Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: chuck s on April 22, 2015, 04:06:02 PM
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Addicted-To-Smoke and Chuck S got together again for another try at something new. This time was for some Duck and Chicken. Both birds came from a GREAT local butcher and were pre-season and stuffed. Duck was stuffed with sausage and the chicken was boneless stuffed with cornbread.
(http://i1056.photobucket.com/albums/t378/dgdeckert/duck-chicken-on-grill_zps6qgdphjc.jpg)
While we were putting all of this in place we had to be "In the Mood" to keep all focused on the task at hand! Of course the only way to do that was with the perfect Peruvian Pipes.
(http://i1056.photobucket.com/albums/t378/dgdeckert/selecting%20mood%20music_zpsfh6rng5p.jpg)
The real issue was did we do the duck correctly ...... Answer = YES
(http://i1056.photobucket.com/albums/t378/dgdeckert/duck_zpspqzxxhew.jpg)
The end result gave us a plate of duck and chicken with carrot and raisin salad, mashed potatoes, and green been casserole (not shown)
(http://i1056.photobucket.com/albums/t378/dgdeckert/duck-chicken-plated_zpsd9n2fbbw.jpg)
After a GREAT meal it was time for desert..... oh oh grill is out - ok start a new chimney.
(http://i1056.photobucket.com/albums/t378/dgdeckert/more-fuel_zpsn6b9lfgo.jpg)
This fire gave us ability to grill some peaches
(http://i1056.photobucket.com/albums/t378/dgdeckert/peaches-on-grill_zpszyreunqh.jpg)
End result was a tasty peach with ricotta cheese dribbled with a brown sugar balsamic reduction.
(http://i1056.photobucket.com/albums/t378/dgdeckert/peaches-plated_zpsfrrb7kkn.jpg)
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Way ta HUMMMMM guys !!!
Seems ganging up on these chickens & things is the way to go......group mind grilling....I get it..... 8) 8) 8)
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PS: The duck looks perfect !!!!!
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Holy crap, the ATL has got it going on!
Like these WKC team cooks.
Makes me wish there were more members around me.
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Nice!
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First off that's an amazing looking cook! Great work! That duck looks amazing.
Secondly South Park has forever ruined Peruvian flute bands for me. Ha!
(http://i70.photobucket.com/albums/i117/jamesnomore/A13265DE-3AE6-492F-B26F-3A43358B836E.png) (http://s70.photobucket.com/user/jamesnomore/media/A13265DE-3AE6-492F-B26F-3A43358B836E.png.html)
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Looks great! The duck I did was so good.
@chuck s and @addicted-to-smoke is there a place for more pics of the wooden cart? Very cool!
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Austin ... maybe later. I think I had a few images from when we went to pick it up last year but can't find.
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Dang you guys are busting down some new doors! Going after the duck, which looks great btw, and also grilling up some peaches! How did the other fowl fare?
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The chicken was great. chuck s got both meats here, you might know the place: http://www.cajunmeatcompany.com
OK here we go. This isn't a current picture, it now has a zavod44 handle and some vertical dividers on the right to organize some accessories. The guy who originally had the WSM also built the cart. It's cedar and very sturdy. What you can't see is 6 casters beneath it. The dude had also flattened and installed a Weber 7401 tool holder on one end.
(http://i1056.photobucket.com/albums/t378/dgdeckert/WSM_zps55ujpj07.jpg)
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Dang that cart is some serious heavy duty. I'd still like to build my own performer at some point, but I have too many projects on the list to tackle first.
Thanks for sharing!
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@addicted-to-smoke I've seen the place as I sometimes stop in the Brewmasters Warehouse for brewing kits, but I've never stopped in. I will remedy that this weekend! Just looking at the menu and their prices don't seem unreasonable. That turducken looks interesting, too.
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mighty fine looking birds there, Chuck! The only time I've cooked a whole duck was in the oven with the skin scored just down to the meat, to release the fat, but I don't see any of that here. Do you not have to do that to whole duck on the grill?
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Grizz - this was the 1st time for duck for me also. The duck was stuffed and fully prepared by the meat shop but other than the front and back openings there was no "scoring" on the skin. Every grill book I referred to basically said - treat it like a chicken - so I did. I know that it was over the minimum 165 degree temp but I'm pretty sure it was less than 180. Addicted-to-smoke might remember the temp and have some added insight.
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Don't remember any temps. Did we even take meat temps? I don't recall the duck being too fatty inside, so if duck is inherently more fatty than chicken I suspect the butcher dealt with that ahead of time when taking innards out/stuffing it at the shop.
Still trying to understand how they deboned the chicken while leaving the legs and wings on. Modern Science! Witchcraft!
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@addicted-to-smoke I haven't done this but this is a great video on how to dedone a whole chicken. The guy makes it look so easy but if you take your time it seems pretty doable.
http://www.youtube.com/watch?v=dworCHCm3ts
@Grizz here's a duck I did specifically for rendering and saving the duck fat: http://weberkettleclub.com/forums/bbq-food-pics/kettle-duck!/
I did prick the skin with toothpicks to render the fat. I just got a duck from Costco so I can't compare it's preparation to the one these guys did.
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@austin87 thanks for that, I missed that post last month and it's a very interesting way to cook duck. So if understand correctly, you saved the duck fat as grease to cook breakfast eggs and other stuff later?
The chicken de-bone video was kind of a blur for me. Given the price per pound for bone vs. boneless chicken (!) it seems like a very useful skill to learn for the intended application however. One of these days I gotta get a fish filet knife ... Don't know if it's apparent in our pix here but whatever the butcher did, somehow put the bird back together (with stuffing) to appear chicken-like even though ... no bones.
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@austin87 thanks for that, I missed that post last month and it's a very interesting way to cook duck. So if understand correctly, you saved the duck fat as grease to cook breakfast eggs and other stuff later?
@addicted-to-smoke yep. For St. Patrick's day I did something like this http://cooking.nytimes.com/recipes/1014541-duck-fat-roasted-potatoes - duck fat fried potatoes (eggs, or anything really) are to die for. I also save bacon grease in a little tupperware in fridge and will use that to cook eggs (or mushrooms or onions, etc.,) instead of oil or butter. But duck fat is basically liquid gold and you can use it for anything. You might be able to buy some at a higher end grocery store too.
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Oh wow I'll have to check that out. Yeah I use bacon grease for eggs in the CI for breakfast.
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Hey @addicted-to-smoke and @chuck s , thanks for the tip on that cajun butcher shop. I tried the deboned chicken stuffed with crawfish, chicken sausage (only sausage that was kid friendly), and their wings... and loved it all! I did not add any seasoning to any of it. Great spot.
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glad to hear it.....
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Sounds great Grill_Jitsu but where's the photo ??
:)
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Ah yes of course. I just happened to have snagged a few pics. [emoji106]🏼
(http://i356.photobucket.com/albums/oo8/wolsne74/Cooks/33672262-34E9-464B-B728-B78E9CFEF179.jpg) (http://s356.photobucket.com/user/wolsne74/media/Cooks/33672262-34E9-464B-B728-B78E9CFEF179.jpg.html)
(http://i356.photobucket.com/albums/oo8/wolsne74/Cooks/051827CE-55F1-4EAF-B278-8E8BCD9B1FDB.jpg) (http://s356.photobucket.com/user/wolsne74/media/Cooks/051827CE-55F1-4EAF-B278-8E8BCD9B1FDB.jpg.html)
(http://i356.photobucket.com/albums/oo8/wolsne74/Cooks/A6A68E38-F935-4F83-8713-8606ED9DF71A.jpg) (http://s356.photobucket.com/user/wolsne74/media/Cooks/A6A68E38-F935-4F83-8713-8606ED9DF71A.jpg.html)
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Pudgy little devil ain't he?
That looks fabulous !!!!!
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Aw yeah that's the stuff(ing)! Crawfish and chicken sausage? Looks like rice LOL. Thanks!
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Yeah it was mostly rice stuffing with some crawfish thrown in here and there.... the chicken sausage was a different item. They were in link form.
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Very nice fella's - looks like a feast 8)