Looking for a good recipe & technique for smoking a duck in an off-set stick burner. Anybody out there have anything?
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Club Member
- Sep 2015
- 8034
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
I did one recently on my PBC and, while not yet perfect (rubbery skin) I did learn a few things:
1. Find a whole duck that has NOT been injected with salt.
2. Dry brine the duck in the refrigerator to help with that rubbery skin issue.
3. When ready to cook, dry rub with Meathead's Memphis Dust ... even though designed for pork, it's the best thing ever on duck.
4. Plan on a HOT cook ... at least 350 deg. F.
5. Pull at the appropriate temperature (I like 145), serve and enjoy!
Good luck!
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