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3 cooks - wings, duck, pizza
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blind99
Posts: 4,971
Friday night, some wings, and a delivery pizza. man i love wings! broke them down, then tossed with some homemade rub. direct raised 400. a few got charred. poor little guys didn't know what hit them. half sauced with SBR, half with carolina mustard BBQ.
Last night was duck. Wife was a little sad I didn't participate in the steak throwdown but my 4 year old thought a duck would be cool. I've never cooked one. I cut away the extra skin, and scored the skin, gave it a coat of kosher salt and roasted until IT 165. The fat under the skin by the thighs and legs rendered off, but not the fat under the breast skin. Served with a orange glaze, asparagus on the egg, and potatoes. The potatoes were boiled in salt water then roasted with butter, baby onions, garlic and herbs.
Cast iron pizza is for lunch today, pics to follow. thanks for looking
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
Comments
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That looks great. Duck is fun to spatchcock next time if you want to give that a try=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Looks like a winner to me =D>
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Nice cooks! Duck works great on my invertabird method as well. Keeps the breast down around 140 when the legs are at 160.
Steve
Caledon, ON
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@thetrim thanks -- when you spatchcock the duck do you go direct raised?thanks @sgh and @little_steven! i just looked up invertabird, i'll have to give that a try, too!pizza pic in a few.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Pan pizza was from the serious eats recipe. I forgot how good homemade dough tastes! my skillet is bigger than what they used in their recipe so I used all the dough instead of half. Could have used a little less dough, and a little more cheese, but overall the recipe was great. cooked indirect at 500 for 12 minutes. Half was ground beef, other half pepperoni (don't worry there's more than 6 on that half... more meat is hiding under the cheese!)Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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I love a good duck, but have had mixed results. Yours looks excellent.Cooking on an XL and Medium in Bethesda, MD.
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Duck and pie looks great!! I love duck but haven't tried it on the egg yet! It's on the to do list!!LBGE, Mechanicsville, Va., LBGE, Duck, NC, XLBGE Wake, Va.
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That all looks so good!
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Wow!! Everything looks horrible... Better give it to me. =P~
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thanks @ragtop99 @gman2 @CaselHman I'm quite sure better ducks have been cooked, but it was good, and fun to cook. Not a lot of meat on one of those suckers! Pizza on the egg is definitely a favorite.@Dyal_SC sorry to disappoint -- come by any time, i'll be happy to share!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Havent done a duck yet, what does the string accomplish?Jacksonville FL
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Looks good. Never had duck meat. :P
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I've done raised indirect with a pan of sliced potatoes. And onions under it.blind99 said:@thetrim thanks -- when you spatchcock the duck do you go direct raised?
thanks @sgh and @little_steven! i just looked up invertabird, i'll have to give that a try, too!pizza pic in a few.
=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Not sure it does anything but I truss my turkeys so I thought Id do the same for the duck - kind of keeps it all togetherDobie said:Havent done a duck yet, what does the string accomplish?
Thanks @thetrim I'll try that - I think a slower longer cook would be good for rendering out more skin fat. I'll try that next time.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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