Duck on the grill?
Posted 25 May 2004 - 08:47 AM
Well, I love duck, and I love charcoal. Any suggestions on a good way to introduce the two and get them to play nice?
Note that in addition to "normal" direct heat grilling, my grill has a rotisserie, and also an offset firebox for slow and low smoking, so I can use any of these methods.
Oh, BTW, your tip on cooking tuna directly over a charcoal chimney was brilliant! It turns out so perfect that I'm finding it increasingly difficult to order tuna at restaurants, because it usually pales in comparison to what I make at home! (umm... except Morimoto's tuna, of course!)
Jason in Philly
Posted 30 May 2004 - 03:11 PM