Plenty of duck need some ideas

Discussion in 'Poultry' started by lovin smoke, Apr 2, 2013.

  1. Hi All,

    New to the smoking setups.

    Had a smoker since christmas and loving all the great feeds it has given.

    After some ideas on doing some ducks and chickens. Had a cull on the weekend and got 10 ducks and 2 chickens.

    So i thought it was a good time to try some different brines/ rubs/ marinades and do some testing.

    Any ideas woul be great.

    Thanks,

    Rod.
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    This is great on any Poultry...JJ

    Families Favorite Brine

    1/2C Kosher Salt

    2T Paprika

    2T Gran. Garlic

    2T Gran. Onion

    2T Dry Thyme

    2T Black Pepper

    1C Vinegar (Any)

    1-11/2Gal Cold Water to cover Chix

    1/2C Brown Sugar, Optional

    1T Red Pepper Flake Optional

    Mix well and Soak the Bird over night or up to 24 Hours.

    Remove the Chix, rinse if desired and pat dry with paper towels.

    Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

    This will give a crispier skin when Smokng or Roasting...

    Bubba Chix Rub

    1/2C Raw Sugar

    2T Paprika (I use Smoked if I'm just Grilling)

    1T Cayenne

    1T Gran. Garlic

    1T Gran. Onion

    1tsp Black Pepper

    1tsp Wht Pepper

    1tsp Allspice

    1tsp Bell's Poultry Seasoning or Thyme

    Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

    Reduce Cayenne to 1teaspoon if less heat is desired.

    Good Luck!
     
  3. One of the fellas I work with does a lot of hunting and gave me 6 pheasants earlier this month.  I imagine this will work for duck as well.  Can't remember where I got these instructions but this is how I prepared my pheasants;

    Pheasant Brine & Smoke

    Ingredients:

    Brine
    2 quarts apple juice
    1 cup kosher salt
    1 cup white sugar
    1 cup brown sugar
    1 onion, medium, chopped
    5 garlic cloves, smashed
    6-8 whole cloves, crushed
    4 ounces ginger roots, sliced thinly
    3 oranges, quartered
    1 dash cayenne pepper
    6-8 bay leaves
    2 TBLS butter

    Seasoning
    1 TBLS onion powder
    1 TBLS garlic powder
    1 TBLS parsley, dried
    1/2 TBLS white pepper
    1/2 TBLS paprika





    Directions:

    Bring to boil apple juice, salt, sugars until salt and sugars are dissolved. Allow to cool to room temperature for about 30 minutes.

    In large container, combine onions, garlic, oranges, cloves, bay leaves, ginger and cayenne pepper.

    Add apple juice mixture and stir well. Add pheasant, cover and refrigerate overnight,

    When pheasants have finished brining, rinse and dry them with paper towels. Season pheasant on all surfaces with seasoning

    Smoke with apple wood for 4 to 6 hours at 200 degrees or until pheasant reach 165 degrees.


    I smoked the pheasants on my Weber Genesis gas grill using Todd Johnson's A-Maze-N AMNPS for the smoke.  Used a Maverick ET-732 Remote Smoker Thermometer (also from Todd) to monitor grill/smoker and pheasant temps.  Here's photo of the operation;


    Here's a close up of the finished pheasants.  The pheasants are directly over the AMNPS and you can see TBS coming up through the birds.
     
  4. Sorry, here's the closeup picture of the smoked pheasants;

     
  5. Looks great smoked the ducks last night. Turned out great. Trying to put some photos up but not working at the moment.
     
  6. Great duck.
    Water crackers, smoked duck and cream cheese with fresh herbs.
    1 duck down 7 to go!!!!!
     

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