Shuley

14 hours ago, MacKenzie said:

Shuley, I can just imagine the fun you had doing that cook and eating the rewards.  

It was great!  I love trying new things. 

14 hours ago, tony b said:

Great looking duck, Shuley! Please tell me that you save that wonderful duck fat for some special use? If you've never had potatoes roasted in duck fat, you have been missing out! 

I have been thinking about doing another Peking duck lately, but when I went to the market the other day hoping to get one on sale after Thanksgiving, they only had 1 left. It was one of the pre-brined ones with that 12% solution stuff, so it wouldn't have worked for a Peking duck. Unfortunately, the Asian market where I used to get them (with heads still on) has closed, so I need to find a new local source. To quote one of my favorite lines from "A Christmas Story" - "He's smiling at me!"

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. 

20 hours ago, Bruce Pearson said:

Shuley  that looks delicious and those are some great photos. Thanks for posting that have a merry Christmas 

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!

17 hours ago, Pequod said:

Heck yeah, Duck! Reminds me it’s been almost a year since I’ve done a Duck. Time to correct that. Yours looks awesome! Here’s the one I did awhile back. Seems I submitted it for a guru challenge way back when. 

 

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!

On 11/17/2017 at 3:09 AM, Aussie Ora said:

Looks awesome great cook on the company for looking after you

Outback kamado Bar and Grill
 

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

On 11/15/2017 at 6:07 AM, Bruce Pearson said:

Shuley that steak is  making my mouth water. I bought several things from snake River Farms but never any steaks but they do look tasty  Nice cook. I agree with Tyrus looks sous vide With no gray around the edge, must from the low temp.  I learned something new at this site every day.  Thanks for posting the pictures 

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!

On 11/14/2017 at 6:30 PM, Tyrus said:

Looks SIMPLY delish. almost sous vide like the way it's evenly pink and presented. I could eat it.................no problem.

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

On 11/14/2017 at 6:13 PM, dozer996 said:

SRF has quality products and stand behind their service. Congrats on the great reverse sear cook!!!!


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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!

On 11/14/2017 at 1:15 PM, MacKenzie said:

Awesome cook, Shuley.  Everything looks perfect.

Thank you. It was a lovely meal!

On 11/14/2017 at 12:20 PM, tony b said:

Gorgeous looking steak cook, Shuley!

Yeah, SRF is a "special occasion" source, as they are definitely pricey!! 

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)