Well, they lived up to the hype. Skinned out both birds to the middle wing joint. I kept all 4 legs & thighs, all 4 wings, and 2 necks. One carcass was shot up, and the other was perfect. The breasts were carved off the body.
First, the meat is very similar to duck. But there was a goosey fat that coated my hands as I processed them. I kept two hearts, about the size of a Cadbury egg. I'll grill those up on Sunday. All in all, the birds were fairly easy to butcher and process. I'm told it's not worth plucking them, as their skin is thick and rubbery like a turkey.
The goal was to treat these like a California tri-tip. So Mrs. TAFKAP took (2) breasts, and salted/peppered them very generously. Just a little sprinkle of garlic powder and ground sumac for flavor. I loaded up the charcoal chimney with a few hickory chunks, some oak lump charcoal, and a few pieces of pecan. Once they were good & smoky, I put them in the firebox & loaded up the smoker chamber with the carcass, the wings, the necks, and the breasts. I rolled smoke on everything for 20 minutes @ 250°. Everything but the breasts went into the stock pot where they continue to simmer now.
The breasts rested for a minute while I burned off the smoking charcoal and let it die down into hot coals. Slapped them back on for about 3 minutes a side, which brought the meat to a very light Pittsburgh Blue. They needed some more time, so I smoked a little longer.
The meat is delicious. One breast fed the TAFKAP family of 2 adults and (3) under-10 kids. The other breast never got sliced. It's in the fridge, and will be sliced thinly for Philly cheese-steaks on Sunday.
First, the meat is very similar to duck. But there was a goosey fat that coated my hands as I processed them. I kept two hearts, about the size of a Cadbury egg. I'll grill those up on Sunday. All in all, the birds were fairly easy to butcher and process. I'm told it's not worth plucking them, as their skin is thick and rubbery like a turkey.
The goal was to treat these like a California tri-tip. So Mrs. TAFKAP took (2) breasts, and salted/peppered them very generously. Just a little sprinkle of garlic powder and ground sumac for flavor. I loaded up the charcoal chimney with a few hickory chunks, some oak lump charcoal, and a few pieces of pecan. Once they were good & smoky, I put them in the firebox & loaded up the smoker chamber with the carcass, the wings, the necks, and the breasts. I rolled smoke on everything for 20 minutes @ 250°. Everything but the breasts went into the stock pot where they continue to simmer now.
The breasts rested for a minute while I burned off the smoking charcoal and let it die down into hot coals. Slapped them back on for about 3 minutes a side, which brought the meat to a very light Pittsburgh Blue. They needed some more time, so I smoked a little longer.
The meat is delicious. One breast fed the TAFKAP family of 2 adults and (3) under-10 kids. The other breast never got sliced. It's in the fridge, and will be sliced thinly for Philly cheese-steaks on Sunday.