ブタ
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 07-25-2004, 10:42 AM   #1
cayenne
On the road to being a farker
 
cayenne's Avatar
 
Join Date: 06-12-04
Location: New Orleans
Downloads: 0
Uploads: 0
Default Any suggestions for smoking a duck?

Good Morning all!

Firing up the smoker, and trying a duck for the first time. Any suggestions for timing/foiling, etc? I brined it last night in something I made up....apple juice, apple cider vinegar, water, salt, sugar, black peppercorns, a little cayenne pepper, and a bit of cinamon. Smells good so far..

But, never don't a duck....need some suggestions for timing, temp..etc. Would I do the foiling thing on this?

Thanks in advance!!

cayenne
cayenne is offline   Reply With Quote


Unread 07-25-2004, 10:47 AM   #2
cabo
is One Chatty Farker
 
cabo's Avatar
 
Join Date: 08-11-03
Location: Columbia, S.C.
Downloads: 0
Uploads: 0
Default

UHHHh, Hey Poobah is there a critter missing from your back yard??
__________________
N.B. 'Dera (modified), gone to another place (RIP), ECCG (el cheapo charcoal grill), an Alveron propane, and wood hog cooker, bullitt type smoker, a turkey fryer, and a pretty well stocked kitchen.

Cabo
_________________________________________
I was raised an only child, now I have brothers & sisters around the world!!
cabo is offline   Reply With Quote


Unread 07-25-2004, 10:55 AM   #3
cabo
is One Chatty Farker
 
cabo's Avatar
 
Join Date: 08-11-03
Location: Columbia, S.C.
Downloads: 0
Uploads: 0
Default

Sorry, that was just a little jab at Bash III.
Personally I've never smoked one, but somebody here has got to know something.

HEY GUYS WAKE UP!!!!
Help the Brethren out. His goose, er duck is cooking!!

Let us know how it turns out. Sounds interesting!!
__________________
N.B. 'Dera (modified), gone to another place (RIP), ECCG (el cheapo charcoal grill), an Alveron propane, and wood hog cooker, bullitt type smoker, a turkey fryer, and a pretty well stocked kitchen.

Cabo
_________________________________________
I was raised an only child, now I have brothers & sisters around the world!!
cabo is offline   Reply With Quote


Unread 07-25-2004, 04:10 PM   #4
cayenne
On the road to being a farker
 
cayenne's Avatar
 
Join Date: 06-12-04
Location: New Orleans
Downloads: 0
Uploads: 0
Default Anyone?

Quote:
Originally Posted by hlawrence
Sorry, that was just a little jab at Bash III.
Personally I've never smoked one, but somebody here has got to know something.

HEY GUYS WAKE UP!!!!
Help the Brethren out. His goose, er duck is cooking!!

Let us know how it turns out. Sounds interesting!!
Thanks for the reply...

Anyone? Anyone? Bueller?
:-)

I found one site that only mentioned about 6+ hours....and internal temp over 170F?

Does this sound right? Do ya'll ever foil your birds? Man, thanks for that tip on ribs and butts and brisket...works like a charm...but, do you do it on birds?

C
cayenne is offline   Reply With Quote


Unread 07-26-2004, 04:16 PM   #5
Mark
somebody shut me the fark up.
 
Mark's Avatar
 
Join Date: 08-13-03
Location: St. Peters MO
Downloads: 0
Uploads: 0
Default

I smoke duck on occaision. I like it. No real need to baste or mop due to the fat layer under the skin. Otherwise, just cook like a large chicked & test for doneness by the handshake method. Maybe a wild rice/brown rice stuffing ???
__________________
Dr. Mark (STL)
Ph.D. (honorary) Bovine $hitology

A thin line separates paranoia from an acute understanding of reality.
Mark is offline   Reply With Quote


Unread 07-26-2004, 06:05 PM   #6
midnight
Full Fledged Farker
 
midnight's Avatar
 
Join Date: 10-17-03
Location: small town South Dakota
Downloads: 0
Uploads: 0
Default

Is it farm raised or wild?

Farm raised duck can be cooked just like chicken, same times and temps. The recipie I use is to rub the duck inside and out with olive oil, then rub with slices of orange. Sprinkle with favorite seasoning inside and out. Quarter an onion and an orange, place pieces inside cavity of duck. Tuck legs into slits in tail fat to hold it all together. Smoke like a chicken.

Wild duck needs to be done for less time. Either brine or wrap in bacon to keep moist. Wild duck does not have to be "well done" it can still be a little pink/red.

Be very careful of grease fires with farm raised duck! Only grease fire I have ever had was from doing ducks in the dera.
__________________
Some people are like Slinkys, they are good for nothing but can still bring a smile to your face when you push them down the stairs.


Down to one lonely ol' Bandera.
midnight is offline   Reply With Quote


Unread 07-29-2004, 01:46 PM   #7
cheez
Full Fledged Farker
 
cheez's Avatar
 
Join Date: 08-11-03
Location: Canton Ohio
Downloads: 0
Uploads: 0
Default

I'd go with what midnight said. I've smoked duck (the farm-raised, "bought it at the grocery store" kind), and treated it pretty much like a chicken of similar size. Rubbed with preferred seasoning, and cooked along with the other meats I had going. Didn't spray or mop it, and it came out quite tasty.
__________________
Cheez
Canton, OH

President, Canton, OH chapter, Weber Rescue Society.

-Leinenkugel's - keep drinking until you can spell it-
cheez is offline   Reply With Quote


Unread 07-29-2004, 02:29 PM   #8
Solidkick
somebody shut me the fark up.
 
Solidkick's Avatar
 
Join Date: 10-21-03
Location: Bandera Owner in Missouri
Downloads: 0
Uploads: 0
Default

Quote:
I found one site that only mentioned about 6+ hours....and internal temp over 170F?
I'm not sure I'd trust 170* on any piece of fowl, 180*-185* range for me, I don't want the little blue pill thing happening!
__________________
Mr. Kick


------------------------------------------------
Belly Brothers BBQ Team

"Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen

KC always said "fat cap up!!
Solidkick is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Suggestions for smoking cheese m2244 Q-talk 6 03-24-2011 05:23 PM
Recipes and breed of duck for smoking IbrahimSS Q-talk 11 11-25-2010 01:29 AM
Smoking Goose/Duck Breasts. firefightersmoker Q-talk 6 10-16-2010 03:26 PM
smoking a whole duck? foxbrosbbq Q-talk 4 11-08-2008 10:37 AM
Suggestions for smoking a WHOLE salmon? cayenne Q-talk 11 07-05-2005 05:49 PM

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 03:05 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