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#andahappynewyear to all of you.

Did a reverse sear prime rib today. Using the cold smoker for the first hour with some whiskey barrel chips. Used the flat surface of my Grill Grates on the lower grate for the sear. Worked like a charm and kept the flare ups at bay. Resting. Sliced. Wall to wall medium rare. Made some sourdough too (of course). And some smoked, planked Camembert to spread on it. Nothing says "Christmas" like pepper jelly and jalapeños. Wife made a celery root purée and kale salad. Delicious day!

Merry Christmas y'all! Thanks for making it fun. Speaking of which, I think the fam is telling me to get cooking...

So I went to Dee's parents for Christmas about a 5 hour drive away and thought I would show you all some pics Christmas day morning we went for a cruise so I took a few beach snapswent to the HMAS Sydney http://museum.wa.gov.au/explore/sydney/history-hmas-sydney memorial.home for Christmas lunch Dee's mum made a roast lamband plated lol.later on in the arvo Peter Dee's father and I went fishing for Taylorready to go and we are on.after an hour we caught enough Peter caught 6 and I got two.we got back home Pete has a great filleting station in the backyard.the clamp holds the fish steady.ready to cut the remander of the spine..and vacuum sealed.and put in the freezer don't get any fresher than that whilst I was in Gero I got some Morton bay bugs and some tiger prawns along with the Taylor fillets we threw them in an esky with ice and headed home the next morning .some great seafood cooks coming my way .it was a great way to spend Christmas day I hope you all had as much fun as Dee and I did Sent from my SM-P600 using Tapatalk

You were busy, pizzas, pie and roast. Hard not to cook on anything but the KK.

What say you? http://amazingribs.com/recipes/chicken_turkey_duck/ultimate_smoked_turkey.html

on it goes at 400looking goodready for the restand carvedwait the salad loland plated with love Sent from my SM-P600 using Tapatalk

PETA = People Eating Tasty Animals

The reason your dome/lid temp gauge shows <500º, or whatever your target temp is, is because you haven't heat soaked the baking stone. I usually allow at least 45-minutes to thoroughly heat soak the baking stone (target and ambient air/stone temp directly influence the time it takes to get the stone heat soaked). This, of course, assumes your KK is thoroughly heat soaked. Although I use both my baking steel and KK shaped baking stone they allow me to use them for different reasons: The baking steel comes up to temp/heat soaked very quickly compared to the KK stone. Not a "which one is better" but two different tools for different results. Also, typically its a 90-120 minute affair to get my 23" KK and baking stone thoroughly heat soaked at my 600-700ºF average pizza baking temp for Neapolitan pies; a little less time when using the baking steel for 500-550F bakes. I build a fire to get everything heat soaked ...usually less than my actual baking temp (more important when baking at 650F+) then once heat soaked I add lump to take it up to the full-on baking temp and duration.

Twice baked truffled potatoes, mushrooms in a red wine reduction and green beans to complete. It was slow smoked for 6 hours at 180 to 250. In case you wanted to know. No sear at all.

Looks tasty.

Wait to you see the size off the bugs I got huge yum Sent from my SM-P600 using Tapatalk

One day the US will get rid of the penny. Probably cost them more to make a batch of pennies then the penny is worth.

Very nice day indeed. Looking forward to seeing the seafood cooks.

Well spotted ckreef it's a bit dodgy for sure .my gripe down here is we got rid of our one an two cent pieces ages ago our smallest is five cents so the shops round up or down if I go to the servo the petrol station and say I get $20.02c worth of fuel and I pay cash I only pay $20. But if I pay buy card they charge the card $20.02 it may seem like nothing but add those ones a twos up that don't exist they are cleaning up Sent from my SM-P600 using Tapatalk

Nicely done mate great feed .I too was said at Homers passing Sent from my SM-P600 using Tapatalk

Everyone's presents look great glad your package was in one piece ckreef I got a BMW and something to clean it with Sent from my SM-P600 using Tapatalk

Tomorrow is a turkey on the rotisserie, a first try with that device. 1/2 firebox with the bird over the cooler side.

It's a Kurosaki Megumi Gyuto 210. Selected with wife at D.C. sharp, a Japanese knife shop downtown. Held them all and this one stood out. Terrific knife.

HalfSmoke, I'd say your family sure does appreciate your cooks and they are expecting many more. Beautiful knife and that baker's couche will come in very handy.

Figured I better finish up this tread. Remoh's Artisan Bucket Bread (R.I.P. Remoh) Reverse Sear

Yep, Dennis is The Man, he does think things through.

"Now that's a knife"!! What a nice fam thinking of what the cook really needs

Merry Christmas everyone hope you all had a fun filled day today with all your families

Guess we all know where we are going for a great cup of espresso.[emoji38] The best of wishes for you and your family, Dennis. [emoji4][emoji4]

Merry Happy to all.. Thanks for all your support this year, I really appreciate it. Santa swung by Bali and dropped off some expresso gear..

Funny how the Grill Mates label says "slow and low." Must be because you're in the southern hemisphere, sorta like how water swirls down the drain in the opposite direction from us!

Merry Christmas, everyone. Hoping 2017 is full of joy, health and lots of good cooks to you all!

Merry Christmas everyone and @DennisLinkletterand Family . Looking forward to more great cooks. Thanks for the friendship. Here's to another great year. Susan

Merry Christmas to all the awesome KK owners and to @DennisLinkletter, you all make this an awesome forum with top of the line posts. A special Merry Christmas to @Aussie Ora and Dee. You two rocked the Bistro this holiday season. Really excited to try the Prairie Dust.

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Merry Christmas to everybody

Thank you Bill and right back at you.

And a Merry Christmas to you and yours as well! You're a bit ahead of us but we only have % hr. or so to go here in the Eastern US. And a Merry Christmas to all here on the Forum!

Given that ya'll are confirming that there's no cheap shipping option to/from Down under, guess I'll just have to bite the bullet and pay up. Definitely want to try some of these products.

This was in an Email from Thermoworks and it looked interesting. Cooking Chicken to 145* and maintaining 145 for 8 minutes. Thermal Tips: Simple Roasted Chicken Posted by Kim on Apr 27, 2016 in Accuracy, Bacteria, Blog, Carryover, ChefAlarm, Chicken, Cooking for Geeks, Food Safety, Jeff Potter, Kenji Lopez-ALT, Poultry, Roasting, Super-Fast Thermapen, Temperatures, Thermal Secrets| 9 comments The FDA Food Code recommends cooking chicken to 165°F (74°C). But the pasteurization of chicken is actually a function of both temperature and time. If you can hold your chicken at 145°F (63°C) for 8.5 minutes, you can achieve the same bacterial reduction as at 165°F (74°C). In his new book Kenji López-Alt uses this principle along with the principle of carryover cooking in large masses of meat to achieve succulent, perfectly safe results at a dramatically lower pull temp. To learn the necessary thermal secrets, keep reading. The Food Safety Culprit: Salmonella Verifying the internal temperature of chicken is particularly important given the threat of salmonella bacteria in poultry. Why is there so much concern with this particular bacteria? Salmonella is a very hardy bacteria. It lives in the temperature range of 35-117°F (2-47°C) which is beyond what most other common food bacteria can tolerate. According to the CDC, 1 in 6 Americans gets sick from foodborne illness each year, and about one million of those cases can be attributed to salmonella. Proper cooking and refrigeration temperatures when dealing with chicken are critical to avoid foodborne illnesses. Food Safety is About Temperature and Time The FDA Food Code suggests cooking chicken to 165°F (74°C) to be sure all bacteria is killed and safe to eat. This temperature is suggested because at 165°F (74°C) the chicken achieves a 7-log10 reduction—meaning that 99.99999% of the bacteria present are destroyed—instantaneously: a foolproof rule to follow for safety. Salmonella isn’t anything to be trifled with, and 165°F (74°C) is indeed the temperature to target if preparing food for individuals at higher risk of illness (older adults, pregnant women, young children, and others with compromised immune systems). Not widely known is the fact that chicken can achieve the same 7-log10 reduction at temperatures as low as 136°F (58°C) as long as that temperature is held at 136°F (58°C) for at least 63.3 minutes. As the internal temperature increases, the holding time for a 7-log10 reduction decreases. In a document from the USDA on Time and Temperature Tables for Cooking Poultry Products, the time cooked chicken must be held when brought to an internal temperature of 145°F (63°C) is 8.4 minutes. At 150°F (65.5°C) the time is reduced to only 2.7 minutes! Chicken as the Temperature Rises In The Food Lab, Kenji breaks down what is going on with the protein as the internal temperature of poultry rises: Under 120°F: The meat is still considered raw. The muscle cells are bundled up in long, thin fibers giving the meat its “grain.” At 120°F: The protein myosin begins to coagulate, forcing out some liquid that remains within the protein sheaths at this point. At 140°F: The remaining proteins within the muscle cells of the breast meat coagulate, forcing all of the liquid out of the cells. The coagulated proteins make the meat firm and opaque. At 150°F: Proteins in the sheaths themselves rapidly coagulate and contract. Water that was forced out of the cells and collected within the sheaths is squeezed out of the breast meat. Above 150°F: Muscle fibers in breast meat have become almost completely squeezed dry. Meat is dry and chalky. 160-170°F: When held in this temperature range for ten minutes, collagen in the leg meat will begin to convert into rich gelatin, keeping the meat moist and juicy even after the muscle fibers have expelled most of their liquid. Chicken Texture at Different Pull Temps Below is a breakdown of what the texture of the breast meat of chicken will be at different pull temperatures: 140°F: Pinkish-tinged and almost translucent; extremely soft, with the texture of a warm steak; fleshy. 145°F: Pale, pale pink but completely opaque; very juicy, a little soft. This is Kenji’s favorite doneness temp. 150°F: White and opaque, juicy, and firm. 155°F: White and opaque, starting to turn a little bit stringy; bordering on dry. 160°F and higher: Dry, stringy, and chalky. According to this temperature guide, the breast meat will become dry if taken too far above 150°F (65.5°C), while the leg meat needs to reach the temperature range of 160-170°F (71-77°C) in order for the connective tissue to dissolve into mouthwateringly rich gelatin. Knowing that salmonella has been scientifically proven to be safely eliminated at temperatures lower than 165°F (74°C), we followed Kenji’s recipe for Simple Whole Roast Chicken to the finest detail, including the 145°F (63°C) pull temperature. Tracking the Cook Using ThermaData Thermocouple Loggers, we placed thermocouple needle probes in four locations: the standard recommended location at the deepest point in the breast avoiding bone (the lowest temperature found in the chicken), one in the breast toward the shoulder, another closer to the top of the breast about 1/2” below the skin, and the last probe in the center of the thigh. The data loggers enable us to see how all the temperature gradients rise over time as the lowest temperature reaches our pull temperature, and monitor the carryover cooking through a 30 minute rest to be sure it stays at or above 145°F (63°C) for at least 8.5 minutes. Thermal Tip: Ingredients —1 whole chicken, 3-1/2 to 4 pounds —1-2 tablespoons vegetable oil or olive oil —Kosher salt and ground black pepper Instructions • Line a sheet pan with heavy-duty foil and place a V-rack or cooling rack on the pan. Suspending the chicken above the pan is important to allow for air circulation around the entire bird. • Preheat oven to 500°F (260°C). • Remove the neck and giblets and pat the chicken completely dry with paper towels. Dry skin with be more crisp and brown evenly. Food Safety Tip: Don’t Rinse • Using your hands, separate the skin from the meat. • Apply oil both under and on top of the skin. Using oil rather than butter will yield crisper skin because butter is about 18% water, which will steam and then cool the skin as it evaporates, giving the skin a spotty appearance with soft spots as it browns. • Season on all sides with salt and pepper. To Truss or Not to Truss? • Place the chicken onto the prepared rack. Place the ChefAlarm probe into the deepest part of the breast to track the lowest temperature during the cook. Set the ChefAlarm’s high alarm to 145°F (63°C). • Place the chicken in the 500°F (260°C) preheated oven and turn the oven temperature down to 350°F (177°C) as soon as the oven door is shut. Continue cooking until the high alarm sounds (cook time will be approximately 1 to 1-1/2 hours depending on the size of the bird). • Once the alarm sounds, spot-check the breast meat with an instant read thermometer like a Thermapen to be sure the ChefAlarm’s reading is the lowest temperature (the exact location of the lowest temperature may shift during the cook). You need to verify that the lowest reading is 145°F (63°C). Check the temperature of the leg meat, as well. It should be in the perfect 170-175°F (77-80°C) range. If not, put the chicken back into the oven for a couple more minutes. • Once final pull temp has been reached allow the chicken to rest, uncovered, for 15 minutes. This is critical. It must rest for a full 15 minutes for the full pasteurization of the meat to occur and for the chicken to be safe to eat. To be extra safe, you could use both the built in timer function in the ChefAlarm set to 15 minutes and the low temperature alarm feature unique to the ChefAlarm. Simply set the low temperature alarm to 145°F (63°C) during the rest to be sure your chicken doesn’t dip below the target temperature for at least 8.5 minutes. Observing Temperature in Motion The graph above shows the temperature changes at various points in the whole chicken as measured by our ThermaData Thermocouple Loggers. You can see exactly how the internal temperatures increased during the cook. The red horizontal line represents our pull temperature of 145°F (63°C). The most dramatic rises in temperature were, unsurprisingly, in the thigh and the outer breast meat which were most directly exposed to the hot air in the oven. Neither of those areas saw a temperature increase during the rest. Rather, you can see how they began to cool immediately once the inside breast meat reached 145°F (63°C) and the chicken was removed from the oven. Most importantly, we found that the coolest breast meat (the internal reading above) did NOT cool when the chicken was removed from the oven. See how the purple line above continues to rise from 145°F (63°C) to a maximum temperature of 155°F (69°C) during the resting period—the most dramatic temperature increase due to carryover cooking during the rest. It is important to note that this continuous rise in internal temperature after the chicken was removed from the oven is due to the significant mass of the whole chicken being cooked. We would NOT expect to see such carryover cooking in a single chicken breast, for example. The thigh’s peak temperature, as shown above, of 200°F (93°C) occurred as the internal breast meat reached our pull temp, resulting in a gradient variance of 55°F (30.5°C) between the coolest and hottest parts of the chicken! Many different temperatures occurring in the same roast chicken. In summary, we were able to observe that with Kenji’s recommended pull temperature the chicken remained in the necessary thermal range above 145°F (63°C) for a full 15 minutes (more than the required 8.5 minutes for pasteurization) after pulling the chicken from the oven, making it just as safe to eat as a piece of chicken that had reached the instantaneous pasteurization temp of 165°F (74°C). The Real Test: How Did it Taste? Because the chicken was cooked to a lower temperature, the meat retained more moisture and the result was a juicy and succulent piece of chicken—not a dry bit to be found! Not only was the meat extremely juicy, but the measures taken with drying the meat and separating, oiling and salting the skin, made for crackling-crisp skin. Some of our very willing taste-testing subjects commented this was the best roasted chicken they’d ever tasted. Because of personal preferences and some individuals being more susceptible to contracting illness, this cooking method may not be for everyone. But with the right tools and expert advice, you can experience better tasting roasted chicken. With the ChefAlarm and Thermapen‘s precision and accuracy there is no need to question your chicken’s safety. Get roasting!