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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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Old 12-30-2012, 07:23 AM   #31
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That looks Great I love spatzel and duck Have not had either in a while
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Old 12-30-2012, 07:35 AM   #32
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Cowgirl, that looks awesome!!!! Never had duck in my life.... but i would most certainly take a big bite of that
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Old 12-30-2012, 08:17 AM   #33
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I wish my wife would eat duck... This looks great, and I would love to make duck more than I get to.
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Old 12-30-2012, 11:42 AM   #34
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Who made your custom lettered cast iron grate? That just looked sharp.
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Old 12-30-2012, 12:18 PM   #35
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Thanks friends!!


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?
Thanks Craig, I didn't weigh the bird, smoked it at 325F until the juices ran clear. About 2 hours. I like smoking poultry at 325 or higher. The meat doesn't benefit from a low heat smoke like brisket or pulled pork. IMO
The high heat helps crisp the skin. Thanks again!

Quote:
Originally Posted by TuscaloosaQ View Post
Cowgirl, that looks awesome!!!! Never had duck in my life.... but i would most certainly take a big bite of that
Thank you TQ, I hope you give it a try. Domestic duck has a lot more meat and more fat than a wild one but both are tasty.

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Originally Posted by htrisna View Post
Who made your custom lettered cast iron grate? That just looked sharp.
Matt at Meyer Metal Works made the grate..
http://www.bbq-brethren.com/forum/sh...d.php?t=133311

I love the thing! Have been using it in my BPS drum, my old drum is being neglected. lol


Thanks again everyone!
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Old 12-30-2012, 12:46 PM   #36
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Amazing looking duck! Love the new smoker and grate, too!
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Old 12-30-2012, 12:50 PM   #37
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Quote:
Originally Posted by Mad Max View Post
Amazing looking duck! Love the new smoker and grate, too!
Thank you Max! It's good to see you!
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Old 12-30-2012, 12:54 PM   #38
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Fantastic as always Jeanie!!! I had missed the gumbo thread so I am glad you referenced it again here. I would love to try the duck and I love a good gumbo. Great job!!!!
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Old 12-30-2012, 01:53 PM   #39
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Quote:
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Fantastic as always Jeanie!!! I had missed the gumbo thread so I am glad you referenced it again here. I would love to try the duck and I love a good gumbo. Great job!!!!
Thanks!!
Gumbo is one of my favorite comfort foods.
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Old 12-30-2012, 02:49 PM   #40
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Old 12-30-2012, 03:03 PM   #41
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Have you ever tried a Muscovy duck I have several of them some claim they have less fat.
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Old 12-30-2012, 03:49 PM   #42
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Quote:
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what temperature do you cook your birds at? usually rubbery skin is from too low a pit temp.
around 250, give or take 25. I see Jeanie smokes hers at 325. I'll have to try that.
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Old 12-30-2012, 04:26 PM   #43
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Quote:
Originally Posted by GARNAAL View Post
lol No I didn't listen. I did stay away from martinis though. Your duck looks great! Thanks!

Quote:
Originally Posted by jestridge View Post
Have you ever tried a Muscovy duck I have several of them some claim they have less fat.
I've only had the domestic muscovies, farm raised. They do have less fat than a pekin or meat duck. They're pretty tasty, the breast is the best part IMO.

Quote:
Originally Posted by cbuck1 View Post
around 250, give or take 25. I see Jeanie smokes hers at 325. I'll have to try that.
The 325F is the low end for me... I smoke poultry at 350 and 375 too.
Good luck with it Craig!
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Old 12-30-2012, 11:29 PM   #44
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Beautiful job!
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Old 12-31-2012, 12:35 AM   #45
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That looks great Jeanie! Not sure how this one snuck by me. :thumbup:
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