View Single Post
Unread 03-19-2009, 06:53 PM   #6
lunchlady
is one Smokin' Farker
 
lunchlady's Avatar
 
Join Date: 01-05-06
Location: Rockland, MA
Downloads: 0
Uploads: 0
Default

We cooked Muscovy breasts at MIM in '06 but we bought it online and had it shipped to our hotel in Memphis. I don't know what it would take to breed/keep them. Good luck with that.
I think the breasts took 20th or something out of 100 in the exotic poultry category.
Good Eats, fer sure, but be aware that even tho they are less fatty, it still takes a lot to get that fat rendered out and it took Gary a long time to get all the little pinfeathers (?) off too. Here is a coupla pics - you can still see the thickness of the fat right along the top even with the crispy skin... really yummy though, and we ate it many times for practice before we turned it in. I'd like to know how they turn out for you.
Attached Images
File Type: jpg DSC02108.jpg (43.5 KB, 48 views)
File Type: jpg DSC02117.jpg (60.3 KB, 48 views)
File Type: jpg DSC02124.jpg (65.7 KB, 48 views)
__________________
[I][FONT=Century Gothic]michelle[/FONT][/I]
[I][FONT=Century Gothic]lunchmeat BBQ team[/FONT][/I]
[I][FONT=Century Gothic]President - New England BBQ Society[/FONT][/I]
[URL="http://www.nebs.org"][I][FONT=Century Gothic]www.nebs.org[/FONT][/I][/URL]
[I][FONT=Century Gothic]2 Backwoods Partys [/FONT][/I]
[I][FONT=Century Gothic]WSM, 2 Weber kettles, Weber Performer[/FONT][/I]
[I][FONT=Century Gothic]Large BGE[/FONT][/I]
lunchlady is offline   Reply With Quote