Here's the pictures....
Trout's Wine Marinated Duck - Brothers this recipe is OUTSTANDING. I highly recommend it.
2 cups of red wine
2 cloves of garlic
1 onion sliced
2 bay leaves, crumbled
1/4 cup olived oil
2 tsp salt
1 tsp pepper
2 tsp crushed marjoram leaves
half an apple
rap of celery
half an onion
Place the bird(s) in a non metal container. Add wine with enought cold water to cover, add onion, garlic and bay leaves. Cover and refigerate 18 to 24 hours. Remove bird(s) pat dry. Rub with Olive oil and sprinkle with salt pepper and marjoam. Stuff cavity with the apple celery and the half onion. Pour the marinade into the water pan or not. Smoke for 3 hours.
Apple Brined Turkey - recipe taken from the Virtual Weber Bullet. Good, but not great.
Apple Brine For Turkey
2 quarts apple juice
1 pound brown sugar (light or dark)
1 cup Diamond Crystal Kosher Salt
3 quarts cold water
3 oranges, quartered
4 ounces fresh ginger, unpeeled and thinly sliced
15 whole cloves
6 bay leaves
6 large garlic cloves, peeled and crushed
Substitute 3/4 cup Morton Kosher Salt or 1/2 cup table salt for Diamond Crystal.
Combine apple juice, brown sugar, and salt in a large saucepan. Bring to a boil over high heat, stirring to dissolve. Boil for one minute, remove from heat, let mixture come to room temperature, then refrigerate to 40°F.
In a large non-reactive container, combine the apple juice mixture with the remaining ingredients. When adding the oranges, squeeze each piece to release the juice into the container, then drop in the peel.
And finally, the fattie/spinach/feta/scallion/toasted pine nut/egg/red wine/golden raisin stuffed mushroom caps. Excellent. The neighbors asked for the recipe. Sorry, but the picture of the finished product didn't come out. But here's the prep pics.
And right before they went into the oven.
Good eating this Easter.