Articles - Cousin Rick's Say's "I'm Grillin' With My Camp Chef Grill Box...DUCK!!"

Cousin Rick's Say's "I'm Grillin' With My Camp Chef Grill Box...DUCK!!"

Cousin Rick's Say's "I'm Grillin' With My Camp Chef Grill Box...DUCK!!"

Hey Cousin Rick Grilling Troopers, the weather broke free on this Iowa early spring and that meant only one thing, *Break Out My Camp Chef Grill Box* and tease my neighbors with the order of grilled duck! Yeah buddy, if you have not had the pleasure to cook food with a Camp Chef Grill Box, then brother you don't know what you're missing out on! Let old Cousin Rick tell ya' a few tid bits about this great outdoor cookin' tool. My Grill Box fits right on my Camp Chef 2 burner stove thus turning it into a powerful outdoors BBQ grill. Talk about a Tailgating Tool! Anyway the design of this bad boy also allows me to use my favorite wood chips to enhance the flavor of my outdoor vittles. Bubba when I get done cookin' on this Grillin' Villain, its just like sitting down at Uncle Spankies BBQ restaurant and eating buffet. Now with all that said lets talk about what I did with the duck. If you're a green horn to the art of outdoor cookery I want to be crystal clear about duck. It Aren't Chicken! Duck doesn't cook like chicken and it doesn’t taste like chicken. "Remember the old sayin' if it looks like a duck, walks like a duck, quacks like a duck, It's A Duck." Duck is all about the dark meat, even the breasts. Duck also has a thick layer of greasy fat that taste so bad even, your mother-in-law would complain, "Imagine that"! By far the best way to work with duck is cook it until the fat has little or no fat in it and the skin is crisp. Bubba I'm talking slow roasting and the best method to do that is with the Camp Chef Grill Box. Place the duck on your grate and pierce the skin of the meat at regular intervals, about every one-inch over the entire surface of the duck, but don't have a "dumb Attack". You will want to cut through the skin and fat but you do not want to cut into the meat. I do this by gently pushing into the skin with a knife. You will find that the fat is easier to cut than the meat so once you are through the skin, push carefully until you feel resistance. These little vents will allow the fat to drain from the critter. I set my duck so that it can effectively drain off the fat. Here’s a great Cousin Rick tip, I also use my Camp Chef Turkey Cannon, (you know the little standing roaster you use for turkey and chicken). This allows the duck to be in a great position for the duck to be in while it roasts. Once in the grill box you want to get a roasting temperature around 325 degrees and try and hold it there for about 3 hours. THREE HOURS? Is You Crazy Cousin Rick?? "I will answer that 2 ways. Crazy is shooting beer cans off my neighbors' fence with my Gamo Hunters Extreme air rifle while I'm cooking my duck! It's even crazier when Mark and Dusty shoot back! But remember what I said above. You will need to cook duck more than you would chicken, they are different. The longer you cook duck the more of that nasty fat will melt away". But if your crazier than a beaver in a coffee creek over the fact it can take 3 hours to grill your duck, remember this; the duck is done cooking when the internal temperature hits 165 degrees. Your goal here is to make sure the skin is thin and crisp. That's when your grilled birdie is ready to munch! That's pretty much how old Cousin Rick cooked my duck. I did do a few other things to get ready. Duck has heavier bones that chicken so while the duck you buy or harvest might weigh more that a normal roasting chicken, you will end up with less meat. I plan on one duck feeding about four people given the fact that Mrs. Becky as some good tasting side dishes to go with it. I also know that duck meat and sweet and fruity flavors go together like Uncle Ted and a Les Paul guitar. Try flavoring your duck with orange juice, apple cider, or wild berries, seasoned with some whole cloves, ginger and Asian spices. Cousin Rick's Camp Chef Grill Box Duck - - 1 large duck - Camp Chef Grill Box - Camp Chef 2 Burner Stove - Camp Chef Turkey Cannon - Camp Chef Hickory Smoke Chips - Orange Juice, Apple Cider, or Berries - Seasonings such as Cloves, ginger, or Asian Spices - 1 Gamo Hunters Extreme Air Rifle (Thanks Kim & Lou) - Several beer cans - 1 neighbors fence (you will have to get your own neighbors, Mark and Rita Carlson are mine). - Plenty of good side dishes In closing I want to thank Guy and Kris of Camp Chef. I have been an outdoor chef for over 20 years with several bestseller cookbooks on the subject under my belt and by far the most used cooking tools I use during cook offs and TV shows is Camp Chef! Yeah Buddy...