Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: ChrisD46 on November 06, 2017, 08:00:47 AM
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Thinking of trying a whole duck on the PBC - for those that have tried , what recipe do you use for brine , rub , etc. as well as what smoking wood ? I would imagine a duck to be more hearty accepting smoke than say chicken (which is easy to over smoke) ... Your thoughts ?
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I did some ducks for a friend many years ago on a 75 gallon UDS. I can just remember the amazing amount of fat that rendered in the bottom of my barrel.
Just wonder in the 30 gallon PBC how that would affect the coal bed...............
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I did some ducks for a friend many years ago on a 75 gallon UDS. I can just remember the amazing amount of fat that rendered in the bottom of my barrel.
Just wonder in the 30 gallon PBC how that would affect the coal bed...............
I would be saving some of that liquid gold, perfect for french fries and confit-ing., .☆´¯`•.¸¸. ི♥ྀ.
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I'm with Pam. Collect it. There is an insane amount of fat on store-bought ducks. I would be concerned with that much fat in the coals.
Let us know what happens and take pictures...
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Good comments on the fat amount - might be best to grill on my Weber 22" using indirect method .
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Good comments on the fat amount - might be best to grill on my Weber 22" using indirect method .
It should work fine in your PBC, putting it over a roasting pan on the grate, but either way I'm with Pam & Terry; definitely catch those fatty drippings. Duck fat is excellent for roasting veggies, and duck gravy IS THE BOMB! YUM!!!
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Ok.... did one a little while ago.
It came out great. Except most of the charcoal under the Duck did not burn at all. If you can, I recommend that you put it over some sort of a aluminum square dish or some thing. THis will allow you to collect Duck fat and save the Charcoal from all the grease.
BTW, I ended up cutting the duck and pan frying it to crisp the skin. I topped it with some cranberry sauce with buttter and it was French restaurant grade. Loved it.