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Any Time is Grillin Time

Anyone have any tips on smoking / wood fired grill roasting a duck? We got my son a duck for Christmas as a bit of a gag gift (he always orders duck if it is on the menu when we go out to eat) and I'm going to cook it up. I've got the general recipes and cooking information to deal with the oilier meat, I was just wondering if anyone had any tips as this will be my first time cooking one.
 
Unforgiven said:
Anyone have any tips on smoking / wood fired grill roasting a duck? We got my son a duck for Christmas as a bit of a gag gift (he always orders duck if it is on the menu when we go out to eat) and I'm going to cook it up. I've got the general recipes and cooking information to deal with the oilier meat, I was just wondering if anyone had any tips as this will be my first time cooking one.
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so when i worked in the kitchen as a line cook at Roy's.......when smoked duck was on the menu. we would score the duck skin first trying not to peirce the meat and then smoke it. not sure on exact internal temp...but we smoked it first and then when it was time to fire up the dish, we would then put it on a very hot grill to crisp the skin up and once the skin was crisp we would serve it.
 
Unforgiven said:
Anyone have any tips on smoking / wood fired grill roasting a duck? We got my son a duck for Christmas as a bit of a gag gift (he always orders duck if it is on the menu when we go out to eat) and I'm going to cook it up. I've got the general recipes and cooking information to deal with the oilier meat, I was just wondering if anyone had any tips as this will be my first time cooking one.
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I've eaten smoked duck and it was very good. I have no idea how it was cooked however. I'm betting you are in for a treat. Good luck.
 
This isn't exactly a grilling question and I thought briefly putting it in the "this or that" thread, but I wanted more that one answer. For Christmas dinner, since it was just me and the Mrs., I roasted a half-rack of lamb. Garlic and rosemary rub. Very tasty. The question is do you prefer Dijon mustard or mint jelly (or both) to accompany? We could really not pick which was better, so we did both.
 
I don't remember the last time I had rack of lamb, but that sounds delicious. As to your question, if they are both good, why deprive yourself of one of the options. Serve both.
 
olbriar said:
I shamefully admit to having never eaten lamb. Costco always has chops and racks and I'm always tempted but pass them by. It is something I really must try. I have no idea the taste / texture of lamb. Pique my interest please sir.
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My recollection is similar to prime rib, but more tender and oily.
 
All I can say is that a properly prepared piece of lamb rivals bacon for flavor. The fat is somewhat pungent when raw, which is why it's essential to put a good sear on the fat cap when making the rack. Chops, not so much. Lamb, like beef needs to be served warm and pink in the center or you end up tough and dry.

The flavor ... hmmm. I think the best way to describe it is beef is to lamb as chicken is to duck.
 
I'm smoking some pork blade steaks this afternoon. They are smoking at 225° and I anticipate two and a half hours before I rest them. I'm going to air fry some frozen breaded okra to compliment the steaks. I had to buy four huge steaks (the only package they had) but they were marked down and quite reasonable. Unless I change my mind it will be just steak and okra for dinner.
 
My pork streaks turned out perfect. My air fried breaded okra... meh. I think I needed to spray them with a lot more oil. They were edible. I love okra but my air fry was sub par. I will likely try to air fry them again at some point in time. I see hot oil in my skillet for the next fried okra.
 
I got my ribs today. They weren't on sale and the butcher had to fetch them from the back... his last two racks of baby back ribs. They were pretty with lots of meat on them. Knowing the butcher as I do, I think he was saving them for himself. :) I think I'll smoke them Sunday and grill some burgers tomorrow. Burgers and air fried fresh cut air fried fries. Ribs or burgers should go great with this football weekend!
 
olbriar said:
I got my ribs today. They weren't on sale and the butcher had to fetch them from the back... his last two racks of baby back ribs. They were pretty with lots of meat on them. Knowing the butcher as I do, I think he was saving them for himself. :) I think I'll smoke them Sunday and grill some burgers tomorrow. Burgers and air fried fresh cut air fried fries. Ribs or burgers should go great with this football weekend!
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I got my ribs today but they are frozen solid. I have them on a granite countertop thawing out. I should be able to remove the film and put some rub on so they will be ready to smoke tomorrow. I made teriyaki salmon for the family and parmesan and black pepper crusted cod (I'm not a salmon fan) and fries last night, so I'm going to do some other potato tomorrow. Maybe a summer flavor and do potato salad. Try the whole summer BBQ in the depths of winter thing.

Also, I have a bunch of boneless chicken thighs marinating in Jamaican Jerk that I'll be making kabobs with tonight. Just gotta grab 'em, stab 'em, and smoke 'em. :D
 
I'll probably bake some beans and do a salad with my ribs. I'm rubbing one rack with my Toker rub which is my normal rub. I'm going to rub the other with so Oh $hit rub which is pretty hot.
That way both the wife and I will be happy. I grilled my burgers and served them with fries tonight. I ate too much. Life is good.
 
I just put my ribs on the smoker. No candy finish for today's cook. The wife said she didn't want them sweet and I like them best dry always. I'll still do the 3-2-1 cook but no glazing on the last hour. I've decided to make some potato salad instead of beans. Salad is still on the menu. I have a nice calm crisp day for my cook. Perfect smokin' weather.
 
olbriar said:
I just put my ribs on the smoker. No candy finish for today's cook. The wife said she didn't want them sweet and I like them best dry always. I'll still do the 3-2-1 cook but no glazing on the last hour. I've decided to make some potato salad instead of beans. Salad is still on the menu. I have a nice calm crisp day for my cook. Perfect smokin' weather.
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LOL, mine went on at 11:30 too. I put them on and realized I had no apple juice, so I had to run to the store. I bag them with honey and apple juice for the "two." I have a cast iron basting pot that I will fill with bbq and put on the grill to get hot while I'm pulling the ribs out of the bag. I have to make that fresh slaw as it needs to sit for an hour or so before serving. My wife is watching carbs again, so I think we'll only have that as a side. I may have some liquid carbs while watching football since I'm done with saws for the day. :p
 
I like to mop the ribs with a honey, soy, and sweet bbq sauce but not today. I'll do the potato salad and salad. The wife is almost Keto diet so she'll just have salad. Liquid carbs are a must for playoff weekend. :)
 
I hope your ribs turned out as good as mine. As luck would have it, my youngest came by just after dinner. I sent the leftover ribs home with her. She was elated and just like that, I'm pondering what I might cook tomorrow. :) I like good ribs cold but I'll have to wait for my next rib weekend to have some leftovers.
 
olbriar said:
I hope your ribs turned out as good as mine. As luck would have it, my youngest came by just after dinner. I sent the leftover ribs home with her. She was elated and just like that, I'm pondering what I might cook tomorrow. :) I like good ribs cold but I'll have to wait for my next rib weekend to have some leftovers.
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My wife was working today, so the ribs were a surprise dinner. They were fantastic and a great mid-winter summer dish. I saw your post and debated having one of the racks a little hot, maybe next time.
 
Hot was very good for a change of pace. Normally mine are smoky sweet or if they are spicy, they are finished with a sweet glaze. Ah $hit seasoning isn't burn your lips hot but definitely has a kick. I liked the hot rack so well that I plan to always cook one that way moving forward.

I bet your wife was surprised and pleased to finish work and have such a meal to eat.
 
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