♫ Gonna smoke me a fatty brisket
♫ I got my barbecue shoes on
♫ Gonna smoke me a fatty brisket
♫ I got my barbecue shoes on
♫ I got my natural case
♫ I've got the hogs on the run
(ducks quacking)
(country music)
- [Narrator] Welcome to BBQPitBoys.com.
Today we're cookin' up some wild duck at the pit
and it's real easy to do.
Jitterbug just brought in some fresh-shot wild duck.
What he's doin' now, he's gonna feather 'em out.
This one here is wood duck.
Ooh, man.
There's also a mallard and a black duck.
Oh, yeah, good.
Of course, some of the food police say,
"Well, you gotta drop it in a bucket of hot water
"to get the feathers out, it's semi-boiling."
Nah, you pull 'em out
just like this, it's real easy to do on fresh duck.
We're preparing these birds for the spit.
We're gonna turn 'em over an open fire.
We'll show you how we do that in a little bit.
But in the meantime, this is basically
how you prep wild duck.
There's not much more to say, just kick back and watch.
Of course, we're burnin' off the pin feathers,
the very, very, tiny, tiny feathers on these birds
because you just don't want pin feathers at the table.
So you use a torch.
Real easy.
(country music)
Boy, looks good enough to eat already, eh? (chuckles)
Ah, the vegematics are havin' a heart attack.
Then, they're on the wrong channel, aren't they?
If you're fortunate enough to be a duck hunter,
or you know a duck hunter, and they invite you
to one of their wild duck dinners,
that is pit master privilege.
You definitely, definitely gotta check it out.
(country music)
Now we're gonna gut 'em.
Yup, this ain't store-bought.
You gotta do the guttin' yourself.
(country music)
Alright, the ducks have been gutted,
have been cleaned and are ready for the spit.
Now, we need a basting sauce.
So use your favorite baste, right?
Or check this out, this is apricot, orange marmalade
with some soy sauce.
We're addin' some brown sugar. (chuckles)
Oh, yeah.
Somethin' to baste those birds with.
We're gonna season it a little bit.
We got a little bit of SPG.
And a hoppy beer.
You make it up the way you want.
Whatever you got on hand, right?
Of course, this is optional, a couple shots of good whiskey.
As a duck basting sauce, works real good.
Today, we're gonna be doing these over a spit.
Here's our Santa Corona.
You may have seen us use these before.
We're gonna mount these three ducks on the spit.
You can do this, you can bake 'em, indirect
on your kettle grill,
or you can spit 'em like this.
Cook 'em up the way you want, but this works real good.
(country music)
We got a good hot fire going.
Load it on the motor,
tighten up the spit,
start spinning, (chuckles)
and brush on the basting sauce.
Oh.
This is gonna be good.
Now, we're gonna be lookin' for an internal temperature
of about 135 degrees.
We wanna serve 'em rare or medium rare.
That's the best way to serve wild duck,
unlike domestic duck.
This could take a couple hours.
(country music)
Man, can you smell that?
It smells good!
If you can't, you're on the wrong channel.
Take a look at that.
Slow turning, hot fire.
In the miracle of time, couple of hours has gone by.
I say it is time to eat.
(country music)
You kiddin' me? (chuckles)
You hungry or what?
This is gonna be like eatin' a fine piece of beef steak.
The texture is very similar.
Beautiful.
Of course, as always, we do apologize for eatin' in front
of you like this, but (chuckles) this
is pit master privilege!
(country music)
Oh yeah.
- That's some job, man.
Barbecue Pit Boys for life, yeah!
- [Narrator] So the next time you're lookin' for a recipe
for your pit,
check out BBQPitBoys.com.
(flame crackling)
(bird cawing)