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Tuesday, September 23, 2008

Tweets about Quacks

Terry and I visited Terry Lee at Outside on 12th street in Over the Rhine on Saturday. You see, both Terrys are from Alabama-- within an hour or two of each other-- and spent a good amount of time talking about stuff from home. By then end of an hour, Terry Lee got invited to my Thanksgiving dinner, we all got a hankering for barbecue, and Terry was sent home with some maple chips for his smoker.

After a big lunch at Pit to Plate, we drove up to Jungle Jim's and picked up a duck. They had frozen ducks, completely prepared, but since we wanted to smoke the duck tomorrow, we went with a non-frozen duck: a Confucian duck.

That means it was a whole duck, just defeathered and, you know, dead. I had the butcher chop off the head (sorry, I'm not too squeamish but the head is a little much) and we took it back to Terry's to become a yummy smoked duck, as he's the one with the smoker and I didn't want to find the cats playing with duck guts. You think they wouldn't.

I decided to tweet about the experience, because it was pretty darn amusing.

Smoking a duck today. Only wine to touch my lips will be the stuff the duck is marinated in. I SWEAR. I have to eviscerate a duck today. Maybe I will be drinking wine. Google "eviscerate duck" No. "prepare duck". No. "gut duck". Hot damn! I can't get my hand up this duck's ass. Dammit. Duck frozen inside. While up to my wrist in duck guts, BF hands me garbage can: "For the duck's guts or yours, whichever come up first." Duck update: Bought duck because it was not frozen. LIARS. Finishing up gutting once upper duck anatomy is thawed. Drinking wine now. Back to the duck gutting. OK. Backbone removed, heart and lungs removed (lungs HARD. really.). Soaking in milk. Relax time! @YatPundit If you check back in my tweets, you'll see today's Duck Saga. Julie 1, Duck 0. @ChasingPolly Jungle Jim's has nothing on duck guts. It was this or watch the Bengals lose. I choose duck guts. Duck nearly finished with its milk bath. Big bowl of milk and blood. Call me Elizabeth Bathory. Duck now drying. Preparing rub. In my excitement to take out the backbone, I did it backwards. It was a very skilled de-breast-boning, because the breasts are intact. Whew

Duck now on smoker with maple chips, apple juice and beer. Happy duck. naptime while smoking happens. Great. Water in the smoker is boiling, but temp gauge only says 200. We'll see how this works out. Hands still smell like duck blood, despite loads of washing. Or is it my guilty conscience making me imagine things? Out, damn spot! Duck is out of the smoker, about to go into the oven for a few minutes to crisp the skin. Currently eating duck. Slightly overdone (will tweak times next time) but OH so great. Worth the duck guts.

9 comments:

John Newman said...

And to think I missed all your tweets about it! To be honest, I've never had duck, but this looks amazing.

liz said...

hahaha, this post was hilarious and also really interesting! i have never made duck or smoked before. it looks like you guys had an adventure!

Julie said...

John-- The thing about duck is the crispy skin. You have to pop it in a super-hot oven for a few minutes to crisp the skin. My favorite part!

Liz-- You should have seen Terry, holding the duck, while I RIPPED ITS HEART OUT. No seriously. I did. I felt so macho.

Allison said...

Ripped its heart out? That's like a scene right out of Indiana Jones! Very impressive. The final product looks delicious, too.

john said...

that is one intense meal. glad to hear your fridge is back on track ;-)

Julie said...

John and Allison-- It was kind of intense! However, I'm thinking about it and there are people who pull duck guts out all the time. We're so very separated from our food-- cows come in plastic wrap, giblets come in plastic bags-- that we sometimes forget where our food comes from. Terry often says that if he had to kill and prepare his own meat he'd become a vegetarian, but I'm not so sure I would.

Strangely, I didn't gag at all, but throwing out the pear salad from the upended fridge? THAT made me nearly puke. ;)

5chw4r7z said...

This is non duck related, we walked into Outside the next Friday, Park(ing) Day, and the first thing Terry said was "I met Winemedineme"!
Its a small world, I feel famous because people realize you know me!
LOL

Work With What You've Got said...

It was, hands down, the grossest thing on my Twitter, EVER.

vudutu said...

WOW! That had to be one messy keyboard. Seems to be a crispy duck theme here lately. We stand in the kitchen and pick the best bits off when I roast chicken. Crispy salmon or trout skin is great also.

Tuesday, September 23, 2008

Tweets about Quacks

Terry and I visited Terry Lee at Outside on 12th street in Over the Rhine on Saturday. You see, both Terrys are from Alabama-- within an hour or two of each other-- and spent a good amount of time talking about stuff from home. By then end of an hour, Terry Lee got invited to my Thanksgiving dinner, we all got a hankering for barbecue, and Terry was sent home with some maple chips for his smoker.

After a big lunch at Pit to Plate, we drove up to Jungle Jim's and picked up a duck. They had frozen ducks, completely prepared, but since we wanted to smoke the duck tomorrow, we went with a non-frozen duck: a Confucian duck.

That means it was a whole duck, just defeathered and, you know, dead. I had the butcher chop off the head (sorry, I'm not too squeamish but the head is a little much) and we took it back to Terry's to become a yummy smoked duck, as he's the one with the smoker and I didn't want to find the cats playing with duck guts. You think they wouldn't.

I decided to tweet about the experience, because it was pretty darn amusing.

Smoking a duck today. Only wine to touch my lips will be the stuff the duck is marinated in. I SWEAR. I have to eviscerate a duck today. Maybe I will be drinking wine. Google "eviscerate duck" No. "prepare duck". No. "gut duck". Hot damn! I can't get my hand up this duck's ass. Dammit. Duck frozen inside. While up to my wrist in duck guts, BF hands me garbage can: "For the duck's guts or yours, whichever come up first." Duck update: Bought duck because it was not frozen. LIARS. Finishing up gutting once upper duck anatomy is thawed. Drinking wine now. Back to the duck gutting. OK. Backbone removed, heart and lungs removed (lungs HARD. really.). Soaking in milk. Relax time! @YatPundit If you check back in my tweets, you'll see today's Duck Saga. Julie 1, Duck 0. @ChasingPolly Jungle Jim's has nothing on duck guts. It was this or watch the Bengals lose. I choose duck guts. Duck nearly finished with its milk bath. Big bowl of milk and blood. Call me Elizabeth Bathory. Duck now drying. Preparing rub. In my excitement to take out the backbone, I did it backwards. It was a very skilled de-breast-boning, because the breasts are intact. Whew

Duck now on smoker with maple chips, apple juice and beer. Happy duck. naptime while smoking happens. Great. Water in the smoker is boiling, but temp gauge only says 200. We'll see how this works out. Hands still smell like duck blood, despite loads of washing. Or is it my guilty conscience making me imagine things? Out, damn spot! Duck is out of the smoker, about to go into the oven for a few minutes to crisp the skin. Currently eating duck. Slightly overdone (will tweak times next time) but OH so great. Worth the duck guts.

9 comments:

John Newman said...

And to think I missed all your tweets about it! To be honest, I've never had duck, but this looks amazing.

liz said...

hahaha, this post was hilarious and also really interesting! i have never made duck or smoked before. it looks like you guys had an adventure!

Julie said...

John-- The thing about duck is the crispy skin. You have to pop it in a super-hot oven for a few minutes to crisp the skin. My favorite part!

Liz-- You should have seen Terry, holding the duck, while I RIPPED ITS HEART OUT. No seriously. I did. I felt so macho.

Allison said...

Ripped its heart out? That's like a scene right out of Indiana Jones! Very impressive. The final product looks delicious, too.

john said...

that is one intense meal. glad to hear your fridge is back on track ;-)

Julie said...

John and Allison-- It was kind of intense! However, I'm thinking about it and there are people who pull duck guts out all the time. We're so very separated from our food-- cows come in plastic wrap, giblets come in plastic bags-- that we sometimes forget where our food comes from. Terry often says that if he had to kill and prepare his own meat he'd become a vegetarian, but I'm not so sure I would.

Strangely, I didn't gag at all, but throwing out the pear salad from the upended fridge? THAT made me nearly puke. ;)

5chw4r7z said...

This is non duck related, we walked into Outside the next Friday, Park(ing) Day, and the first thing Terry said was "I met Winemedineme"!
Its a small world, I feel famous because people realize you know me!
LOL

Work With What You've Got said...

It was, hands down, the grossest thing on my Twitter, EVER.

vudutu said...

WOW! That had to be one messy keyboard. Seems to be a crispy duck theme here lately. We stand in the kitchen and pick the best bits off when I roast chicken. Crispy salmon or trout skin is great also.

Tuesday, September 23, 2008

Tweets about Quacks

Terry and I visited Terry Lee at Outside on 12th street in Over the Rhine on Saturday. You see, both Terrys are from Alabama-- within an hour or two of each other-- and spent a good amount of time talking about stuff from home. By then end of an hour, Terry Lee got invited to my Thanksgiving dinner, we all got a hankering for barbecue, and Terry was sent home with some maple chips for his smoker.

After a big lunch at Pit to Plate, we drove up to Jungle Jim's and picked up a duck. They had frozen ducks, completely prepared, but since we wanted to smoke the duck tomorrow, we went with a non-frozen duck: a Confucian duck.

That means it was a whole duck, just defeathered and, you know, dead. I had the butcher chop off the head (sorry, I'm not too squeamish but the head is a little much) and we took it back to Terry's to become a yummy smoked duck, as he's the one with the smoker and I didn't want to find the cats playing with duck guts. You think they wouldn't.

I decided to tweet about the experience, because it was pretty darn amusing.

Smoking a duck today. Only wine to touch my lips will be the stuff the duck is marinated in. I SWEAR. I have to eviscerate a duck today. Maybe I will be drinking wine. Google "eviscerate duck" No. "prepare duck". No. "gut duck". Hot damn! I can't get my hand up this duck's ass. Dammit. Duck frozen inside. While up to my wrist in duck guts, BF hands me garbage can: "For the duck's guts or yours, whichever come up first." Duck update: Bought duck because it was not frozen. LIARS. Finishing up gutting once upper duck anatomy is thawed. Drinking wine now. Back to the duck gutting. OK. Backbone removed, heart and lungs removed (lungs HARD. really.). Soaking in milk. Relax time! @YatPundit If you check back in my tweets, you'll see today's Duck Saga. Julie 1, Duck 0. @ChasingPolly Jungle Jim's has nothing on duck guts. It was this or watch the Bengals lose. I choose duck guts. Duck nearly finished with its milk bath. Big bowl of milk and blood. Call me Elizabeth Bathory. Duck now drying. Preparing rub. In my excitement to take out the backbone, I did it backwards. It was a very skilled de-breast-boning, because the breasts are intact. Whew

Duck now on smoker with maple chips, apple juice and beer. Happy duck. naptime while smoking happens. Great. Water in the smoker is boiling, but temp gauge only says 200. We'll see how this works out. Hands still smell like duck blood, despite loads of washing. Or is it my guilty conscience making me imagine things? Out, damn spot! Duck is out of the smoker, about to go into the oven for a few minutes to crisp the skin. Currently eating duck. Slightly overdone (will tweak times next time) but OH so great. Worth the duck guts.

9 comments:

John Newman said...

And to think I missed all your tweets about it! To be honest, I've never had duck, but this looks amazing.

liz said...

hahaha, this post was hilarious and also really interesting! i have never made duck or smoked before. it looks like you guys had an adventure!

Julie said...

John-- The thing about duck is the crispy skin. You have to pop it in a super-hot oven for a few minutes to crisp the skin. My favorite part!

Liz-- You should have seen Terry, holding the duck, while I RIPPED ITS HEART OUT. No seriously. I did. I felt so macho.

Allison said...

Ripped its heart out? That's like a scene right out of Indiana Jones! Very impressive. The final product looks delicious, too.

john said...

that is one intense meal. glad to hear your fridge is back on track ;-)

Julie said...

John and Allison-- It was kind of intense! However, I'm thinking about it and there are people who pull duck guts out all the time. We're so very separated from our food-- cows come in plastic wrap, giblets come in plastic bags-- that we sometimes forget where our food comes from. Terry often says that if he had to kill and prepare his own meat he'd become a vegetarian, but I'm not so sure I would.

Strangely, I didn't gag at all, but throwing out the pear salad from the upended fridge? THAT made me nearly puke. ;)

5chw4r7z said...

This is non duck related, we walked into Outside the next Friday, Park(ing) Day, and the first thing Terry said was "I met Winemedineme"!
Its a small world, I feel famous because people realize you know me!
LOL

Work With What You've Got said...

It was, hands down, the grossest thing on my Twitter, EVER.

vudutu said...

WOW! That had to be one messy keyboard. Seems to be a crispy duck theme here lately. We stand in the kitchen and pick the best bits off when I roast chicken. Crispy salmon or trout skin is great also.