T Rex Posted April 26, 2010 Report Share Posted April 26, 2010 Hi, I found an interesting recipe in Rick Browne's cookbook on doing BBQ Duck, on the the BBQ. My only concern is the amount of fat/grease that will result from cooking a duck, not what will fall in the drip pan but what will end up on the walls and dome......... Soooooo, has anybody done a duck on the KK and if so, just how messy was it and how did you clean the KK afterwords? Thanks in advance, T Rex Quote Link to comment Share on other sites More sharing options...
Syzygies Posted April 26, 2010 Report Share Posted April 26, 2010 Make pizza next? A stint at 600 F takes care of pretty much anything. I don't like back-to-back low-and-slows, I worry more about how clean I got the grill in between... Quote Link to comment Share on other sites More sharing options...
primeats Posted April 27, 2010 Report Share Posted April 27, 2010 Duck is exceptional on the KK! really no more messy than with your oven, only a whole lot juicier!. The only thing my wife wanted was a crispier skin, which I think can be accomplished by ramping up the temps. I used the upper sear grill with a drip pan on top of the deflector stone. the grease was never a problem, and like Syz says, a high heat cook pretty much takes care of any splatter afterwards. Quote Link to comment Share on other sites More sharing options...
