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Cooks' Corner
Smoking beef short ribs, hot longanisa, and mallard duck breast
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<blockquote data-quote="FEENIX" data-source="post: 2844627" data-attributes="member: 14204"><p>[ATTACH=full]471906[/ATTACH]</p><p></p><p>Mallard duck breasts are marinating; I will start smoking them along with the longanisa maybe an hour before the beef ribs are done. Low and slow with a competition blend pellet.</p><p></p><p>[ATTACH=full]471946[/ATTACH]</p><p>I pulled it off after 2.5 hours. I made an oven-dried fig in a Barolo wine and honey BBQ sauce to glaze, wrapped it with butcher paper, and returned it to the smoker.</p><p></p><p>[ATTACH=full]472012[/ATTACH]</p><p>Longanisa and duck breast added.</p><p></p><p>[ATTACH=full]472034[/ATTACH]</p><p>I pulled the duck breast at 120F and finished it on the pan, skin down. Beef short ribs are on a Thai papaya salad. And the duck breast is on steamed Jasmine rice. The chaser is a dark beer - Camp Fire amplifier.</p></blockquote><p></p>
[QUOTE="FEENIX, post: 2844627, member: 14204"] [ATTACH type="full" alt="Beef short ribs.jpg"]471906[/ATTACH] Mallard duck breasts are marinating; I will start smoking them along with the longanisa maybe an hour before the beef ribs are done. Low and slow with a competition blend pellet. [ATTACH type="full" alt="Beef short ribs1.jpg"]471946[/ATTACH] I pulled it off after 2.5 hours. I made an oven-dried fig in a Barolo wine and honey BBQ sauce to glaze, wrapped it with butcher paper, and returned it to the smoker. [ATTACH type="full" alt="Longanisa and duck breast.jpg"]472012[/ATTACH] Longanisa and duck breast added. [ATTACH type="full"]472034[/ATTACH] I pulled the duck breast at 120F and finished it on the pan, skin down. Beef short ribs are on a Thai papaya salad. And the duck breast is on steamed Jasmine rice. The chaser is a dark beer - Camp Fire amplifier. [/QUOTE]
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Smoking beef short ribs, hot longanisa, and mallard duck breast
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