Bob’s DU Duck Barbecue

My good friend and hunting partner, Bob Smallman taught me a new angle on barbecued duck. He call’s it DU teal as he claims he learned it from a recipe created by Duck Unlimited. However, it is so basic that probably many people have recreated it over time.

Here’s how it goes: Shoot a teal (or other duck) and have your dog retrieve it.


Admire the bird, take a photo and treat it with respect.

Brett with mixed blind from blind f, 1-19-19

Pluck the bird (s) with care, removing as many pin feathers as possible. Remove head, wings and feet. Then slice down the breastbone and filet each side of the bird, keeping only the breast and leg on each side.


The good news is you don’t have to get messy. The intestines stay inside the bird.


What you have now is almost 100% meat.  Season with your favorites.


These are my go-to seasonings. Heat the (gas) barbecue to 400 degrees. Marinate the filets in vinegar, oil and seasonings. Flop them onto the red-hot grill for 2 or 3 minutes. They will flame up nicely. Flip them over for 1 or 2 minutes depending upon how well done you want them. Be careful. They cook very quickly.

Remove them from the grill. They should look something like this.


Can’t beat this. You will not find any pinfeathers as any that were there are now burned off. I’m hungrey.









Beef Brisket Day

Saturday was shopping day. Costco was my destination.

Ibuprofen was the top of my list. Out for more than 12 hours, I needed the discount box.


Next came some of my favorite sausages and Atlantic salmon for Linda.

As I rounded a corner in the meat section, I spied something I’d been wanting to cook ever since I acquired my Traeger barbecue – a beef brisket. 14.7 pounds at $3.99 per pound.

Immediately I was aware that I might have trouble finding enough eaters. What the hell, I thought, Linda and I will eat what we can and we’ll figure out what to do with the leftovers.

I snatched up the fourteen pounder and headed home.

Called my dad and invited him over. Tried my brother, but he had plans already.

Looked up the Beef Brisket recipe in the cookbook. Beginner’s brisket. That’s me.

Immediately I saw my challenge. It would take somewhere between 8 and 12 hours to properly cook the brisket. Oh well, start early.

At 7:30 AM I plopped the fourteen pounder onto my grill – properly smothered with beef rub from Lockford’s Meat and Sausage. Good stuff.

Signed the final disclosure docs on my Vacation home purchase and watched Fox News Sunday.

With the Traeger temperature on smoke, 185 degrees F I grabbed Lola’s leash and headed around the block for a walk.

Arriving home, I sprayed the beef with the mop sauce and turned the heat up to 225 after four hours.

The meat temperature was now 142 degrees – a little low with only four or five hours to go. I told my dad I’d call him once I knew when the meat would be ready. Then I made arrangements for a conference call to take place on Monday.

With that task completed, I sprayed more mop sauce and turned my radio to the Giants vs As.

At 2 PM, the meat temp was barely 150. The Traeger guide said to be patient and don’t rush the process. I was getting impatient. At least the Giants were ahead.

About 3:30 PM, the meat temp was only 160 and I needed it to be at 180+ plus in order for the brisket to be done by five. Called dad and uninvited him. At his age, he needs to eat on a schedule.

Linda and I sat down to chat while the Traeger continued to smoke. I told her maybe the meat would be ready by 6 PM. She said OK. I opened a bottle of zinfandel and began to sip impatiently.

Continuing to spray the mop sauce periodically, I decided to raise the temp to 250 and began to see improvement. My two temperature gauges were now at 170 and 183 degrees.

I finished half the bottle of zin and the Giants lost. I looked at my iPhone and the time was 6 PM. One temperature gauge said 193 and the other said 180. I elected to cut the brisket in half and put the thick part in my cooler to keep cooking. The thin part of the brisket went to the kitchen where I cut it up appropriately.

My plate was covered in fantastic looking beef. It was fantastic. I over-ate so much that it’s now 10:25 PM and my stomach is still bloated. Oh well, I confirmed that beef brisket is awesome.

A quick internet search confirmed that there are many recipes for left over beef brisket.

IMG_5526 beef brisket



How to cook a roast so it is done rare and medium at the same time.

Roasts are great, especially a prime rib roast, but I can never satisfy everybody. Mostly the guys, like their meat rare or medium rare. The ladies, especially my wife, like their meat cooked to at least medium if not well done.

Until yesterday, I could never solve the problem. In an effort to keep half of the roast from over cooking, I cut the roast in half and put the rare portion in foil. The remainder portion, I left on the Traeger grill to cook longer (thinking it would be more well done).

After a about 20 minutes I removed the portion intended to be medium from the grill and opened the foil on the half that was intended to remain rare.

To my surprise, the half that was in foil was medium and the portion on the Traeger was medium rare. Exactly the opposite of what I was trying to do.

So in failing, I succeeded. And, I learned how to solve my problem.

Pretty simple solution, but not intuitive.