ZyrxilToo: I’m waiting for a recipe where you habitually light the chimney of charcoal but then it’s not needed at all.
RichPete: The hard part is keeping it lit, right?
uselesstriviadude: Step 1: cut up garlic, lime, etc
Step 2: Shove all that up its ass
Step 3: Profit
dannylopuz: Instructions unclear, got high on duck instead.
iamdevo: Thank you for posting a recipe that isn’t along the lines of “fried chicken bites dipped in Cheetos sour cream cream cheese dip” or whatever is usually on the top of this sub.
blood_garbage: I love how they used a total of 8 *maybe* 9 speckles of pepper.
Why are things always under-seasoned to such an insane degree in these types of videos?
ludicrouscuriosity: Does duck skin taste just as good as chicken skin?
MrSelatcia: Were you giving it acupuncture? What was that about?
rogaa27: More seasoning you fucking animals
qawsedrf12: Was the skin crispy and the fat rendered? Its the bacon of ducks
geoff_man888: How to partially steam and overcook a duck*
PopeNewton: Blow dryer to dry out skin?
This is brilliant, I am going to try it tonight, hopefully it doesn’t smell up the whole place.
ganoveces: it looks overcooked.
Duck breast is best served med-rare. I prefer it medium at about 140-145 IT with 5-10 min tented rest which will up to 150 range.
not sure on IT of the leg/thigh though.
this is gif is ok.
just my take.
gregthegregest2: Here’s the original source video recipe: https://youtu.be/HMc2ZDbVUDw
A lot of people have been asking where the charcoal has gone, well it’s back!
This is a great family dish for the easter holidays!
Please help me out by checking out my channel and subscribing.
For my recipe recipes and a place to chat, check out the Free to Cook subreddit: https://www.reddit.com/r/FreetoCook/
CowboyColin: Is it just me or does the finished product look a little overcooked? I feel like its supposed to be a bit more rare.
3madu: Now that I have a charcoal bbq I want to make (almost) all of your recipes Greg!
ReCursing: What the point of drying the skin and then steaming it over a pan of water? Does the heat from the charcoal actually keep the air around the duck dry enough to crisp the skin properly? Don’t get me wrong, I steam roast chicken often (in the oven, and with foil sealed around it so somewhat different) and it ends up lovely and moist and tender, it’s a great way to cook, but it doesn’t result in crisp skin.
RoundLikeTire: That looks delicious. Those little fuckers in the park better watch out.
bequietbestill: Read this as how to smoke a whole dick. 🤦🏽♀️
poexone: I totally read that as “How to smoke a whole Dick” at first..
fkhatri: Very cool. How do you keep the cherry wood from just lighting up and burning away? Thanks
AsleepCorgi: Next up, how to make a Sunday split,
1. Get a banana
2. Light a chimney of charcoal
TBOIA: This is one of those recipes that makes me want to acknowledge that it’s one of those recipes.
SeeYouSpaceCowboy—: I feel like the tag should be [Charcoal] instead of main course, because we know that a whole duck is a main course, and the more useful information is that the recipe involves a charcoal grill.
Banniess: Greg, you must be in tiptop shape with all dem high proteins you’re eating. All I see when I see your videos are GAINS
Finkaroid: Perfect timing! I have a duck that I’ve been needing to cook and wanted to smoke, just need to find me a grill….
Last time I smoked a duck, I used the carcass/bones to make a duck stew and that stew was awesome.
Finkaroid: u/gregthegregest2 what purpose does the water have?
Senor_NoName: I prefer the 20 gauge when smoking ducks.
pootpootnoob: I don’t know why but when I read the title I assumed the duck would still be in its bird shape man I need to get off Reddit for a while
airborngrmp: Instead of putting the water in the same pan, put it separate, and collect the fat in the pan. Strain it and save it. Smoky duck fat makes an excellent base for soup or stew, and can last quite a while.
NeonGroves: I totally misread the title.
Regendorf: Ohhhh, that title confused me for a bit
mitc0185: At 320F you are cooking it, not smoking it. It’s nice that you have some cherry wood to add flavor, but needs to be much colder and longer to be considered smoking.
Trawgg: Anyone else find it weird that he changed sides of the duck when pouring in the water? Like it was going to distribute it differently in the bottom of the pan or something?
hiopear: Looks delicious but that’s still not gonna fit in my bong
spicymemes123: Got my glock to smoke these ducks
Murica1776PewPew: I smoked a duck with a point blank shotgun blast.
Jambohar01: That’s gonna be a weird lookin joint
aflactheduck99: You’d never smoke me? Right greg? RIGHT? *nervous quacking*
Fantastic video as always.
ruskall: Perfect soul food if you smoke it until its bill withers
Speaker4theDead8: Last time I smoked a whole duck I ate nothing but bread for a week while sitting in my daughters swimming pool
SexySorcerer: I don’t think my tolerance is high enough to smoke a whole duck on my own. Maybe if I host a drum circle or something
lolomgwtf816: Definitely read dick and instantly clicked
sebmathews: I read that title wrong
viperex: You lost me at outdoor grill. Sad
jk68814: one time I smoked a whole doob
VonnSkyhawk: Somebody needs to get this guy a gifrecipe on how to increase his video quality.
profssr-woland: > 2018
> not using in wet tea leaves for tea-smoked duck
Cheeze187: [Less steps] (https://giphy.com/gifs/saturday-morning-cartoons-uuMIb5rO2dUuA)
HappyTreeFrients: a sudden hairdryer appears
DoxBox: I prefer weed but hey man whatever floats your boat.
ETH_Nam: Most of us use a shotgun.
Check_for_response: Dry it out, crumble it up, load it into your bong…
Gonna take a while, though.
zilla135: Duck Hunt been teaching me to smoke ducks since i was 5 years old!
BigDrunkPartyAnimal: *take the time to dry out the duck skin*
*sets the duck 1 inch above a tray of water*
StandingByToStandBy: I read that title wrong….