Recent content by foggybarrells

just saw the mallard pic. how do the legs turn out? i butcher my birds and cook breasts separate, as I have had no luck cooking whole birds. we shoot alot of teal, which i can cook whole on the BBQ or in the oven, but big mallards or sprig, the legs are too tough. Oberst - thank you!

Thank You! "...If I’m planning to cook them after smoking I don’t worry about internal temps too much as I later will put them in the oven..." That's a really good point, because of course I will eat a lot immediately, but its such an involved process, I might do a bunch that will end back in...

oh yeah. not super fatty but enough. ive got a brine recipe from hank shaw im going to use as a base, but just trying to figure out temps and times. legs and wings are going to the sous vide

Hi All - I have an electric Masterbuilt Smoker and want to smoke some goose breasts I hunted. My rookie smoking status has allowed a little success with salmon and herring, but this will be my first time with a Goose breast, and while I have searched the web pretty thoroughly, and found some...