So you start out with season salt and add some more season salt?

one of my all time favorites for general seasoning for everything is Fiesta Brand Fajita seasoning with mesquite to give it a little smoky flavor. Uncle Chris's has something a bit strong flavoring that I am not sure what it is, so I typically will just season one side of a steak with Uncle Chris's and the other with the Fiesta Fajita seasoning.

for brisket, salt, black pepper, garlic powder (optional) and onion powder (optional)

For steaks, it depends on my mood that day. Sometimes I'll rub a little soy sauce on the outside and use Uncle Chris's. Some day's I'll use some Kosmos SPG that I got from Buccees. For pork chops and ribs, Harleys Sweet Rib Rub with a touch of brown sugar is hard to beat.

Adams reserve from HEB is great, chunks of garlic, salt and pepper..

Based on this thread, bought some of that Carnivore seasoning and I give it 2 thumbs up. I’m normally just salt and pepper guy, but I been using it all the time now. My son even likes it, and he picky, and was skeptical at first, as I was. The black color is not appealing lol.

About to cook some mallard steak, it’s great on duck.

If he eats duck then he can't be that picky

Not all ducks taste good, like divers. Puddle ducks, cooked correctly (skin on, cast iron)...it is absolutely delicious, nothing like it, you don't know what you are missing...










See that layer of fat, bursting with flavor...


If you over cook it, it tastes like liver. Also, if breast is shot up, has blood clots in it, worse yet feather punched into the meat, if you do not clean that out, it is fowl tasting (pun intended).

Also, best not to freeze it...If you freeze it (or breast is shot up bad), cook it some other way than like a steak (above), like bacon wrapped poppers.

Guy is right. Stick to puddle ducks. If you are just learning to cook duck, get a meat thermometer. Take it off when the internal temp hits 130-133. Tent and rest for five minutes to let it finish cooking. Do not cut it open prior to that.
DO NOT OVER COOK!

Yep, if you don't like puddle ducks, you can't cook.

Very true, when you let it rest and blood runs out onto the plate, you know you didn't over cook it. I don't like mine too rare either. Med to Med rare, more on the med side. Same way I like my steaks.

Okay you guys convinced me to give it a another try. Guess I should get good at cooking duck considering how much I like to hunt them.

I don't understand hunting ducks if you don't eat them.

Watch this... I like it better on cast iron though. I never have been able to breast it like he does, all once piece, that is cool. I need to learn how to do that...

I’ve known a lot of chefs. Never knew any that used anything other than sea salt and cracked black pepper.

Rule number one - if you shoot it you eat it.

I agree, that's why I eat what I shoot.

I shoot varmints when the opportunity presents itself,
and trap as many as I can and I don't eat most of them.
Nuisance squirrels are eaten if I can get to them before
something else does
If things get bad enough I'll likely try to figure the best
recipes for some of what is usually buzzard food or
bait for other things

That's why I hunt. Trophies mean nothing to me.

Yep, that's why I only shoot the tasty ones, I pass on the other ones..

Nothing wrong with that. Prairie dogs are fair game on the farm.

I use to make duck gumbo with a hunting friend. We even made it with some coots one time. I swear you could hide a turd in batch of gumbo and still be good. My buddy made teal and jalapeno wrapped in bacon. It was okay but tough. Never really enjoyed duck outside of gumbo. I'm always open to improving my culinary expertise and will try these recipes the next time the opportunity presents itself. I might even start with some farm raised to practice.

My dad once told me a recipe that was very involved. You put the duck on a cedar plank and then he went on about all of the different ingredients. At the end, he said 'now throw the duck in the trash and eat the cedar plank'.

It took me a while to get on the Black seasoning train, but it’s actually pretty good.

Here lately I’ve been topping my steak with a creamy blend of butter melted over blue cheese crumbles mixed with black truffle. I’ve never been one to use sauces or toppings, but my goodness this sure goes well with the Black seasoning

What's up with Truffle oil?? When I was working, our corporate chef got wood every time we would show customers new menu ideas using truffe oil. Chit smells and tastes like Judds gym socks

White truffle oil is really good on popcorn, just a little spray is enough

No idea. Fresh shaved black truffle is where it’s at