Shuley

It was great! I love trying new things.

I also love that line!! i didn’t save the fat. By the time I went out to clean it out (the next day) it wasn’t looking too good. It was extremely dark.

It was definitely a fun cook. I hope I get someone to want to try it the way others made me want to try it!

Wow yours looks even better. Having the Asian slaw would have been awesome. Not to mention homemade tortillas.

Wow that looks like a good time

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.

NP. I ordered two oz because I’m just so curious.

PS use the coupon code CHEFCINDY for 20% off

I think I’m buying myself some. I’m so curious. If my husband has any qualms about it I will tell him to put it in my stocking.

Darn right It’s better than a mistress. I always tell my husband I would far rather him buy a corvette than have a mistress when we get to mid life.

Happy thanksgiving to you!! Qnd ivr spun my turkeys at about 325.... and they cooked faster than I would have thought!

Awesome!

I have yet to cook a duck. I need to do one. Or two.

Nice!

I'd love a plate of that.

It all looks good. I love baked pasta/Italian dishes on the KK

I love tri tip, especially for entertaining. I'm pretty good at cooking it too!

Thank you and yes, I have been thrilled with their customer service.

I would definitely get steak from SRF. If it's in your budget, you simply cannot fine a better steak. It's what they serve at the French laundry for goodness sake!

I love the reverse sear method for large steaks and big roasts. 99% the evenness of sousvide, plus I can add smoke flavor

Yeah I have been thrilled with my experience. I really thought this would be a one time deal, but because I have been treated so well I may make this a tradition!

Thank you. It was a lovely meal!

Yes, but I don't really have anything I want so this is perfect for me!

Yummmm

In my post about the SRF gold grade ribcap I explained how high quality the meat was and how happy I was with their customer service (they sent me another one when the first came thawed, even after I told them I was still able to cook it. The second ribcap came fully frozen and I am waiting for a special occasion to cook it). With my initial order I also got a prime cowboy steak that I cooked this weekend. then I slow cooked this baby (just shy of 2 and three quarters of a pound) at 225 over some pecan till I got an IT of 125 then I seared it in ghee and topped it with a compound butter (it's dark so I didn't even bother taking on grill pictures this time. yeah- this turned out super well i highly recommend SRF and may have to make it a birthday tradition. (My parents are the ones who gave me the gift card in the first place)