[PJ-Comix]

I am now eating the $1.25 duck. All I did was cover it with garlic pepper and garlic powder and baked for 3 hours. Good but it is greasy. However, at just $1.25 I can’t complain.

[Paul Heinzman]

Well, I'll tell ya, I think I've graduated BBQ U. I smoked a brisket today. Brisket is the ultimate test for a smoker. After 10 hours of tending the coals, maintaining the temp at 250 degrees and a 30 minute rest, I sliced into the tenderest, juiciest, most flavorful piece of meat I've ever had.

Great bark, smoke ring about a quarter inch, and just the right balance of smoke. You knew the smoke was there, but the beef flavor was amazing.

[Paul Heinzman]

Do that steam trick next time. It will give you crisp skin and less greasy meat.

Remember to save that rendered duck fat; that stuff is better than butter.

[Argus]

Google a Chinese recipe for Peking duck. They inflate the skin to get it crispy and reduce the fat or something.

BTW, I wonder if any of these DUmmies drives a car. Or do they just stay in the basement and order takeout? They seem to have no use for gasoline.