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Prime rib. Rubbed with Worcester sauce yesterday. Sea salt, black pepper, garlic & onion powered rub cooked at 350 on rotisserie and basted with butter, olive oil, garlic, rosemary, thyme & a dash of soy sauce baste mixture. Mesquite wood chucks to add smoke flavor potatoes Au Gratin with Gruyère cheese, fennel & sweet onions Side Caesar salad not pictured chocolate crusted oreo cookie ice cream pie and chocolate crusted strawberry ice cream pie

The thing that I like least about barbecuing fatty meats is the nasty smoke that you get as the fat hits the hot coals. I complained about this to Dennis a while ago and he sent me a photo of a longways basket splitter that he had mocked up for someone in Singapore. Dennis’ logic was that the fat drips off rotisserie meats on the “down” side and, as the meat rotates away from the fire on the “up” side, you don’t get fat dripping into the fire and causing flare ups. I had to test that out so I tried it in my 23 and it seemed to work. It was easy in the 23 as the basket is round and so you either split it side to side or back to front. Not so in the 32 because the splitter that Dennis makes progressively splits the basket width ways, not long ways. So, I got a local guy to make something up for me which looks like this: It worked well in a chicken cook that I did in October. No/v little in the flare up department and great flavour. I was reminded of this when I saw @johnnymnemonic’s post where he had a heat shield between his chicken and the fire in his 42. This trick makes it possible to expose your food to the fire throughout the cook. I cannot comment on achieving greater crispiness as I tend to have wet marinades and sauces on my chicken. I also cannot yet comment on how well this works for something that is really fatty. I have a rolled porchetta to try sometime and will report back on how the fat dripping works and also whether I manage to get that elusive crispy skin. In the meantime I hope I have not pissed @DennisLinkletter off too much by posting this. I think he has a version of this divider in the making but I don’t know how soon/if he plans to offer it for sale.

First rodeo with the rotisserie on the 42. Only thing I want to improve next time is putting the birds over direct heat: skin not crispy. But still the best chicken we ever had. Sent from my iPhone using Tapatalk

Nicely done on both cooks! Congrats on your Dad's 70th! I did a Prime Top Round roast that I found "buried" in the downstairs freezer. Indirect, with Guru at 250F, smoker pot of mesquite and post oak. Cooked to 195F. Wrapped in butcher paper slathered with Wagyu beef tallow at 170F. Took a bit longer than I had anticipated (an extra hour), but I was happy with the outcome - crazy smoke ring! Plated with sous vide mashed potatoes with gravy made with the shallot crack sauce (awesome!) and some "roasted" corn (LOL - I over did it a bit and the paprika got really dark!)

I read this out to my husband. He half laughed and half groaned. Divorce may be in order. Gotta train him not to find @Poochie’s jokes funny.

I used to dread using my rotisserie until Dennis introduced the adjustable bracket. That bracket makes it so much easier to slot your motor on and get going quickly. I leave the bracket attached to both my KKs so they are ready to go whenever I want to use the rotisserie. Essential when the weather is cold and you don’t want to spend too long fiddling about outdoors!

You're right about that smoke ring. Looks like it would glow in the dark. Nice cook!

@johnnymnemonic - one of the "tricks" to crispy skin - baking powder. Rub it on the skin before you airdry it in the fridge (preferably overnight) with some salt and maybe a bit of cornstarch (makes kind of a paste to hold everything on). Changes the pH as well as drying it out. Lightly brush it off and apply your seasoning rub before cooking.

great tip. I will definitely give this a try.

I'm wondering if a piece of expanded metal from Home Depot would work. It's basically thin grate material but a lot of people make fireboxes out of it. When I get my 32, I'm going to give it a try. Maybe double up on the expanded metal to keep fire contained. I think it's around $25 so it's a cheap project.

MacKenzie decided to start the new year with a milk bath. So she gives the local dairy a call. Moo Milk Company: Yes, could I help you? MacKenzie: Yes. I would like to have you deliver 25 gallons of milk so I can take a milk bath. Moo Milk Company: Pasteurized? MacKenzie: Oh no. Just up to my waist.

I’ve mentioned before that I work in Solar and for the last two years I’ve been working for the largest roofing manufacturer. We launched our solar product this week at CES and got good feedback. We’ve been working on this for two years. Pretty cool https://www.canarymedia.com/articles/solar/will-gaf-energy-beat-tesla-on-integrated-solar-roofs https://www.gaf.energy/press-kit-ts/

@tekobo I’d be happy to help you. I’ve been doing this solar stuff for 15 years now. I’ll give you some free advice that will apply to where you live. I know some about the UK and I can probably tap my business network to get you some local info but at a high level I can educate you on solar and what to look out for. But you want to find the best local company to come out and do the work. Get good equipment, but get a good local company to install it

Super cool @Troble. You’ve reminded me to get back on to my husband about sorting some solar panels for our roof. I might tap you up on PM for some professional advice if you don’t mind. I remember that you kitted your house out a year or two ago and it would be good to know more about how that is working out.

I generally make my own rubs and keep them in the fridge or freezer to keep them fresh. The freezer trick is good because they stay loose and you can scoop them out when you need them and then return them to the freezer.

I've also found that rubs taste much different on meat than they do off your finger. Most of the time they taste much better on meat. So don't throw one away based on a quick taste out of the container

Dads 70th birthday & retirement celebration in one night. This is what he requested. I obliged. His birthday is 12/31 but we had to reschedule due to COVID exposures (thankfully nobody got it, but waiting to get tested)

Legendary😋

That’s a beautiful meal 👍

You "cleaned it up" a bit, too!

@tekobo has a great how to video on the rotisserie, she takes it from start to finish. It was done on a 3w but I assume it is similar for the 42 ? I’ll see if I can find the video edit: found it video

Very interesting and seems to be a great advance, @Troble. This sort of product is what will be necessary for the maximum technology dispersion throughout the country. Thanks for sharing.

Way cool man! Truly a game changer from the initial impressions. I bet it has been an exciting journey for you and your company.

Nope. Just used my Lodge pan (KK shopping channel via @RokDok) and skewer. Cleaned up nice with a soak in Fairy liquid overnight. @tony b yes, lees are good for marinading. I too love shio koji and use it raw on food as well as a marinade. Lees give a stronger, funkier flavour. All good.

@RokDok got me into making cider although I managed to dodge the massive spend on scratters and such like by simply using my home juicer to start the process off. We are visiting him next week and I may take a bottle with me so that he can judge whether I have ended up with cider or just a nice batch of cider vinegar. An interesting by product of the process were the cider lees - the sediment that falls to the bottom of your fermenting container as your apple juice turns to alchohol and clarifies (or at least, that is what I think was happening). I used the cider lees to marinade wings and they came out nice and deeply delicious, a real umami flavour. I also tried to use them to make a sourdough starter but that was not successful at all. No pix, sorry, but I do have pics of the output of my cook last night. I used this recipe https://www.quicksandfood.com/recipe/sake-lees-marinated-grilled-chicken-w-herb-salad-sesame-chilli-sauce/#ingredients and sake lees that friend bought me for a present. My excuse for not taking the pic of the food cooking on the KK? It was cold and dark out and I left my phone in the house! I give you sake lees chicken shawarma. Yum.

Happy new year everyone - hope 2022 brings everyone much happiness and good health. We are a couple of months into our journey with the KK, and we are loving it. Particularly like the cattleman’s steak (rib eye on the bone), pizzas and ribs. Tonight was a cracking night in Sydney and we threw a few Morton bay bugs (I think they are called flat head lobster elsewhere) on the KK with a little garlic and ginger butter and grilled for 5 mins in shell side then a few mins on the meat side. Finished off with so chives, green chillies and lime - They were delicious!! Sent from my iPhone using Tapatalk

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.

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! 😁