sfdrew28 Posted December 17, 2017 Report Share Posted December 17, 2017 Made the duck with a molasses sriracha glaze. Roasted the carrots with rosemary and thyme and the sweet potatoes with rosemary and garlic. All very tasty. The one issue I had(which wasn’t huge but want to solve) was the grill went from 200 to 300 over the four hours. I only had the third smallest round hole open on bottom and only a 1/4 turn on top. This things a beast. Sent from my iPhone using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 17, 2017 Report Share Posted December 17, 2017 Taste cook, nice colour on the duck. Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted December 17, 2017 Report Share Posted December 17, 2017 That meal looks just ducky! But also looks sooo tasty. Nice cook 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted December 17, 2017 Report Share Posted December 17, 2017 Nicely done not done duck in agesOutback kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
tony b Posted December 18, 2017 Report Share Posted December 18, 2017 Just bought one. It's destined for Peking Duck on New Years Day! 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 18, 2017 Report Share Posted December 18, 2017 I hope you take pixs, I'd love to see what you do. Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted December 18, 2017 Report Share Posted December 18, 2017 Leave it to Tony to do a Peiking duck on New Year’s Day. Isn’t that a pretty complicated cook? I can hardly wait to see the pictures. Quote Link to comment Share on other sites More sharing options...
tony b Posted December 18, 2017 Report Share Posted December 18, 2017 Not complicated, just drawn out over several days. I just follow Wilburpan's classic method on here. The biggest challenge for me in the past was how to blow air under the skin to separate it from the body. Then I read some online posts to use one of those air pumps used to inflate air mattresses. I got this one on Amazon and it worked like a charm! https://smile.amazon.com/gp/product/B000FE9CGE What I'm looking forward to the most this time around is being able to do it on the rotisserie. I didn't have it the last time I did a duck (it's been a while!) If the weather cooperates, I'll take pics on the grill, but will definitely take some of the process, too. Quote Link to comment Share on other sites More sharing options...
Tyrus Posted December 19, 2017 Report Share Posted December 19, 2017 I really like the duck with the color and glaze it presents in your pics. It would be nice to know if it was a fresh Duck and how you saw the approach before you shot it down vs how it looked on the shelf. But that doesn't matter because it's an awesome lookin piece. Quote Link to comment Share on other sites More sharing options...
