Smoking beef short ribs, hot longanisa, and mallard duck breast

[FEENIX]

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.

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.

Longanisa and duck breast added.

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.

 

[LVJ76]

Don't know how I missed this one. They look really good.

 

[bamban]

Same here.

@FEENIX did you make the longanisas?

 

[FEENIX]

Same here.

@FEENIX did you make the longanisas?

No, Sir, I got it at the base commissary. Sadly, it was one of the things I did not learn from my late Mom. My sister did not know the secret recipe. I might be able to come close, though.

 

[BillLarson]

View attachment 471906

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.

View attachment 471946
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.

View attachment 472012
Longanisa and duck breast added.

View attachment 472034
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.

YOU SIR...... oughta cook in an up scale restaurant....
FINE JOB...... A MEAL FIT FOR A KING....

 

[FEENIX]

YOU SIR...... oughta cook in an up scale restaurant....
FINE JOB...... A MEAL FIT FOR A KING....

I appreciate that, Sir! It is simply a passion of mine.