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Post by nobikiniatoll on Nov 25, 2010 16:24:57 GMT -5
Q: How do you make a duck sing? A: Put it in a Smokenator until it's Bill Withers. Never posted here before, but I'm Smokenatoring ducks for Thanksgiving. I've done lots of ribs with great success but this is the first time I've tried poultry of any kind. I didn't manage to find a "definitive" recipe, so I'm sort of winging it. Doing 3 at once, each about 4.5 lbs., marinated overnight in a big Ziploc bag with half apple cider/half orange juice and about 1/4 cup of salt, plus ground pepper, rosemary, thyme and sage. Stuffed a quartered Granny Smith into each bird before trussing and scored the skin to help release the fat. (Crispy skin is the whole point, no?) All 3 just fit on the main grill and I discovered that the cheap supermarket oval-ish aluminum foil roasting pans fit perfectly on the charcoal grate as a drip tray. Using apple for the smoke... sort of a theme. They've been in for a couple of hours and the vent temp has held steady around 235° F. Planning on 4-5 hours total and will open the vents for the last hour and try for hot, dry finish. Hoping for the best; love to hear from any of you who've tried this. I'll post pics later if they're beautiful, along with a review of the dining experience. Happy Thanksgiving!
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Post by tommer on Dec 11, 2010 17:11:13 GMT -5
Well? Two weeks have passed. We're all looking forward to your report...and pictures. I was planning on trying out duck for Christmas and would love any guidance you can provide.
Thanks in advance.
--Tommer
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