Rag1
Executive Chef
Tried to smoke a duck today. Ran the smoker at 300* for 1 hour, then dropped down to 2 hours at 250*. Fat was well rendered, but the legs never got loose. When pulling the leg the whole bird moved like it had rigor mortise.
Meat was tasty but not moist or very tender. I'm glad we don't have to compete with ducks.
Dinner was a success. (had some Zartranes rice, boy).
Notice sausage sticker which made drain holes all over....good tool for this.
http://usera.imagecave.com/Rag/xmas/
Meat was tasty but not moist or very tender. I'm glad we don't have to compete with ducks.
Dinner was a success. (had some Zartranes rice, boy).
Notice sausage sticker which made drain holes all over....good tool for this.
http://usera.imagecave.com/Rag/xmas/