Duck Poppers with camp taters saturday night, Cajun Fried Catfish Sunday
Soaked the duck breast in a "brine" (pickle juice/water) for 2 days, sliced long-ways into 3rds and wrapped up in a jap w/ cream cheese and bacon. Season with a little garlic pepper and throw on the pit. Medium indirect heat w/ lots of smoke for 30 min.
Soaked catfish in louisiana hot sauce for a couple hours before cooking. I used Louisiana brand Shrimp Fry - have had some laying around for a while. pulled from the hot sauce, battered up, Fried in peanut oil. Not something I'd do every time but came out great!