Tonight I'm making shake & bake pork chops, cabbage boiled in chicken broth then coated with butter, with green and yellow beans. Not sure what I want for dessert, I'm sort of in the mood for a rhubarb/strawberry pie (but store bought, I'm just not in the mood to bake today).

Quote:That rum injected smoked ham drool.gif Oh my.

There's a guy around here that makes various sized smokers/decorative artwork firepit rings/lg bbq grills
i have one of each by him
he's very good at it all^professional work

As for injecting meats..some swear on it/others like me think it doesn't make much of a difference
..sometimes i do,sometimes i don't/depends on what i am making & how

I made chicken chorizo omelettes

Tonight I will rub a duck all over with oranges and roast it, either quickly on high heat, or slowly on low heat - then try to put a l'orange sauce together, but I don't have all the ingredients, so we'll see.

(04-11-2018, 10:02 PM)US nli Wrote:  Tonight I will rub a duck all over with oranges and roast it, either quickly on high heat, or slowly on low heat - then try to put a l'orange sauce together, but I don't have all the ingredients, so we'll see.

So duck is in the oven, on convection bake...I think I'll do it fast so it gets crispy. The sauce probably won't turn out.

I love duck, beats the heck out of this tuna salad I'm getting all over my keyboard.

I haven't had duck since the holidays, that sounds delicious.

Hey US, how did the duck turn out?

Well I rubbed it all over with fresh orange and salt and in the oven it went covered at 350 degrees (convection) - but I pricked it all over and emptied it out only twice - I didn't want to open the oven too many times. It was quite nice, not greasy at all, but I think I roasted it just a tad too long. I was suppose to roast it at 350 deg for only 2 hours but I did it for 2.5 hours. Hubby dug right I into like a caveman.

As for the sauce, I didn't have all the ingredients, like shallots, Grand Marnier, nor Sherry Vinegar. So I really missed the L'Orange part of this. Do I really want to spend almost $50 for a small bottle of Grand Marnier? I'm still trying to decide how far I want to take this.

Grand Mariner is quite expensive, I prefer the duck roasted without the orange, but it certainly makes a mess in the oven.

How does it make a mess in the oven? Mine is still clean as a whistle.

It works best in a hot oven, the skin gets crispy and the meat stays moist, never dry or overdone. It starts at 500ºF for 40 minutes the reduce the oven heat to 400ºF and roast until the thigh juices run clear, for about 30 minutes. The best duck you will ever have, but it's a fat slinger.
Just salt and pepper, nothing else.

Well , ain't really munchin'

but ,,,

I stole two Steak and Potato Burritos , 4 tubs of Salsa ,
a Chicken Quesadilla with guacamole and cilantro

two liter Bottle of Rootbeer ,,,

and now I traded all that for a Salad with Ranch Dressing

am I a good boy or what ?

Are you on a diet?

Kiwi mmmm