take'em
Master Waterfowler
Field Evaluator for the QUALITY products offered by Dux-N-Dogs
Posts: 747
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Post by take'em on Jan 4, 2009 8:26:26 GMT -5
I decided to try madmac's method of cooking duck yesterday, turning my BBQ into an improvised smoker. I soaked a bunch of duck breasts in croc's secret brine overnight and then let them dry off for a while. I made 3 smoking pouches out of wet/dry maple and mesquite wood chips and cranked the BBQ. It took forever to get it smoking because it was so damn cold but eventually the smoke started rolling out of her.....  Once it got rolling, I turned it down as low as it would go and put the duck on the top rack and closed it up. Every so often I flipped them over and in about an hour they were cooked/smoked to about medium.....  This was the end result. This thing wouldn't leave me alone the whole time! Do you think he wants some???  Like croc's spread, I served it with garlic bread and honey goat cheese and I made an absolute pig of myself! This is my new favourite way to cook duck. It will be gone today when I make some smoked duck sandwiches out of the rest of it. Cheers madmac and croc!  |
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Post by chessieguy on Jan 4, 2009 9:40:05 GMT -5
Wow...that looks fantastic!!!
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Post by chezz on Jan 4, 2009 10:13:54 GMT -5
That looks amazing!!
Now you or Ross are going to have to give a step by step tutorial
on the whole preperation of the smoking aspect of this..
And Croc's gotta post up the "Secret" marinade!!
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Post by Mike N Riley on Jan 4, 2009 13:01:42 GMT -5
Looks delicious and the keiths is the icing on the cake. Would love to know how to do this I agree with chezz 100%!!
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take'em
Master Waterfowler
Field Evaluator for the QUALITY products offered by Dux-N-Dogs
Posts: 747
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Post by take'em on Jan 4, 2009 13:18:15 GMT -5
Boys, no problem at all. Next time I do it, I'll takes pics of the whole process. Mike, I think you're pretty handy to me. I'm in White Hills. You, or anyone else for that matter, can come on over and witness the whole thing in person and share a few wobbly-pops if you like. I'll check with croc when he gets back about posting the "secret brine" but I don't see it being an issue. BTW, all of that duck is gone already!
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patman
Hunter
Inventor of the patented Duck Snort!
Posts: 106
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Post by patman on Jan 4, 2009 17:03:51 GMT -5
Funny, my barbecue always looks like that...hmmm
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madmac
Hunter
It's going to be a Sh!t Show boys!
Posts: 415
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Post by madmac on Jan 4, 2009 18:55:15 GMT -5
Looks good grasshopper...
;D
Now if you or anyone would like an advanced class on smoking and rubs for any game or regular meats, just let me know and I'll set up an afernoon of fun, food and soda pop....
;D
Cheers and nice job.
MadMac
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Post by Mike N Riley on Jan 4, 2009 22:07:03 GMT -5
Sounds good Takeem,I am up for that anytime. I am just up the road in Haliburton heights, You supply the seminar and I'll supply the pops...
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Post by jaydog on Jan 4, 2009 23:14:43 GMT -5
Looks great but you made one glaring error- you forgot to drop a few pieces in the mail c/o Jaydog, General Delivery, BC!!!! Looking forward to the 'how to' series.
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crockett
Hard Core
...whistling wings in the dawn sky, the buck and roar of a fine gun swung true...
Posts: 2,056
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Post by crockett on Jan 5, 2009 9:29:30 GMT -5
I'll check with croc when he gets back about posting the "secret brine" but I don't see it being an issue. Haha - not an issue at all. Step 1. First you drop the duck into sloppy Fundy mud from about 30 feet in the air. Step 2. Rinse vigorously in salt water and Labrador retriever saliva for 60 seconds. Step 3. Drop it in the mud again and leave it there for several hours. Step 4. Rins all the frozen mud, saltwater and dog spit off of the bird. Step 5. Rip its tits off. Step 6. (optional - do this if feeding it to someone who is "sensitive" to gamy tasting meat). Marinate 12-24 hours in brine with some baking soda in it. Step 7. Marinate overnight in Crown Royal and Maple Syrup with a sprinkling of paprika. Step 8. Smoke that bitch. Is that the marinade that you meant Take'em, or did you use the other, more involved one from Northwoods? I can post that one too, but I'll have to look in my hunting book at home to get the recipe. -Croc |
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crockett
Hard Core
...whistling wings in the dawn sky, the buck and roar of a fine gun swung true...
Posts: 2,056
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Post by crockett on Jan 5, 2009 9:33:39 GMT -5
BTW, all of that duck is gone already! Oh that's excellent Take'em, real class act! I seem to remember saving a few for you to try after my last session on the smoker. Greedy bastard! I guess if you had a soft-sided cooler bag to put them in you might have saved some for me. Don't worry, I'll hook you up with one so that maybe next time you'll remember your manners. Oh yeah, Ruby is REALLY pissed, after she froze her arse off retrieving those ducks for you! Really Take'em, your mother raised you better than that! Geesh! -Croc |
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take'em
Master Waterfowler
Field Evaluator for the QUALITY products offered by Dux-N-Dogs
Posts: 747
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Post by take'em on Jan 5, 2009 10:34:43 GMT -5
BTW, all of that duck is gone already! Oh that's excellent Take'em, real class act! I seem to remember saving a few for you to try after my last session on the smoker. Greedy bastard! I guess if you had a soft-sided cooler bag to put them in you might have saved some for me. Don't worry, I'll hook you up with one so that maybe next time you'll remember your manners. Oh yeah, Ruby is REALLY pissed, after she froze her arse off retrieving those ducks for you! Really Take'em, your mother raised you better than that! Geesh! -Croc SENSITIVE, aren't we? Did you grow a set of breasts on your ski trip or what?  Now croc, I simply wanted to perfect the process before I very generously return the favour. After all, I don't want to present you with an inferior product when I know I can do better. I'll hook you and Ruby up next time, that's a given! Mike, no problem. I'll let you know when I'm going to do it again. |
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crockett
Hard Core
...whistling wings in the dawn sky, the buck and roar of a fine gun swung true...
Posts: 2,056
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Post by crockett on Jan 5, 2009 10:54:10 GMT -5
Believe me Take'em, if I grew a set of breasts I would not be here at work - I'd be staying at home all day to play with them! lol!
OK, I'm going to hold you to that promise of smoked duck once you perfect the process. Come by to pick up the freezer bag when you can so that you won't have any excuses!
-Croc
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sako
Hunter
Hunt, hunt, hunt.......
Posts: 445
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Post by sako on Jan 5, 2009 12:53:45 GMT -5
YUMMMM looks sweet! i need to try that fow show!!
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Post by jaydog on Jan 5, 2009 23:35:28 GMT -5
Step 6. (optional - do this if feeding it to someone who is "sensitive" to gamy tasting meat). Marinate 12-24 hours in brine with some baking soda in it. Care to elaborate? Do I walk across the lawn to the ocean with a bucket or can I make brine at home? (yes, I know salt+water=brine!) I want to be able to turn my merganser into 'Peking duck'! ;D |
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