OregonMike
Member
Well, finished the season last weekend. Got some fat mallards to take to a co-worker who made roasted Chinese duck, that was awesome.
I put the breast meat from two of the biggest honkers ever in the smoker whole this morning, after a week in a dry rub, and then after 7 hours cut into long strips and just threw em back in for the last hour on Apple wood.....
The legs and thighs spent the week in a Brazilian BBQ marinade and then have simmered all day in a crock pot.... dinner anyone!!!!!
Hope you all had a good year......
I put the breast meat from two of the biggest honkers ever in the smoker whole this morning, after a week in a dry rub, and then after 7 hours cut into long strips and just threw em back in for the last hour on Apple wood.....
The legs and thighs spent the week in a Brazilian BBQ marinade and then have simmered all day in a crock pot.... dinner anyone!!!!!
Hope you all had a good year......