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RichardF
11-25-2011, 07:10 PM
http://i942.photobucket.com/albums/ad263/rickospics/P1000105.jpg

http://i942.photobucket.com/albums/ad263/rickospics/P1000104.jpg

after

http://i942.photobucket.com/albums/ad263/rickospics/P1000112.jpg


turkey and two ducks - smoked and then glazed. it's been a while since i've smoked anything, but luckily i still have the muscle memory.

bluetang
11-25-2011, 07:21 PM
Righteousness!

Wampus
11-25-2011, 07:25 PM
NICE!


I'd say you aren't too rusty!:thumb:

MilitantSquatter
11-25-2011, 07:39 PM
good to see you cooking again !

woodbutcher1
11-25-2011, 07:39 PM
Awesome ! love to have some of that ducky,turkey looks good also,:thumb:

tish
11-25-2011, 07:43 PM
Those ducks are making me drool! lol Turkey doesn't look too shabby, either. This is how you cook when you're out of practice??? Wow! :thumb:

Phrasty
11-25-2011, 08:25 PM
Like riding a bicycle! :thumb:

Cheers

bbqbull
11-25-2011, 08:31 PM
Outstanding looking spread of fowl.

RichardF
11-25-2011, 08:57 PM
and after - post smoke, prior to glaze

http://i942.photobucket.com/albums/ad263/rickospics/P1000108.jpg

http://i942.photobucket.com/albums/ad263/rickospics/P1000110.jpg

yes - i glazed the ducks on a gasser, but sometimes it's the right tool for the job :roll:

buccaneer
11-25-2011, 09:10 PM
What was the glaze?
Looks really good Richard!:thumb:

muerte
11-25-2011, 09:44 PM
never forget

RevZiLLa
11-25-2011, 09:48 PM
You still have it!

RichardF
11-25-2011, 10:23 PM
What was the glaze?
Looks really good Richard!:thumb:

it was berry berry bbq sauce from paul kirk's championship bbq sauces book. it's a great hybrid sauce that's perfect for thanksgiving and poultry.

2 cups tomato based bbq sauce
1 cup strawberry preserves
1 cup jellied cranberry sauce
1/4 cup water
1/4 cup packed brown sugar
2 tbs soy sauce
2 tbs chili powder
1/2 ts garlic powder
1/4 ts ground allspice
1/4 ts ground cloves

combine all, bring to a boil, simmer for 30 minutes and make sure you don't let it burn. works well as both a sauce and/or glaze. even with the chili powder this stuff is frighteningly sweet. i mixed it in tonight with some elbow macaroni i was eating with meat from the turkey breast i smoked yesterday because i knew there would be no left-overs from the whole bird.

BigBobBQ
11-25-2011, 10:30 PM
those are some great looking birds you cooked right there. Great Job!

wnkt
11-28-2011, 11:51 AM
WOW :shocked:
I wish mine would come out half as good looking

oh and one small question...is that a tennis ball peeking out of the cavity on the bird in the top pic? :becky:

Moose
11-28-2011, 12:09 PM
Those birds look awesome - thanks for posting! :clap2:

Jorge
11-28-2011, 12:28 PM
Who are you?

Westexbbq
11-28-2011, 03:07 PM
It is amazing what the human mind can retain at times.
Very nice.

Divemaster
11-28-2011, 03:15 PM
Who are you?

That was my first thought too!!!!

Damn, now I have to buy some ducks. I could ask Phil but that wouldn't be nice (and he would kick my butt off of this site)...

RichardF
11-29-2011, 11:04 AM
WOW :shocked:

oh and one small question...is that a tennis ball peeking out of the cavity on the bird in the top pic? :becky:

A couple of green apple and onion quarters wrapped in cheese cloth. i pull them out when there's about an hour left of cooking time.


Who are you?

i guess that's an invitation to report to cattle call and not to explore my existential angst.

Jorge
11-29-2011, 11:14 AM
i guess that's an invitation to report to cattle call and not to explore my existential angst.

Please do. Kierkegaard makes my head hurt:wink: Say hello to Scott, from myself and RangerJ.

jerneedog
11-30-2011, 06:57 AM
Excellent lookin' birds you got there.
I want to try my hand at that next time.

thirtydaZe
11-30-2011, 12:45 PM
those ducks have inspired me!
i love them over the holidays, but that's the only time i ever eat them. my local grocery store carries them year round. i'll be making a stop tonight.

landarc
11-30-2011, 01:38 PM
That is outstanding looking bird, nice cooking.

Brauma
11-30-2011, 04:58 PM
and after - post smoke, prior to glaze

http://i942.photobucket.com/albums/ad263/rickospics/P1000108.jpg

http://i942.photobucket.com/albums/ad263/rickospics/P1000110.jpg

yes - i glazed the ducks on a gasser, but sometimes it's the right tool for the job :roll:

My smell-a-vision isn't working. :cry:

steve6402
11-30-2011, 05:43 PM
very nice

martyleach
11-30-2011, 05:54 PM
Beautiful birds! I particularly like the ducks. Definitely on my wanna do list around Christmas.

Mister Bob
11-30-2011, 06:04 PM
Nice job! The ducks look awesome!

jason p
11-30-2011, 07:10 PM
Looks great with the glaze, was it wild duck or farm raised?

Coldholler
11-30-2011, 09:51 PM
Where'd you get that rack the turkey's sitting on??? I suspended mine off the cast iron pan on a bed of big carrots (which absorbed smoke, too) but I like that!

HB-BBQ
11-30-2011, 10:13 PM
They all look great and I must say that's a great use for the gasser.

RichardF
12-01-2011, 01:34 PM
Looks great with the glaze, was it wild duck or farm raised?

farm raised - wild ducks don't have enough fat for what i like to do with them.

Where'd you get that rack the turkey's sitting on???

it came with my roasting pan.

They all look great and I must say that's a great use for the gasser.
yep - as hard as it is for some to understand a gasser has its place in your cooking arsenal.

gtr
12-01-2011, 02:09 PM
Looks fantastic!

I haven't done ducks, but don't they render a lot of fat? Did you do something with the drippings?

Hugo
12-01-2011, 02:14 PM
I'll have some of the after please :-P

deepsouth
12-01-2011, 02:19 PM
rockin azz birds there.

tish
12-01-2011, 02:34 PM
Those ducks are on my list! :thumb: