mattkins99
05-26-2013, 12:37 PM
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?
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?