Smokin' and grillin'

[SigNate]

Started yesterday morning with seasoning that fresh Pekin duck I picked up Friday.

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.

While the duck was smoking on the Keg I used my Traeger to smoke some ribs and a couple of cornish hens.

I put a couple of pieces of bacon across the breasts to keep the from drying out.

When the duck was done on the ketg I put the baked beans on for a little smoky flavor.

Made a little dirty rice to have as a side.

Time for a cold beer!

The hens were done and were beautiful looking. Too much food so They'll be lunch this week.

Ribs done and sauced.

These were some meaty ribs!

When the beans were done I through some chicken leg quarters on along with some aligator sausage and sweet peppers.

Time for a twenty two ounce Fat Tire!

Almost forgot about the corn. I warmed it on the grill. This was some really sweet fresh corn.

And a plate of some good eats!

I had also grilled some peaches for dessert with vanilla ice cream but I was too stuffed to have dessert.