Smoked Duck

[Big Neal]

OK guys. I need for someone to tell me how to do this

[txpgapro]

I brine mine in OJ, sugar and kosher salt. Then inject with apple juice. Then apply your rub and slow smoke with a water/apple juice pan under it.
Tasty!! Use a fruit wood or oak.

[Big Neal]

Thanks Miguel :D Sounds really good. I'm going to give it a whirl :wink:

[TexasBorn]

Big Neal, can we talk? 2 days ago you asked how to cook prime rib. Today, it's smoke duck. Where exactly does you live cause I'm acomin to dinner!

TexasBorn

[Buckeye]

Pick me up on tha way TB! 8) :)

[Big Neal]

I live in Cowpens SC. All are welcome. I cook at least twice a week, anything from chicken to chitterlings :lol: . I always have ribs , and chicken on, brisket, turkey, turkey wings, and a lot of veggies.
I plan on purchacing the terminator from Gator Pit, and doing amature comp next year :wink: . If you dont keep doing it, you'll never be good at it.

[TexasBorn]

Neal, keep us posted on these cooks.

TB

[txbbqcarrie]

From what I hear, BN is a cooking machine. :)

[Big Neal]

Will do

[Big Neal]

Today I smoked two ducks and a turkey.
I Made up a brine yesterday starting with water salted till an egg floated in it. I then Mixed up Two cups of brown sugar, two cups of orange juice,
pepercorns, garlic, and a cup of Texas Rub. I brined the Ducks an the Turkey( in separate containers) for 16 hrs.
Early this morning I injected the ducks with aple cider, and rubed them down with Texas Ryb, and quartered an orange and stuffed them inside.
I then smoked them slow for about six hrs using Pecan wood. All of the duck fat rendered out of the Duck and it was tender and juicy. Without a shadow of a doubt, it was the best duck that I ever had hands down. The turkey was the same way. It was juicy all the way to the bone, and the bones were even tastey. Try the brine. You won't believe it.

I also smoked some ribs, and a small brisket, using hickory wood. Man o man was that stuff good.

We polished it off with some home made ice cream, that I'm known for making. If you want to have a good time, bang out some good food :wink:

Next Week, Prime Rib

[txpgapro]

Good job Neal! Sounds like you adlib a little on the brine, and that's the way to do it. Don't know if I'd waste the TexasBBQRub in the brine though. I think I'd just wait till it was time to rube them down. Did you inject the turkey with the apple juice as I suggested?

[Big Neal]

I injected the Turkey with creole butter sauce.

[Smoke Daddy]

I injected the Turkey with creole butter sauce.

Creole butter sauce? :shock:

Man...you've gotta tell me how to make it or where to buy it!

[Thom Emery]

Yea man I injected the Thanksgiving bird with it last year
It was great

[Smoke Daddy]

ok gents! Give up the goods! Where will I find creole butter sauce?

this is what I found on Google; how close is it?


Creole Butter Sauce
A delicate sauce especially good with grilled trout.

1 cup butter
2 teaspoons Lawry's Seasoned Salt
2 teaspoons dried thyme
1 teaspoon Lawry's Garlic Powder with Parsley
1 bay leaf, finely crumbled
4 green onions, sliced in 1-inch pieces
1/4 cup chopped yellow bell pepper
1/4 cup dry white wine
1 tablespoon lemon juice

In small heavy saucepan, melt butter over low heat. Add remaining ingredients except wine and lemon juice; simmer 5 minutes, stirring often. Add wine and lemon juice; cook 2 minutes. Pure in blender until smooth, about 30 to 45 seconds.

Makes 1 1/2 cups

[txpgapro]

Sounds great. I've heard of it before. I gotta try that one someday. Glad it turned out good for you.