Duck, ABT & LP#9

[JHolmes763]

Duck is smoking on the grill. Hickory smoke and Westvleteren in the beer can. Also smoking atomic buffalo turds for the first time. They're looking pretty good. Roasted zucchini, squash, carrots and onions will go in the oven later. If I had a bigger grill, they'd go on there. 
 
I threw the duck innards in the beer... we'll see if those turn out edible.
 
I just fired up an LP#9, so life is good. Looking forward to dinner and the after-dinner scotch
 
I hope everyone is having a great Sunday out there. 

 

[Thumper68]

I am going to predict that you will like those ABT's pretty well. I haven't met anybody who hasn't! Sound like a great sunday on tap for you. Enjoy!

 

[The Black Cloud]

I can only imagine the holy douche war that would ensue on beeradvocate if you told them you were using Westy as a marinade.  

 

[Juanote]

JHolmes, since you're in Belgium I'm curious how you prepared the cheese filler for your ABTs. And what sort of sausage are you using? I've never heard of these before, but by damn they sound fantastic.

 

[JHolmes763]

I can only imagine the holy douche war that would ensue on beeradvocate if you told them you were using Westy as a marinade.  

I had a good laugh at that. I can only imagine, too. Use something you'd enjoy drinking is how I look at it.

 

[JHolmes763]

JHolmes, since you're in Belgium I'm curious how you prepared the cheese filler for your ABTs. And what sort of sausage are you using? I've never heard of these before, but by damn they sound fantastic.

Actually, it was all American stuff, since I went shopping on base. You can get some great cheeses and sausages locally, though, so I'll have to experiment. I smoked some lamb mergueze, which is a common sausage around here, and it would have been really good in the ABTs. Those were a huge hit, btw. I just did philly cheese, cheddar and lil smilies in them, with the bacon wrap. They were mild enough for everyone to enjoy. 
 
The duck turned out great. Nice and juicy. The was still quite a bit of fat under the skin, so next time I should have some extra charcoal ready to crisp it up good and maybe render off a little more of the fat. Not much meat on those things, either, so it was good I had some other stuff. 
 
Finishing the night off with sampling of all the Scotch I brought back and an Undercrown. GlenDronach is my new favorite. 
 
Bon weekend!

 

[Juanote]

Thanks for your reply, sounds like a magnificent feast and a fitting dessert indeed! If you try any local ABT variations, I'd be interested to hear how they turn out.