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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. |
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10-06-2013, 07:30 PM | #1 |
On the road to being a farker
Join Date: 06-19-13
Location: Palo Alto, CA
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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. |
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Thanks from: ---> |
10-06-2013, 07:37 PM | #2 |
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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It sure looks good to me. Maybe next time you can start with some liquid already in the pan so it want burn.
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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 |
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10-06-2013, 07:39 PM | #3 |
On the road to being a farker
Join Date: 06-19-13
Location: Palo Alto, CA
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That is a good idea
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10-06-2013, 07:43 PM | #4 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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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.
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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 |
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10-07-2013, 03:24 AM | #5 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Looks real good from here.
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10-07-2013, 07:13 AM | #6 |
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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That looks down right tasty!
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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: |
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10-07-2013, 03:42 PM | #7 |
Knows what a fatty is.
Join Date: 09-02-13
Location: Chicago, IL
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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!
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