ronbeaux50
Head Chef
I woke up this morning feeling a little better. Still got a world record headache and hurt ribs from coughing for 2.5 days straight(day and night!)
But, NO FEVER!
Sooooooo, Let's do ducks. It's good to have a retired Louisiana Sportsman hankering to clean out his freezer to make room for a new massacre. These are vintage 2008 season and I don't have a clue what kind, but I suspect they were Teal since they were so small. Could be wood duck or mallards too I guess???
Anyway, I cut a pocket in each breast and stuffed them with cream cheese and a slice of jalapeno, then wrapped them in bacon and seasoned with some chicken rub with citrus.
Went ahead and rescued a few brussel sprouts from the pot to save their life from the boiling water...
Everything on the Primo holding steady at 300 with some 'Perfect Blend' smoking pellets for smoke.
Watched them close and flipped a few times. Around 20 minutes they were medium and the bacon was cooked.
Plated with somed drowned brussels and some roasted jalapenos
Mrs RB had to have color
But, NO FEVER!
Sooooooo, Let's do ducks. It's good to have a retired Louisiana Sportsman hankering to clean out his freezer to make room for a new massacre. These are vintage 2008 season and I don't have a clue what kind, but I suspect they were Teal since they were so small. Could be wood duck or mallards too I guess???
Anyway, I cut a pocket in each breast and stuffed them with cream cheese and a slice of jalapeno, then wrapped them in bacon and seasoned with some chicken rub with citrus.
Went ahead and rescued a few brussel sprouts from the pot to save their life from the boiling water...
Everything on the Primo holding steady at 300 with some 'Perfect Blend' smoking pellets for smoke.
Watched them close and flipped a few times. Around 20 minutes they were medium and the bacon was cooked.
Plated with somed drowned brussels and some roasted jalapenos
Mrs RB had to have color