Quote:
Originally Posted by cmcnabb
I would let it go longer than hour and half. I do mine for 3 to 4 hours at 220 degrees. I?ll even do breast fillets like this before going in, the gumbo will make them juicy again. You won?t regret smokes goose gumbo! Anytime I make a chicken sausage gumbo now I add smoked duck/goose. It gives the whole gumbo a great flavor
|
thanks. what do you use for stock? i appreciate all the help. i've been doing gumbo for a long time and my favorite is duck/oyster, but never tried smoking the birds first. been hearing a lot about it lately, so---here goes! picked up a pint of oysters today, they were flavorful, but not really salty enough to me. will go back Friday and get some more. that pint didn't last too long.