C6Bill Posted August 17 Report Share Posted August 17 Yesterday was my lady friends birthday so i cooked up her favorite, duck breasts. I cooked these at 335 instead of 375 to render just a little more of the fat, cooked for 30 minutes instead of 20, the results were really good. She said they were the best ones we have ever made 3 Quote Link to comment Share on other sites More sharing options...
Troble Posted August 17 Report Share Posted August 17 Spun a couple of piccanha’s last night for the wife’s birthday. No finished pics cause we arts duck fat air fryer potatoes, cedar salad and chimmichuri sauce meat was cooked to perfection but you’re gonna just have to trust me on that one! 😛 hope everyone is doing well 5 Quote Link to comment Share on other sites More sharing options...
tony b Posted August 17 Report Share Posted August 17 Best part of summer - local corn, peppers from a friend's garden, and a nice steak. Plus, not shown is the salad with cherry tomatoes from my plant. 5 Quote Link to comment Share on other sites More sharing options...
Paul Posted August 17 Report Share Posted August 17 7 hours ago, tony b said: not shown You know the rules! 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted August 18 Report Share Posted August 18 True, but it was more about the grilling than the salad anyway. Went out to get more tomatoes from the plants and something (chipmunk?) had been snacking on them! Little Bastard! The local feral cats aren't doing their job! 1 1 Quote Link to comment Share on other sites More sharing options...
SteveL Posted August 18 Report Share Posted August 18 Did a tamarind duck on the kk today. I found a marinade on the internet and then mopped it every 15 minutes with a tamarind mop sauce that accompanied the marinade recipe. I hung it on the hanger in the grill that was set at 400°. We had company and all thought it was moist and delicious. Next time I’m going to try it at 375 and let it go a little longer. What are your thoughts, would lower temperature reduce the charring, or would the longer cooking time increase it? Sent from my iPad using Tapatalk 4 Quote Link to comment Share on other sites More sharing options...
wrandyr Posted August 19 Report Share Posted August 19 (edited) It looks to me like there was some sugar in that mop. If so, sugar burns at 300°F. I would lower the temp and let the thermometer tell me when it was done. Or mop at the last minute only. Edited August 19 by wrandyr 2 Quote Link to comment Share on other sites More sharing options...
braindoc Posted August 20 Report Share Posted August 20 Beautiful! Did you have any flare-ups from the dripping fat? After researching online I’m still unsure whether or not to use a drip pan so the fat doesn’t hit the charcoal. My hangar came a few weeks ago and my first duck is in the freezer. Just waiting for the right time to try. 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted August 22 Report Share Posted August 22 I just dropped my duck temp from 375 to 350 and we thought the fat rendered better. I might try 325 next time. We like duck 3 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted August 23 Report Share Posted August 23 On 8/22/2025 at 10:09 AM, C6Bill said: We like duck Looks like it! 🤣 Quote Link to comment Share on other sites More sharing options...
tony b Posted August 23 Report Share Posted August 23 Last night's cook. Got another batch of jalapenos from a friend, so more stuffed ones, along with shishitoes from my plants, local corn, au gratin potatoes and a nice flat iron. plated with a nice glass of cab. 5 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 23 Report Share Posted August 23 Wow, local corn too. 1 Quote Link to comment Share on other sites More sharing options...
SteveL Posted August 23 Report Share Posted August 23 Beautiful! Did you have any flare-ups from the dripping fat? After researching online I’m still unsure whether or not to use a drip pan so the fat doesn’t hit the charcoal. My hangar came a few weeks ago and my first duck is in the freezer. Just waiting for the right time to try. I’ve never used a drip pan with the hanger. Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted August 25 Report Share Posted August 25 Ended the weekend with another nice cook of stuffed jalapenos, local corn, and chicken. Made bruschetta with a tomato off my plant. plated with some homemade potato salad. 7 Quote Link to comment Share on other sites More sharing options...
remi Posted 12 hours ago Report Share Posted 12 hours ago I’m oncall at work this week, so had to go in this morning… and this is where I really love the KK. Rubbed up a 2kg pork neck last night before bed. Lit the KK when leaving for work at 7:45am, chucked the pork on when I returned a few hours later. Cooked 3hr at 285F before wrapping in foil, then other 2 hours before a 3hr rest. Dinner for the family for the next couple of nights sorted, even though I’m working the weekend. Lovely. 3 Quote Link to comment Share on other sites More sharing options...
David Chang Posted 10 hours ago Report Share Posted 10 hours ago bread and chicken i used steam bars but with a small kk, i don’t think you need steam. just don’t bake so hot the skin cauterizes.. 2 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted 4 hours ago Report Share Posted 4 hours ago (edited) It a couple hours there will be turkey sandwiches I'll update with the turkey pics in a couple hours Edited 56 minutes ago by C6Bill 2 Quote Link to comment Share on other sites More sharing options...
