting to try
stokker

ps
I know that I havent been posting here too much as of late
do not hold that against me
Logged


Offline DKM

  • Sir
  • Registered User
  • Posts: 152
  • It's Texas style
Re: duck
« Reply #1 on: February 03, 2005, 12:06:20 PM »
Never done duck before.  Interesting thought, however.  Assuming a standard store bought duck, I would brine it using the "Good Eats" brine for duck and smoke it around 250 o F with peacon.
DKM
Logged
Just how many boards can I be on anyways.

Offline Randy

  • Registered User
  • Posts: 212
  • Barbecue is BBQ anyway you spell it.
Re: duck
« Reply #2 on: February 04, 2005, 01:58:22 PM »
Not a duck person either but the cajuns do that turducken. A duck stuffed in a chicken that is stuffed in a turkey.
http://www.thesalmons.org/lynn/turducken.html

Randy
Logged

Offline DKM

  • Sir
  • Registered User
  • Posts: 152
  • It's Texas style
Re: duck
« Reply #3 on: February 05, 2005, 03:02:24 PM »
Turduckens scare me.
Logged
Just how many boards can I be on anyways.


Pages: [1]   Go Up