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Sorry, any title with "egg cooker" in it makes me think of Dr. Seuss.

Today was a big day. Dennis sent me a picture of my KK she’s a beauty! Will be heading to CA shortly and Dennis is kind enough to store it a couple months until my yard is ready we also got our design and signed the contract with our landscape designer. Construction starts Monday! they designed in a gas BBQ as well as the KK but I’m now leaning towards getting a flat top gas grill in case I need to do a super quick cook (chicken breast or hamburger) for the kids and I don’t want to fire up the KK. I’d love anyone’s opinions or insight on that choice I’m attaching pictures of my KK and our design

I'm jealous. Not of the hunting bit but of your access to wild ducks. And quail. I wonder if pricking the skin all over would help? You would still get the self basting but a crispier skin? I don't cook duck very often and would normally avoid it on the roti for fear of fat flare ups. Will try your method and see how I go.

Very timely. I’m headed to Arkansas next week to hunt ducks. I will follow your recommendations.

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.

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

@Basher I hadn’t even thought about that but that makes total sense. My wife hates the smell of bacon after I make it in the morning. She would love it if I took it outside.

Definitely prick the skin so that the fat can more easily render out and the skin can crisp up. When it comes to duck, especially Peking Duck, it's ALL about the crispy skin. If you want to take the extra step, and have a means to do so, part of the prep on the Peking Duck is to inflate the skin to separate it from the meat, which aids in the fat rendering out (Obviously you can't poke holes in the skin AND then expect to inflate it, so these are mutually exclusive techniques.)

That's an idea Tekebo and will keep it in mind next time. Once the lid is closed I have no fear flare ups, the Oxygen starved containment area has always given me confidence even in the toughest conditions. A gas grill on the other hand is.......an explosion waiting to happen. I see duck at the market sporadically Basher and generally smaller in size so I was never attracted however, these were larger and the price was, oh so nice. Can't pass up a bargain. I haven't forgotten about your Salmon now, the cold and snow make me think it's a spring time event.

Keep the duck cooks coming. If it’s on a restaurant menu I will normally order it. We don’t see it often in our markets and therefore I don’t get to cook it much. Most of my hunting mates target other game. That duck looked delish. Sent from my iPhone using Tapatalk

I tried Dennis’s recommendation of using a pizza steel. It made a great pizza. The crust was excellent. I used a 3/8” thick 16” diameter pizza steel. I was at 475 degrees for about 1 hour on the 32BB before adding the pizza. I also used parchment paper to help slide the pizza on and off easily. With the setup, I also used the 32BB pizza stone and inverted the KK pan with the pizza steel on top of the pan. So the pizza was cooked between the elevated pizza steel and the bottom of the pizza stone. See photos of setup. I used a temp gun and checked a few areas prior to the cook. The pizza steel was trending around 625, the bottom of the pizza stone 575, and the top of the pizza stone 525 with the 32BB at 475 degrees. It took 6 minutes to cook the pizza. I also cooked a pizza on top of the pizza stone as a comparison, it took 9 minutes to cook and was good but lacked the char and extra crisp on the bottom of the pizza. The pizza dough is Neapolitan style homemade recipe from “Glen an Friends Cooking”.

I seasoned the cabbage with some ghee and lemon pepper seasoning that I found at the same farmers market in Florida. It was good. Had leftovers tonight.

If you're up for the 3 days of prep - Peking duck is really tasty. I haven't done one in ages, as it is an intense process, but really worth it if you do it. @wilburpan on here was a Master at them.

We are over in Great Falls. Been in NoVa for close to 10 years and ready to head back to NC when my time to ‘pre-retire’ comes. Hope the move goes smoothly.

Fairfax Station neighborhood off Ox Road, almost kinda Clifton. We’ve been in the area for 25 years. “Pre-Retiring” to Albemarle, foothills of Blue Ridge between Waynesboro and Charlottesville.

I actually let my wife choose the color. She’s an architect and we are designing an outdoor kitchen. The KK will be to the left of a large, white outdoor fireplace. On the right will be an asado style grill. She convinced me the bronze will look the best when it’s all said and done. I tend to trust her on these things. And the more I look at it, the more I like it. I’ll be sure to share pics when it’s all done.

No, just the basket splitter exposing the duck to the fire and with the potatoes on the opposite side. Any pictures of detail and quality are compromised by the early setting sun and smoke/steam.

KK pizza again at the weekend. It never fails to impress how good pizzas are from the KK! Sent from my iPhone using Tapatalk