Leaderboard

...made it as far as my house. I’ve looked at previous KK whole pig cooks and I see that most people cook them on the main grate. This little piggy fits nicely on the 32. However, I would like an all round crispy skin and so am planning to try the rotisserie cradle. It fits nicely. Planning to cook this pig tomorrow. It’s a discounted present from the farm that I have been buying from and sharing with friends all through lockdown. Planning to have friends come and pick up a pig sandwich tomorrow afternoon when it is ready. Two by two so we do not violate the Rule of Six in the garden. I used the eat my books website to find out which of my cookery books have suckling pig recipes and now have the fun of choosing one. Wish me luck!

This is my little sukling pig, traditional sardinian recipe: only salt and myrtle leaves

Hey Tyrus: I was a little confused about how you knew I bought a grill cover. Then I realized what’s going on. I should have been more precise in my first post. I have a grill gazebo where I’ll place the KK. However, you are also correct. In fact I did buy a Sunbrella grill cover from Dennis. BTW, I guess we are almost neighbors. Wonder if there are any KKs in Rhode Island. Syzygies: I was emailing and using whatsapp with Dennis. As far as I know my wife did not call him. But she has a funny look on her face right now, lol.

This was a big hit with the whole family. Sent from my iPhone using Tapatalk

WOW! All I can say. I seriously can't wait to see the pictures of this little piggy taking a spin around the KK. Just about nothing better than crispy pig skin!

I, too, am looking forward to the outcome. Maybe take a video of the spinning piggy!

Yeah, this one is gonna be fun... Sent from my iPad using Tapatalk

To me, a recipe is merely guidance, not sacrosanct. I've read so many of them over the years that I can see from the list of ingredients and some of the preps what it should taste like and then start making my own tweaks to it to suit my tastes. If I'm venturing into unknown territory for the first time, I'll stick pretty close to the recipe, but that's about the only time.

@Bruine I think that half grate is a game changer. In combination with the basket splitter it gives you more flexibility and the chance to try out two zone cooking in your 23 or 21.

Bear in mind that the basket in the 23" KK can be rotated, or the splitter can be applied Left to Right or Back to Front. This is due to the basket being round. So you can orient the splitter to match the upper warm rack.

Awesome! I can’t wait to see results. Please post resulting pictures and action pics. I’ve been trying to convince my wife to do this for a party and she is having none of it...proper pics and feedback will help that little seed grow [emoji6] Good luck and may all your pig be tender! If you have to many leftovers, I know a place that will take them. Sent from my iPhone using Tapatalk

You're probably getting away without using it because you're using a better quality stock that already has those flavors built into it.

I should also add that the book recipe calls for a mirepoix mix in the boiled chicken water. I did that the first few times then decided it was a waste and I haven’t cooked it with a mirepoix boil in 11 years. I should probably try it again sometime but if just seemed like a complete waste of vegetables with little difference in flavor IMO

Thanks, I'm definitely going to try this soon (need to do my Al Pastor first!) One quick question - how much of the boiled chicken water do you add to the blender with the bread and walnuts? The consistency in the picture of the blender looks pretty thick.

Preferably "adult beverages!"

HURRAY! Fingers crossed, I'm scheduled for my 2nd shot on Monday afternoon.

You musta read my mind Mac, when I did this you always come to mind as making some great bacon. I believe you have a slicer because your cuts always look perfect. Definitely try out a sweet mix on these for guests, it's a winner.

Looks delicious, Tyrus. I hope to be doing one in the near future, once we open up from COVID restrictions so I can get the belly.

I went to my butcher looking for a Pork belly and he came out with the meatiest porka I ever saw, a 12 and 1/2 lb'er. Gorgeous and skinned perfectly wrapped in airtight vacuum seal. I'll skip the naked pics and show you the finished. Dry brined with maple syrup and some Makers Mark with the pink curing salt, brown or turinado sugar, salt, cayenne, pepper and some dry thyme. Sliced in two because the piece was quite big to cure as a whole then after a week set on the Lang Smoker over apple, cherry, at 180-210 for 3hrs to 150 degrees. These pieces were sliced up approx 1/4 in. or a shave less to serve as appetizers. The imagination with larger slice gives way to a Konro or even in the KK, but easily done in a skillet. At restaurants nearby they serve these cooked on a bamboo skewer or clipped on the ends of a serving tree dressed in butterscotch sweet sauce and drizzled with Turbinado sugar. Served with your favorite drink, it pairs well with all, it's bacon of course. That old Case xx I found at 2nd hand store worked out as a nice slicer, fingers intact.

Midweek cook with some left over Annatto marinade Turned out pretty good And plated Sent from my iPhone using Tapatalk

@tony b looking good! Super easy cooking. Can’t wait to see your al pastor!

So, 1st cook with my "cheapo" Trombo King vertical spit. Chicken Shawarma from Trader Joes. I used the double drip pan. Main grate, 325F for an hour before starting to slice. Started slicing off about every 20 minutes. All done. Flour tortillas (purchased!), tzatziki sauce, tomatoes and red onions. Side salad. Crazy Hazy IPA from a local brewery. Close up. Easy, peasy cook. Soaking the vertical spit in PBW. Left the drip pan in the KK to cool off. It will get soaked likewise today. Next up - the Al Pastor tacos!!

That's dedication - 4 hours to make potatoes!!! Seriously? They'd better be awesome to invest that much time.

I'd like to introduce my new slow cooker, it held the temp perfectly for the 4 hour cook of my Slow Cooker Campfire Potatoes. https://www.themagicalslowcooker.com/slow-cooker-campfire-potatoes/ My first time making these but not my last, Here's my slow cooker just approaching the 300F mark. Campfire potatoes on the grill. 4 hours later and no peeking. Plated. Veggies from last summer's garden.

Learned that motto at your knee Mac! Keep going and it will turn out right at the end. Yummy looking pizza.

Started my dough last night and put it in the fridge as usual but when I took it out to make a pizza for supper the dough had hardly risen at all. Guess my yeast is old. Decided to set it in a warm spot for about 5 hours and by then it was looking pretty good. Baked in the oven. It was a late supper but it was tasty. Never say die.:)

There’s been a steady influx of pizza pictures lately, so I debated not posting. But Saturday pizza party with the nieces and nephews was a huge success. Still haven’t made my own crust yet...the pizzeria down the street sells a 14 in ball of fresh dough for $2 so it will take some motivation for me to put the effort in. Pizza sauce = stewed tomatoes, roasted garlic, basil and Parmesan in a blender. Whole milk mozzarella. A must in my opinion. Garbage/supreme picture posted. This was a 14 in dough ball but I usually stretch it for a slightly thinner crust. Basically covers 85% of the big bad stone. Sent from my iPhone using Tapatalk