Duck, Beef fatty Wrapped in bacon!

[blazinfire]

Here we go! I was gonna make ONE post with the full cook but ended up with to many pictures rather make two posts. Its below 30 degree's and windy, Got the WSM fired up! Hopefully it goes well! Got a little bit of snow on the ground!

Got a duck rubbed down with Plowboy's yard bird, Injected with Tony C's Creole butter. For an appetizer gonna have a bacon wrapped cheese stuffed Beef fatty and rubbed it with Oak Ridge Beef and Pork Comp! I'm running out of this stuff!!

 

[cheez59]

Both of those be looking real good so far. Good luck with the wind.

 

[blazinfire]

Both of those be looking real good so far. Good luck with the wind.

It's not to bad! I'll say this, I'll use a lot more fuel than I did the other day when it was 50 degree's cooking ribs! I was having trouble getting it back to 275 after putting the meat on! Finally getting there!

 

[KevinJ]

Looks good so far can't wait to see the duck when it's finished.

 

[MisterChrister]

Please lower the cook temp for a little bit so it's still warm when I get there; I have to work late tonight!

 

[blazinfire]

Well dang! Looking good, with ONE problem! My cheese is oozing out of the fatty! Hopefully it doesn't lose much cheese!! how long should one let the fatty cook? 2 hrs? think that's enough to cook it? I cant get temps higher than 250-275! Oh well.

 

[cheez59]

It's not to bad! I'll say this, I'll use a lot more fuel than I did the other day when it was 50 degree's cooking ribs! I was having trouble getting it back to 275 after putting the meat on! Finally getting there!

The problem I've had with wind is keeping the temp down. I won't even fire up my WSM in a heavy wind anymore.

 

[blazinfire]

The problem I've had with wind is keeping the temp down. I won't even fire up my WSM in a heavy wind anymore.

I've been running dampers pretty much wide open. It's below 30 degree's outside! I was finally able to shut down a damper because I was reaching 275! The fatty probed around 145 all tho it is stuffed So I'm letting it run for a little longer!

 

[blazinfire]

here's the fatty! I cut it a little soon but its good!

 

[blazinfire]

Ducks done! Taste is pretty good! First time eating duck. Has a pretty meaty flavor to it!! Cooked it til breasts read 165+
I was kinda surprised at the layer of fat under the skin! No wonder you poke holes in it!

Also wanna add, On the beef fatty, I mixed together Hamburger, onion powder, garlic, salt, pepper, and Italian bread crumbs!

 

[sturev]

That looks yummy! Nice cook...

 

[KevinJ]

Duck looks good

 

[fnjay]

Looks great...and I LOVE duck. I'll take it over chicken every day of the week and twice on Sunday!

 

[Smoke on Badger Mountain]

Great looking duck!

 

[cheez59]

I love me some duck too. Never had one smoked though. I would hit that one hard.

 

[blazinfire]

Thanks everybody! Have to say this cook ended up the most memorable so far. Really wonder if I would ever buy a stick burner if I purchased my WSM first!! The WSM has cooked a lot of food since I purchased it! All tho the reason why is I have wood that's still in the drying process, not ready to cook with.

First time eating duck, It sure was fatty but wasn't greasy. I guess that means I poked enough holes in the skin! It had a very BOLD flavor. The wife and I both enjoyed it!

The fatty turned out real well too! The picture doesn't do it justice. That was taken by just cutting off the end. There's plenty of cheese inside of the left over!

If anyone has time, What do you do with the little left overs from the duck? Is it good for warming up and eating it later?

 

[CakeM1x]

Thanks everybody! Have to say this cook ended up the most memorable so far. Really wonder if I would ever buy a stick burner if I purchased my WSM first!! The WSM has cooked a lot of food since I purchased it! All tho the reason why is I have wood that's still in the drying process, not ready to cook with.

First time eating duck, It sure was fatty but wasn't greasy. I guess that means I poked enough holes in the skin! It had a very BOLD flavor. The wife and I both enjoyed it!

The fatty turned out real well too! The picture doesn't do it justice. That was taken by just cutting off the end. There's plenty of cheese inside of the left over!

If anyone has time, What do you do with the little left overs from the duck? Is it good for warming up and eating it later?

Treat it like any other bird. I vac seal mine in leftover gravy if there is any.