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Well it went on at 2 PM yesterday and was done at 8 AM this morning. It finished just before the weather started to turn bad. Perfect timing. This was my first time using the FlameBoss with the KK and it worked perfectly Carrots and potatoes are finishing in the oven, my lady friend does grow some interesting veggies 🤐. Then the baked beans will go in to warm up too. And of course the coleslaw is in the fridge chilling. And of course there will be apple pie from Montilio's Bakery for later. Happy Holidays everyone !!!!

Traditionel Christmas duck, roasted 4 hours. Came out really good. I am really enjoying the rotiresseri. Forgot plated pictures. Server with red cabbage, stewed white cabbage, potatoes and gravy.

The pork shoulder is done 😁

Well i put it on at 2 PM today so hopefully it will be done early tomorrow morning and i can rest it in the cooler for a few hours before turning it into BBQ Sundae's

Speaking of cooking in the oven, did a 5 lb bone-in pork roast for dinner last night. Family said that it was the best they'd ever had! I'll take the compliment anyway I can get it! 😁

Merry Christmas to you all! Here’s to more cooking and learning in 2022.

It's going to be a late trip down the beach today for our annual sunset Chrissie feed .the temp has arked up . Got the prawns ready .Dee is making a Stella salad will cook the Marron. Before leaving Sent from my SM-G965F using Tapatalk

Glad to see that Rudolph wasn't what was on the grill! 😄

Crank up that Christmas Music !!!!

That is a finishing honey glaze. It is dark honey canned with jalapeño then aged for a few months. It’s good 😁

Thanks @C6Bill the KK works like a charm to control the temperature. Btw, your pork looks good too. What is that marinade with jalapeños? I couldn’t find the introduction to that one.

It was really good, I ate too much and took a 90 minute nap after lol

We’ll done @C6Bill looks amazing.

And plated 😊

Great looking pork roast !!!!!

Great looking meal. No comments on the carrot! 😆

43c Aussie, that’s boiling. Enjoy the beach, we are trying to keep cool on the Sunshine Coast. Not as hot as Perth. Merry Xmas all. Sent from my iPhone using Tapatalk

Cheers everyone .I was a very lucky boy indeed Sent from my SM-T835 using Tapatalk

Cooked a wagu beef brisket ended up being hot and fast as the komodo shot to 290 and didn't want to cool down so I just went with it, 165 after 4 hrs wrapped in pink paper and like jello after 2 two more hours, let it rest for 6 hrs and cut to see how it looked, very moist, just a little shy on the seasoning but was a good cook

Glad you came out of it better than the roo 👍

It is 19.7 pounds. Got it from Snake River Farms, they have good pork

So when we see pics of that roo roasting on the KK?

Great to hear from you again, Aussie, and so glad you are okay after the 'roo incident! Happy holidays.

I agree with others here that the KK won't react like an indoor oven and would likely result in overcooking the roast. I have excellent and consistent results with smoking prime rib in the KK at 200°F until its internal temp is 110° -112°F, pull it, then let the KK run up to 500°F or so and sear all sides (on the sear grate in low position) for about 1 - 1 1/2 (max) minutes each side. The result should be prime rib with an internal temp about 122° - 124°F before resting.

I’m going to my moms house tonight and mother in laws tomorrow so no cooking for me, but I got a couple cooks planned for next week and my Dads 70th birthday/retirement (Rotisserie prime rib) merry Christmas to everyone

Merry Christmas, everyone! Glad that you came out of it OK. But, the poor Roo looks like it wasn't so lucky!

No matter what time I start a brisket I always feel like it is not early enough. I got up at 0530 to start the fire and things seem to be running smoothly at 145C/295F. I just looked up other posts about hot and fast brisket and I see that folks go up to 350F for that method. Here is hoping that things go well today. I am following a recipe in Adam Perry Lang's book, Charred & Scrubbed. His brisket was on the bone. Mine is about 10kg/22lb and off the bone. I aged it in the dry ager for about 2 weeks. Looked good when I got it out this morning. Very little to trim off. I made up and applied his four seasons blend https://www.epicurious.com/recipes/food/views/four-seasons-blend-51103210. He encourages you to create a "meat paste" by wetting your hands and working the seasoning in before leaving for ten minutes or so for the meat juices to form a crust with the rub. He says this is a good starter crust that then develops further as the meat cooks. I have used his blend and method with other meats and like it. I am never sure about cutting against the grain when the brisket is ready and so I have tried the trick of cutting the end of the joint before cooking to help me with slicing the cooked meat. Not totally sure that I have got the right angle but it's close enough for Govt work. For once, I did make the dough ring to go round the top of my smoke pot as I was keen to make sure I got good, clean smoke. I used a mix of apple and oak pellets - I just want a gentle smoke flavour. The recipe calls for the meat to be cooked with strips of fat above the meat to baste it as it cooks. I laid out the the trimmings from the brisket on a rack above. More stages to come but all looking good for the moment.

Glad you are OK, Aussie, and Season's Greeting to you and everyone.

Glad to see you weren't hurt too bad. I like that crawfish/lobster hybrid.