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Started By
Message
Speck on a smoker. Who has done it?
Posted on 2/10/24 at 12:18 pm
Posted on 2/10/24 at 12:18 pm
What temp did you smoke it at and what internal temp did you get it to? TIA
ETA goose, not fish
ETA And 2 people downvoted this? How is asking this so offensive to you?
ETA goose, not fish
ETA And 2 people downvoted this? How is asking this so offensive to you?
This post was edited on 2/12/24 at 9:39 am
6
Posted on 2/10/24 at 12:51 pm to SOLA
Many times. Some buddies and I used to have a camp SW of Gueydan. If we had a good speck hunt in the morning, we would put a couple in the smoker early afternoon and keep the temp around 225. We didn’t really monitor internal temp. When the birds were tender, they were done.
Posted on 2/10/24 at 6:56 pm to SOLA
Just warning you….people get real sassy about their speck recipes around here. Them west LA boys think they found flying Kobe or something
Posted on 2/11/24 at 4:54 pm to hall59tiger
Damn I thought he was talking about trout
Posted on 2/12/24 at 7:23 am to SOLA
I throw my specks in hot grease
Posted on 2/12/24 at 12:17 pm to SOLA
We smoke speck breasts and use these in our gumbo. 200 - 225 degrees is about what we smoke em at. I like em at 200 degrees and let them smoke longer. I'd guess that when we slice up the breasts they're about a medium-rare and then finish cooking in the gumbo.
Only thing is I like to shred my duck, goose and chicken for gumbo and the smoked breasts don't shred as well the boiled duck and chicken.
Only thing is I like to shred my duck, goose and chicken for gumbo and the smoked breasts don't shred as well the boiled duck and chicken.
Posted on 2/13/24 at 12:27 pm to SOLA
Brine, then smoke at 250° until tender.
If im just going to eat the speck like a Cornish hen, I’ll take a torch and crackle the skin after smoking
If im just going to eat the speck like a Cornish hen, I’ll take a torch and crackle the skin after smoking
Posted on 2/14/24 at 7:47 am to SOLA
quote:
Speck on a smoker
Dibs on this band name
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