Smoked Greenheads

[OnDaRocks]

Just some Cajun Dirty rice stuffed wild ducks. Smoked for about 3 hours @ 230-260 ducks had a nice med cook on them and they were smokin good [/URL][/img]

[OnDaRocks]

Sorry I can't figure out this picture thing. Trying to get the picture up now

[OnDaRocks]

[OnDaRocks]

Got it....now y'all take it easy on me I know my grill is a little dirty 😕 but I do grill about twice a week sometime more and I try to clean it about once a month maybe that's not enough I just don't want to offend anyone

[Idahawk]

Those look tasty , what's in the stuffing exactly


  " Esto Perpertua "

[OnDaRocks]

Rice, ground beef, EVOO,garlic, onions, bell pepper, celery, a little beef stock, various spices and seasonings. You cook the rice as you would normally. Saute the onions, bell pepper, celery down in the EVOO add ground beef, garlic, spices and seasonings and brown. Once meat is done add rice to pan mix add a little beef stock just to incorporate some moisture if needed. You can eat just like that or stuff it into just about anything. I stuff bell peppers, ducks, chickens, jalapenos, poblano peppers...etc.     

[austin87]

Hot damn! That looks delicious...

[Saugust]

Mmmmmm, that looks awesome! What was the smoke wood?

[OnDaRocks]

Apple wood chunks

[WNC]

Wild duck...hmmmm, some guys have all the luck I guess. Looks great!

[Nate]

Those look delicious!

[Grizz]

 man, I gotta try that!

[Sauce]

Looks delicious!

[Grizz]

Couple more questions:  Did you rub the ducks down with anything prior to putting them on the grill?  Looks like you scored the skin, so I'm guessing you didn't brush it with any oil?

[OnDaRocks]

I did rub with olive oil, black pepper, and Tony Chachere's seasoning. I scored the skin to help render the fat down. No I did not brush with oil or any think while cooking. Tony Charchere's is a blend of season that is use in the place of salt a lot in Louisiana.