Duck Smoked Like A Brisket - Genius or Disaster?

[@scottsharp9823]

Good save! Thank you for the duck jerky video!🤣

[@BehindTheFoodTV]

LOL thanks Scott!

[@beautyandthesavage]

I don't know what's cooler... the cooking, the production, the red hair, the flamethrower, or the NY accent? Guess it's all of it! 🔥

[@BehindTheFoodTV]

Easy answer - the coolest thing is that I KNOW BRENDA FREAKING BLANCO! Hi Brenda! How YOU doin?

[@beautyandthesavage]

@@BehindTheFoodTV Doing great, BOSS!!!! 🙌

[@SDSBBQs]

Well glad to see that capturing the fat helped to make it palatable in the end. I agree with Jeff though, just cause you can smoke something doesn't mean you should.

[@BehindTheFoodTV]

You are, as almost always, correct sir!

[@CookingWithCJ]

What no wrap?? Lol! Looks like a good time for sure. Cheers

[@BehindTheFoodTV]

LOL maybe it wouldn't have dried out so much if I had wrapped. I guess I have to do it again now!

[@thebadgersdenvaletudoclub6254]

A "molcajete" or Mexican volcanic stone mortar and pestle grinder is a good option for quickly grinding fresh peppercorns and spices in large quantities. I think you would get good use of it if you love fresh ground pepper.

[@BehindTheFoodTV]

I've actually got one here I use for dried chilis - I'll have to try it for peppercorns!

[@absoz]

Hmmm initially I was thinking if this doesn’t work then “duckit” or “ducket” might be an appropriate name. But you saved it - great work

[@bobbicatton]

I was nervous for you the whole way through on this one😂 Nice save👍😊

[@BehindTheFoodTV]

Thanks Bobbi! It was great actually meeting you on Dash’s livestream!

[@Keith80027]

Thanks for the New definition of Natural Anti Inflammatory! Glad you were able to save the duck, I would of pulled it at 165 degrees and cooked potatoes in the duck fat. Keep up the trying weird new things for cooking. Can't wait to see what you surprise us with next!

[@BehindTheFoodTV]

Lol you would have done it correctly Keith! I don’t think I will be trying this with a duck again! Ut there are some other things I might try……..😉

[@Keith80027]

@@BehindTheFoodTV Yeah but you got to try a lot of new stuff to find a really new great cook! Keep up the craziest and go for the gold!

[@BehindTheFoodTV]

@@Keith80027 Thanks for the support man!

[@KarnivoreKaren]

I enjoy your experiments, and the way you share both your successes and failures, the solutions. I'm wondering 🤔 if you did the smoke skin side down, preventing some of the fat loss, and spritzed with duck fat?

[@BehindTheFoodTV]

Thanks for the kind words, Karen! I plan to do lots more of this experimenting - hopefully I will find some new cooking methods that turn out to be a good idea. In the case of duck, I think there's a good reason why we pull them when the thighs reach 165F lol - this was doomed from the start.

[@jameshamm7911]

Ha ha, love the "Kale anti-inflammatory" test: reminds me of the FB meme to cook Kale in coconut oil to help it slide into the trash, lol.

[@BehindTheFoodTV]

www.tiktok.com/@eatmorevegans/video/6940429039572225286?is_copy_url=1&is_from_webapp=v1&lang=en

[@jamesbrandon8520]

The duck breast was dry and over cooked once you let it get over medium rare, I just use salt and pepper and sear skin side down to get crispy skin then flip long enough to get medium rare, anything more than that taste bad and dry

[@BehindTheFoodTV]

You're right, James. This was an experiment that proved there's no reason to take duck past normal temp. Thanks for watching! -Al

[@vaughnprecision]

I might have to try this in the gal when I go duck hunting.!

[@BehindTheFoodTV]

Bring me! We'll cook 'em the right way!

[@vaughnprecision]

@@BehindTheFoodTV if your ever in Washington state during the open season I’d be happy to take you out and we can cook it up.! I’ll even help you with all the camera/lighting work.!

[@KingGeneral21]

When you said 'say hello to my little friend', my Google speaker just randomly said 'calm down Tony'😂

[@BehindTheFoodTV]

😂

[@BehindTheFoodTV]

What should I smoke like a brisket next? Watch “I Smoked a Pork Belly Like a Brisket” next! kzbin.info/www/bejne/fn3CmoWehqmeopo

[@NelsonWin]

The meat's creativity has won again because it has "double features", turning duck into a brisket. What's more? Let's Eat more Vegans! 👍💖

[@BehindTheFoodTV]

You are, again, correct Nelson!

[@SmokingDadBBQ]

I demand an egg-splanation! 😂

[@BehindTheFoodTV]

wah waaaaah rimshot!

[@KarnivoreKaren]

🤣🤣🤣🤣

[@Maplecook]

Duck season!

[@BehindTheFoodTV]

Yes sir!

[@Maplecook]

@@BehindTheFoodTV Awww, you were supposed to say, "Rabbit season!"

[@nskimn8r884]

@@Maplecook correction: Wabbit Season ;)

[@Maplecook]

@@nskimn8r884 But Daffy didn't talk like that...

[@nskimn8r884]

@@Maplecook Not usually, but in that episode both Bugs and Daffy were saying 'wabbit'

[@sarahsherman4514]

Im subscribing 2 seconds in because i love the name 😆

[@BehindTheFoodTV]

LOL welcome Sarah!

[@sickbrisket]

Awesome!! i am glad I found you when i saw the Dalstrong meat fork review you did... I ordered that bad boy btw lol... Only thing i would have done different is leave that skin and fat on bro :) ... i am subscribed and lovin the videos... got yourself a new fan...

[@BehindTheFoodTV]

Thanks Sick! I guess worst case is it would have overcooked and I would have had to get rid of it later - but you're probably right that crispy skin would have been good! Welcome to the channel man!

[@brian2359]

Great idea using a duck! Fat content of the duck saved it over say using a chicken!

[@BehindTheFoodTV]

Thanks, Brian! I'm going to try a few other things - some I know will work, while others.......... B-)

[@TheUrbanCultureKitchen]

Al how did it really taste what u put the duck fat on it?🤯 Love burned kel lol🤣🤣🤣🤣

[@BehindTheFoodTV]

Hey KC! Honestly I could have poured that duck fat on tofu and it would have been moist and delicious lol. Don't cook your duck this way! B-)

[@MrMorganca]

Nice bruck, bruh!

[@BehindTheFoodTV]

Bruck! I like it!

[@PintesterBlog]

Briscuk. Def.

[@BehindTheFoodTV]

It's a good choice! #teambriscuk

[@KentKiner-dt5rp]

10:18

[@DrewBQ]

Call it a fowlkit

[@BehindTheFoodTV]

ooooh a 3rd choice! #teamfowlkit

[@TheUrbanCultureKitchen]

Stuff the duck next time and take out all the bones

[@BehindTheFoodTV]

Stuffing it isn't a bad idea. Or I could just cook it to 155 in the breast and know I've got a good one!

[@leahtiferetrabinovitz6518]

hmm, duckett?

[@BehindTheFoodTV]

I like it Leah!

[@brian2359]

1st

[@BehindTheFoodTV]

Yes you are! I saw the comment 2 minutes after the video went live and said out loud "ok which mother $%#Yer just watched 2 minutes and bailed to comment". Glad I looked - I know you're still watching! lol

[@brian2359]

@@BehindTheFoodTV That’s the same thing my wife calls me

[@BehindTheFoodTV]

@@brian2359 😂