(http://i794.photobucket.com/albums/yy227/moses25roman/Mobile%20Uploads/utf-8BSU1BRzAzNjMuanBn_zps83f8b3b9.jpg) (http://s794.photobucket.com/user/moses25roman/media/Mobile%20Uploads/utf-8BSU1BRzAzNjMuanBn_zps83f8b3b9.jpg.html)
Had 12 family members at the house for Christmas dinner Thursday. The main meat dishes came from the smoker in the form of two bacon wrapped MO gobbler breasts and 6 wood ducks. It was a big hit with all that attended. I'll make quick work of the pictured small chunk of breast and 1 wood duck that was not consumed.
Looks really tasty Mike!!
Denny
Looks really good!!!!
God bless
Sent from my iPhone using Tapatalk
You can't show pics like that without providing a recipe! :P
That was 12 people given a real treat. What a great meal!!
Quote from: jakesdad on December 27, 2014, 01:55:00 AM
You can't show pics like that without providing a recipe! :P
OK, here ya go.
BRINING BREASTS
brine breasts for 24 hr in the following solution;
1 quart water
1/2 cup coarse salt
Half onion
2 cloves Fresh garlic, halved
Teaspoon (or less) of thyme
Heat mixture on stove until salt dissolves. Let cool, pour over breasts in large bowl/pan. Add cool water if needed to cover breasts. Cover and refrigerate for 24 hrs.
SMOKING
Dry breasts with paper towels. The thyme that sticks is fine. Spray or rub with apple juice. Salt, pepper and garlic powder to taste. Tuck the thin side of breast into the thick side, creating kind of a turkey rolled roast. Wrap both breasts in bacon, using toothpicks to secure. 1 lb. will do both. I use a 50/50 mix of apple juice and water in the water pan. 2 cups of well soaked apple wood chips in the chip pan. I hold my smoker between 200 and 225 for 3 hrs, or 160 degrees internal temp.
WOOD DUCKS
Pat dry, Salt, pepper and garlic powder to taste. I place a chunk of apple and onion inside each bird, along with its heart. Place breast down on grate. Same smoker set up as the breast, but pull ducks at 2 hrs. Best to eat while warm!
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