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Old 05-08-2011, 01:13 AM   #1
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Hot Smoked Duck

I had planned to do a few more things but the much needed rain intervened.
I did not know if I should have brined the duck, I just put a dry rub of garlic powder, onion powder, black pepper and left it in the fridge overnight to flavor up. I would like some pre-smoking fowl brines please.
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Old 05-08-2011, 02:49 AM   #2
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yummo, bolas. that duck looks good.

i don't know why, but the voices in my head keep saying "duck season, wabbit season"
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Old 05-08-2011, 06:14 AM   #3
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That looks delicious.
Were you happy with it or did it need something, thus the inquiry about brining?
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Old 05-08-2011, 09:08 AM   #4
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That looks really good!

I wouldn't think a bird with as much natural fat as a duck would need a brine.
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Old 05-08-2011, 09:56 AM   #5
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Thanks for the kind comments, I was very happy with it but I had read posts about brining fowl and I thought maybe I should
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Old 05-08-2011, 10:31 AM   #6
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I read a lot of posts about brining, too, but haven't yet. Maybe if I had a problem with the meats I grill being dry, I might buy into it more as a "must brine" method. I'm not saying you can never be too juicy or add more flavor, I just haven't found the need to yet.
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Old 05-08-2011, 02:28 PM   #7
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I brine my turkey every year for thanksgiving. I only buy natural turkey so that I can brine. If I remember correctly, the others already have brine in them. All I use is kosher salt and water. I might throw in some rosemary, thyme, basil, and oregano but normally I cant tell a difference with the way I cook the turkey. He gets rubbed down with just about everything
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Old 05-08-2011, 02:33 PM   #8
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Now that's a good looking duck!


(wabbit season)
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Old 05-08-2011, 02:33 PM   #9
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Quote:
Originally Posted by West Texan View Post
I brine my turkey every year for thanksgiving. I only buy natural turkey so that I can brine. If I remember correctly, the others already have brine in them. All I use is kosher salt and water. I might throw in some rosemary, thyme, basil, and oregano but normally I cant tell a difference with the way I cook the turkey. He gets rubbed down with just about everything

Many supermarket turkeys are injected with a salt solution, but not all. For example, the frozen Butterball turkey is injected while the fresh Butterball is not. I brine a fresh Butterball every year. Any commercial turkeys that are injected will indicate that on the label so there is not guesswork involved.
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