between the pieces for maximum exposure to the smoke. Insert a digital probe meat thermometer into the thickest part of one of the turkey legs so you can monitor the temperature of the meat as it cooks.
Combine the butter and maple syrup, and use this to baste the legs every 45 minutes, making sure to get the mixture on all sides. A silicone brush will help with this process.
Once the legs reach 140° F , increase the heat of the smoker to around 275° F to crispen the skin and caramelize the maple syrup.
Continue smoking the legs until they reach an internal temperature of 165° F , about four hours in total. Remove them from the smoker and allow them to rest for about 20 minutes before eating. For a true fair-like experience, wrap them in foil as soon as they come off the smoker.
Smoked Duck with Wine Butter Sauce
----
Duck may not be everyone’s cup of tea, but I implore you to try it smoked and you might just change your mind about this feathered friend. A few hours with some nice sweet smoke does something magical to duck, and I find myself picking the carcass clean every single time. This particular version with wine sauce comes to us from CycleTrash at www.smokingmeatforums.com .
RECOMMENDED WOOD Apple and cherry at a 50:50 ratio
ESTIMATED COOK TIME 4 hours
SERVES 6
3 whole ducks
1½ gallons buttermilk
½ cup All-Purpose Rub
3 apples
3 onions, quartered
1 recipe Wine Butter Sauce (below)
PREPARATION
Soak the ducks in the buttermilk overnight (12 to 24 hours) to remove any gamey taste in the meat.
Rinse the ducks in cold water and pat dry with a paper towel. Season inside and out with the All-Purpose Rub. Place a whole unpeeled apple and a quartered onion inside the cavity of each duck. Let the ducks sit to bring them up to room temperature, while you set up your smoker.
SMOKING
Prepare your smoker for cooking at 225° F to 240° F . If you are using a charcoal, an electric, or a gas smoker, be sure to have enough wood chips or chunks to produce smoke for at least two hours.
Once the smoker is ready, place the ducks breast side up on the smoker grate. Insert a digital probe meat thermometer in the thickest part of one breast to monitor the internal temperature of the meat. Baste the ducks every hour with the Wine Butter Sauce.
Smoke cook the ducks for about four hours or until the internal temperature reaches 165° F . To crispen the skin, see my tip in the introduction to the Poultry chapter.
Wine Butter Sauce
----
This recipe works best with smoked duck (above), but it also complements other poultry.
1 cup (2 sticks) butter
1½ cups red wine (not cooking wine)
2 Tbsp minced garlic
Place all ingredients in a medium saucepan set over medium heat. Mix well and simmer until the sauce reduces by half.
Smoked Hot Wings
----
Is there anything better than hot wings? My wife, Abi, always cooks my favorite meal on my birthday, and I always ask for hot wings. She does a fantastic job, but what makes these delicious morsels of goodness even better is to add a little smoked flavor to the mix. This recipe will show you how that’s done. (In case you were wondering, I do the smoking and she still does the coating and frying parts of the recipe.)
RECOMMENDED WOOD Mesquite and hickory at a 50:50 ratio
ESTIMATED COOK TIME 2 hours
SERVES 6 to 8
4 lb chicken wings or drumettes
3 cups vegetable oil (approx)
1 cup (2 sticks) butter, melted
2 cups all-purpose flour
2 cups wing sauce (I like Frank’s RedHot Original Cayenne Pepper Sauce, but other brands will work, or you can make your own using the recipes on the next page)
PREPARATION
Rinse the chicken wings or drumettes in cold water and pat dry with a paper towel. Set the chicken aside for about 20 to 30 minutes to allow it to come up to room temperature while you set up your smoker.
SMOKING
Prepare your smoker for cooking at 225° F to 240° F . If you are using a charcoal, an electric, or a gas smoker, be sure to have
Combine the butter and maple syrup, and use this to baste the legs every 45 minutes, making sure to get the mixture on all sides. A silicone brush will help with this process.
Once the legs reach 140° F , increase the heat of the smoker to around 275° F to crispen the skin and caramelize the maple syrup.
Continue smoking the legs until they reach an internal temperature of 165° F , about four hours in total. Remove them from the smoker and allow them to rest for about 20 minutes before eating. For a true fair-like experience, wrap them in foil as soon as they come off the smoker.
Smoked Duck with Wine Butter Sauce
----
Duck may not be everyone’s cup of tea, but I implore you to try it smoked and you might just change your mind about this feathered friend. A few hours with some nice sweet smoke does something magical to duck, and I find myself picking the carcass clean every single time. This particular version with wine sauce comes to us from CycleTrash at www.smokingmeatforums.com .
RECOMMENDED WOOD Apple and cherry at a 50:50 ratio
ESTIMATED COOK TIME 4 hours
SERVES 6
3 whole ducks
1½ gallons buttermilk
½ cup All-Purpose Rub
3 apples
3 onions, quartered
1 recipe Wine Butter Sauce (below)
PREPARATION
Soak the ducks in the buttermilk overnight (12 to 24 hours) to remove any gamey taste in the meat.
Rinse the ducks in cold water and pat dry with a paper towel. Season inside and out with the All-Purpose Rub. Place a whole unpeeled apple and a quartered onion inside the cavity of each duck. Let the ducks sit to bring them up to room temperature, while you set up your smoker.
SMOKING
Prepare your smoker for cooking at 225° F to 240° F . If you are using a charcoal, an electric, or a gas smoker, be sure to have enough wood chips or chunks to produce smoke for at least two hours.
Once the smoker is ready, place the ducks breast side up on the smoker grate. Insert a digital probe meat thermometer in the thickest part of one breast to monitor the internal temperature of the meat. Baste the ducks every hour with the Wine Butter Sauce.
Smoke cook the ducks for about four hours or until the internal temperature reaches 165° F . To crispen the skin, see my tip in the introduction to the Poultry chapter.
Wine Butter Sauce
----
This recipe works best with smoked duck (above), but it also complements other poultry.
1 cup (2 sticks) butter
1½ cups red wine (not cooking wine)
2 Tbsp minced garlic
Place all ingredients in a medium saucepan set over medium heat. Mix well and simmer until the sauce reduces by half.
Smoked Hot Wings
----
Is there anything better than hot wings? My wife, Abi, always cooks my favorite meal on my birthday, and I always ask for hot wings. She does a fantastic job, but what makes these delicious morsels of goodness even better is to add a little smoked flavor to the mix. This recipe will show you how that’s done. (In case you were wondering, I do the smoking and she still does the coating and frying parts of the recipe.)
RECOMMENDED WOOD Mesquite and hickory at a 50:50 ratio
ESTIMATED COOK TIME 2 hours
SERVES 6 to 8
4 lb chicken wings or drumettes
3 cups vegetable oil (approx)
1 cup (2 sticks) butter, melted
2 cups all-purpose flour
2 cups wing sauce (I like Frank’s RedHot Original Cayenne Pepper Sauce, but other brands will work, or you can make your own using the recipes on the next page)
PREPARATION
Rinse the chicken wings or drumettes in cold water and pat dry with a paper towel. Set the chicken aside for about 20 to 30 minutes to allow it to come up to room temperature while you set up your smoker.
SMOKING
Prepare your smoker for cooking at 225° F to 240° F . If you are using a charcoal, an electric, or a gas smoker, be sure to have
Similar Books
![Original Match [Ménage.com 1] (Siren Publishing Ménage Everlasting)](https://fs.ageofbook.com/564894/thumbs/152x264/original-match-menagecom-1-siren-publishing-menage-everlasting.png)
![Praetorian Series [3] A Hunter and His Legion](https://fs.ageofbook.com/559646/thumbs/152x264/praetorian-series-3-a-hunter-and-his-legion.jpg)
