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Just received my Miyabi Black and all I can say is it's totally amazing. I'm cutting up stuff I don't even need just too cut it up. [emoji16] Sent from my SAMSUNG-SM-G935A using Tapatalk

OK, so tonight's dinner showcases 2 Kickstarter items - the MEATER, which I've posted about before, and the lastest one - Sriracha Stix. Yes, these guys came up with a way to make seasoning sticks using actual Sriracha! Mine arrived on Monday and I've been champing at the bit to try them. So, without further ado, tonight's cook. A nice whole chicken bought on sale at the local market. Plan is to rotisserie with the MEATER, and use the Sriracha Stix as the injection, with Yardbird on the outside. Used the needle from my regular injector (off to the left) with a wooden skewer to insert the Sriracha stix into the bird. Quick spray of Canola oil and dust the outside with Yardbird. Then onto the rotisserie rod. The MEATER is the black thing sticking out of the chicken on the left side. Onto the KK, direct, @ 375F, with a couple of chunks of apple wood. The MEATER didn't want to sync up with the app on my phone at first. But, with some persistence, I got it to finally work. I was almost ready to toss in the towel when it finally worked after many attempts, including rebooting my phone. As before on another rotisserie cook, the MEATER worked great on monitoring the food temperature, but went squirrely again on the "ambient" temperature monitoring. The end of the probe didn't get coated with drippings this time, like it did before, so I'm at a bit of a loss to figure out what's going on with it?? Doesn't really affect anything, as the meat temperature is the critical parameter. As Aussie would say, nicely spun chook. Don't know if it was the quality of the bird, or the Sriracha Stix (my money is on the better quality bird), but this was, by far, one of the juiciest chickens that I've ever cooked. Insane runnings on the cutting board, even after a 10 minute rest. But, the real story here is the Sriracha Stix. You can see the results once you cut into the bird. The flavor infusion seemed to permeate a bit further than what the color would indicate. I'm liking these a LOT! But, those veins of spice were excellent! Next time I'll stick in more. This time there were 2 stix in each breast, 2 half stix in opposite sides of the legs, a half stick in each wing, and a whole stick in each thigh. Will double up on the breasts next time. I don't know when they'll be commercially available (these were my Kickstarter reward), but here's a link to their website, if you want to bookmark it for later. https://www.srirachastix.com/ The same guys have developed an earlier Kickstater, that I didn't know about in time, but are doing the same thing with lots of other seasoning blends. http://www.seasoningstixs.com/ I think these folks have a big hit on their hands!

Words can't describe how good these thighs were. For me Summertime has to include boneless skinless bbq thighs and spun over a fire is just icing on the cake!

A friend of mine from upstate New York posted this article on a recipe that brought back some great child hood memories. The ingredients are really simple and I expect most of us have them in their pantries. I tried it and I think it has become my new favorite for grilled chicken. for the poultry rub, I used Dizzy Pig IPA; probably not what they used back in the day but it is one of my favorite rubs. BBQ sauce Thunder storms are moving in but we're not askeered. Kebabs go on. I tried out a new german grocery store that just opened up (Lidl) and picked up about 6 boneless skinless chicken thighs and a bunch of boneless chicken breasts. One funny thing was the boneless thigh package had a boneless breast in it. I cut them up and added to the skewers. I brushed them with EVOO and added salt and pepper before thinking about how much salt was in the sauce. It wasn't too salty and I would do the same next time. I basted and turned them pretty often moving them around the grill to make sure they were cooking fairly evenly. Just about finished up. This recipe was awesome. There was plenty of sauce in this recipe and I still have at least half of it left in the fridge. I also cooked all of the chicken breasts but didn't grab any pics. I plan on eating them this week.

That's their rocking santoku. I have that exact knife in their Artisan SG2 line. Sexiest knife on my knife board. It's just a shapely blade like the curves of a woman. Really great purchase. Anyway my son is starting college next fall. I'm currently broke - enough said.

What a great looking knife.

plus wagyu and an epipen for special occasions.

I've been dealing with those ticks for the last 20 years. It would suck getting a meat allergy but I'm sure I could get by on fish, seafood, pork, chicken etc......

Looks pretty delicious to me.

I should include audio of my stomach growling. time to eat lunch.

Keith, those thighs look sooooooo delicious.:)

Love the bottle you sent me Outback Kamado Bar and Grill

Bugger love rhubarb pie Outback Kamado Bar and Grill

Hi All, The site has been upgraded to the latest stable version of IP.Board. Nothing public facing in this update, its more of a security patch. As usual, let me know if you see any issues. A new skin will appear in the next upgrade release. Cheers.

Look pretty yummy

I hear you, Charles! I'm extremely fussy about my cooking. I'm rarely satisfied, but when I am, it's ecstasy! Some rough patches on tonight's cook, like the unexpected thunderstorm that wasn't predicted at lunchtime! And, had some difficulties getting the MEATER to sync up with my phone for some reason? But, it finally did and we're off to the races on the rotisserie whole chicken, with an extra bonus (I'll post the cook later with details elsewhere in the Forum).

I just grabbed the basket ! Wings on the KK in a basket? zomgrd. Zo0

If you like Cornell chicken (which was developed at the NY college to help promote chicken consumption, way back in the day. Ya think it might have worked??), you should try Alabama White Chicken, which is very similar. Get the Big Bob Gibson white sauce or use Chris Lily's "original" recipe (but we all know that no Pro BBQ'er/Restaurant owner tells you everything that goes in it!). Big Bob Gibson’s White BBQ Sauce **taken from Big Bob Gibsons BBQ Book by Chris Lilly 2 cups mayo 1 cup distilled white vinegar 1/2 cup apple juice 2 teaspoons prepared horseradish 2 teaspoons black pepper 1 teaspoon salt 1/2 teaspoon cayenne pepper Combine the above ingredients and mix well. This can be used as a marinade, baste or dipping sauce. Here's Meathead's version from Amazing Ribs, which adds a nice couple of ingredients - mustard powder and ground garlic. Recipe Makes. 1.5 cups of sauce, enough for 2 large chickens or 3 Cornish game hens, which serves 4 to 6 people Takes. 10 minutes for the sauce, about 45 minutes to cook the meat Ingredients 3/4 cup mayonnaise 1/3 cup apple cider vinegar 1/4 cup lemon juice 1/4 cup apple juice 1 tablespoon powdered garlic 1 tablespoon prepared horseradish from a jar (either in vinegar or creamy) 1 tablespoon coarsely ground black pepper 1 teaspoon mustard powder 1/4 teaspoon salt 1/2 teaspoon finely ground cayenne pepper Method 1) Whisk together all the ingredients in a large bowl and refrigerate in a jar for at least 2 hours, if possible, to allow the flavors to meld.