Abelman
01-18-2010, 02:44 PM
Decided to get some vittles cooked up yesterday as the weather was just perfect for a January day.
I marinated a whole duck, which I quarted, for 24 hours. This was the first duck I have done and I followed a recipe from a duck a buddy grilled for me down in FL. Anyway, it's not the last duck I am doing. The whole family loved it. Although the skin looks burnt/crisp, it was actually very good and no burnt taste to it at all given the fat content in a duck.
http://img.photobucket.com/albums/v73/abelman/marinade-1.jpg
http://img.photobucket.com/albums/v73/abelman/OfftheGrill-1.jpg
http://img.photobucket.com/albums/v73/abelman/Breastsliced.jpg
The better part of the day went into smoking a 7 lb ham. Applied the rub 24 hours prior and wrapped her up. I used apple wood and a pineapple based mop with a pineapple/honey glaze in the last hour.
http://img.photobucket.com/albums/v73/abelman/150.jpg
http://img.photobucket.com/albums/v73/abelman/sliced-16.jpg
All in all, a good day and a happy family.
Thanks for looking.
I marinated a whole duck, which I quarted, for 24 hours. This was the first duck I have done and I followed a recipe from a duck a buddy grilled for me down in FL. Anyway, it's not the last duck I am doing. The whole family loved it. Although the skin looks burnt/crisp, it was actually very good and no burnt taste to it at all given the fat content in a duck.
http://img.photobucket.com/albums/v73/abelman/marinade-1.jpg
http://img.photobucket.com/albums/v73/abelman/OfftheGrill-1.jpg
http://img.photobucket.com/albums/v73/abelman/Breastsliced.jpg
The better part of the day went into smoking a 7 lb ham. Applied the rub 24 hours prior and wrapped her up. I used apple wood and a pineapple based mop with a pineapple/honey glaze in the last hour.
http://img.photobucket.com/albums/v73/abelman/150.jpg
http://img.photobucket.com/albums/v73/abelman/sliced-16.jpg
All in all, a good day and a happy family.
Thanks for looking.