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BigBlockTank's avatar
BigBlockTank
Explorer
Jan 27, 2015

Beer can cooking....not the norm

I'm sure a lot of you have done the ole standby beer can chicken (or whatever else you use, you get the drift)

Last time we went to the dunes, I broke out the Weber, and did a beer can DUCK!!! And a chicken too for those that had second thoughts about the duck.

They were both good, but the duck was very good. I brined it overnight on salt water, and seasoned it like you would with any other poultry, I used my rub.

It cooked indirect for about 2 or so hours. Nice and golden, and we tore into it. Very tasty and not too greasy. Most of the fat cooked off because it was standing upright, and I cooked it low and slow.

I have a pic on my phone, if I can get it on here, I'll add it. Have fun with this one, if you've never done or thought of it. Next hurdle, deep fried duck.....

7 Replies

  • ksbowman's avatar
    ksbowman
    Explorer II
    Mar 05, 2015
    I like to smoke duck too. I give it a rub (like KC Masterpiece rub). Then smoke it @ 200-225* for 4 hours, Then when I pull it off the grill I have a loaf of bread and my favorite BBQ sauce ready. Split the bread skin open and pull to the side and every body pull off some onto the bread, put sauce on and enjoy. It's great!
  • NYCgrrl's avatar
    NYCgrrl
    Explorer
    Mar 03, 2015
    Was it a farm raised duck or wild? I'm wondering about how to hold the excess fat(I like to keep it for sauteing potatoes for instance) and of course how much is rendered.
  • BigBlockTank's avatar
    BigBlockTank
    Explorer
    Mar 03, 2015
    garmp1 wrote:
    And your rub? Is that a secret also? I'm just starting to get into this brine/rub thing and need all the help I can get, if you don't mind sharing. It'd be greatly appreciated.

    thanks

    Start with some Rudy's poultry rub. rudys.com unless you have a Rudy's close to you
  • garmp's avatar
    garmp
    Explorer II
    Feb 26, 2015
    And your rub? Is that a secret also? I'm just starting to get into this brine/rub thing and need all the help I can get, if you don't mind sharing. It'd be greatly appreciated.

    thanks
  • BigBlockTank's avatar
    BigBlockTank
    Explorer
    Jan 28, 2015
    YC 1, I used water and salt, like I do every time. I'm a KISS person, keep it simple stupid. I'm an old school pit master from NC originally.
  • IAMICHABOD's avatar
    IAMICHABOD
    Explorer II
    Jan 27, 2015
    Aw yes the old beer can chicken. When this was the craze a few years back a few friends and I tried it all,different rubs,different liquid and such.

    We did chickens,ducks which were delicious and even a turkey. Now that was a challenge but a Weber with a spacer worked.

    When we ran out of ideas we turned to other things, the most fun was a brace of Cornish Game Hens. The only thing was finding a can that would fit.

    Along came a friend that had the solution.He used THESE when golfing,they fit perfectly in the ball pouch of his bag and the were a perfect fit for the Hens. We would do half a dozen at a time, it looked like a little parade.
  • YC_1's avatar
    YC_1
    Nomad
    Jan 27, 2015
    Brining makes an incredible difference. I brine my holiday bird from 3-5 days. They are awesome. What do you put in your brine?

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