The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
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 just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 05-26-2013, 12:37 PM   #1
mattkins99
Got Wood.
 
mattkins99's Avatar
 
Join Date: 03-09-13
Location: Bellevue, WA
Downloads: 0
Uploads: 0
Default Memorial Day weekend BBQ!!! help with one item

So my wife made the mistake of telling me she wanted to make sure there were leftovers :-) With only 8 people and two small children... I think there will be extra.

I usually shop for my meat somewhere else, so I had to make a few compromises....

4 boneless pork shoulders (No bone in at Costco)
2 racks of St Lewis spare ribs (No regular spare ribs at Costco yesterday :-( )
2 Chickens
2 fattys (one I know I'll stuff with stuffed jalapenos, the other I'm thinking naked)
Last, because I'd be bored if I wasn't trying to learn something new, a duck


So it's that last one, the duck, that I'm hoping to get some suggestions on. Any thoughts? From reading a bit on the forum, I brined it last night just like I did the chickens and I plan to puncture the skin to let the fat drain better, but anything else I should try? Should I assume the same 4 hours I do with chickens?
mattkins99 is offline   Reply With Quote


Unread 05-26-2013, 02:27 PM   #2
mattkins99
Got Wood.
 
mattkins99's Avatar
 
Join Date: 03-09-13
Location: Bellevue, WA
Downloads: 0
Uploads: 0
Default

So, I decided to go with the following rub I found online. Fingers crossed.

1/4 cup (60 ml) dark brown sugar (packed). We prefer “turbinado sugar” for ease of use, but either one works fine.
1/4 cup (60 ml) sweet paprika (Hungarian, if you can get it)
3 tbsp. (45 ml) kosher salt
1 tbsp. (15 ml) ground pepper (fresh peppercorns recently ground if possible)
1 tbsp. (15 ml) garlic powder or 2 tbsp. (30 ml) granulated (not garlic salt)
1 tbsp. (15 ml) onion powder
1 tbsp. (15 ml) chili powder (no, it will not be “hot”)
1 tbsp. (15 ml) cayenne powder
mattkins99 is offline   Reply With Quote


Unread 05-26-2013, 02:51 PM   #3
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

Looks good to me, should taste great. I would put a pan under, not around, the duck
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Unread 05-26-2013, 03:00 PM   #4
mattkins99
Got Wood.
 
mattkins99's Avatar
 
Join Date: 03-09-13
Location: Bellevue, WA
Downloads: 0
Uploads: 0
Default

Something other than the standard drip pan?
mattkins99 is offline   Reply With Quote


Unread 05-26-2013, 03:15 PM   #5
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

that depends on how much you like grease on your drip pan. I use a foil disposable.
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Unread 05-27-2013, 12:25 AM   #6
mattkins99
Got Wood.
 
mattkins99's Avatar
 
Join Date: 03-09-13
Location: Bellevue, WA
Downloads: 0
Uploads: 0
Default

Three things.
1. BBQ turned out awesome!
2. I realized after the duck was on the smoker that I forgot the Paprika in the rub.
3. Duck is AMAZING smoked!!!
mattkins99 is offline   Reply With Quote


Unread 05-27-2013, 12:28 AM   #7
Hawg Father of Seoul
is One Chatty Farker
 
Join Date: 09-14-10
Location: Rogers, AR
Downloads: 0
Uploads: 0
Default

Yeah, grilled or smoked duck breast is a favorite.
Hawg Father of Seoul is online now   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

Loading



All times are GMT -5. The time now is 02:20 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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