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Surprise Retirement Party — Brisket — Smoked Duck, Rabbit and Andouille Gumbo

Money_Hillbilly
Money_Hillbilly Posts: 450
in EggHead Forum
After hosting a Super Bowl party for 60 people last weekend and still recovering, we planned a surprise retirement party for a good friend’s wife.  Took 2 days to pull this cook off smoking the ducks, making the stock, etc.  I smoked the ducks with cherry in the egg. Put the brisket on the KBQ at 4AM running with hickory sticks.  Brisket was a 10, the gumbo an 11.  Still waiting for my new outdoor fireplace to cure so I can use it.  May have missed winter it will be 87 here next week.


Southeast Louisiana
3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 
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Comments

  • Jstroke
    Jstroke Posts: 2,605
    Two weekends in a row of killer grub. Amen, cheers for the win.
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • Wolfpack
    Wolfpack Posts: 3,552
    Food looks outstanding and I’m sure your friend was very appreciative of your efforts. Fireplace looks amazing- hopefully we get another cold spell for you to use it. 
    Greensboro, NC
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  • lousubcap
    lousubcap Posts: 36,670
    Back-to back exceptional cooks.  I'm quite sure the surprise party was much appreciated.  The guests were treated to a true banquet right there.
    BTW- Fireplace looks awesome.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Canugghead
    Canugghead Posts: 13,631
    Wow, super jealous of your friends. You're only one cook away for an epic hat trick weekender!
    canuckland
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,627
    Wow! Back to back epic cooks!  Fireplace is gorgeous too.

    I would rather light a candle than curse your darkness.

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  • ColbyLang
    ColbyLang Posts: 4,385
    Awesome eats. Awesome fireplace too, we love our outdoor one. Light it more than the inside one
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  • JohnInCarolina
    JohnInCarolina Posts: 34,668
    Love the smoke ring on the brisket.  The KBQ delivers that time and again in my experience.  Amazing meal!
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Money_Hillbilly
    Money_Hillbilly Posts: 450
    @JohnInCarolina The KBQ struggled with temps when I started smoking with it 33 degrees outside and that mass of cold meat. I couldn’t get it above 230 no matter how hard I tried.  Finally as the ambient temp outside and the brisket got warmer it finally got to 275.  I haven’t smoked a brisket on my Lang yet but I didn’t want to worry about fire management in the cold and dark.  I also didn’t want to risk a failure for such an important event.

    Southeast Louisiana
    3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 
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  • JohnInCarolina
    JohnInCarolina Posts: 34,668
    @Money_Hillbilly - that is the weakness of the KBQ for sure.  Colder outside temps are kind of its kryptonite.  
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Foghorn
    Foghorn Posts: 10,224
    Great cook and post.  Thanks for sharing.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Dyal_SC
    Dyal_SC Posts: 6,528
    Awesome post!
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,627
    JohnInCarolina said:
    @Money_Hillbilly - that is the weakness of the KBQ for sure.  Colder outside temps are kind of its kryptonite.  
    I used to wrap my Weber Smokey Mountain in a blanket and built a wind break.

    I would rather light a candle than curse your darkness.

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  • WeberWho
    WeberWho Posts: 11,521
    Money_Hillbilly said:
    @JohnInCarolina The KBQ struggled with temps when I started smoking with it 33 degrees outside and that mass of cold meat. I couldn’t get it above 230 no matter how hard I tried.  Finally as the ambient temp outside and the brisket got warmer it finally got to 275.  I haven’t smoked a brisket on my Lang yet but I didn’t want to worry about fire management in the cold and dark.  I also didn’t want to risk a failure for such an important event.

    Everything looks awesome!

    It might be a wash in the end between the KBQ and Lang with time and temp. The KBQ might not get above 230° right away but your Lang is going to take an hour plus to heat up all that steel and get a stable temperature before throwing any food on it. The KBQ and the fans will probably be the quicker cook even while fighting the overall temp at the beginning. The Lang will hold its own once everything comes up to temp and becomes stable.

    My KBQ is tucked away for the winter here in MN so I'll be firing up my offset sometime this AM. I plan on it taking an hour or two just for the temp to settle in as it will be about 15° out. That brisket of yours will most likely be 1-1.5 hours ahead in time before mine gets done tomorrow. 
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • caliking
    caliking Posts: 19,779
    Dude... so much to love in your post. Beautiful spot in your backyard with that fireplace. 

    Could you share deets about the duck gumbo? Sounds like it turned out.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Money_Hillbilly
    Money_Hillbilly Posts: 450
    @caliking This process was much more involved than my normal gumbo process and took 2 full days.  I pricked the ducks and dry brined them overnight in the fridge (wild mallards) then smoked on the egg with cherry 275-300.  Pan fried the rabbits on cast iron on the egg. Removed duck breasts, placed carcasses in stock pot with rabbit, chicken thighs, onions carrots, onions, celery, garlic, basil and thyme.  Removed meats when falling off the bone, simmered stock longer then strained stock and refrigerated everything.  Day 2 assembled the gumbo. Brought stock to a boil, added som previously homemade chicken stock, sautéed onions and celery until translucent, browned sausage , added 1/3 to stock pot, sautéed garlic in sausage pan with a few tablespoons of tomato paste (secret flavor enhancer).  Added roux, in my old age I now cheat and use jarred roux, continued to simmer for an hour or so, added meats to pot about 30 minutes before serving.  And that’s how I did it.  This was a 20 quart pot full.  My guests were raving about it. One lady used to own a restaurant and ate 3 bowls. 
    Southeast Louisiana
    3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 
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  • caliking
    caliking Posts: 19,779
    Thanks @Money_Hillbilly ! Sounds even more delicious after reading the recipe. 



    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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