DIY BBQ Smoked Duck from "The Root Boy!"

See original post here: http://bbqbeat.com/diy-bbq-smoked-duck/

DIY BBQ Smoked Duck. It’s what’s for dinner. Well, maybe for
some of us it is. For many of you reading this post, it’s likely
you’ve only had duck while dining out, perhaps at a Chinese
restaurant (‘cue A Christmas Story). For those of you who
already rock a Weber Kettle Smoker set up or perhaps
something more robust, like a Big Green Egg, I have
something here from The Root Boy!

This post from The Wolf Pit of
“The Root Boy’s” video on how
to Smoke a Duck is worth a visit.
Click the image on the left or
just click this link.
(Copy and paste this link if it’s not
clickable: http://goo.gl/4pcVNy)

“This duck came with an Orange sauce which I used but I was tempted to put some YKYWI
BBQ Sauce on it. I first had duck back in Germany in 1999, Mad Cow disease was rampant
and wherever we went in Germany and France you couldn’t get beef but they had the most
delicious duck! Also all the Thai Restaurants around here feature some kind of Crispy Duck or
Peking Duck. My wife was not impressed.
She now loves this recipe and I think you will too!”

To make this you will need:
•1 duck
•1/4 cup of brown sugar
•2 tbsp Slap Ya Mama
•2 tbsp Ancho chili powder
•2 tbsp Smoked Paprika
•Tsang Stir Fry Oil
•1 cup of white wine
Preparation Notes:
Wash and dry the duck, Poke some holes in it to give the fat a place to go . Use a drip pan or your
grill will get messed up. Slather the duck with the stir fry oil, mix the rub and slather that on. Grill as
usual or on an upright roaster with white wine in it, eat and enjoy!

First, this thing is value packed! What you see here is actually a “Wine Can Chicken”
gone fancy – with Rex Goliath sauvignon blanc subbing for beer. There’s also a nice
“duck rub” recipe worked up that you’ll want to try.
I see so many posts, recipes, videos, etc on the web that throw out a recipe and go way
way too skinny on details and actionable “how to” information. Not here. No way.
Not only are you getting “bill to tail” info on DIY BBQ Smoked Duck, but The Root Boy
pops in a sweet little Samuel Adams India Pale Lager beer review while the duck gets
happy on the Weber Kettle!

Second, in talking with Scott Thomas about this video post before viewing the video
was how to get the duck skin crispy given the high levels of fat present in the duck
itself. Check the video and you’ll see the cool way that the fat is allowed to render out
of the duck during the BBQ smoker session. The solution is simple, yet effective – as
most classically solid ones are.
Poking holes into the fattier sections of the duck is a simple and effective way to allow
the fat to render out through its skin during the smoking process. As is referenced in
the video description, be extra sure you have an aluminum pan under the duck while
it’s cooking.
Derrick Riches over at About.com has a nice article on duck where he shares some
other strategies for rendering out duck fat so that you get a nice crispy skin.

I wonder if the rendered oil could be saved and used later? Might make a great prep material for
some other dishes!
The rub mixed up for this duck looks awesome. As I’ve surely not seen any rubs out there marketed
as “Duck Rub,” this one seems to fit the bill nicely! (Sorry… bill was not an intended put there. I
swear.)
Then there’s the stir fry oil. From the way The Root Boy talks about the Tsang stir fry oil he uses
prior to putting on the rub, man… I gotta get some ‘dat! I mean an oil infused with garlic and
lemongrass has just got to be kickin’!
The setup on the beer can chicken holder using the mason jar and perforated lid is awesome. I
might try a Cabernet instead of the sauvignon blanc, as I just like it better. This, following the rule
that you should cook with wine you like to drink. However, as dry white wines are typically de
rigueur when cooking, maybe the dryer SB is the way to go.

I really like that Root Boy uses cherry wood here. Anything stronger would
take away from the Asian flavor profile of the seasoning. We do salmon on our
grill at home pretty often using the Cherry Wood planks supplied by Outdoor
Gourmet.
All natural and of good density (I hate it when planks or more like shims…) –
we find that cherry imparts a really smooth smoke profile. I suppose some
nice apple or peach wood from either Baxter’s or Fruita Wood Company
would be a workable choice here as well.

I always try and pack The BBQ Beat with posts that provide
excellent value. From what you see here, I think you’ll agree that
this DIY BBQ Smoked Duck video from The Root Boy brings
value in spades.
If you’ve smoked duck and have a recipe you’d like to share –
pop it into the comments below! Also, be sure to connect
with The Root Boy on G+ and subscribe to his YouTube channel
as well!

DIY BBQ Smoked Duck from "The Root Boy!"

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DIY BBQ Smoked Duck from "The Root Boy!"