Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Smoking Duck Breast

Posted this in the general forum & then realized I probably should have put it here:
Well, I butchered a couple of ducks last weekend. Cured & hung three breasts for prosciutto & want to smoke the fourth. I cured it like I would for prosciutto - tasted some smoked duck breast the other week that had been brined & thought the flavor was a little lacking. Looking for anything you got in the way of advice.
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