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Seeing wilburpan’s turducken here and smoke n awe’s (over on the guru) reminded me that I have yet to cook duck. It is something that I have always enjoyed in restaurants and never at home. Then I saw them at my local sprouts so I got to planning. I looked through some Peking duck recipies but then came across traditional tea smoked duck. This intrigued me. Plus, I found out that the Chinese traditionally cook tea smoked duck to well done which was good because I was not so comfortable with cooking poultry to medium in my own home even if I will eat it in a restaurant (I am weirdly the same way about pork). Anyways, I got to putting together the rub (all ingredients are the same as Steven raichlan, cooking temp and time was a little different though) man I totally realized you can’t read what I wrote. The first row from top to bottom is sugar, salt, black pepper, then 5 spice powder, ground coriander, and cinnamon. Mixes that together then did a terrible job evenly distributing the rub on the duck. After pricking the skin all over a ridiculous amount of times (to try and fascilitate rendering the fat) the. I mixed together the “smoking mixture”. I put these in two packets because you are supposed to add it during two different stages of the cook. I also used a smoke pot with some pecan wood. then I set up the grill with the packet and smoke pot. and on went the duck at right around 300 sorry no flash on that picture. Then I had to add the second smoking packet a couple hours in and holy moly was this duck rendering a ton of fat. (I had a drip pan to catch most of it.)I also made a hoisin bbq sauce which was really good. And done. with some risotto and baby bok choy. Hubby’s plate and my plate. this was a really good meal and I would definitely do it again.

So any trick to slicing perfectly uniform like that? Looks extremely uniform for freestyle. I'm assuming you put it in the freezer for a while first.. Then?

Caught up with some fellow BBQ mates on a farm just outside of Perth in a place called bakers hill .Julie and Glen make their own unique style of bbq's. http://www.jagrdoutdoorovens.com. plus home made offsets .set up my swag for the night..was a great night with a few light refreshments lol here are some pics lamb and pig yum..........was bloody hot so set up a couple of pools for the kids . Outback kamado Bar and Grill

Steak Night! While doing the weekly marketing, spotted this bad boy in the "special sale" section of the meat counter. I couldn't say No! Injected with Sriracha Stix (classic garlic butter), rubbed with Sucklebusters Hoochie Mama and Dizzy Pig Montreal Steak rubs. On a direct fire in the split basket, with coffee wood chunks. Finished with some compound butter (garlic, parsley and Parmesan cheese) - leftovers from doing Drago oysters. Plated with a killer twice-baked potato (boursin cheese, black garlic, sour cream, butter and S&P), green salad, crusty bread and a nice bottle of red wine. Can't get any better than this!!! Ready for my close-up, Mr. DeMille! Bon Appetit, ya'll!!