As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. Check out our Smoking Basics Publication
. For delicious recipes, try Justin Moore’s BBQ Shrimp
, Greg Bate’s BBQ Dr. Pepper Chicken
, Bobby Flay’s Chicken Thighs
or Dr. BBQ’s new Maple Brined Pork Chops
. Need dessert? Finish off your meal with some Planked Twinkies
. Get ready for some fun summer happenings!
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Charcuterie Style Brined Cherry Smoked Duck Breast
I brined 2 whole duck breasts and a whole yardbird in the poultry brine from Ruhlman/Polcyn's charcuterie book.
Both were out of this world. The cook was at 350 indirect with cherry chunks. The duck was pulled at 140, which was by accident. Meant to pull at 125 but was on the phone. I don't think I would have liked it that rare. The brine already made it super tender and juicy. My wife thought it was raw. It firmed up quite a bit in the fridge though and felt right. Absolutely delicious. I'm going to make my Duck Breast Canapé with it tonight and will post pics.
Here's the duck:
Yard bird to follow.