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Plate ‘em up

20220416_185142.jpgSo I got this Chipotle BBQ sauce from a grist mill near Helen GA. One of those tourist type places that have this stuff priced more than it should be. I said the heck with it and bought it. Broke it out on some duck legs to see how it plays. Jury is out at the moment will report back TBD.

UPDATE: flavor was excellent just gotta work out a combination low and slow cooking technique with traditional bbq cooking. Ill get it right eventually.
 
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Our Easter supper. Smoked some mallard for about half hour before cranking the temp up to crisp the skin. Had some onions and potatoes basting in the duck fat as it cooked. Leftover scalloped potatoes and cheesy asparagus to round out the meal.
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