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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 12-07-2019, 07:21 PM   #1
halfcocked
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Default Duck on the Big Easy

It is actually "easy". This 8# bird was probably done for most brethren (170 in breast; 160 in thigh) in about 1:45. I don't like juices flowing from my fowl so it went for 2 hours 30 min. Breast was done but still not as done as I like it leg was near perfect. Salted last night, pepper and complete seasoning before cook and a couple of potatoes to provide some moisture during the cook. I see a great future for this unit.
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File Type: jpg duck bin raw.jpg (85.1 KB, 216 views)
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File Type: jpg duck done.jpg (81.6 KB, 213 views)
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Old 12-07-2019, 07:28 PM   #2
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Looks good to me George. I have one in the freezer for Xmas.
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Old 12-07-2019, 07:42 PM   #3
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Looks good to me George. I have one in the freezer for Xmas.
Thanks Marty. How will you prepare yours?
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Old 12-07-2019, 07:43 PM   #4
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Spatch it and 325 with the skin down most of the time.
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Old 12-07-2019, 09:35 PM   #5
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I am gonna try a couple of those in my Big Easy just to get the rendered duck fat.Awesome idea! Thanks!
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Old 12-08-2019, 02:04 AM   #6
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Excellent Bird! TBE will cook to Perfection. What temp measuring deceive were you using and perfect placement of the food! Like the foil on the bottom too for clean up but it may have caused it to cook the bottom of the bird more.
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Old 12-08-2019, 09:56 AM   #7
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Excellent Bird! TBE will cook to Perfection. What temp measuring deceive were you using and perfect placement of the food! Like the foil on the bottom too for clean up but it may have caused it to cook the bottom of the bird more.
Thermapen Mk4. I wonder if you are right about the foil increasing intensity. It would be good to know. Also, does the top cook faster or slower than the bottom, in general.
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Old 12-08-2019, 10:05 AM   #8
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Thanks for the post, George. I've been wanting to do a duck in my Big Easy.
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Old 12-08-2019, 10:14 AM   #9
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YUM I have not had duck in a long time
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Old 12-08-2019, 05:21 PM   #10
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Awesome thread!! Duck looks good!!
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Old 12-08-2019, 06:34 PM   #11
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Quote:
Originally Posted by halfcocked View Post
Thermapen Mk4. I wonder if you are right about the foil increasing intensity. It would be good to know. Also, does the top cook faster or slower than the bottom, in general.

The top cooks a little faster but not much. I have a 2" rack tto raise the bird just a little.
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Old 12-09-2019, 05:55 PM   #12
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Nice work there.
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