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Roast chicken

So I’m late in this topic,but can offer some advice. Bought my first jap.knife 20 years ago. have both vg10 and white metal and some blue. Prefer the stainless for everyday use and white aogami for sushi ,yanagiba or tuna knife ,have both. Watanabe hand made me 3 stainless knife ,chef,slicer and large heavy deboning.Made me large blue carbon cleaver,so sharp I don’t let anybody use it,very dangerous. for everyday sushi,a stainless sujiiki,slicer.Nenox. then deba for fish ,white metal,and for easy labor,stainless shun kiritsuke for poultry,shun tomato knife, kamikoto zirconium series and vegetable knife both stainless and white metal.Also have Glestain and Nenox chef knife hand made knives,glestain and nenox easy to sharpen.(stainless) have all the shapton collection of stone for stainless, and the natural stone collection for blue and white metal. Shuns are a pain to sharpen…they sharpen them for free but at ups 30$ each way to Them, it gets expensive. bought shapton special vg10 320 grit stone and do it myself.much cheaper! Dont buy anything over 8000 grit, unless you are a fanatic…I have 15k and30k and have never used them. Lately jap.knives have gone down in price,kamikoto have superb design,great prices ,but ROC hardness is 55 to 56,less than a great Japanese knife. so you save a lot and can afford a few of their stones.Sharpen more often😇 happy hunting

To clarify, any association with Mr Rogan could turn people away. My post referred to the adage - if you lie with dogs, you will get fleas.

made mine stuffed with cheese today. recipe from one of my favourite yt channels…

Watching this makes me want to buy a wood fired oven. Damn, this forum is beginning to cost me a LOT of money.

If going in the fridge for i hours I would proof closer to 4 hours at room temp. I proofed for 2 hours this morning but in my oven at 95 degrees. I love my new oven 😁

Did pizza in the kitchen oven yesterday-

I’ve cleared way too much snow over the past week so I decided to make myself a nice dinner today. Reverse sear on a 38 ounce cowboy ribeye from SRF and tater tot’s

Took advantage of the last "warm" day this week (it was 22F yesterday - today it's 4F) to do a rack of ribs. These were the first ribs that I've ordered from Porter Road. I love their beef, so thought I'd give their pork a try. No regrets - these were some of the juiciest ribs that I've ever had - anywhere! I didn't do anything extraordinary either - no lard slather, no pink butcher paper. The only thing I did was overnight marinade with yellow mustard and dry rub (Dizzy Pig Dizzy Dust) and after a couple of hours on the grill, I spritzed them with apple juice & bourbon every 30 minutes or so. Cooked indirect, average temp 250F, 4 1/2 hours, with smoker pot of hickory and apple. There is NO Sauce on these ribs, they are just this shiny & color from the fat and the spritz. Plated with homemade potato salad (tater sallat!)

this was my first sourdough on the kk. i hit around 475 on the upper grate when placing the loaf in. i threw in about 3/4 of a tall glass of ice on the main grate and down the drip tray. lots of steam for the first few minutes, then nothing. dome temp dropped to around 400f and when climbing back, maxed around 450. basically pulled the bottom vent drawer out and top vent open to maintain this. my bad for cooking with left lover coals from tonights chicken dinner but i was hoping for hotter temps and not struggle to maintain 500. i don’t know why the rise was so tilted. was it from excessive steam? this never happens when i use my bread cloche. the bread internal temp was done at over 200f, but the bottom looks under cooked, and that probably meant my stone wasn’t hot enough and i didn’t bother taking out my ir gun to measure stone temp. judging by the flat top, there may be some collapsed pockets inside. not my best loaf by far, and i’m completely out of my comfort zone when it comes to live fire bread baking. will post the crumbs once its cool enough to slice.

Traveling a lot in Texas as we launch our solar shingle product spent a lot of time in Austin this week went to La Barbecue yesterday but was eating while on a co fete me call so only ordered brisket & beans wasn’t really paying attention or thinking when I ordered also went to the original Salt Lick in Driftwood tonight for dinner with a client and ordered a proper sample plate. Will be back here a ton over the next few months but will also check out and post some San Antonio BBQ in the coming weeks

Check out Joe Rogan talking about his Komodo Kamado.. I never knew he had bought one. Sounds like he left it in CA when he moved to Texas. Joe Rogan #1782 Skip to 1:11:50 Thanks for the massive plug Joe!

While that chicken looks excellent, those potatoes look amazing! Very smooth/silky. Did you use a ricer or a Chinois?

Or it might not. Just because you may not like him, many people do. Sent from my iPad using Tapatalk

Yep, that's what we do here - spend OTHER people's money! 🤑

Better than any restaurant steak dinner!

After a long week of work (I did denver>Austin>Dallas (black ice)>Denver (blizzard)>Denver this week). my boss told me to take my wife out to dinner. In lieu of that I picked up a wagyu Picahna cut. Cooked it over the grill for a bit then finished in cast iron pan Roasted some potatoes with truffle salt , garlic, rosemary, thyme and olive oil. grilled the asparagus in the cast iron pan with wagyu juices while meat was resting

Be careful when lying down with dogs.

maybe. it was left out room temp overnight after stretch and fold. and cold retard in the fridge for another 8 hours. and two more hours room temp before baking. i noticed the final form did not fill the basket, which it has done in the past. this one was proofed and baked the same way with my home oven and ceramic cloche. but the temp was consistently higher. i think i need to set the kk to 550 to compensate for the loss in temp once ice drops...

im eating this for breakfast and its underbaked and a little gummy, but edible. still don’t understand the tilted rise. maybe part of the side was dried out during CT. checked the charcoal basket this morning, and definitely not enough charcoal to maintain heat.

So this week I was in Denver>Austin>Dallas>Denver>Denver there was a polar vortex Wednesday Thursday and I go to drive through black ice in Dallas then through a blizzard in Denver which was supper fun for this San Diego boy however I got to try this restaurant in Dallas called Loro https://www.loroeats.com that’s is a BBQ/Asian fusion place by Aaron Franklin. Unfortunately by the time I got there they were sold out of brisket, but I managed to order a brisket sandwich. The food was really incredible I loved it. Here’s some photos

smoked iberico baby back ribs. first time doing a bbq type food on the kk.

Had an excuse today to fire the Big Bad up. We made some Birria Tacos! Did not get any final pics but they turned out great 10/10! The picture Is about 2 hours In and she started to get pretty nice and MOIST. The grill was very easy to maintain the temp, It's was low 30's out here in Texas today and I was surprised on how easy it was to tweak the temperature. I think next I'll try and smoke a Pork Shoulder.

Made a cherry / maple entry table for a friend. He gave me a very twisted 6 quarter slab, salvaged enough for the top and shelf. Left a live edge on the shelf, facing front.

Shrimp marinated in Greek dressing, in the shell or with it off, it's good as change, tasty. This particular one has the olive oil. Crab cake, fish cake, stuffed Quahog with butter, cole slaw, Aldi asparagus and some tartar sauce.

It was off to one of my favorite antique stores today with the intention of finding a cleaver, and so it happened. A 15 1/4 inch overall length, 9 inch blade approx. 4 inches at the head and 3 3/16 at the toe, it's 3/16" wide along the back having a 6.25" tang covered in wood supported by 3 brass rivets, and weighs in at 2lb 5 oz. The wooden handle for some reason was painted red, it does offer a good grip, but I haven't tried it under wet conditions. My intention is to take it to a blade smith and fix it with a modern handle, clean it up or should I remove the paint and see what the condition of the wood is like. It's carbon steel, has no apparent name I can distinguish. The straight edge razor blade was in fantastic shape and is marked Germania on the blade with a black horn handle, this blade at $20 purchased was hard to pass since it dates prior to 1900 and will fetch $75 all day. Think I'll use it to shave some chives. Would you bring this cleaver into the 21st century by dressing it up or leave it in it's old patina? Oh, it was $65, less than the going rate. I thought it was well balanced meaning all the weight was forward as it should be and felt comfortable in hand with a good sense of security. It has a FK just barely visible near the tang, could it Freddy Kreuger's blade, it does have a strange tingle to it. Nah, just kiddin.

Took advantage of the rare "warm" day here in February (upper 50s) to do some grilling. Lamb chops for dinner. Scored these monsters (1 1/2" thick) at CostCo. Direct, lower grate, grape vine for smoking wood. Melting potatoes with shallot crack sauce and a nice side salad. Decent Merlot from Trefethen.

We've been flat out since mid-December when we bought a new house. Since then we've been preparing our current house for sale- which is epic amounts of work as I'm sure you all know. Little time for KK cooking- and then we also decided at the last minute to move out temporarily for the sales campaign (a very wise idea when you have young kids and pets!) So it's been awhile between posts for me. Our house sold at auction on Friday night- a sensational result; and so we've moved back in. The auctioneer even made a few KK references to ensure that the bidder knew that it wasn't included with the sale (just like the home brewery). What better way to celebrate than with a simple KK family grill- sausages of varied sorts, scotch fillet and eye fillet steaks, kofta, grilled asparagus and sweet potato with tomatoes from the garden. In three weeks we do the big move to our new place- where one of my big decisions is where to put the KK. We have secured excellent movers that are not easily intimidated by the KK, which is a big relief.

I recognised Salt Lick from your photo @Troble. Here is mine from 2015. I did not have a KK then and didn't have much to compare the food with. I enjoyed the meal, liked the BYOB aspect and it was easier to get into than Franklins. Maybe next time I am in the US I will have the patience to wait in line to try their brisket.

Another dish fixed in a pan. I used my doubled half size steamer pan. Doesn't sound right, does it? I grilled the chicken thighs first, then put them in the other goodies. Put a lid on it and cooked it for 3 1/2 hours at 275-300. The last picture of the clean pan was showing that when you double the pans, nothing sticks. I rinsed it in hot water and rubbed it with my hand before it gets a serious wash. Anyway, the meal came out very flavorful. The extreme closeup of the served food was because my plate was so messy it was embarrassing.

An Afro-Mexi mash-up = Suya Pepper steak skewers meets Mexican Torta. Torta with sauteed poblano peppers, onions, and garlic in a crema with lime and cilantro, fresh tomatoes and pickled jalapenos. Airfryer tots on the side, with a nice cooling salad.

Same day pizza dough. 65% hydration cooked at 625f for ~5 min each. The kids were halfway through the first one by the time I finished cooking.

I had a good idea where I was going I went with butcher paper over a Texas crutch as it is for chili. Overall I am happy with the results, not the best flat I have ever cooked but the point is perfect 👍

And now for something not poultry related 😁 Tomorrow I will turn this into brisket chili for the super bowl on Sunday 😊

Took the leftover chicken breast from yesterday, made some white quinoa, canned black beans warmed on the stove with some garlic powder, canned corn, homemade guacamole, shredded cheese. Chicken bowls

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.

Been pretty slow around here which is understandable given the weather in the US. My family got COVID, 4 year old brought it home from school but we’re back on the mend and I did one of my regular cooks. Grilled chicken breast cooked indirect 350 with mesquite wood. Rubbed with Chicken Shit rub. im always amazed at how great chicken breast comes out on the KK. I always “overcook” it an extra 10-15 minutes vs what I used to do on a gas grill and the KK chicken breast always comes out super juicy and moist. Mix that chicken with some Caesar salad mix from trade joes. Toast some pita and combine east l, healthy meal save extra chicken breast for use tomorrow I know you all have been cold, we hit 39 this morning but then leveled out at 78 for most of the day. High 70s/low 80s on tap for rest of the week

I set up my kk 42 SBB with a full firebox. Wood chunks in the bottom, charcoal on top. Foil over the bottom grate (except edges). 2 drip pans underneath. So I had both foil and pans as deflector. I started out by lighting the left side of the firebox with the thermoworks billows on the right side. The grill was a perfect 225 both at grate and dome. Brisket is pictured here both raw and just before wrapping in butcher paper. I had a lot going on yesterday so I didn’t take pictures of the briskets wrapped, being unwrapped, or after slicing but, basically, this was a perfect cook. The brisket was great. Briskets went on at 4am. Wrapped at 1245pm. Raised kk temp to 255 after wrapping. Briskets came off at about 445pm. Dinner at 630. Pretty much perfect timing. The picture of the empty grill and bottom grate is to show that the charcoal burned just like I hoped it would, perfectly from left to right. I grilled some veggies on the right side before dinner. Sent from my iPhone using Tapatalk

Picture of the ribs for good measure. Now off to enjoy a good food coma. Sent from my iPhone using Tapatalk

Roasted chicken. Butter, kosher salt, black pepper, olive oil, fresh marjoram and fresh thyme marinade. Alice of Irish butter under the skin over the breasts. Fresh squeezed lemon juice and lemon rinds on cavity right before placing on grill roasted crispy Yukon good potatoes. Booked in kosher salt and baking soda for 10 minutes then tossed in duck fat, fresh thyme, garlic powder and truffle salt. Roasted in over at 450 for 75 minutes stirring every 20 minutes sweet onion, carrots and celery underneath the chicken