Peking Duck

Discussion in 'Roll Call' started by jfineman, Jan 11, 2015.

  1. jfineman

    jfineman Newbie

    I'm knew to Master Bilt smoking. So far, so good. Chicken and pork chops, brined and smoked. I am starting to dream about my smoker. Is that normal, ethical and morally acceptable?

    Anyone an expert of my subject. I've done it many ways trying to duplicate the real deal. Some luck. Even perused the downtown LA library with a huge cookbook selection, borrowed a tiny fan from my wife's manicurist, bought my ducks freshly dressed at National Poultry where the quacks are very fresh and hung the ducks to airdry in my wife's bath tub. You see the reddish, paper thin skin which you peel off the cooked meat is the goal. Hector Blumenthal - some rate him the best chef in the world - eventually gave up and removed the cooked skin and dropped it into a deep fryer to attain the mythical Peking Duck carapace. All advice from the knowing would be appreciated. And thanks for being there as I embark on knew smoked vistas.

    Also, re the thread about cleaning my Master Bilt after each cooking, I thought the mold that accumulated enhances the flavor of the smoke. Am I missing something
  2. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
  3. I don't do mold,  I have an RF and I clean mine right after I finish my smoke Not sure about mold growing in your smoker ?


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