Sharon Posted November 11, 2016 Report Share Posted November 11, 2016 Finally getting to upload some cook pics, delicious, simple spatchcocked chicken and hasselback taters. Pulled the chickie off at 150 degrees at the breast as Kenji Alt-Lopez suggests (actually he suggests 145 at the breast), let her rest, and then carved. Still learning to cook at high altitude (5500 feet), different than my usual 1500 foot altitude. Also although I am not new to to Kamado style cooking, this KK is different, so well sealed, less lump is needed, so much less lump needed in my Weber style charcoal starter. I love my KK! Sharon 22" high top KK 3 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted November 11, 2016 Report Share Posted November 11, 2016 That chook and spuds look tasty as nice cook Sharon keep posting Sent from my SM-P600 using Tapatalk Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted November 11, 2016 Report Share Posted November 11, 2016 Looks good I like the potato the way it's cut Quote Link to comment Share on other sites More sharing options...
Sharon Posted November 11, 2016 Author Report Share Posted November 11, 2016 I cheated. Went to Sur La Table and bought their Hasselback potato slicer ($12.95 USD) Can only do smaller taters on it (about 4 1/2") but fast and easy. Alternatively, put the tater on a big spoon or between 2 chopsticks so not to slice completely through. Add lots of salt, pepper, and other goodies between the slices along with a butter/olive oil glaze on the slices and you're good to go. A nice presentation for guests and much tastier than plain baked potatoes. Glad you liked it. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 11, 2016 Report Share Posted November 11, 2016 Tasty looking chicken and potato. It has been a long time since I did Hasselbacks but I'm inspired after seeing your cook.:) Quote Link to comment Share on other sites More sharing options...
tony b Posted November 12, 2016 Report Share Posted November 12, 2016 9 hours ago, Sharon said: I cheated. Went to Sur La Table and bought their Hasselback potato slicer ($12.95 USD) Can only do smaller taters on it (about 4 1/2") but fast and easy. Alternatively, put the tater on a big spoon or between 2 chopsticks so not to slice completely through. Add lots of salt, pepper, and other goodies between the slices along with a butter/olive oil glaze on the slices and you're good to go. A nice presentation for guests and much tastier than plain baked potatoes. Glad you liked it. I was just getting ready to compliment you on some amazing knife skills and you spoiled it by owning up to using a slicer to cut the spud. Big fan of Hasselbacks. I use 2 wooden spoons to straddle the potato while I slice it. Thin slivers of garlic between every other slice is amazing! Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 13, 2016 Report Share Posted November 13, 2016 I always used chop sticks never knew there was even a slicer guide device. Way kewl. Quote Link to comment Share on other sites More sharing options...
Steve M Posted November 13, 2016 Report Share Posted November 13, 2016 They both look great! Quote Link to comment Share on other sites More sharing options...
tinyfish Posted November 14, 2016 Report Share Posted November 14, 2016 Can't beat chicken and potatoes and yours looks great. Quote Link to comment Share on other sites More sharing options...
