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I decided to give the rotisserie a go last night. Now that I have worked out the smoker I used that too: worked a treat, just put wood chips in and lit it with a soldering torch through the side holes. It was great, and leftovers for dinner tonight (intentionally cooked too much to do that) this is how chickens come in asia new toys to try out birds are done before I cut them up dinner is served

Yeah, a special breed that we call "politicians!"

We only breed headless chickens here in the states Great cook.

I made up a mixture of apple sauce brown sugar, passionfruit juice and bourbon. And injected my butt lol..I then gave it some pinneapple rub.Looking good Thought I would give it some sauce..not far off can't wait yum. Outback Kamado Bar and Grill

@tekobo - the trick is to let the edges just start to curl in their shells and then hit them with the yummy butter mix. Then, pull them off the grill just as it starts to bubble without spilling - a tad tricky - gloves work better than tongs. Have plenty of nice crusty bread on hand for dipping in the juices. Awesome with a nice cold glass of bubbly (or a good dry white wine - Chablis, Riesling, Albarino, Vinho Verde or Vermintino).

Did it hurt? Sorry I couldn't help myself.

As Aussie would say - Nicely spun chook!

Hello all. This is "The Husband". I have zero KKs, although I enjoy a lot of great food from the 2 I bought for Tekobo's significant birthday a year and a bit ago. I also love the vicarious enjoyment of following the adventures of a bunch of people who care deeply about getting it right. Now the subject has switched to coffee I feel I can join in...so here we go: I love my morning coffee and I am also quite keen on my afternoon coffee; evening coffee doesn't work so well now I have reached semi-advanced years. My personal benchmark that I strive to reproduce at home is that cappuccino that is served in a not-too-smart marketplace cafe in Italy but somehow just hits the spot. I am getting good but nowhere near expert yet. I buy my beans from HasBean (https://www.hasbean.co.uk) where owners Steve and Rowland go out of their way to ensure a good deal for the producers and deliver superb and varied single estate coffee.; I get through about 1kg of beans a month (friends know where to come for a cup but Tekobo doesn't drink the stuff!). I upgraded a few years ago to the setup that "The Wife" describes being plumbed in by Ieuan "the Coffee Man" in her post above. I went for a Rocket R58 espresso machine and a Mazzer Mini Electronic Grinder. As happens with these things, it was then necessary to buy a commercial stainless bench to set the things on and run a water line with filter from the basement. Photo attached: I am still very much a student in the art of the perfect espresso shot. Why is it that the first one in the morning is always so "tight" and comes out like a ristretto? What do I need to do to my tamping technique to be able to use the bottomless portafilter without spraying coffee all over the surrounding area? I am a happy boy and I have to say that having different but complementary obsessions helps to keep "The Husband" and "The Wife" sane and content. I am looking forward to when the posts move on to wine, cocktails and home technology - I believe I have plenty to contribute in those areas! Pequod - I am loving how you managed to score a direct hit in the coffee and technology intersection in the Venn diagram of "good things"!! Cheers!

Used mine on Friday to cold smoke some pork chops that I'd brined for 5 days, then cold smoked for 5 1/2 hours with a mix of pecan and fruit wood pellets. I did use the alcohol soak on a handful of pellets for the first time. Worked great. I'll be using that technique for lighting it going forward.

Another fan of no foil here. It’s a lot of work, and for my taste, completely unnecessary. Rub you baby backs as you care to, and cook them. No peeking, no water pan, spritzing, nothing. If you choose 225°, you’re looking at roughly 5 hours, less if hotter. Personally, I like 250° ish for 4+ ish. It mostly depends on how you like your ribs texture wise. Sent from my iPhone using Tapatalk

Your Grandmother must have loved you! Every year, I buy a few boxes of gooseberries and get friends to help with topping and tailing them so that I can cook them up and freeze them for use in the depths of winter. Every year, I tell myself, never again. It is such a boring job! But I do like the taste of gooseberries. Around Christmas last year, a friend offered me some MORE gooseberries - from her freezer. It turns out that she had simply frozen them whole. It was a very easy job to snip off the ends with a pair of scissors, cover them in sugar and put them in the pie case. Mixed with some of my stewed gooseberries, they tasted really good as long as you avoided the charred base! Next time I won't be lazy - I will put a rack in higher up and will use my thick lodge skillet to shield the pie bottom. Oh yes, and I will check on the pie after ten minutes, not twenty!

I have lots of fond memories of my Grandmother making gooseberry cobbler after I picked a bucket of gooseberries. She said "use all the sugar they would hold, then just a little bit more."

Yes, save the beer for a better purpose.

I must have gotten one of the ones made in Indonesia. I know after I bought mine, about a year later, they opened up manufacturing in Mexico, and mine had shipped from Davis (Ca.), and I had always just assumed it was made there. Yes, I know the beer-can chicken thing is an absolute myth. "Meathead- the Art and Science of Grilling and Barbecue" has been my bible for a while now. He does a great job of de-mystifying and de-mythologizing a lot of cooking superstitions. Am very interested to learn how this Kamado-Komodo works differently from my old one. It will be warm enough this weekend (for me, not for the smoker) to fire it up. I just have to decide what to cook.

@Sharky Welcome! I use an R58 as well. It's morning here; time for another double shot.

It was interesting. Lol Outback Kamado Bar and Grill

That looks super good @Aussie Ora

Hmm. I have never thought that cooking oysters was a good idea but then again, I haven't tried them char grilled. Will definitely give this recipe a go. The Husband is super happy with his new oyster knife so it won't be difficult to persuade him to try it out on a few more oysters soon. One thing I did not reveal yesterday was that my KK cook also included a gooseberry pie. I managed to incinerate the base but everyone had some and my friend really liked the smokey flavour on the gooseberries even though she does not normally like gooseberries. I am willing to believe that smokey oysters are a new sensation that is worth trying.

ckreef - I wish I could blame it on the kids, the dog or a belt too many. Caffeine (or a lack thereof - it was early on a Monday morning), may have played a role, but the sad truth is that it was totally operator error. I cut the left turn too close and rolled over an old plastic drain grate in the patio. The drain cover gave way under the weight of the Egg and that was all she wrote. You can see the hole in the patio beneath the caster in the photo. Needless to say, I don't plan on rolling the Big Bad around too much, but plan to replace all the plastic drain grates with brass, just in case!!

I managed to get the last 50g packet from the Salamanca fresh store this morning, bloody expensive at $17 for 50g, is it usually that price? One thing the lady that showed me where it was usually kept asked is if I wanted Tasmanian or Australian, I thought they were one and the same haha, but I’m wondering if we grow it on the mainland somewhere? Sent from my iPhone using Tapatalk

Looking good mate did you save the heads lol Outback Kamado Bar and Grill

Chickens look wonderful as does your plated dinner, great cook.

@tekobo - Portland is a amazing city for great food and beverages - coffee, beers, ciders, whatever trips your trigger!

POSK = Piece of Sh!t Kamado. I'm shocked yours lasted as long as it did. Notorious for shedding tiles and cracking, especially the later ones made in Mexico. Mine was one of the first made in Indonesia, so it held up longer than most. If that rib technique works for you, go for it. But, you won't need a water pan on a KK. That's one of the things that sets it apart from other kamado style smoker/grills, it's moisture retention. I promise you, it will make the juiciest whole chicken you've ever cooked without any effort at all - no brining, no water pan, and PLEASE, no "beer cans."

Need one for 22 TT!

Thanks @MacKenzie. I never remember to experiment in between cooks but have now left the motor out to remind me to have a play next weekend. Things tend to turn at first but then go slow and stop part way through the process. Jamming the motor against the wall stopped it leaning away from the KK and losing connection partway through the cook. That makes me think we cut the rod just a little bit too short. Will have a play next weekend and will then see if I can get another rod or motor if that is what is needed.

tekobo - I went with the matte black squares (which I think is sexy as all get up) and added the basics - basket splitter, stainless side tables, grate grabbers and a cover. Some of the other goodies will have to wait for Fathers' Day!\ MacKenzie - pics for sure. After all, how many other times do you end up with some gigantic crate in your driveway or back yard?!

Some food and some questions for y'all. First a gratuitous shot of the oysters we started off with. The Husband picked up an oyster shucking tool that was used for the Guinness Book record and there was much less swearing than usual. In fact, there was no swearing at all and the oysters were delicious. I am not getting the best performance out of my rotisserie motor. It does not seem to key in as well as it should and I have not worked out whether it is because we cut the shaft too short, or not. Worked out OK today because I pushed the motor against the wall once I'd installed it. I would be interested in what motors others on 240V power use. I spun two half legs of lamb in one KK and smoked a moussaka in the other. The mince for the moussaka was baked in the oven for half an hour to start with to brown the mince and drive out the fat so I could drain it away. Neat trick that I picked up from a Tom Kerridge recipe. As you can see, I still have some venting marks on both KKs. I will have to try the magic eraser that you recommend as it sometimes makes me wonder whether the KKs are still venting. No soft spots or smells though. Anyway, everything turned out yummy.

I am not convinced that it is a good idea that The Husband should start to post here but he is, technically, an owner. And he won't seek to undermine @Pequod's coffee thread. Unlike me. @tony b I don't drink beer but did sample some really good cider in Portland. It was a lovely city for food and people. If that this the product of their "weird" then long live weird!

Yeah, Aussie, what's the prognosis on this year's crop?? I've been hoarding the last of my Purple Crack stash for the last year, seeing as how bad it was last year. Don't think that I'll be able to stretch it out for 2 years!

More like dumptied the egg - big time! After perusing options, speaking with Dennis and covertly surfing this forum, its looking like I'll be getting to know y'all a bit better. Big Bad is on its way and I couldn't be more excited!

That looks sensational Mac nicley done Outback Kamado Bar and Grill

Started a new to me recipe for focaccia bread even though I knew my pan wasn't quite large enough. It couldn't be that bad could it!? Reaady for an overnight fridge proof. Getting ready to bake. Baked. Yes, it is much thicker than it should be but it does smell great. After it cools we'll see how it tastes.

We have dry July down here .https://www.dryjuly.com Outback Kamado Bar and Grill

@tekobo, we much like Aleppo. They source their Silk Chili from Turkey and it has a nice little zing, just the right amount so that you can sprinkle it on get a little colour as well as zing. I found it here, and I've bought several of their products and very much like everything I've gotten from them. https://www.burlapandbarrel.com/

Outback Kamado Bar and Grill

So, this happened a couple weeks ago, as I tried to find shelter from the rain on an early Monday morning... What a way to start the week. I'm guessing a few people on this board have some ideas as to what I should do next??