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Chicken legs, that is. Leg and thigh pieces, to be specific. Here they are prior to cooking. I made a rub using Aaron Franklin’s progressive rub method. I put them into Smaug, who decided that he wanted to be at 425ºF that day. The legs were cooked indirect for about 40 minutes. Plated, with some avocado, potatoes, and roasted cauliflower. Here’s the interesting thing about this cook. By all rights, I overcooked the legs. I decided to mow the lawn while they were cooking, and when I was done, I checked the IT. The IT of the legs was 180ºF, which was much higher than my intended target of 170ºF. Even so, when I cut into the legs, this is what I got. This is the sort of juiciness level that I expect from steaks, not roast chicken. The meat was incredibly moist. The only comparison I have is the moistness of really good fried chicken. This result was doubly impressive given that I overcooked the leg pieces. On the other hand, maybe I should shoot for 180ºF for dark meat in the future. The other thing I learned is that I need to be lighter on the rub application when it comes to chicken. I put the rub on the chicken like I would for pork ribs. As far a chicken goes, there can be too much of a good thing. The meat was terrific, but the skin was too salty.

Been a while since I made some pizza... Made a few tonight with various combinations of toppings: home-ground Italian sausage, store bought pepperoni, and lots of things from the garden - basil, roasted eggplant, black cherry tomatoes, bell pepper, green onions

I had to get my challenge cook for April done so I banged it off yesterday. I did a chicken breast stuffed with sun dried tomatoes, mushrooms, spinach and garlic. I sautéed the stuffing ingredients for a few minutes to get some of the liquid out of the mushrooms and to marry all the flavors together. I stuffed rolled and tied the chicken breasts together. I cooked them indirect at 350f on the main grate for about one and a half hours. I added a pan of roasted potatoes too.

Joking smokers, Wilbur! (I'll spare everyone more lyric quotes from I am the Walrus!) I've always maintained that kamado style cookers make the juiciest chicken of any grill out there and as we all know, the KK is the top of the line in kamado cookers, so we'd expect nothing less than the juiciest chicken. I literally think it's impossible to overcook chicken on a KK, unless you tossed it directly into the charcoal basket and burned it up!!

They turned out great. I find KK wings are better then deep fried and healthier too.

Had a dinner guest, so we just did the shrimp (marinated in Uncle Dougie's) as an app before dinner with some nice pilsner from the local brew pub. And, the Berkshire piggy St. Louis ribs, with Lane's Signature rub, were damned good, too. No pics, sorry. I rarely take food pictures when I have guests over for dinner.

Nice! Great photos, too, Charles!

Only 30 minutes - WOW!

Sounds like a great breakfast to me..... Tnx for the info

I know myself and a few others have wanted a Cole Slaw recipe that was vinegar based without any Mayonnaise. I searched and searched but just couldn't find what I was looking for, so ....................... . I decided to take matters into my own hands. And I had an idea of where to start. . For over a week I fed my family different variations of Cole Slaw every night (yea they got tired of Cole Slaw really quick) Some where OK and some were not. Once I got on the right path I tweaked it to a recipe I really like. . . Summer Slaw (Vinegar Based) . 1/4 Cup ----- White Balsamic Vinegar (I used Pear Infused) 2 Tbsp ------ Juice from a can of canned pears (I used the ones in Heavy Syrup) - or any other canned fruit 2 Tbsp ------ Water 1 Tbsp --------- Juice from a jar of Bread and Butter Pickles 1 pkg -------- Zesty Italian salad dressing mix . Put above ingredients in jar and shake till well mixed then add . 1/4-1/3 Cup ---- OO or EVOO . Again shake till well mixed. . This can be used right away but better if left in the fridge over night. Mix into your favorite cabbage blend 30 - 60 mins before serving.

Lump size won't make a Noticeable difference, I use RO a lot which has mostly smalls. Light it in 2 spots should do. Top vent at 3 turns, bottom vent wide open. (With a wide open top vent you'll get rageing coals quickly but a lot of the heat is blowing out the top vent.) At around 450* close the top vent to 2 turns. At 550* close top vent to 1 1/2 turns and start closing down the bottom vent until it settles at 550*. Let it heat soak for a while after that. 3 turns is the most I ever open my top vent. Charles - Prometheus 16.5", Cassiopeia 19" TT

Ok...I thawed the 3.15lb prime grade boneless tied chuck roast out a couple days ago and slathered it with Steven Raichlen's Coffee-Cardamom rub/sauce recipe and then gave it 24-hours to get happy in the fridge. This was my first experiment with the coffee-cardamom sauce marinade and probably won't be my last Then, using KK cocochar and the full basket I heat soaked the KK for about 90-minutes before adding hickory chunks in the MSR pot, for the smoke, and brought the temp down to 200*F. The slathered chuck went from fridge to KK where it stayed for the next 11-hours(!). I was surprised, given the relatively small size of roast it was, it plateaued at 154*F for hours before I gave in and wrapped it in foil. I removed it from the KK at 203*F after 11-hour smoke session! Again, I was very surprised how long it took to get to pulling temp given the roast's small size. Once off the KK I wrapped the foiled roast in towels and let it sit for 2-hours before pulling it. Given how late it was...it will be tomorrow night's dinner fare instead of tonight's! Shows to go ya! Given it was so late when it finally