Just picked up a 6 lb fresh duck. Plan to brine it over night Sat and BBQ
it Sunday. What's Hound's brine? I found a recipe for a brine for chicken
(which I'm also gonna BBQ Sunday) which I was planning to use. Basic
salt/sugar/spices brine.

I also saw some instructions which suggest steaming both the duck and
chicken before BBQing. Any comments form this group?

Thanks for all the good advice. I'm having a ball!

Tom in Howell, NJ


"Brick" wrote in message
...
I'm doing a duck for 'T' Day. It's going to get two days in Hound's brine.
The
cavity will be stuffed with citrus rinds from the brine. Then it will be
cooked
with lump and orange for smoke to about 165°F in the plumpest part of the
bird. I favor a low salt cajun mixture for all around rub. I wouldn't
grill with it
though. I'll cook between 275° and 325°F only because my pit likes that
range without undue fussing with it. 325° to 350° would be better.

--
The Brick said that (Don't bother to agree with me, I have already changed
my mind.)

----== Posted via Newsfeeds.Com - Unlimited-Unrestricted-Secure Usenet
News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+
Newsgroups
----= East and West-Coast Server Farms - Total Privacy via Encryption
=----