Pond and turf.

Discussion in 'Outdoor Cafe' started by Charleston Treeman, Sep 30, 2017.

  1. Charleston Treeman

    Charleston Treeman Member

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    Smoked the last of the woodies in the freezer and a small venison roast for the games today. [​IMG]

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  2. catscratch

    catscratch Well-Known Member

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    Looks GREAT!
     
  3. Mennoniteman

    Mennoniteman Well-Known Member

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    Do you smoke the venison roast? How do you make your venison roast?
     
  4. Charleston Treeman

    Charleston Treeman Member

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    Yes the roast was smoked. Brined it for 24 hours before rubbing it down with a spice mixture then basting with a 50/50 mix of Apple cider vinegar and Apple juice until I got an internal temp of 140.

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  5. Mennoniteman

    Mennoniteman Well-Known Member

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    A master chef indeed. I'm not a big football fan, but what's your favorite team? Panthers? Penn State is doing well this year.
     
  6. Charleston Treeman

    Charleston Treeman Member

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    Clemson. Got a BS in Forestry from there. We have had a few good years recently. My father went to Penn State. They have a beast of a rb in that Barkley kid.

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  7. Triple C

    Triple C Well-Known Member

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    CT...How bout sharing that woodie recipe. Do you skin the ducks after harvest or just remove the feathers? I've never smoked a duck but I'm game.
     
  8. Charleston Treeman

    Charleston Treeman Member

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    The skin stays on. I just pluck them. First is brining
    -6 cups of water
    -1/2 cup of kosher salt
    -1/2 cup of brown sugar
    -cayenne pepper to taste
    -2 crushed bay leaves
    -tablespoon Italian seasoning
    Just put it all in a pot and bring to a boil to release the herbs and insure all the salt and sugar are incorporated. Add ice afterwards to bring the mixture to room temp or below.
    I usually do this on a thursday evening with plans to smoke them on saturday. On friday evening I change out the brine mixture they are soaking in. Saturday morning I take them out and pat dry. Rub a mix of kosher salt, brown sugar, cayenne pepper, garlic powder and a little powdered thyme. Rub goes everywhere, even in the cavity. I smoke them between 180 and 200 on a mix of apple wood and oak until the center of the breast is 165.
    This is a bastardization of a recipe I found in an old DU magazine that was in my friends hunt camp bathroom back in the 90s. I don't remember everything that was in it but this is close. I'll also add that this is the only way I can get my wife to eat duck. She says its too "gamey", but she loves it this way.
     
  9. Triple C

    Triple C Well-Known Member

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    Thx Charleston! Gonna give this a try this winter.
     
  10. ShotEmHot

    ShotEmHot New Member

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    Now, this is mouthwatering! :)
     

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