Started yesterday morning with seasoning that fresh Pekin duck I picked up Friday.
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I let it smoke at 250* for a few hours and gradually brought it up to about 290* until it was done. When done I brought it in to cool and pulled the meat for making duck quesadillas later this evening.
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While the duck was smoking on the Keg I used my Traeger to smoke some ribs and a couple of cornish hens.
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I put a couple of pieces of bacon across the breasts to keep the from drying out.
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When the duck was done on the ketg I put the baked beans on for a little smoky flavor.
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Made a little dirty rice to have as a side.
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Time for a cold beer!
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The hens were done and were beautiful looking. Too much food so They'll be lunch this week.
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Ribs done and sauced.
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These were some meaty ribs!
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When the beans were done I through some chicken leg quarters on along with some aligator sausage and sweet peppers.
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Time for a twenty two ounce Fat Tire!
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Almost forgot about the corn. I warmed it on the grill. This was some really sweet fresh corn.
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And a plate of some good eats!
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I had also grilled some peaches for dessert with vanilla ice cream but I was too stuffed to have dessert.
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