8 hours ago, Dejah said:HungryChris: Korean BBQ sauce...home-made? Is it a common recipe? Commercial? Looks terrific!
10 hours ago, Okanagancook said:Hungry Chris.
that looks excellent
I have the same bbq
May I ask your method?
i have done a couple with the infrared back burner on only and cooked the duck for three hours. Helps to render the fat
1/2 cup of soy sauce
1/4 cup dry sherry
3 heaping TBS gochujang
1 TBS rice wine vinegar
1 thumb sized piece of peeled ginger, grated
4 large cloves of peeled garlic, grated
2 TBS brown sugar
I zip this up with an immersion blender then add 4 chopped green onions
This is the same as I use for Korean BBQ chicken, but chicken skin will tear easily if marinated for more than 3 hours. Duck skin is much tougher, so I marinated it in a plastic bag overnight. I have a 3 burner Weber, which I adjusted to 375 with the duck over the center burner, which was turned off. I cooked the trussed duck for 21/2 hours for a crispy skin. I used a large sizzle platter to collect the drippings. The next time I will use a shallow pan half filled with water. Baste every half hour with the duck marinade, up until the half hour before it is ready, because you want that raw duck marinade sanitized completely by the heat of the grill.
Happy Cooking
HC
