Peppercorn Duck Club Recipe

Seems everyone looks for something "different" to serve for the holidays. Here is a great recipe that will break you out of the culinary rut we find ourselves in every Christmas.
I used to prepare this dish for Thanksgiving every year and it never failed to be a real treat; it was always the first of the meats to literally vanish after the first helping.
This is, as far as I know, the recipe still in use today at the Peppercorn Duck Club at the Hyatt Regency in Kansas City.
First, start with one 4 to 4 and-a-half pound duck (domestic only) and rise it well, pat dry and set aside.

In a bowl combine the following ingredients mixing together. 1 teaspoon of each: dried rosemary, whole fennel seed, anise, granulated garlic, white pepper and paprika. Add 1/2 cup of non-iodized salt.
Season duck with the rub you've made and make sure it is rubbed all over; then add 1 tablespoon into the cavity of the duck.
Smoke the duck at 225 degrees, with hickory chips. You want to end up with an internal temp of 160 to 165.
At this point, the duck still contains a lot of grease. So preheat your oven to 350-375. Then, using a deep roasting pan place a poultry stand in the middle with the duck placed on the stand. Cook the duck, with the oven light on, monitoring the grease loss and the bird.
I had to play with this a few times, but what you are looking for is the meat, once pulled, to have the same characteristics of the dark meat on a turkey.
If you find this to be a keeper, just keep in mind, two ducks means doubling the rub or tripling and so on.

The Chain Gang Is Morphing Into The BBQ Pit

We have found a ideal location to move our BBQ joint inside and escape our serving trailer. Plans are that we're moving next door to Nixa Hardware which is great spot because of all the traffic that comes in.
Hopefully, after the first of the year we will be open for business there an no longer have to fight cold weather and the elements to serve our BBQ.

We are also dropping the name Chain Gang BBQ. This name was originally conceived as a BBQ team name for the KCBS barbeque cook-off 2009 season and really isn't a branding name for a restaurant.
So after much debate, designs and discussions we landed on a short and sweet name: The BBQ Pit. That's it. We like the clean look of the logo and the overall design. So, to say were excited about this is an understatement to say the least, but yet, with all "new" ventures, there is always a little apprehension. I guess you could call it what performers refer to as stage fright, those little butterflies in your gut that just won't go away until the performance begins. We look forward to see everyone in our new digs and you can sit down at a table and enjoy your 'cue from THE BBQ Pit!!!

Forget Political Correctness

Everyone "surfs" the web. And 9 times out of 10, I surf for BBQ related sites (imagine that.)

Well, the other night I did a search on Google for BBQ Joints and low and behold, I found this place. I have no idea where they're located; but I'll give them the brass balls award for being politically UNcorrect.

Holy Toledo. But, I can tell you Muslims don't eat ribs, pulled pork or sausage. So, come in, it's KOOL inside!