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Lazy by marinade and any special prep except for roto on the grill was the exception. I'm no expert at cooking duck and to tell the truth it has to be ten or so years since the last so, I looked up the recommended temp for allowable cooking and found it anywhere between 135-170 degrees F. This was for good reason, the general rule or belief is that duck doesn't carry the bacteria a chicken would so it's regarded safer at lower temps and it's placed in the beef and lamb catergory. Anyhow, a few pics of what I used, how it progressed and plated. The duck at market was frozen on sale for $1.99, 6-7lb range.. I bought 3. 20 hour soak, not overpowering but extremely tender and juicy. Good and cooked to 160-5 thereabouts. That was cole slaw on the plate, temp outside for us indomitable KK users through sleet and snow and I know...to many pics. And 310 degrees to temp for the ducky
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By Herbie J - Alabama · Posted
As previously said, welcome to the obsession. Stay engaged on the forum. It’s a very helpful group of great people. Post photos of every cook! -
By Herbie J - Alabama · Posted
The beef was from Arrowhead Beef Company, Chipley Florida. -
By Herbie J - Alabama · Posted
The family took a trip to the panhandle of Florida this weekend. I found some good looking local raised beef at the Seaside Florida farmers market. The Wagyu ribeyes looked great and I took a few home. Cooked them up tonight with some cabbage and sweet potatoes. Simple setting with small plates. Steaks were well marbled and amazing. I cooked them direct sear after a dry brine for 12 hours with just a little pepper and garlic. I picked up one of their fresh chickens too. I will cook it up latter this week. -
Do protect your investment with a cover unless other accommodations are in line for it's well being. You'll find maintenance work not a common occurrence for repair but, for general cleaning and such that would be by choice. Additional items you'll gather as you go along such as for large parties possibly a rib rack to stand your meats on end. The list is long so buy what you need and when you need it, they all will be used.
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And get the half grill grate. Congrats on the decision to buy. I'm sure you will enjoy the experience.
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Congrats, and welcome. I received my 32” in Spring this last year and a 21” in the fall. I agree with what Pequod said but for me the Cold smoker became more necessary than optional. One thing about the KK’s is they are so efficient that there is very low air flow and I struggled smoking meats without the cold smoker option. Regarding side tables you definitely want these unless you are setting your KK in some outdoor kitchen with counter space. For my 32” I went with the standard wood side tables and for my 21” I went with the wood / stainless combo side tables and I must say if I was doing it all over again I would have the wood / stainless for both my KK’s. I like the clean up aspect of the stainless much better. Regarding the basket splitter, I would say this is a must for the 32” and I did get this for the 21” as well but for the 21” the basket is so much smaller that I have yet to use it. Send pics of the delivery, we love to see these. Cheers, Paul -
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By Bruce Pearson · Posted
Pizza night yum yum looks good save me a slice.
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