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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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01-01-2010, 06:35 PM | #1 |
On the road to being a farker
Join Date: 05-05-09
Location: Ocala, FL
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Duck!!!!! ,,, No Really Duck on the UDS!! Beer Can Style
Well, I like duck, but I have only tried to cook it one time. It ended in disaster. But today, I tried again using my fancy UDS. It worked!!
Started by dusting with poultry seasoning mix and stood it up on the beer can chicken holder. Got the UDS going and sat it on, Here it is after 2 hours, been holding stable at 225 degrees. Off the UDS at 5 hours, kept the temp at 225 for the first 3 hours then upped it to 300 for the final 2 hours. Internal temp 164 in the breast. Cut, slice and serve, The breast meat, I wish the flash would not have washed out the color, there was a Beautiful smoke ring! You can see the layer of fat still remaining under the skin. My plate with Wild Rice and Sweet Potatoes, before the sauce With the sauce Was it good? Yes, very moist and tender, it was wonderful, I will make it again doing the low and slow method. The only thing I didn't like was the skin. It was very soft and still had a lot of fat under it. We just seperated it and the meat underneath was fantastic. My daughters friend on the left and my son on the right, this was their first taste of duck. They both liked it. I did too, more importantly, the boss, my lovely wife liked it too. Scott Last edited by OcalaScott; 01-01-2010 at 07:15 PM.. Reason: forgot internal temp |
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01-01-2010, 06:37 PM | #2 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Nice eats for sure!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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01-01-2010, 06:43 PM | #3 |
Full Fledged Farker
Join Date: 03-26-09
Location: NW, MO
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The UDS can do some amazing things with birds, of any type.. and it did again. Well done looks tasty!! Maybe I'll go duck hunting now..
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01-01-2010, 07:53 PM | #4 |
Babbling Farker
Join Date: 08-30-09
Location: Nashville, TN
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I'm interested in smoking a duck too. Did you pierce the skin to encourage the fat rendering out?
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[COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR] [COLOR=Gray]22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp[/COLOR] |
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01-01-2010, 07:58 PM | #5 |
is One Chatty Farker
Join Date: 08-05-09
Location: Stockton CA
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Very nice job.. looks great. What kind of sauce did you make? Also I would have taken the fat and rendered it down and save it.
Last edited by Paulmark; 01-01-2010 at 08:02 PM.. Reason: more |
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01-01-2010, 08:00 PM | #6 | |
On the road to being a farker
Join Date: 05-05-09
Location: Ocala, FL
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Quote:
Scott |
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01-01-2010, 08:32 PM | #7 |
On the road to being a farker
Join Date: 12-25-09
Location: Rochester NY
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I love duck and have had it many different ways. That is by far the best looking duck I have ever seen. Did you use beer or did you just use the holder to keep it up right?
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Vegetarians are cool. They're all I eat, except the occasional mountain lion steak. Ted Nugent |
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01-01-2010, 08:39 PM | #8 |
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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Good job and it looks like it's cooked perfectly.
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01-01-2010, 08:42 PM | #9 | |
On the road to being a farker
Join Date: 05-05-09
Location: Ocala, FL
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Quote:
I just used the holder. I wanted the fat to run out and down to the drip pan. I didn't use beer, I don't buy beer, I make my own and keg it so I just used a pop can with water and a TBS of the poultry seasoning dumped into/onto it. I have used beer many times for chicken and turkey and honestly, I don't think it made a difference. I think the seasoning is more important. Scott |
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01-01-2010, 08:58 PM | #10 | |
On the road to being a farker
Join Date: 05-05-09
Location: Ocala, FL
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Quote:
I was going to make an orange sauce since I have these ready and today was in the 60's, I should have picked them As far as the fat, I only had a few TBS of fat. I thought about that and that is a good idea. I wanted to fry up some potatoes with the duck fat but didn't really have enough. |
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01-02-2010, 12:18 PM | #11 |
is One Chatty Farker
Join Date: 02-06-09
Location: Fort Collins, Colorado
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I Par-B-Q (partially BBQ) my quackers. Smoke them low & slow to about 100 F internal, then finish in the oven at 350 - 375 F to crisp the skin. Try that next time and you will love duck skin.
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Jeffro - Lang 60 Patio - Orange Splash-Proof Thermapen - Maverick ET-732 - 2 Weber Kettles |
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01-02-2010, 12:29 PM | #12 |
Babbling Farker
Join Date: 11-28-08
Location: SW Florida
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Nice job on the duck.
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John, KCBS/MCBJ |
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01-02-2010, 02:03 PM | #13 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Great looking duck Scott! I've not tried one on my drum yet, looks and sounds promising. Thanks for the post!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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01-02-2010, 02:09 PM | #14 |
Take a breath!
Join Date: 12-26-09
Location: Lynden WA
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WOW! great photos and a good looking bird too. I don't know if this is sacrilege but how about taking it out 5-10 degrees before you hit the target temp and placing it in the oven at 450 to crisp up the skin?
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Play with your food,,, PLEASE! |
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01-02-2010, 03:20 PM | #15 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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A very big quack for you. looks wonderful
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