doublegunshop.com - home Forums General Discussion DoubleGun BBS @ doublegunshop.com What is for dinner?

Christmas eve my son and I chowed down on a rather simple meal....freshly shucked oysters followed by seared Ahi Tuna steaks and a Caesar salad. It was his first time with oysters and he loved them. After he scarfed down the seared tuna, he said it was the best fish he'd ever eaten.

Tonight, with a larger crowd, we'll be having at a prime rib with Yorkshire pudding.

Roast Christmas duck, done over charcoal and wood:






Alexandra made a pot of garlic mashed potatoes and steamed some veggies. The wine is some sort of blush she prefers, I had a Papst.

Wish I could tell you it was a fat corn fed mallard harvested yesterday in western Manitoba, but, it isn�t. I got it from the local butcher, he gets a few dozen of them from a local farmer around the holidays. It isn�t even a mallard, but, some sort of domestic duck raised to be good on the table.

Life is good.

Still looks good Ted. I�m so stuffed I can barely type. Best to you all.

I'm jealous argo and Ted! What kind of cooker is that Ted?

Weber �Performa� with the optional rotisserie attachment. Common as empty beer cans, available everywhere.

Mine is 15 years old. Cooked a dump truck full of good, no, great chow on it.

Best,
Ted

Not bad at all Ted, looks like you know your way around that grill.

Craig,
Thanks, but, I�ve always felt the Missus got the short end of that stick. She handles cooking the things that grow in the dirt, and I handle cooking things that give up more reluctantly before becoming food.
Grilling, for me, mostly involves the consumption of adult malted beverages, and watching my timepiece after the smoke tones down. It never seemed difficult, to me.

Best,
Ted

Disagree with Run with the Fox. Give me my fat canvasbacks and redheads roasted low and slow, without any junk inside. After waxing, slit skin with boxcutter around neck, down both sides of backbone, behind legs joining at the belly. Then snip off the head, backbone, synsacrum, entrails, and rear end as a nice clean unit with little odor or blood. Then fold, tie or band legs inside body cavity to prevent drying. Ditto with swans in the biggest Reynolds baking bags.

Where I hunt- area rivers near cornfields and soybeans, ponds and backwaters- I mainly get pass shooting at Canada geese and mallards- no divers- sometimes a few mergansers zip by, they get a "free pass" as do the seagulls, herons, etc.

What is with the wax? I just fillet out the breast meat, save the legs, both items skinned and the "silver skin' removed before they get into the marinade bowl. What pray tell, is "synsacrum"?

Wet bagged sauerkraut keeps the meat moist in the covered roasting pan, I love German style food (and beer) so I eat it, that's why I add the apple slices sprinkled with brown sugar, but you can discard it after the bird(s) are cooked if you wish.

My Wife and Son put me on notice some time ago, that any and all meat belonged in the smoke on the grille, and that is how they prefer it.
I can sneak it in the broiler, if it is raining, hard, otherwise they expect it grilled.
It is my preferred method. I�ve been known to cook all the courses, including dessert, over charcoal. A nice cast iron skillet of cornbread, served with a drizzle of honey, a scoop of ice cream and a miniature dove bar, is heavenly cooked in smoke.

Best,
Ted