image

 

   


Weekly Recipes




The cooler weather is here and the weather is spectacular for outdoor cooking! Now, is the time to maximize your grill and savor the flavor.


Best Prices ... Best Selection

Your Barbecue Super Store
  Judging Classes

So, you may be thinking about becoming a barbecue judge ... or perhaps you just want to know what it is that the judges are looking for (and tasting) when judging great barbecue. Who are the table captains? And what do they do? Who officiates the contests? Overcooked? Under cooked? Too Salty? Too flat tasting? Mushy? Tough? and many more.


Check out the 2013 Judging Classes and find one near you!
 

Featured BBQ'n
Video




Continued from Page 1

The proper point of control is at the inlet rather than the outlet. Those who try to control temperature by closing up the smoke stack mostly cause over smoking from incomplete combustion and are likely to find a thin layer of soot covering the interior of the grill - and the food. Restricting the inflow of air will allow a constant rate of combustion, delivering a steady temperature over a long period.

Roast duck is a different delight this season of the year. I call this one -

COLD DUCK

1 duck - about 5 1/2 pounds

Trim excess fat, prick lower thighs and lower breast several times and score with a sharp knife. Salt and pepper inside and out.

Stuff the duck with 1/2 apple and 1/2 small onion, both sliced and the tops of two stalks of celery.

Baste several times, while the duck is coming to room temperature, with a mixture of 1/4 cup pepper vodka and 1/4 cup peach schnapps.

Fire up the grill to produce roasting temperature -350 degrees - for 2 1/2-3 hours. Remember that the cold outside temperature will require extra charcoal to produce the equivalent summertime BTUs. Citrus is the preferred wood for smoke flavoring this dish. Fruit woods are acceptable.

Place the duck, trussed if you are into bondage, on the grill over a pan with about 1/4 inch water. Close the grill and adjust the air intake. Check back in about 30 minutes to assure that the grill is maintaining the proper temperature. Baste while you are there. Then go play for about and hour and a half. Check and baste again.

Check for doneness at about 2 1/2 hours total cooking time. Temperature in the thickest part of the thigh should be 160 degrees and juices should run clear. When done, remove the duck. Pour the fat off the pan juices, deglaze with the 1/2 cup of the baste mixture and add 1/2 cup peach preserves. Blend and cook until thickened.

Keep sauce warm while you carve the duck. Serve the sauce on the side. Served with a light, slightly fruity wine. It should make you think of Spring.

The Great American Barbecue & Grilling Manual
Smoky Has A New Book
The Great American Barbecue & Grilling Manual
416 pages of great information and wonderful recipes.
@ The Barbecue Store
Enjoy.

© 1998 by Smoky Hale Smoky
C. Clark Hale
8168 Hwy 98 E.
McComb, MS 39648

Hammock
Smoky's 5th basic position for really great barbecue'n.

'According to Smoky' is © by C. Clark Hale
who is solely responsible for its content. Comments
should be addresses to cchale@bellsouth.net

The Barbecue Store

Bulk Wood Chips
Here's a great money saving idea.  Wood chips and chunks never go bad. So why not order them in money saving bulk boxes?  Simply keep them in a dry area and use as needed!

Click & Order Your Bulk Chips & Chunks TODAY 


Bad Weather? Too hot or cold? Know what your bbq pit is doing with these Wireless Thermometers
Bad Weather?  Too hot or cold? Know what your bbq pit is doing with these Wireless Thermometers


There's not a better BBQ glove. Stylish Suade, lined and double protected from the elements.

There's not a better BBQ glove. Stylish Suade, lined and double protected from the elements.
FlameX Leather Gloves

Get all of Smoky Hale's wisdom and become the best cook around. Learn to do it right!

Get all of Smoky Hale's wisdom and become the best cook around. Learn to do it right!


When cold, romance or just having to burn something, our designer firepits will do it all. Get free shipping on SoJoe FirePits today
When cold, romance or just having to burn something, our designer firepits will do it all.  Get free shipping on SoJoe FirePits today

Visit The Barbecue Store Today!Visit The Barbecue Store Today!
Visit The Barbecue Store Today!

FREE WINE @ The Barbecue Store
CLICK HERE TO FIND OUT MORE

 

Smoke 'n Fire EnquirerSubscribe now to The Smoke 'N Fire Enquirer, the Internet's most popular backyard grilling and barbecuing on-line tutorial and we'll send you FREE recipes, techniques and tips for preparing the finest outdoor meals. FREE!  See a Sample Newsletter
Names are really important because we give FREE STUFF away in our newsletters!

Barbecue'n Guy!

See Our Privacy
Policy Here

See our Top Ten Sellers!

Follow barbecuennow on Twitter

Join Us On Facebook


Smoke 'n Fire Enquirer
Free Smoke 'n Fire Enquirer
Email *

FirstName

LastName

* Required Field

Since February, 1996

image