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A Turkey, a Duck and a Smoker Walk Into a Bar...Then This Happens

Discussion in 'Off-topic Zone' started by DallasCowpoke, Jan 21, 2014.

  1. DallasCowpoke

    DallasCowpoke Fierce Allegiance

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    So I had a farm-raised duck unused over the holidays, and my neighbor had a turkey w/ the same sad tail (pun intended). Today's weather was predicted to be 50's, sunny, slight breeze, and since it is/was, I decided to burn some wood.
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    Step 1: Last night, just before bed, made a brine and let these two soak overnight, but no more than 8 hours or they can get mushy.
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    Step 2: Make a compound butter by mixing softened butter w/ herbs and/or spices. In this case, I used just my favorite BBQ rubs w/ a little citrus juice added. Rub 3/4 of this UNDER THE SKIN, and the rest on the surface of the skin.
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    Step 3: Stuff the cavities w/ your favorite aromatics. I kept it simple w/ the onion, garlic, sage, thyme and rosemary.
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    Step 4: I then wrap the birds in cheesecloth that I've saturated in equal parts melted butter and olive oil. It doesn't take much, you just want the cloth damp. This technique keeps the birds moist, w/o having to baste.
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    Step 5: Smoked at 200-225, using lump charcoal for heat-source. Pecan, cherry and just a small bit of mesquite.
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    Step 6: Both birds took right at 7-7 1/2 hours to reach 165 internal temp at the breast.
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    The $$$ Shot: Only the duck is getting eaten tonight, so sorry, no pics of the sliced turkey.
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  2. 5Stars

    5Stars Here comes the Sun... Zone Supporter

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    I so wish I was your neighbor!
    jobberone likes this.
  3. Teren_Kanan

    Teren_Kanan Well-Known Member

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    Looks pretty tasty my friend. Good job :)
    jobberone likes this.
  4. ologan

    ologan Well-Known Member

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    Great job! Didn't the brining suffice to keep them moist?
    jobberone likes this.
  5. TheCowboy

    TheCowboy The Teen

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    I came in here expecting a joke, and left feeling hungry.
  6. WV Cowboy

    WV Cowboy Waitin' on the 6th

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    So what time do you want me over for dinner?

    I will bring a VHS tape of the last playoff game we won, .. so we can watch after we eat. LOL
    DallasCowpoke likes this.
  7. jobberone

    jobberone Ginsu Wolverine Minion Staff Member

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    I can't wait to try this. I'm going to do a pork loin like this although no skin to put fat under.
  8. DallasCowpoke

    DallasCowpoke Fierce Allegiance

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    Yes, brining does, but using the cheesecloth helps keep the skin from getting too brown. Otherwise, I tent poultry w/ foil for the 1st few hours to keep that from happening.

    A buddy of mine does the brine, puts his rub on the loin, then soaks cheesecloth in bacon grease and wraps that around it. Man, those are some good good!
    jobberone likes this.
  9. jobberone

    jobberone Ginsu Wolverine Minion Staff Member

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    Yum! I'll have to try that although I'll have to hide the prep from my wife. :)
    ologan likes this.
  10. TheDallasDon

    TheDallasDon AegonTheConqueror-Now bend the knee

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    Dude that duck
  11. REDVOLUTION

    REDVOLUTION Return to Dominance

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    If this is the guy I think it is.... His "smokin'" techa-nique/process is second to no one!
    jobberone likes this.
  12. Illini88228

    Illini88228 Well-Known Member

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    *looks at fast food bag sadly and cries a little*
    jobberone likes this.
  13. FiveRings

    FiveRings Well-Known Member

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    That duck looks pretty big. How big would you say it is?
  14. Heisenberg

    Heisenberg That gum you like. Zone Supporter

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    I don't think I've ever been so hungry.
    jobberone likes this.
  15. diehard2294

    diehard2294 America's Team

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    I'm hungry now...

    Looks tasty
    jobberone likes this.
  16. DallasCowpoke

    DallasCowpoke Fierce Allegiance

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    It was about 5 lbs, maybe just over. Maple Leaf Farms is the brand.
  17. BigStar

    BigStar Stop chasing

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    That looks tasty! Have never had duck but always been curious as to what it tastes like?

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