Spun another duck on the weber rotisserie, neglected the kettle for a while and need some practice for spinning Turkey on Thanksgiving,
Brined for 30 hours in Oakridge BBQ dominator poultry brine with orange extract and a tablespoon of cure #1 (thanks Chop).
Then rubbed for 24 hours with Dominator rib rub, SPOG, smoked paprika and the zest of 2 smaller oranges.
Smoke rolling with Cherry and Mesquite chunks
While this was going I continued to close and net the pond over for the winter.
Spinning away, lit the fire pit for some drinks with the wife
Coming along, cranked up the heat, basted it with a reduction of 4 oranges, 2 orange zests, triple sec, grand marnier, pepper, allspice and thyme.
All plated with mashed cauliflower and garlic sautéed spinach
The taste was super good, I am a not a great note taker on smokes so this is my notes to myself. The first spin I did a few months ago I was pretty new to the kettle and temps where mostly in the 300's. Duck finished way early but did render nicely. This Time temps where in the low 300's for first hour then settled to the mid-low 200's for the next 2. I cranked heat back up to the 300's to glaze and crisp. Should have kept it in the 200's for at least another hour or so to render more fat...note to self, now that I have "learned" to somewhat control the temps this is a 4+ hour cook...lol or I need
gmc2003
and his beer pole nearby to consult.
Brined for 30 hours in Oakridge BBQ dominator poultry brine with orange extract and a tablespoon of cure #1 (thanks Chop).
Then rubbed for 24 hours with Dominator rib rub, SPOG, smoked paprika and the zest of 2 smaller oranges.
Smoke rolling with Cherry and Mesquite chunks
While this was going I continued to close and net the pond over for the winter.
Spinning away, lit the fire pit for some drinks with the wife
Coming along, cranked up the heat, basted it with a reduction of 4 oranges, 2 orange zests, triple sec, grand marnier, pepper, allspice and thyme.
All plated with mashed cauliflower and garlic sautéed spinach
The taste was super good, I am a not a great note taker on smokes so this is my notes to myself. The first spin I did a few months ago I was pretty new to the kettle and temps where mostly in the 300's. Duck finished way early but did render nicely. This Time temps where in the low 300's for first hour then settled to the mid-low 200's for the next 2. I cranked heat back up to the 300's to glaze and crisp. Should have kept it in the 200's for at least another hour or so to render more fat...note to self, now that I have "learned" to somewhat control the temps this is a 4+ hour cook...lol or I need
gmc2003
and his beer pole nearby to consult.
