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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-28-2012, 02:21 AM   #16
Phubar
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Smoked to perPhection...love that pink colour!
Nice care package!
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Unread 12-28-2012, 06:30 AM   #17
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Looks great as usual Jeanie! Is that one of your ducks or buy it somewhere?
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Unread 12-28-2012, 07:21 AM   #18
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Love smoked duck...and that one looks really lovable!
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Unread 12-28-2012, 07:45 AM   #19
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That looks really good. What other prep do you perform on the duck? Any scoring? Or you are just cooking like a chicken?
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Unread 12-28-2012, 07:51 AM   #20
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I'm going to brag on you!
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Unread 12-28-2012, 08:31 AM   #21
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Very nice
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Unread 12-28-2012, 08:45 AM   #22
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looks great, Jeanie!

what was your pit temp, and do you remember about how long it took?
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Unread 12-28-2012, 08:49 AM   #23
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Yea, that's looks awesome. I've never done a duck, but it's on my list.
Love that grate too!
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Unread 12-28-2012, 09:37 AM   #24
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Jeanie, that looks sublime!

I have to ask, what do you use the drippings for??
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Unread 12-28-2012, 10:06 AM   #25
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Looks delicious Jeanie! I love duck!
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Unread 12-28-2012, 10:29 AM   #26
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Thank you Mdboatbum and pwa!

Quote:
Originally Posted by gtr View Post
Very nice Jeanie! The food looks amazing, and aside from that, the BPS drum and the custom grate are sa-weet!

I've eaten and enjoyed duck, but never have cooked it. I've been thinking about trying that as well as goose.
Thanks Greg! I am really lovin' the drum and grate.

Quote:
Originally Posted by frognot View Post
Would love some quacker gumbo but duck hunting is the most miserable sport i know (plus i really s*ck at hitting flying animals).
lol I know what you mean! Duck hunting can get kind of miserable at times. My feet usually get cold and wet. Thanks Frognot!

Thank you Phu and Shirkinwrk!

Quote:
Originally Posted by garyk1398 View Post
Looks great as usual Jeanie! Is that one of your ducks or buy it somewhere?
Gary thanks! Got this one from my farriers wife. It's a pekin meat duck.

Quote:
Originally Posted by chicagokp View Post
That looks really good. What other prep do you perform on the duck? Any scoring? Or you are just cooking like a chicken?
Thank you Chicagokp! I usually prick it all over with a fork. Seems to help the fat drain faster and gets the skin crisp.
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Unread 12-28-2012, 10:36 AM   #27
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Quote:
Originally Posted by NorthwestBBQ View Post
I'm going to brag on you!
lol Michael thanks!!

Pmad thank you!!

Quote:
Originally Posted by fantomlord View Post
looks great, Jeanie!

what was your pit temp, and do you remember about how long it took?
Thank you Fantomlord! I cooked it at 325F. Didn't keep track of the time but it was probably around 2 hours. I was busy making the side dish and didn't keep a close eye on it. Sorry!!



Quote:
Originally Posted by Bob in St. Louis View Post
Yea, that's looks awesome. I've never done a duck, but it's on my list.
Love that grate too!
Thank you Bob!!

Quote:
Originally Posted by PatAttack View Post
Jeanie, that looks sublime!

I have to ask, what do you use the drippings for??
Pat Thanks!! The drippings are so flavorful.. I like to use it for gumbo.

http://www.bbq-brethren.com/forum/sh...d.php?t=142729



Quote:
Originally Posted by cheez View Post
Looks delicious Jeanie! I love duck!

Thanks you Cheez!
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Unread 12-29-2012, 06:59 PM   #28
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I love duck and yours looks fantastic. I'm doing my best not to drool on my keyboard.

I'm surprised the skin was crisp in places, though. When I smoke poultry, the skin gets leathery and virtually inedible. Am I doing something wrong? Maybe it's because I usually put a mustard-based paste on it.

How much did it weigh, how long did it take to smoke and at what temp?
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Unread 12-29-2012, 07:07 PM   #29
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As said, this may inspire me to try some duck also. Looks fantastic, and I totally dig on the customized rig!
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Unread 12-30-2012, 07:16 AM   #30
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Quote:
Originally Posted by cbuck1 View Post
I love duck and yours looks fantastic. I'm doing my best not to drool on my keyboard.

I'm surprised the skin was crisp in places, though. When I smoke poultry, the skin gets leathery and virtually inedible. Am I doing something wrong? Maybe it's because I usually put a mustard-based paste on it.

How much did it weigh, how long did it take to smoke and at what temp?
what temperature do you cook your birds at? usually rubbery skin is from too low a pit temp.
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