Weber Rotisserie duck, onion bombs and smoked peppers

[clifish]

Wanted to smoke a duck on the weber, not having a ton of experience on the kettle I kind of knew it might be challenging. Duck was brined for 24 hours in Oak ridge BBQ game changer brine that I added a half table spoon of cure #1 and a tea spoon of orange extract.

Dusted it with a homemade poultry rub, tied it off and added a few chunks of orange into the carcass.

Did a final dust with a bit of dirt rub and more SPOG then off for a spin with cherry chunks

I don't have a beer pole like gmc2003 so I used the beer pillar instead. At least the Rangers won tonight Chris, happy for you, even though I am an Islander fan...lol

Now time for Gonna Smoke onion bombs he posted and smoked peppers. Read that and knew that was going to be in my future wheel house of sides. Cored out the Vidalia

Sautéed the sausage with some of the cored onions and garlic

Added whipped cream cheese, rotel diced tomatoes with green chilis (Bonnie thought this added too much heat...not me), shredded cheddar, cumin, chili powder and black pepper

mixed up for the stuffing

More cheese on top of the onions, bell peppers and a few jalapenos.

Of course bacon on top and around

made a glaze of maple syrup, Grande Marnier, squeezed orange juice( and a chunk of orange), triple sec and allspice, reduced in a pan.

I will say the kettle got away from me on the duck cook flying to 400 deg. I was busy reorganizing a shed, putting together outdoor furniture and dying in the heat. It hit temp wayyyy tooo early and spent couple hours on warm in the oven until I could apply the glaze and broil for a couple minutes. It is dark but I did apply a bit of the dirt rub so it was not burnt.

peppers and onion out and chilling, I could make a meal out of these anytime.

Plated shot, the bit of cure added was really cool, I think chopsaw gave me the idea for that? I need to dial in my mastering of temp control but still was a great meal.

 

[Winterrider]

Pretty darn nice looking plate. Very nice work !

 

[Brokenhandle]

I'd say a bomb of flavor town! Looks really good!

Ryan

 

[Gonna Smoke]

Added whipped cream cheese, rotel diced tomatoes with green chilis (Bonnie thought this added too much heat...not me)

The tomatoes do add a little heat, but I believe that it's just the right amount. It's not "Why did I eat THAT!!" hot, just a little. Also I forgot to mention in my post, I drained the tomatoes.

Very nice meal, looks great...

 

[chopsaw]

Looks good to me . Never had duck myself , but that looks like some good flavor on that bird .
I like the cure in the brine for poultry and some lemon extract . Did the orange flavor come through ?

 

[SmokinAl]

Nice job Cliff!
That duck looks awesome!
I would love a taste of it!
Al

 

[JLeonard]

Man those bombs need to be on my todo list!
Jim

 

[SmokinVOLfan]

Man Cliff that all looks awesome. I bet that orange grand marnier sauce was excellent.

 

[xray]

That duck looks awesome Cliff, never had it before. The bombs look bomb too! Nicely done.

 

[clifish]

The tomatoes do add a little heat, but I believe that it's just the right amount. It's not "Why did I eat THAT!!" hot, just a little. Also I forgot to mention in my post, I drained the tomatoes.

Very nice meal, looks great...

I did as well, also added in a little of the rendered duck fat.

 

[clifish]

Looks good to me . Never had duck myself , but that looks like some good flavor on that bird .
I like the cure in the brine for poultry and some lemon extract . Did the orange flavor come through ?

I think I needed to use more, but it might be overshadowed anyway by the glaze

 

[SecondHandSmoker]

Looks great from here, Cliff.
I am betting that duck skin got nice and crispy though.

 

[tx smoker]

Absolutely gorgeous meal Cliff!! Excellent job my friend on everything. I'd love to tear into that duck though. Only had it a couple times but it was fantastic. Gotta admit though, nothing against Chris ( gmc2003 ) and his beer pole but I like your beer pedestal much better. It'll hold a lot more beers which is what I'd need

Robert

 

[clifish]

Looks great from here, Cliff.
I am betting that duck skin got nice and crispy though.

Thanks, it was my only complaint is that I did not mange the fire very good in the beginning and I had to put it on warm in the oven. Probably was the wrond day (time wise) to do a kettle smoke, I had way too much going on.

 

[clifish]

Absolutely gorgeous meal Cliff!! Excellent job my friend on everything. I'd love to tear into that duck though. Only had it a couple times but it was fantastic. Gotta admit though, nothing against Chris ( gmc2003 ) and his beer pole but I like your beer pedestal much better. It'll hold a lot more beers which is what I'd need

Robert

Yeah I have to agree on that. Appreciate the comments. I was also distracted from the cook working on the pond. The catfish below is approaching 3 feet I put it in the pond at 4".

 

[DRKsmoking]

Cliff, lots of flavors there , I have not had duck before . But yours and SmokinAl did one earlyier this year . That is making me think I should try one

Great looking meal

David

 

[clifish]

It is something different, I guess I proved doing hot and fast can be done with duck. I would love to have done lower and slower but the result was good.

 

[yankee2bbq]

Great job on everything! Would love to try some duck! Never had it.

 

[gmc2003]

Thats a whole lot of good eats right there Cliff. I wanna try duck this year and the bombs are already on the schedule at a later date.

Beer pedestal aye. I think I found a glass for that thar pedestal. How's this clifish tx smoker for a glass:

Point for sure
Chris

 

[clifish]

Thats a whole lot of good eats right there Cliff. I wanna try duck this year and the bombs are already on the schedule at a later date.

Beer pedestal aye. I think I found a glass for that thar pedestal. How's this clifish tx smoker for a glass:

View attachment 632667
Point for sure
Chris

might be enough for the first hour of the smoke