How was the texture? Did the marinade keep them pretty moist?Quote:
Originally Posted by fratri
I did a whole bird in my smoker last weekend it turned out fantastic. It was Flavored like a beautiful roast and fell apart on my fork.
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How was the texture? Did the marinade keep them pretty moist?Quote:
Originally Posted by fratri
I did a whole bird in my smoker last weekend it turned out fantastic. It was Flavored like a beautiful roast and fell apart on my fork.
Hey Frank,Quote:
Originally Posted by fratri
Try keeping them nice and rare in the centre, and I guarantee you'll enjoy them even more!
-Nick
Ya Nick, I noticed that they were just a bit cooked too much.... I had them on BBQ (highest heat) for 9 minutes on each side, next time I will try 7.5 minutes maybe 8 minutes on each side.... Maybe overcooked just a bit they still tasted good. Looking forward to trying more this way.Quote:
Originally Posted by Sprite
Thanks for the tip....
All in all they tasted good, not too dry either, next time I will cook them a for a few minutes less making sure to leave a little bit of pink in the centre but like I said, all in all they tasted good. I even shared a few pieces with some co-workers and they were impressed. If I didn't tell them it was goose, they said they would have thought it was beefQuote:
Originally Posted by dean.f
Lots of good ideas on here. What's the general internal temperature you cook to for ducks?
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