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I got two picanha trust me this was not raw was so tender ... Sent from my SM-T835 using Tapatalk

Sent from my SM-T835 using Tapatalk

Have not spun anything for a while so I dropped in these two birdies.. Got the color I wanted by bringing it up to 400ºf for a bit but did not render out all the fat in the skin.. thinking I might need to poke little holes in the skin to let the oil out. Was hoping for some thin crunchy skin but it just was not.. But was crazy moist and tasty. Used coffee wood for smoke, it really comes thru with chicken. I need to learn how to cut up a chicken correctly to properly photograph the meat.. WhatsApp Video 2020-04-21 at 6.19.41 PM (2).mp4

Happy Earth Day!! 🌎 50 years - WOW! I guess that I was distracted on 4-20 day and forgot to post pics of the dinner. Pork Satay skewers with peanut sauce over coconut rice, with a nice side salad and a tasty Rose. Main grate, direct, 350F with peach wood chunks.

I'll do the curb service but I'm not putting on the roller skates. 😆

Here is the follow up to my post about coating two fore rib chops in cow fat and leaving them in the ager for a while. We ate one a couple of days ago after 78 days of aging. Delicious. Tasted of blue cheese.

I made another sprouted loaf using buckwheat. Here is the sprouted grain after 3-4 days. There were more sprouts than I needed to make two loaves but I didn't think to scale up the recipe to make an extra small loaf. Bakers percentages would have made that very easy. Next time. I did take @Pequod's advice about beeswax paper and bought this from amazon with the bonus bread bag. https://www.amazon.co.uk/gp/product/B0845PRTXX/ref=ppx_yo_dt_b_asin_title_o06_s00?ie=UTF8&psc=1 The beeswax works really well for keeping these moist loaves for at least a week. Tried the bread out yesterday afternoon. I am just loving the moist, nutty flavour of these breads. Have no fear, the empty glass problem was fixed straight after I took this photo.

Steve you know I am 15 minutes away. I could have picked my pizza up at the driveway.

You guys were talking about European loaf tins with lids. I went and hunted mine out. I found out that it is called a Pullman bread pan. I The recipe that I have made in it is for a sandwich type loaf. I think it keeps things nice and square and the top flat but, having said that, the mix never rises to hit the lid.

Used a few times now , picanha , tri-tip , and smash burgers. Has worked great. Unbelievable sear on everything. Cleans spotless with a wet towel . Will post pics on next cook . Forgot also through on some onions with the burgers cooked those up perfect.

Simple dinner of BBQ'ed chicken. Played with 4 different sauces, just to make things fun: Dinosaur Honey Mustard Creole, Dinosaur Wango-Tango Habanero, Cackalacky CheerWine and my house sauce. All thighs were dusted with Slap Yo' Daddy. I only sauced the undersides, trying to keep the skin side crispy. Direct, on main grate, cherry wood chunks, 350F. Plated with roasted spuds and hushpuppies, with a side salad. Final jury is out on the sauces, as I only ate 2 pieces of chicken with dinner - the Creole and the Cheerwine. Leftovers await!

I have several rotisserie options - KK cradle, rod w/forks (regular and OctoForks) and a flat adjustable basket. Use all 3 (regular forks mostly, not a big fan of the OctoForks). I prefer the cradle for whole chickens, as it gives a bit more flexibility over the forks. But, it does have the downside of being harder to clean (PBW to the rescue!) Individual chicken pieces go into the basket. The "standard" OneGrill motor will spin a the cradle without any problems.

Thanks for all your helpful input.

Of course you know that was a Black Cow Tri-tip

One might find something from 1989 lol Sent from my SM-T835 using Tapatalk

Hi, I've got the spit and I think it is probably more flexible for different sizes of joints and chicken than a cradle would be.

I’ve never used a rotisserie before. What is the difference between the rotisserie spit and rotisserie cradle? Is the one better than the other? I’m thinking about getting one for my 21.

The sound is even more definitely tonight. Tarzan got nothing on me. This is Georgia - home of the 10 guns per household.

Yes the grout looks smooth to our eyes but actually has tiny pores, so the deposits are in the bottom of these tiny holes.. rub all you want, you can't clean them.. bust to use the acrylic material as black paint.. Less is more!

Keep going, no time to let up now!

I have disappeared down a dry aging hole and I am loving it. I managed to get a good deal on a dry ager that i had been drooling over for years and would highly recommend it if you like aged meat. Here is where I have been over the last few months. First use was to cure sausages after my marathon sausage fest. Temperature and humidity set at 15C and 70% respectively. A much safer environment than the area I used to use outdoors, under the eaves. Then we met up with @Braai-Q and his wife in London and alarmed the waitress in the restaurant as we swapped meat between our cool bags under the table. This huge chicken is one of the presents that he gave us. The Husband wasn't pleased with my decision to age the chook for a week before we ate it. Thought I was risking a perfectly good chicken and quoted the old adage that everything looks like a nail to someone with a hammer. Well, this time it worked. A friend declared it the best chicken he had ever eaten. Temp down to 2C and humidity up to 80% for aging meat. I wanted to do a comparison with brill. The one on the left got eaten fresh. The one on the right ended up in the bin. A week's aging was too much in this case. I have since aged red mullet and hake for a few days each and both were very good. Flesh firms up and skin is nice and crisp when fried. This is today's adventure. The very kind folk at a restaurant that we went to showed us their cold room and described some of their techniques, one of which was coating meat in fat and aging it for months. Here are two Dexter cote de boeuf at the start of the job this morning. They use liquid nitrogen at the restaurant. I just painted the fat on every ten minutes or so and put the chops in the ager in between times. Fully coated. Not to be opened before 1 April 2020. Sitting in the dry ager. Hanging on the top right is a strip loin that has been in for two weeks. I cut a bit off and wipe off the mould when we want a piece. It has aged beautifully and is so much more fun and tasty than defrosting a steak from the freezer. The pichanha below has dried out quite quickly and will be difficult to cut and grill Brazilian style. No worries, will grill it flat and eat it up, very soon.

Do you have good suggestions on how to transfer charcoal into the basket without inhaling a plume of black dust? Right now I put it in from the bag, straight into the KK. Also, any ideas on how to clean the ash without inhaling a plume of white dust? I’m afraid that I’m going to develop lung problems at the rate I’m going

Agree 100% , will post pics next cook.

LK I place lump charcoal into the basket 1 piece at a time. Most of my lump averages around fist size. Yes I end up with a black hand, rubber glove fixes this, as does soap.[emoji854] The dust at the bottom of the sack, I up end into the compost bin and don’t remove the bag until the air settles. Cleaning out, I rattle the basket and remove. I have a small fire shovel with the handle cut off and a cheap paint brush that act as a dust pan and brush. Into the scrap bucket with the bulk and finish with a vacuum. Haven’t breathed any dust yet..... just the smoke from cooks! [emoji1787] Sent from my iPhone using Tapatalk

Morning to afternoon is a bit long, that's probably for really big grills. From lighting that stack to doing the sear took about 45 minutes. If I wanted just embers I would have done a little bigger stack and it would have taken 75-90 minutes. Really depends on your wood and how big of a stack you built. I only use wood, never lump. Here is the stack. I actually added one more piece of wood to it before firing it up.

My best advice is pick a windy day and stay upwind when dumping out charcoal and hold your breath. I have a big rubber tub that I store mine in, and it's always a big plume of black dust when dumping in a new bag, regardless of how "careful" you are doing it. I use a Neti pot for my allergies, and I usually use it right after dumping in a new bag of charcoal. Helps. As far as ashes go, I have a large aluminum scoop that I got at the local farm supply store that I just take out the charcoal basket, and scoop out the ashes. I put them on the drip tray and take it out to the wooded patch at the back of my yard and dump it. Usually not a big plume associated with that task. UPDATED: Other posts reminded me, if I really want to clear out the ashes, I do have a shop vac, with the drywall filter - no dust clouds at all. As it "lives" in the garage, I have to haul it up the stairs into the house to the deck with the KK. So, I have to be a bit motivated to use it! LOL!

Yay. Great cook. I took your advice about using wood on the Argentinian barbecue and I have just ordered a load of logs - small and large - to try out the concept. The Husband was telling me that the Argentinians light up the wood in the morning for cooking on embers in the afternoon. Is that the sort of timeline that you work to or do you have a cheat that I can also use?

Just as Basher says, interesting and would love to taste that steak.

It's not a bad rub hey Sent from my SM-T835 using Tapatalk

Aloha piggy I have both and haven’t used the cradle/ basket yet. Only because it is much heavier and I’m not sure my motor will handle it loaded with food. The cradle will hold more multiple items. The spit will take two intake items- 2 chooks, etc. The rotisserie is perfect for my meal cooks with first half hour direct over the flame, as soon as it starts dripping, I put a tray of veg under it on a lower rack to catch the drippings and cook indirect. Toggle heat, time, tray moisture and it can all come off together. Very tasty as it self bastes. One of my favourite methods. You could do the same with the cradle, however, it does take up more volume through the rotation. Sent from my iPhone using Tapatalk

Very interesting Tekobo. That would cost big bucks here. It would be perfect with a Mclarenvale shiraz if you can find one over there. Full bodied red. I’d love to try some of that steak. Sent from my iPhone using Tapatalk

I had some country style ribs and thought this would be something a bit different. Will definitely do this cook again. Country style ribs poked with peach balsamic vinegar, added some BBQ RUB, then low-n-slow at 230*. Pulled at a IT of around 150*. About 2 1/2 hours. Chopped them into 1" squares and put in a dish. Sprinkled on SOME more rub, maple sugar (courtesy from a friend in Canada ), two different BBQ sauces, and some butter. Covered in foil then back on the Komodo Kamado at 300*. After an hour or so more dinner is ready. Yummy.

That sounds really good. Keen to see pix when you get the chance.

Great looking dinner, lots of nice colour on everything, Tony and you have a bonus meal waiting for you in the fridge.

That's how I always cook them too.. but my buddy Scott wanted to see the roti in action.. There's something magic about meat spinning and over a fire that gets people worked up!

I don't really get crispy skin from the rotisserie either. Too many juices swirling around the bird. Best skin for me is spatched on the upper grate close to the dome.

Beautiful colour on those chickens, Dennis.

That's a BIG Tri Tip!

I do feel like I've lost my convictions, using a loaf pan, but they're more forgiving and the bread is more useful. We always add a bit of yeast as insurance to sourdough recipes. Laurie buys it by the pound, using it in many other ways. (She also has a separate yeast for sweeter breads.) We got lucky that our health food store had stock today.

@Syzygies My cousin sent me some photos she found while cleaning her house during the lock down. Thinking this is 1970 -1972 time frame. Me in the middle with my brother-in-law and cousin on either side. 50th wedding anniversary party for my Grandmother pictured far left. Check out the sport coats, the hair & sideburns. Way too cool !!!! (Hamms beer????)

No new COVID-19 cases recorded in WA for the first time since March 12 http://www.abc.net.au/news/2020-04-20/wa-records-no-new-coronavirus-covid-19-cases/12165122 Sent from my SM-T835 using Tapatalk

I'll drink to that

Both me and Mrs skreef agree these were the best country style ribs I've ever cooked. When I cut them up I trimmed off the fat so they were just bite sized flavor bombs.

Surprise! (The couch isn't actually that uncomfortable...)

Yes , cooking right on top of the soapstone . I was thing about using it for half the grilling surface, and the half grate for the other. Soapstone retains heat much better than cast iron also no rusting ) , and is supposed to give a much better sear. Kamado Joe sells half stones for their grills , and people seem to like them a lot. BTW anti-bacterial as well. Only draw back seems to longer heat up time.

Hi @coolpapabill. I just had to go and read up to find out what soapstone is. Interesting. It seems to be good with heat, either as a work top or as a wood burning stove. What are you thinking of using it for? Cooking direct on top of the soapstone in the grill?

Awesome post and very very interesting. I am enjoying every bit of it