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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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12-28-2012, 02:21 AM | #16 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Smoked to perPhection...love that pink colour!
Nice care package!
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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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12-28-2012, 06:30 AM | #17 |
Babbling Farker
Join Date: 08-05-08
Location: Omaha, NE -western edge of town
Name/Nickname : Gary
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Looks great as usual Jeanie! Is that one of your ducks or buy it somewhere?
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Cookshack sm055 and a weed burner.:crazy: Gary, KCBS -CBJ [FONT=Comic Sans MS][COLOR=red]Certified Nebraska MOINK Baller, [/COLOR][COLOR=darkred]KCBS - CBJ[/COLOR][/FONT] Semper Fi, when in doubt empty the magazine :rip: |
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12-28-2012, 07:45 AM | #19 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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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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Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
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12-28-2012, 08:49 AM | #23 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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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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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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12-28-2012, 09:37 AM | #24 |
somebody shut me the fark up.
Join Date: 07-19-11
Location: In the Marsh
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Jeanie, that looks sublime!
I have to ask, what do you use the drippings for??
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"You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590 |
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12-28-2012, 10:06 AM | #25 |
Full Fledged Farker
Join Date: 08-11-03
Location: Canton Ohio
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Looks delicious Jeanie! I love duck!
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Cheez Canton, OH New Braunfels Bandera, 22.5" WSM, Weber Ranch Kettle, 5 or 6 other Weber Kettles, Party King tailgate grill, and a modded "pizza grill" that is falling apart. Self-proclaimed President of the Canton, OH chapter, Weber Rescue Society. |
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12-28-2012, 10:29 AM | #26 | |||
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Thank you Mdboatbum and pwa!
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Thank you Phu and Shirkinwrk! Quote:
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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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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12-28-2012, 10:36 AM | #27 | |||
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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lol Michael thanks!!
Pmad thank you!! Quote:
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http://www.bbq-brethren.com/forum/sh...d.php?t=142729 Thanks you Cheez!
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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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12-29-2012, 06:59 PM | #28 |
Knows what a fatty is.
Join Date: 08-19-09
Location: Sherman Oaks, CA
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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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Craig Faustus Buck Author, Pitmaster, Homme Fatal |
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12-30-2012, 07:16 AM | #30 | |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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Matt...Sauk City, WI |
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