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05-08-2011, 12:13 AM
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#1
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Executive Chef
Join Date: Oct 2010
Posts: 3,191
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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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I was married by a judge, I should have asked for a jury.
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05-08-2011, 01:49 AM
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#2
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Chef Extraordinaire
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
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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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The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
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05-08-2011, 05:14 AM
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#3
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Chef Extraordinaire
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
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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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Give us this day our daily bacon.
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05-08-2011, 08:08 AM
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#4
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,414
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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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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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05-08-2011, 08:56 AM
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#5
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Executive Chef
Join Date: Oct 2010
Posts: 3,191
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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
__________________
I was married by a judge, I should have asked for a jury.
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05-08-2011, 09:31 AM
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#6
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Chef Extraordinaire
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
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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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Give us this day our daily bacon.
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05-08-2011, 01:28 PM
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#7
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Assistant Cook
Join Date: May 2011
Location: Permian Basin
Posts: 18
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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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05-08-2011, 01:33 PM
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#8
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 38,645
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Now that's a good looking duck!
(wabbit season)
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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05-08-2011, 01:33 PM
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#9
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,414
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Quote:
Originally Posted by West Texan
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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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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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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