British BBQ Society Forums

Goose? Did one at Xmas, but just like duck watch out for the fat. That was my first (and hopefully only) pit fire.

Thanks for everyones replies, but i decided to go with John's suggestion of lamb and i'm also cooking a peking duck in the smoker too.

So here is my lamb after triming and marinading.


Here it is going on the smoker with a nut, yoghurt & honey coating.


Finally here is my duck which i've decided to cook beer can style.

looking forward to seeing the results.

today for the first time i have done peppers stuffed with watercheatnuts soaked in JD with anchovies creme fresh with mint stuffed and smoked. NICE!!! to die for.
well its different, i thought so.

Finally here are the restults from todays cooking.

He're the duck which was good but still had the same old problem of soggy skin, thinking i might need to get a turkey fryer for this next time




Here is the leg of Lambv fresh from the Smoker.


Finally here is it carved.



Thanks again for the idea John as that Lamb was really good

Lamb looks great! Love lamb. Mmmmmm!

Could you half the duck and run it through the fryer? I have one of those commercial style fryers but it isn't commercial quality. Reckon you could easy do half a duck in one. Think it was only about 30 quid.

The trick with duck skin is as follows: go to Chinese supermarket and buy ! kg maltose and 2 bottles Chinese red wine vinegar. get home and put 1 large stock pot on 2/3 full with water and bring to a boil. Take another large stock pot and dissolve the maltose in the red wine vinegar.take a butchers hook through the neck of a Pekin duck and scald in the boiling water for about20 seconds. drip dry for 20 seconds then immerse in the vinegar and maltose solution for about 30 seconds.[ It would be more economical to do 4-6 ducks at a time and freeze the cooked meat.] Stuff the cavity of the duck with slices of fresh ginger, spring onion, salt, sugar and 5 spice powder then stitch up the cavity tightly with a bamboo skewer. then hang your ducks in a fridge to drain and dry for 48- 72 hours.When you're ready to cook bring the smoker [ROTISSERIE IS THEN THE BEST OPTION] temp up to 325-350F using cherry wood. Remove ducks from fridge, pat dry and then ensuring cavities are tightly sealed use a bicycle pump to push air into the duck and loosen the skin slightly from the meat. Finally take a hair dryer and blow dry the duck skin before putting on the spit. When internal temp of ducks reaches 165F you can ramp up the temps a further 50 degrees or so to give a final crisping. I take the ducks off at about 190F internal.