Recent content by bratrules

Thanks I had a great time doing it. And the flavor is amazing.

That's how I learned to debone. That technique works with about any bird. Though duck does take a little bit more work.

I did 45 mins of smoke then i bumped the temp to crisp the skin and finish cooking it. It was done in about 1 hour since it has no bones it cooks a lot faster.

Chef Jimmy am definitely have to give that a try it looks amazing.

Thanks I am definitely going to do it again. Maybe mess around with the stuffing. I also do it in duck.

Its been awhile since ive posted anything ( along while I got a new born in the house). Anyway I thought i'd post up this one as this yard bird came out amazing. Its stuffed with bacon, spinach , and pepper jack and corn and a little zucchini i had left over. I smoked it at 250 with the apple...

“If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke everything for Thanksgiving.”  lol