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I like the road side chicken recipe: ROADSIDE CHICKEN1 cup white vinegar 1/2 cup veg oil 1/4 cup worcestershire sauce 1 TBS Sea or Kosher salt 1 TBS white sugar 1 tsp garlic powder 1 tsp onion powder 1 tsp white pepper 1/2 tsp celery salt Mix/shake till well dissolved. I put mine in a old worcestershire bottle with the shaker top. You can marrinate the chicken in the sauce for up to 2-8 hrs before cooking. If so discard marinade and make fresh for the cooking sauce. I apply the sauce every 5 min to both sides and turn every 5-10 min. Apply one final coating 5 min before removing from the grill. You can't put too much sauce on while grilling. It will build up a nice layer of flavors. I use the kettle but i think it would do well on the WSM (Larry used it) with no water pan and a high heat cook. I usally add one small piece of apple wood while grilling also. Hope you like it. EnjoyEDIT: If you are going to marinate the chicken first, then leave the oil out for the marinade proccess. Make up a fresh batch for basting the chicken with the oil in the sauce. Roadside chicken

Oktoberfest Hot German Potato Salad

Went to visit the seafood truck this morning and came home with scallops. Bacon wrapped scallops with mushrooms on the OctoForks sounded like a tasty cook to me. Add some air fries and homemade tartar sauce. Wrapped scallops and the mushrooms were dipped in melted ghee. On the grill and spinning. Just about done. Done. Plated.

Happy Memorial Day to All! Waiting for delivery of my KK, I just need to decide where to put it in the backyard. Any suggestions?

Anyone using the Grill Grates with their KK grill?? If so how do you like it? Sent from my iPad using Tapatalk

Fairly certain I did!!

Decide to keep things simple today, Made chicken noodle and mushroom soup with already grilled chicken thighs. Before making the soup I thought I'd try my hand at buttermilk scones, first time for this. Besides the rolled oats, buttermilk there were golden raisins and toasted almond pieces in the recipe. Only made half the recipe which was supposed to be 6 4oz scones. That sounded pretty huge to me so I split the dough up into 7 each just a little over 3 ozs. They are plenty big enough. The noodles were made from fresh ground durum wheat and semolina and cooked in the chicken broth. That scone on the side is only half a scone.

I'll be smoking some pork chops and Catalan sausages for Creole Gumbo. Overnight "dry-brine" (rub to us) as advocated by Justin Smillie's Slow Fires.

Another great cook Mackenzie. I love bacon wrapped scallops and shrimp too.

Wow very very nice! Bravo!

ROFL

Not unless heavily armed and armored!

Yeah, that was me on the soapbox (pun intended) about the PBW! Here's a pic of the roti basket. The left side had been soaked in the PBW for several hours. The right side had not. So, you can see the difference. All I do after the soak is wipe everything down with a wet sponge. No elbow grease required! I bet PBW and your ultrasonic cleaner would be a dynamite combo! You might not even have to sponge it off! But, you'd still have to rinse it down, as PBW is NOT a no-rinse cleaner, like some out there.

Like they said, "No working probes, who cares about the Block!" It's the crux of the biscuit (= ') !!

This is an excellent recipe and method. My family has been using an almost identical recipe as this as long as I can remember. I add a little wine in with mine but just tweak to your liking. The key is to marinate if you can, and baste often while grilling. If I have time I'll even inject a bit of marinade/sauce into the thighs before grilling. It's always a hit, give it a shot.

I hear yah, Robert, but only if I could keep a steady supply going. I just can't swing a half pallet order by myself. And, it's pretty lonely out here in Iowa when it comes to pallet sharing!

EVERYTHING! I'm partial to pairing it with ribs or pulled pork. Typically with a good homemade coleslaw (vinegar based dressing to avoid having too much mayo going on!) For brisket, it's drunken beans and coleslaw (this time with mayo dressing.) Since we're sharing, here's my go-to slaw recipe (it's from the old POSK Forum, many years ago, and I still make it all the time!) I use Napa or Savoy cabbage. I like the texture and sweetness it gives to the slaw. Rinse off a head of Napa or Savoy cabbage, removing the outer leaves and discarding. Wrap it tightly and slice into about 1/4 inch thick ribbons. For the dressing: 3/4 cup mayonnaise (Duke's is the best!) 2T Balsamic Vinegar 1T Rice wine vinegar 1/2 tsp Colemans dry mustard 1T Sesame seed oil 1/2 tsp white pepper 1T white sugar 2-3 cloves of garlic smashed and chopped Whisk it all together in a large bowl. Add chopped cabbage by the hand full while stirring to incorporate it all together. I also add a spice mixture called Zatar. It is popular in the middle east. The main ingredients of Zatar are thyme, roasted sesame and sumac. Zatar adds a different flavor to the slaw that no one can figure out. It goes really well with the pulled pork though.

Well just smoke them straight if that's what you are after otherwise brazing in liquid does a great job Outback Kamado Bar and Grill

Hey thanks for the responses. I was going to put it in the side yard ...put in a little concrete pad for it....was afraid that the smoke would be a nuisance on the back patio I don't hang out on the side yard, HOWEVER I don't think that women bond with their grills like men do! However this gives food for thought (no pun intended)

I did figure out tonight's dinner at about 5:00 pm while wondering around Publix on my way home from work. Apple sage pork Tenderloin in a DO. One night down. I also got 5 nice looking premium crab cakes. They'll get cooked sometime this weekend. Maybe tomorrow I'll figure out memorial day dinner.

All this strange lump sorting. Way to much work and worry. With RO I always dump straight from the bag. I usually dump from the bag until it's empty, smalls, fines, dust and all. The only exception to this is if I'm doing a long low and slow in which case I won't dump the very bottom of a bag.

The rest of the story, still raining and 45F outside and 250F inside the KK. Ribs are done. Cut- and plated. Micro greens salad with taz pepper dressing. Dressing- The taz peppers have turned the vinegar to a pink red colour. Dessert, dipped icebox ginger cookies in espresso.

Current plans - smash burgers tonight (gotta break in my new cast iron griddle!), rotisserie chicken tomorrow (trying to find a way to integrate some Purple Crack into my marinade/injection to see if I can get purple meat!), Sunday is open right now (gotta pour beer with the homebrew club that afternoon, so may end up eating out), Monday - DNK, like Charles, I can't think that far ahead - LOL!!

Great article, thanks for posting!

I sure hope so. My last one (1st on the kk) came out great.

My dad made the best German potato salad when I was a kid! Yum think I'll try the one you posted Billg71. Thanks for posting that receipt.

Thank you,cschaaf, that is a very interesting read.

Thanks everyone, I have been wanting to try this for some time now and today was the day. golfingfool, here is a pix of what I used. I fed two of them thru the OctoForks. Just waiting for the OctoForks skewers.