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Spun some chook the other night - jerk chicken thighs. Foil pouch of pimento wood chips, leaves and berries (aka allspice). Plated with some roasted spuds and homemade coleslaw. Yah mon!

I bought another precision cast iron cooker from instant going to try it out today or tomorrow and make fettuccine with a bolognese sauce. Anyway I’ll let you know how it turns out. Happy weekend everybody!!

We aim to please.

@Poochie - I think the trick is to heat it up slowly, just like a KK. Don't blast it with high heat right out of the gate. Just like BBQ - low & slow is the way to go!

About an 8 pound butt that I cooked at 228...yes, I was trying to see how good my new Fireboard 2 Drive would do...and it worked like a charm. The photo of the butt on the grate makes it look like it weighs 2 pounds because the KK is so big. Very tasty too. If you look close you can see that I started a small fire in the extreme left side. After it cools down I'll see how much lump it didn't use!

Well, glad to see your cooking in something these days Bruce, even if it isn't in your KK! 😄

My target for boneless white meat is always 140. I hate dried out poultry 😁 If cooking a whole bird I will typically cook until I get my white meat in the mid 140’s and dark in the low 170’s. The only thing worse than dry poultry is biting in and finding blood in the joints 😫

That's our favorite pastime here, besides cooking, of course! 🤑

@Poochie - there are two "models" of tagines: serving tagines are elaborately decorated and cooking ones, which has less decorations on it. I have no issues with putting mine directly on my gas cooktop - just warm them up slowly and don't go over medium heat. If you research them, they are traditionally set on top of charcoal fire in another clay pot. I own 2 of them and use them several times a year, as I like Moroccan food. Here's a link to a good source for both "models" of tagines. Moroccan Cookware | Treasures of Morocco No different than the Donabe pots that many of us here have for cooking rice. Goes right on the gas stove. I also have Bulgarian "clay pots" for making stews, which typically go in the oven (cold) so everything heats up uniformly.

That looks delicious!!!!!

That looks lovely @Poochie. I have not used my tagine in years. Since I got my KK I tend not to cook with covered dishes in the KK, on the basis that the KK lid is my cover. That said, the beauty of a tagine is meant to be the recirculation of the steam into the dish and your cook illustrates that nicely. One to try!

I need to get some pics on the grill but the aftermath is ok too I suppose. My son loves his bone-in meats. Cooked on my 32BB with Pecan chunks at 300f for about 1hr, glazed and back on for another 8 minutes. Dry brined for about 30hrs in the fridge uncovered prior to the cook.