Duck…
www.macsbbq.co.uk
12
9
Delicious Duck
1 duck (fresh not frozen)
1 cup freshly squeezed orange juice
½ cup soy sauce
¼ cup dry sherry
2 cloves of garlic (finely chopped)
1 tsp mustard powder
4 thin slices of orange
Salt and pepper to taste
Combine the orange juice, soy sauce, sherry, garlic and mustard powder in a
glass bowl and mix thoroughly.
Place the duck in the bowl and gently massage the mixture onto the bird.
Cover and refrigerate overnight or at least a few hours. Remove the duck from
the mixture and pierce the skin in several places (this will allow the fat to drain
off while cooking). Lift the skin carefully and place the orange slices
underneath on the breast (2 on each side). Allow the duck to come up to room
temperature.
Once the smoker is ready, water pan in and filled about ¾ of the way, place
the duck on the cooking grill. Put the lid on (remember to open the lid vent
fully) and add the wood of your choice to the charcoal, using the bottom
access door. Cook for about 4 hours at 220°F, or until the internal temperature
of the meat reaches 75°C (165°F).
Pulled Pork
4 kg pork shoulder roast, bone-in (aka pork or Boston butt).
1 Jar English mustard.
Mack’s All Purpose Bbq Rub
– see recipe on page 7
Roxy’s Spicy Apple BBQ Sauce
– see recipe on page 7
200ml Coca-Cola
1.
Remove the skin, leaving as much of the fat attached to the joint as possible (this
will render down and keep it moist throughout the cook), then apply the mustard,
ensuring that the joint is completely covered (the mustard flavour will not be
prevalent at the end of the cooking process).
2.
Using a marinade injector, filled with Coca-Cola, inject the joint all over.
3.
Generously apply the rub, again making sure to cover the roast completely. Wrap
in cling film and refrigerate overnight.
4.
Remove the roast from the fridge about an hour before you want to cook, this will
ensure that it is at room temperature. Get the charcoal going and place the water
pan in position. Place the roast on the cooking grill. The cook should take about 9
hours, so make sure you are using a full load of good quality charcoal and keep
the smoker temperature between 200-250°F.
5.
Add wood chips or chunks through the bottom door on to the fire to create
smoke, Hickory or Mesquite wood work well with pork. You will need to monitor
the internal temperature of the meat, you will probably notice that after a while,
the temperature will sit at around 160°F for a while, don’t panic, as it will start to
rise again.
6.
When it has reached 195°F – 200°F, your butt is cooked, but you will need to let
the meat rest for at least half an hour, before “pulling” (shredding/ breaking
apart).
7.
Serve on fluffy white bread rolls with Coleslaw and let your guests pour on as
much sauce as they like.
Pork Shoulder…
