Lakebirds

[SnellySmokesEm]

I smoked my first duck this weekend.  I smoked with mesquite for about 30 minutes and then cooked for 2 hours at 275.  Once the IT was to 140 is transfered to the SRG.  The duck was excellent.  I made gravy and heated up the orange sauce for the duck.  I'm not too found of the orange sauce but I think its suppose to be used as a glaze and not a dipping sauce, but since it was going in the SRG I didnt want to glaze because I thought it would burn.  Here's the pics


The Butt was for a party on Sunday



The $$$ served with yellow rice and warm bacon salad

[Tenpoint5]

WOW Gweat Wooking Duck!! ;D ;D

[KyNola]

Have never seen white duck meat before.  The meal looks great.

[TestRocket]

It sure looks moist and good!

[GusRobin]

Darn -quit posting SRG pictures cause I am going to end up buying one !!!
(Looks really good - nice job)

[SoCalBuilder]

That is a mighty fine looking bird, but I have a quick question. I've always read here that it is a no-no to cook chicken over other meats, I suppose for contamination reasons? Would it be the same for the duck? And what exactly is the reasoning behind it. Thanks, inquiring minds want to know ???

[SnellySmokesEm]

SoCal - It was really just how it timed out.  The pork was basically done when I put the duck in.  The thought of contamination never crossed my mind.  I dont even think any of the duck fat had time to drip on the pork. 

[SouthernSmoked]

Dang Matt, looks moist and very good!

[stevergs]

just a question. what does srg stand for? thanks

[BuyLowSellHigh]

That is a mighty fine looking duck!  Great job!

[Caneyscud]

Darn -quit posting SRG pictures cause I am going to end up buying one !!!
(Looks really good - nice job)

Ditto!

[SnellySmokesEm]

just a question. what does srg stand for? thanks

The SRG is Charbroil's Big Easy Smoker Roaster Grill.

[Caneyscud]

That is a mighty fine looking bird, but I have a quick question. I've always read here that it is a no-no to cook chicken over other meats, I suppose for contamination reasons? Would it be the same for the duck? And what exactly is the reasoning behind it. Thanks, inquiring minds want to know ???

SoCal, Since we are generally cooking to an IT of most stuff of over 165, the exterior temperature is very likely higher than that.  In that scenario, there should not be any problem with chicken drippings.  Sort of a belt and suspenders safety thing.  I don't do it purposefully because I don't want chicken flavored ribs, etc....  Problems could arise if you are just putting some smoke on something and not taking it above 165, or if something's done and you put chicken over it and drips on the meat below just before you take it out.  Then the drippings might not have enough time to get above 165 themselves - that could be a problem.  However, I frequently cook chicken over chicken.  In the trailer rotisserie I have also frequently cooked chicken "over" other meats.  No way around it in a rotisserie - at some point in time everything is over everything else.  As long as you cook everything to "safe" temps, it should be ok.   

[OU812]

Now thats a good looking duck, might even try a bite of that.

I've had duck before from people that say they know how to cook it and say its good.

I'll keep my comments to my self.

Yours looks much better.

[SnellySmokesEm]

Caney - Thanks for the clarification.  This was the first time I cooked poultry and pork togther and I didnt even think about he poultry drippings.  And really they were only in the smoker at the same time for no more than 30 min.