See original post here: http://bbqbeat.com/diy-bbq-smoked-duck/

DIY BBQ Smoked Duck. It’s what’s for dinner. Well, maybe for

some of us it is. For many of you reading this post, it’s likely

you’ve only had duck while dining out, perhaps at a Chinese

restaurant (‘cue A Christmas Story). For those of you who

already rock a Weber Kettle Smoker set up or perhaps

something more robust, like a Big Green Egg, I have

something here from The Root Boy!

See original post here: http://bbqbeat.com/diy-bbq-smoked-duck/

This post from The Wolf Pit of

“The Root Boy’s” video on how

to Smoke a Duck is worth a visit.

Click the image on the left or

just click this link.

(Copy and paste this link if it’s not

clickable: http://goo.gl/4pcVNy)

See original post here: http://bbqbeat.com/diy-bbq-smoked-duck/

“This duck came with an Orange sauce which I used but I was tempted to put some YKYWI

BBQ Sauce on it. I first had duck back in Germany in 1999, Mad Cow disease was rampant

and wherever we went in Germany and France you couldn’t get beef but they had the most

delicious duck! Also all the Thai Restaurants around here feature some kind of Crispy Duck or

Peking Duck. My wife was not impressed.

She now loves this recipe and I think you will too!”

See original post here: http://bbqbeat.com/diy-bbq-smoked-duck/

To make this you will need:

•1 duck

•1/4 cup of brown sugar

•2 tbsp Slap Ya Mama

•2 tbsp Ancho chili powder

•2 tbsp Smoked Paprika

•Tsang Stir Fry Oil

•1 cup of white wine

Preparation Notes:

Wash and dry the duck, Poke some holes in it to give the fat a place to go . Use a drip pan or your

grill will get messed up. Slather the duck with the stir fry oil, mix the rub and slather that on. Grill as

usual or on an upright roaster with white wine in it, eat and enjoy!

See original post here: http://bbqbeat.com/diy-bbq-smoked-duck/

First, this thing is value packed! What you see here is actually a “Wine Can Chicken”

gone fancy – with Rex Goliath sauvignon blanc subbing for beer. There’s also a nice

“duck rub” recipe worked up that you’ll want to try.

I see so many posts, recipes, videos, etc on the web that throw out a recipe and go way

way too skinny on details and actionable “how to” information. Not here. No way.

Not only are you getting “bill to tail” info on DIY BBQ Smoked Duck, but The Root Boy

pops in a sweet little Samuel Adams India Pale Lager beer review while the duck gets

happy on the Weber Kettle!

See original post here: http://bbqbeat.com/diy-bbq-smoked-duck/

Second, in talking with Scott Thomas about this video post before viewing the video

was how to get the duck skin crispy given the high levels of fat present in the duck

itself. Check the video and you’ll see the cool way that the fat is allowed to render out

of the duck during the BBQ smoker session. The solution is simple, yet effective – as

most classically solid ones are.

Poking holes into the fattier sections of the duck is a simple and effective way to allow

the fat to render out through its skin during the smoking process. As is referenced in

the video description, be extra sure you have an aluminum pan under the duck while

it’s cooking.

Derrick Riches over at About.com has a nice article on duck where he shares some

other strategies for rendering out duck fat so that you get a nice crispy skin.

See original post here: http://bbqbeat.com/diy-bbq-smoked-duck/

I wonder if the rendered oil could be saved and used later? Might make a great prep material for

some other dishes!

The rub mixed up for this duck looks awesome. As I’ve surely not seen any rubs out there marketed

as “Duck Rub,” this one seems to fit the bill nicely! (Sorry… bill was not an intended put there. I

swear.)

Then there’s the stir fry oil. From the way The Root Boy talks about the Tsang stir fry oil he uses

prior to putting on the rub, man… I gotta get some ‘dat! I mean an oil infused with garlic and

lemongrass has just got to be kickin’!

The setup on the beer can chicken holder using the mason jar and perforated lid is awesome. I

might try a Cabernet instead of the sauvignon blanc, as I just like it better. This, following the rule

that you should cook with wine you like to drink. However, as dry white wines are typically de

rigueur when cooking, maybe the dryer SB is the way to go.

See original post here: http://bbqbeat.com/diy-bbq-smoked-duck/

I really like that Root Boy uses cherry wood here. Anything stronger would

take away from the Asian flavor profile of the seasoning. We do salmon on our

grill at home pretty often using the Cherry Wood planks supplied by Outdoor

Gourmet.

All natural and of good density (I hate it when planks or more like shims…) –

we find that cherry imparts a really smooth smoke profile. I suppose some

nice apple or peach wood from either Baxter’s or Fruita Wood Company

would be a workable choice here as well.

See original post here: http://bbqbeat.com/diy-bbq-smoked-duck/

I always try and pack The BBQ Beat with posts that provide

excellent value. From what you see here, I think you’ll agree that

this DIY BBQ Smoked Duck video from The Root Boy brings

value in spades.

If you’ve smoked duck and have a recipe you’d like to share –

pop it into the comments below! Also, be sure to connect

with The Root Boy on G+ and subscribe to his YouTube channel

as well!

See original post here: http://bbqbeat.com/diy-bbq-smoked-duck/