MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 10-06-2013, 07:30 PM   #1
Blah64
On the road to being a farker
 
Join Date: 06-19-13
Location: Palo Alto, CA
Default Mah Duck!

There didn't really seem be any sort of consensus on how to cook a duck on the internet. Some seem to swear by low & slow, others say it needs hot & fast, so I just went & cooked it at whatever temperature my WSM wanted, and for however long I felt like.

I glazed it with a molasses/maple/Worcestershire Sauce mix and rubbed on some Plowboy's Yarbird rub.

Smoked it with Cherry Wood & a little mesquite.

After eating it, I cooked up a duck soup soup with the carcass. I tried to catch the rendered duck fat, but it all burned or evaporated. It wasn't salvageable, and I don't think I didn't cook it long enough to render out all of the fat anyways.



Blah64 is offline   Reply With Quote


Thanks from: --->


Old 10-06-2013, 07:37 PM   #2
Garrett
Babbling Farker
 
Join Date: 10-03-12
Location: Gastonia North Carolina
Default

It sure looks good to me. Maybe next time you can start with some liquid already in the pan so it want burn.
__________________
My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle
Garrett is offline   Reply With Quote


Old 10-06-2013, 07:39 PM   #3
Blah64
On the road to being a farker
 
Join Date: 06-19-13
Location: Palo Alto, CA
Default

That is a good idea
Blah64 is offline   Reply With Quote


Old 10-06-2013, 07:43 PM   #4
Happy Hapgood
somebody shut me the fark up.

 
Happy Hapgood's Avatar
 
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
Default

Looks Great! According to my Thermapen chart, Duck is right @ 165*F in deep breast. That's minimum according to USDA. I normally try to go between 165-170*F for birds.
__________________
Cooking Equipment:
Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q
Ink Bird Sous Vide, HF Flame Thower

My Motto these days is "Low Stress, Low Drag".

The Artist Formally Known as Toast


Happy Hapgood is offline   Reply With Quote


Old 10-07-2013, 03:24 AM   #5
sliding_billy
somebody shut me the fark up.

 
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
Default

Looks real good from here.
sliding_billy is offline   Reply With Quote


Old 10-07-2013, 07:13 AM   #6
Garyclaw
Babbling Farker
 
Join Date: 08-05-09
Location: NE OH-IO
Default

That looks down right tasty!
__________________
Gary
____________________________________

Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers,
a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR]

"Nice talkin' to ya" :yo:
Garyclaw is offline   Reply With Quote


Old 10-07-2013, 03:42 PM   #7
smokin'matt
Knows what a fatty is.
 
Join Date: 09-02-13
Location: Chicago, IL
Default

Oh my. Great looking duck. I haven't done one in years, but I think it's about time to dig out my old recipe and get to work on a couple of quackers. Thanks for the idea!
smokin'matt is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 10:24 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts