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How to Make the Best Beer Can Duck Prime Time

How to Make the Best Beer Can Duck Prime Time

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Rating: 4; Vote: 2
On this episode of Prime Time, The Meat Hook Butchers Ben Turley and Brent Young combine two things they love: beer and duck. They set out to see if a Pilsner or an IPA is better for grilling a beer can duck, and which will give them a bird with the crispiest skin and juiciest meat. Drunk: I love the idea of beer can chicken or duck. my only issue with it is that the beer can contains a thin layer of plastic (BPA liner) inside and coating outside. Idk about the health effects of letting that sit on the heat.
Date: 2020-10-14

Comments and reviews: 9


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Questions: 1. Would you recommend a tray under the bird to collect the fats/juices running off it?
1a. If you did put a tray under the bird, could you use that rendered fat in a gravy or sauce?
2. Could/would you use the contents of the can (beer, fat, and juices) to make a sauce for the bird?
WARNING: Kids, never drink from the can after the bird's done cooking. That's how you burn your mouth and tummy.

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How if we seared them at the end to get the crispy skin (maybe the breast side only? Do you think it will be works? Eheheheheh (sorry for my terible english, i hope you know what i mean, eheheh)
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Try render more fat out of the duck skin to get the skin a little bit more crispy, and watch out with the bbq tongs. Bbq lid open, 3 seconds later the tongs broke off the skin already
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Get rid of the beer, I ve never been able to tell the difference in flavor between having beer in the can or just using the can as a stand. Also the beer keeps the inside of the bird cold.
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Really dope that they combined the peking duck techniques into this. I feel like it's the best way flavour wise to treat the bird.
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i m curious as to how liquor duck or liquor chicken would taste? maybe the alcoholic I m me is doing too much this morning!
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I know it makes sense from a business point of view, but I think it's sweet that Ben and Brent have double bubbled
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