Hoisin glazed rotisserie duck banh mi sandwiches.

Started by inkaddictedchef1, January 17, 2018, 05:29:11 PM

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Jan M.

#15
January 18, 2018, 07:55:07 AM
Delicious!!
Outstanding dish.


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Best regards,
Jan

inkaddictedchef1

#16
January 18, 2018, 09:07:37 AM
Quote from: Firemunkee on January 18, 2018, 07:40:19 AM
What does pricking the skin do?
It allows for the fat to escape while it renders.

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mhiszem

#17
January 18, 2018, 09:57:50 AM
Wow all that looks amazing!


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WGA, Uline Green SJ, '95 Red M/T, '88 Red 18", '01 Plum SSP, Patent Pending Yellow

Darko

#18
January 18, 2018, 10:54:28 AM
It lets the fat drip out and helps to make the skin nice and crispy.

MikeRocksTheRed

#19
January 18, 2018, 12:09:26 PM
Anyone else notice he got it on the rotisserie without putting a fork into the duck?  Impressive!!!!
62-68 Avocado BAR-B-Q Kettle, Red ER SS Performer, Green DA SS Performer, Black EE three wheeler, 1 SJS, 1 Homer Simpson SJS,  AT Black 26er, 82 Kettle Gasser Deluxe, "A" code 18.5 MBH, M Code Tuck-n-Carry, P Code Go Anywhere, 2015 RANCH FREAKING KETTLE!!!!!!

inkaddictedchef1

#20
January 18, 2018, 07:35:10 PM
Quote from: MikeRocksTheRed on January 18, 2018, 12:09:26 PM
Anyone else notice he got it on the rotisserie without putting a fork into the duck?  Impressive!!!!
... shhh!

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