Cheers. Brookie
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Wild Mallard breast, HELP?
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This was a true feast. Mr and Mrs Jack nailed it. For you fellow PBC folks I have had good results with this same batch of Mallards in the barrel. Fast cook at 400+ degrees to 140’ internal temp. For these types of hot cooks I’m using 1/4” steel rods instead of the rebars. Makes a world of difference.
Cheers. Brookie
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