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Grilling/smoking teal
Posted on 9/25/13 at 9:49 am
Posted on 9/25/13 at 9:49 am
Got my hands on some teal. Any secrets? My plan was to soak in buttermilk for a day, season with S&P, then sear on the grill, then smoke over pecan. No, I'm not wrapping them in bacon.
This is for our tailgating trip to Athens, so the tools I have will be minimal. We'll have a small propane grill, and I have a smoker box for the wood chips.
I MIGHT be able to bring a charcoal weber grill, if using that is going to make a big difference. Any help is appreciated.
I'm going to whip up some pimento cheese grits, chill in a pan, then put on the grill to make grit cakes. Top with the smoked teal....
This is for our tailgating trip to Athens, so the tools I have will be minimal. We'll have a small propane grill, and I have a smoker box for the wood chips.
I MIGHT be able to bring a charcoal weber grill, if using that is going to make a big difference. Any help is appreciated.
I'm going to whip up some pimento cheese grits, chill in a pan, then put on the grill to make grit cakes. Top with the smoked teal....
5
Posted on 9/25/13 at 9:50 am to LSUJuice
quote:
No, I'm not wrapping them in bacon.
Whatever, then.
Posted on 9/25/13 at 10:03 am to LSUJuice
Are they plucked or just breasted out? If the latter I would just season and grill to medium rare. If whole I would smoke for an hour and 1/2 or so.
Posted on 9/25/13 at 10:06 am to LSUJuice
Bring a cast iron and put on grill. Soak in wine for a day and sear the breasts. deglaze the pan with blackberry jam and pinot noir. Finish with butter and black pepper.
Screw bacon
Screw bacon
Posted on 9/25/13 at 10:10 am to Motorboat
quote:
Screw bacon
Posted on 9/25/13 at 10:15 am to LSUballs
quote:
Bring a cast iron and put on grill. Soak in wine for a day and sear the breasts. deglaze the pan with blackberry jam and pinot noir. Finish with butter and black pepper.
Soaking in wine is better than buttermilk? I was told buttermilk to help take some of the gaminess out.... That sounds delicious, but I was hoping to use the grill/smoke since it's tailgating.
quote:
Are they plucked or just breasted out? If the latter I would just season and grill to medium rare. If whole I would smoke for an hour and 1/2 or so.
Yes they're plucked and breasted out. Skip the smoke since they're not whole? I'm guessing that would dry them out?
This post was edited on 9/25/13 at 10:18 am
Posted on 9/25/13 at 10:27 am to LSUJuice
Yea, I wouldn't grill and smoke if they are just breast. They will get dry.
Posted on 9/25/13 at 10:41 am to LSUJuice
Skip the buttermilk. Do not adulterate with wine. Soak in salt water overnight...that's all you need.
Hot fire...few minutes per side with salt and pepper...rest for 3 or 4 minutes...slice thin on the bias.If you wish to kick them up, baste with a nice, dark, cane syrup while on the grill. Serve med rare over your grits.
Hot fire...few minutes per side with salt and pepper...rest for 3 or 4 minutes...slice thin on the bias.If you wish to kick them up, baste with a nice, dark, cane syrup while on the grill. Serve med rare over your grits.
Posted on 9/25/13 at 10:44 am to OTIS2
Skin on or no skin?
Posted on 9/25/13 at 10:45 am to bossflossjr
He said plucked and breasted, so my assumption was he kept the skin on...I hope so. 
Posted on 9/25/13 at 10:49 am to OTIS2
I actually soaked mine in Starbucks Frappucino but wine sounded better.
Oh and leave the skin on.
Oh and leave the skin on.
This post was edited on 9/25/13 at 10:50 am
Posted on 9/25/13 at 10:59 am to Motorboat
It did not look like there was skin on them. I was definitely hoping to render some of that onto my grits...
Posted on 9/25/13 at 11:09 am to OTIS2
quote:
Hot fire...few minutes per side with salt and pepper...rest for 3 or 4 minutes...slice thin on the bias.
Got it, that's easy enough. I'll bring the charcoal Weber and grill over the hot fire to med rare. These obviously aren't big, so just a couple minutes per side should do I'm guessing.
quote:
Soak in salt water overnight...that's all you need.
Just a regular brine? No sugar? Would herbs (was thinking rosemary) or peppercorns or anything enhance it, or am I better off simple?
quote:
baste with a nice, dark, cane syrup while on the grill
This sounds fanfrickingtastic. Steens is now on the grocery list.
Posted on 9/25/13 at 2:29 pm to LSUJuice
I grilled some teal breast last weekend. Here is what I did:
Marinated in a mixture of dale's, tony's, with a little salt & pepper for an hour.
Grilled for 5-7 minutes
I probably won't ever do this again. It wasn't uneatable, but it wasn't good
Marinated in a mixture of dale's, tony's, with a little salt & pepper for an hour.
Grilled for 5-7 minutes
I probably won't ever do this again. It wasn't uneatable, but it wasn't good
Posted on 9/25/13 at 2:51 pm to weisertiger
Bacon would have cured that!
Posted on 9/25/13 at 3:50 pm to LSUJuice
Thanks for the help everybody. I'll take pics and post them Monday if it turns out worth a damn.
Posted on 9/25/13 at 6:18 pm to weisertiger
quote:Thanks for making feel not so in awe.
I probably won't ever do this again. It wasn't uneatable, but it wasn't good
Seriously though, for me, teal are for brown gravy with rice.
I'd even drop them in a gumbo before a grill. Just me though.
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