I have a friend visiting this weekend and I am thinking about smoking some ducks. I have yet to try that on my KJ. I had an EPIC fail one Christmas Eve for a large family dinner smoking some ducks because a stray spark must have hit the drip pan and ignited a grease fire. It was total incineration. The exterior of the grill never looked the same due to the excessive temps. The outside must have been glowing. The name plate melted off. Did I mention that ducks drip off a lot of fat? I was able to hit Publix for some chickens and smoked them instead and saved the day. I think that I was also braising a brisket that day. There were a lot of people to feed. I also made most of the sides.
I like duck and used to bake or smoke it once in a while, even did l’orange a couple of times. Wife’s not a fan. Since it’s not a regular thing like chicken or even turkey I find it hard to have a good sense of the cooking condition.
Same here on the wifey. Since shes not a fan - and the kids arent either - I dont usually make it. I usually only keep one or 2 birds for myself during duck season and give the rest to my buddies. I experienced the same preparing it on the egg or oven since I dont cook it much. So I usually cut it up into strips and deep fry in spicy pork rind dust as breading. Its hard to screw it up that way. LOL
Tonight I’m going with chicken oriental stir fry over teriyaki rice— Got three new fan/lights hung today, 1 exterior and 2 interior— one on the new back porch and two bedroom replacements— The ice cold longnecks are always good but after getting a project like this done, all the better—
The request for Saturday is smoked chickens. Dang. I wanted to smoke some ducks. When I cook them everyone wants the duck breast, but the meat you pick off the carcass makes great duck lo mien or duck tacos the next day. Both are yum-yum. There are so many great ways to cook chicken, but smoked is my favorite. There is no need to go "low and slow" like there is for many things, but it just tastes better with that slow smoke infusion. I am OK with that. I am thinking that a creamy potato salad would pair up nicely.
Tonight I’ve got a half boneless pork loin on the charcoal grill indirect over cherry wood smoke— Sides will be fresh cream 40’s & butter beans with pod okra and mashed potatoes and gravy—of course, jalapeño cornbread on the side. The ice cold longnecks will do their part to make the afternoon and evening pleasant—
Making yellow rice pilaf to go with seared scallops with spicy oil over a bed of flat leaf parsley and cilantro. The pilaf is now in the oven. Next I will make the spicy oil. My better half is bring home the scallops and i will let her sear them.
Don’t remember where the recipe came from—maybe my wife—but seared leeks and scallops over pilaf is a favorite. Break down the leeks into layers and start them first—I usually do the leeks first. I don’t like sour, but my wife squeezes fresh lemon over it
Football Saturday means a grill full of wings and a cold tray— The Yeti was restocked this morning and ready to go—
Lemony potato salad made. Chickens on the KJ. Wine (sauvignon blanc) in the fridge. Kitchen floor mopped. Sink scrubbed. Time for an adult beverage.
Tonight I’m grilling 1” thick BBQ center cut pork chops, fresh Romaine salad topped with vine ripe tomatoes, and baked potatoes— Hot and dry here, yesterday afternoon it reached 104*—I didn’t even bother with heat index.... The afternoon and early evening ice cold longnecks are doing their part to make it better—
Yesterday morning I threw some Boston Butt into my slow cooker and by suppertime I had pulled pork! I did some Pat's Ho-made BBQ on toasted white wonder bread with butter and garlic powder ala Sonny's BBQ and it was fantastic! It's even better after spending a night in the fridge! Getting ready to watch Tom Selleck in "Monte Walsh" for a relaxing Sunday afternoon, after a great Gator win last night.
Yes and if you ever saw the original Monte Walsh with Lee Marvin, you'd especially appreciate this remake. Both Crossfire Trail and Last Stand at Saber River are also airing today on the same channel (INSP). Quigley Down Under is my fav. of his though in that genre, if you want to call it a western.
The house has been smelling great all day--big pot of spaghetti sauce simmering on the stove--Fresh Caesar salad and garlic bread to go with-- The ice cold longnecks have their place too--