Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

duck recipes

Options
Unknown
Unknown
edited November -1 in EggHead Forum
Need your help.....plan on cooking 4 to 5 wood ducks this Sunday.
Do I need to brine, what temp to cook on BGE and internal temp in ducks? Thanks.
· Share on FacebookShare on Twitter

Comments

  • Marvin
    Marvin Posts: 515
    Options
    scott boyce,
    My guess is that they would be better brined; less chance of drying them out. They will require grill temps, not lo-n-slo. I'm speaking from experience cooking pheasant; never did wood duck. Let us know how they turn out.
    · Share on FacebookShare on Twitter

Categories