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First spin with the roti, and it was a 20 LB turkey, stuffed with a wild rice, sauteed in garlic butter almonds, raisins, rosemary, thyme and sage. The bird was rubbed in garlic, salt, pepper and rosemary and thyme w/olive oil. Love the roti , hate cleaning the clamping thingy's. Next time I am using wire to tie the bird to the roti. 3-1/2 hrs @ 450 over the cool side of the KK using CoCoChar and some Coffee Char and Coffee Smoking Wood. There needs to be a way to put the roti motor on by dropping 2 pins in from the top, not that wingnut affair...

When you serve prime rib roast for Christmas that was on the rare side of md rare what do you do for leftovers? Eat md rare ribeye steaks of course. Cut some nice 3/4" steaks. Salt and a little fresh cracked pepper. CI seared at 450* for 1 minute per side. Just enough to warm them up and turn them into a traditional md rare. Feta cheese crusted served with a strawberry salad and some leftover baby red potatoes. Damn this was just as good as Christmas dinner. The sad part about this situation - this was a better md rare leftover steak then the last time I ordered steak at a restaurant.

We have a food saver. I use it all the time. I generally buy meat when it's on sale then portion it up, vacuum seal it and freeze for later consumption.

My initial plan was to grind some Durum wheat berries and make the pasta but decided to use up what was on hand and get that package out of the cupboard. Topped the lasagna with some cherry tomatoes for a change of pace. Had enough ingredients for 1 rectangular pan and one smaller square one. Precooked the ground meat with some celery, mushrooms. onions and garlic and layered the pasta, meat, cottage cheese, Monterey Jack cheese and Parmesan cheese. On the grill at 375F for about 1 hour. Plated.

I have been using one for years. Food items to freeze for later use, AND freezing raw coffee beans for my home roaster size portions.

It's also great for freezing bbq like pulled pork, ribs, and chicken thighs. Take it out of the freezer, throw it right in some simmering water until thawed and warm, and it tastes like it came right off the grill. Comes in handy when you don't have any food in the house, your're starving, and wondering what to eat.

Nice looking bird. As for the wing nuts I do mine a little backwards. Instead of turning the wing nuts I reach under there, hold the wing nuts stable and turn the bolt with the top using the allen wrench. (hopefully that made sense) Much easier. You do have to keep up with the allen wrench but I use that on the basket clamps so no big deal.

Vacuum sealing really does save the quality, wouldn't be without one.

Just discovered a "Memories" feature in the iOS Photos app which makes a video out of selected photos. This is what it produced with minimal interaction on my part. I've been giving my KK a workout.

The 3 bone section we cooked for Christmas cost about $70. Getting a second killer meal from it helped ease the pain in the wallet - LOL

We did exactly the same thing, although I used Dizzy Pig Bayouish to blacken ours.

@FotonDrv-Stephen - first off, nice cook. Turkey looks great. As far as cleaning the roti clamps, I know that I'm beginning to sound like a broken record (or a pitchman for their company), but PBW (Powdered Brewers Wash) works like a charm on the basket and clamps. I drop the whole assembly into a 5 gal bucket with 4 TB of PBW and filler up with hot water. End of the basket will stick out, but just flip it over after a couple of hours and do the other end. Rinse in hot water and regular sponge will wipe everything off.

Nice!

I know you can get a roll of SS wire. Check craft stores like Hobby Lobby in the jewelry making section.

Very nice!

Wow nice looking cook!

Fried green tomatoes are a southern traditional food. If you've never had them they are surprisingly sweet. The greener the better. In the spring they actually sell green tomatoes in the grocery stores where I live.

I sure wish I could have tasted that turkey, it looks delicious and add stuffing and gravy, wonderful cook.

+ 1 on moving the top grate back a bit. I bent my therm rod the first time as I had the stone too far forward.

Great job that bark looks awesome as they all do. Definitely a KK signature Sent from my SM-P600 using Tapatalk

Nice job Stephen!

Good 1st attempt but next time go even greener. No red in the middle, will be even sweeter. (sort of opposite what you would expect) If I can score a few more boxes will send you another one next time I send something.

Looks tasty nice salad .yeah that is sad but better in a way lol Sent from my SM-P600 using Tapatalk

Those loaves are to die for, gorgeous colour, oven spring and crumb. An awesome bake.[emoji16][emoji4]

Back to regular Red winter wheat berries (Giusto). The Fife red just wasn't behaving. Or was it the einkorn?

I started with a full basket because I was scraping the bottom of 3 bags. I let the KK preheat for about an hour and 20 min before adding the stone and let it go for another 45 min. I was able to get 3 pizzas done and guess there's a 1/3 left. Still have some learning to do with the vent settings. Had to take out the guru plug to get past 500 deg. Even without the stone. May have something to do with the tiny bits of charcoal at the bottom of the bag. After the first pizza it started to heat on up. First pizza 19 min , sec 15 min and the 3rd 8 min. The 3rd was a thin crust thought. I'll get the hang of it eventually.

Lovely bird.

PETA = People Eating Tasty Animals

It does and that's after they removed most of the copper in them.

Sure looks very tasty, I love chicken.

Beautiful water shots and that is a serious filleting table.

This would be something my 6 year old son would do. Good thing his teacher has a good sense of humor. Sent from my iPhone using Tapatalk

Those pork chops look super tasty. Sent from my iPhone using Tapatalk

Sounds like an awesome Christmas day Sent from my iPhone using Tapatalk

That has to be by far the most appetizing road kill I have ever seen Sent from my iPhone using Tapatalk

Aussie I laughed so hard I got tears in my eyes that was really funny.

ROFL!!!

A common mistake is people using a heat deflector below the baking stone, this is not necessary. Another problem is that charcoal creates heat/BTU's by weight, not volume. If you are not using dense hardwood charcoal although it looks like a lot of fuel in the basket, by the pound it's very little. You could also preheat the grill's lid some without the baking stone.. then put your drip pan on the main and slip the baking stone in the already hot grill on the upper.. the drip pan would shield the stone from too much sudden heat/ shocking the cold stone after 10 minutes pull the drip pan and you are direct and heat soaked. I'm guessing the issue is your charcoal is not very dense and at high temps you are burning thru it. Please feel free to call me to trouble shoot this further..

Looks great! Did you do that on the upper grate?

Wouldn't be the same without the salad and red mug.

Since it is your first it might be a good idea to do a trial run before you start the fire or maybe you already have. [emoji4]

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

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

Syzygies inspired spaghetti. I decided to grind some organic Durum wheat berries and make some spaghetti. I ground the berries and then used the Wolfgang Mock fine sieve to remove some of the bran and used about 60:20 mix of the durum and bought semolina flours. Here is the pasta dough ready to roll out. One piece rolled out and ready to cut. I will be doing this again.:) Cut to make spaghetti. Plated.

They look and and sound tasty.

And don't forget to mention that it's made with pork belly, too!! Planning to talk to my buddy who has a sausage biz (The Sausage Foundry) to see when he's planning on making another batch, as he lists "Smoked Slovenian" on his website as one of the 80 recipes that he rotates through.

I love this thread. You people make some awesome bread in such detail Sent from my SM-P600 using Tapatalk

Maybe ten years ago one could call it a recipe. It's gotten simpler with time. Grind 120g to 150g of red winter wheat, sieve through #35 screen, and top up with semolina flour to 180g. Add and mix well 1/2 tsp salt. Add and mix well 1 TB (or less) olive oil. Now, crack 2 to 6 eggs (to taste) into a cereal bowl. Use a tablespoon measure to lift out the yolks and transfer to the flour mixture. Mix well. Now add water as necessary till the dough is not too dry, mix well and rest twenty minutes. (Fresh flour hydrates like crazy.) One can hand knead first, or not. Cut into two pieces (180g flour is the limit for this). Knead each piece well by a dozen passes, folding in half and passing through the widest setting of a crank pasta machine. Here, one sees what is impossible to explain, what is the right moisture content? I never measure, I sense and adjust, and sometimes miss. Too dry dough will create a rough, ragged edge on both sides as it passes through the pasta machine rollers. One wants the dough just moist enough to handle well, with clean abstract edges as one rolls, but no wetter. Adjustments are possible both ways: Keep dredging in white flour as one folds and rolls, if the dough is too wet. Wrap flat pieces of dough in damp paper towel as one works on the other piece, if the dough is too dry. Rolling out the dough, roll fairly thin and tender (the dough is sturdy otherwise). We go to 5 for thick, or 6 for thin, on an Atlas. Let the sheets dry somewhat before cutting. One wants the dough to handle beautifully, and not clump when you cook it. All's fair, other than that. This dough is robust and unlikely to clump while cooking, no matter what. Stuck pasta? One is thinking of dried pasta, and bad restaurants, or that twenty-something group house where everyone went into the other room to smoke a joint, and forgot about the pasta. If one stirs immediately after adding the pasta to boiling water, it always separates. One hears that fresh pasta cooks at the mere sight of boiling water, but this pasta needs a minute or two, even if it will cook further in the sauce as Mario Batali preaches. Taste it, learn what you like. Undercooked is no fun, and this pasta doesn't overcook as easily as pasta made from white flour. In Giuliano Bugialli's classes, I always went first making pasta, as others feared the inevitable critique. He would have a heart attack watching me work whole grain pasta, even though that is closer to Italy's ancient spirit. It's sturdy, and one works it like it is sturdy. We skin, partially dry, and freeze a year's worth of tomatoes each summer. A sauce with a tomato packet, always olive oil, garlic and black pepper, perhaps capers or olives, perhaps pancetta, sometimes garden herbs or our parsley, with grated pecorino cheese, is our signature dish on this pasta. We make it if we have no other ideas, and it's the single best thing we make.

I'd like to be tasting that sandwich.

Yeah, there isn't much in the way of accessories that Dennis hasn't thought of already!