Leaderboard

Marinated herb pork loin with scallop potatoes and a rack of all maple wood. So I found a supplier that has all sorts of different wood and sells it by the cord or 1/3 as pictured here. He generally supplies wood for your wood stove use but has at times deliveries of apple or hickory come in and is willing to sell them at the same rate, beautiful. He has his wood stacked on racks so you knew exactly how much you were getting, I liked the presentation, so I made one to keep the wood off the ground. Maple has a nice middle of the road smoke, not to light and not to heavy, with a sweet impart to your food. It also burns well and gives a good coal bed and dries quickly if you bought green. This should be ready by the end of the summer, splitting into smaller pieces will only speed up the process. I've already cut up a few bags of maple chunks to toss into KK or add to the smoke pot. In the Santa Maria, the offset or the KK a good smoke is what you need.

Chicken breast and sparerib cook. Ribs were for the grandkids visiting and they gobbled them up. The chicken and broccoli was made with the breast meat with a side of a shrimp concoction I made. All served on my limited collection imported china.

I’ll be right beside you @C6Bill. I am planning to cook a lamb shoulder for Easter Sunday. Settling on bed of rosemary and red onion at the moment.

Oh yes, @tony b the Meater + will be in play. @Tyrus The night before I will slather it up with EVOO and rosemary and thyme, then wrap in butcher paper and let rest in the fridge overnight. In the morning I will take it out to warm up and with apply the Holy Cow at that point. My plan is to have it cooking by 8 AM and take it around 11 AM and then rest for an hour or so while sides are prepared, lunch served at noon or whenever we feel like eating Thanks everyone, i appreciate the input.

That makes her the Gizmo Queen 👸

For a brisket cook, I use a Costco full size disposable steamer pan. A pack of 10 is around $15. I had no scorching on the bottom but I cook my briskets at 230. I used to use a heat deflector back in the day and there's nothing wrong with doing it. After a few experiments, I decided that disposable aluminum pans or heavy duty foil for chicken does the job.

Ha- the fence is already covered with enough children’s fingerprints that it will be only too visible! And don’t worry- the brewery is all intact, just need to re-configure the new garage a bit and get it into place. Had the foresight to brew just before the move so am fine for beer for awhile…

So my son is home after his 6 year commitment with the US Navy. He sees my new KK grills and notices that I like looking at the KK forum and sends me this link to the YouTube video. While I’m not someone that watches Family Guy I think this video is hilarious and very spot on funny for this forum. I hope you all think so too! Cheers, Paul

Love it and wouldn't mind showing it off to anyone in the area!

I'm trying to agitate...

Yup. No contest when compared with @ckreef. I hope he and Mrs @skreef are doing well.

No worries. I still have a few boxes from my previous orders (I hoard them like the precious treasure they were before Dennis started shipping again!) I only use it for very long cooks (briskets and pork butts) and then, only a few pieces mixed with regular lump. So, a box goes a long way, at least for me. YMMV

@C6Bill - perfect use for the MEATER+, if you have one.

Rivaling @MacKenzie - who also has one. The King 👑 has to be @ckreef for the amount and variety of grilling toys.

I assume I am not the only one cooking one this weekend. I've never cooked one before so am looking for advice on time and temp for the rotisserie chamber of death, or basket as Dennis calls it. I'm looking for medium rare and was thinking 375 for 3 hours. I'll be seasoning with Meat Church Holy Cow and some rosemary. I'm not an anchovy lover and the lady friend does not like much garlic so i think this blend of seasoning will work well. It is free range Australian if that helps, 8 lbs, thanks in advance

I second this. I go fat down and think it would matter more on a hotter cook to do so. Don’t short change yourself resting time in your planning. Sent from my iPhone using Tapatalk

Well, this is one of the most often asked questions ever. I believe fat down, towards the heat source so the rest of the brisket is protected. I believe this even more so cooking hotter. Btw, I’ve cooked 275° many times, I can’t tell any taste difference from 225°. I’ve actually cooked at 325°, brisket was done in 3.5hrs..it was delicious. Sent from my iPhone using Tapatalk

I'm with Tekobo, I use and old soup can that I flatten on one side and scoop up the ashes into a waiting small bucket. Do it from inside the KK after taking the grates out. Easy peasy, no fuss, no muss. Not to mention it doesn't have to be spic and span inside the firebox.

Between lump brands and heat deflector, it's easy to do. Throw in smoker pot, fat side up or down and tiles vs pebbles and you've got bingo.

$85 for a third of a rick?? You can get a full rick here for around $100. Later in the season it'll be $85 a rick. Some of the sellers try to convince you that their wood is worth $250 a rick because they store it in a shed. And seasoned wood around here means salt and pepper on it because I've bought "seasoned" wood and had to wait a year for it to dry out.

I’ve avoided this debate as it is really a matter of preference. That said, I wanted to say where I have ended up. I did have a shop vac. It took up space, needed to be plugged in and the filter needed cleaning at intervals to keep it functioning well. I got rid of it a few months ago. It is so much easier to just lean in and sweep up with a small dust pan and brush like the one that @PVPAUL has. In windy weather I just lower my collection bucket into the KK to keep the dust from blowing everywhere. And the best news is that this method transfers easily to the pizza oven too.

Not at all. $85 for a third. I'll PM you with the particulars.

Welcome to the forum Jason

After 6 weeks KK free, I've finally managed to get the 32BB into position at our new house... Our movers were great, but the KK caused some serious dramas when the weight of it put their truck off-camber in the narrow laneway access to our garage; resulting in them being stuck fast half way down and having to push it the rest of the way while the guys in the front of the cab had to get out through a window and walk around the block! Wish I'd taken photos. Couldn't get into final position as a section of pool fence had to come out... so this morning had my builder and a few of his crew around to get the pool fence off (and later back on), and then some grunt to get it over a step and some grass. He'd clearly forgotten the mass of the thing and bought some thin plywood sheet which gave way- the morning was saved by a section of steel from the basket splitter which did the job the plywood couldn't. Now in final position, so i can rest easy. Thinking of a porchetta for Easter! Been great checking out all the amazing meals here in the interim, looking forward to getting back in the game... Remi

How about posting some pics here - we never get tired of seeing a KK in its new home?

Cook it fast or cook it slow, but pull off if you like a med rare between 130-40. I prefer it just a bit past 140ish and let it rest as all meats before you dive in. Marinate or seasoning is a personal thing and there again I prefer a Balsamic 24hr bath for a unique taste with rosemary of course and some garlic. Baste it up as it turns with a favorite of yours, a sweet crusty shell of some sort, it adds to the taste. Too bad Basher isn't chiming in, I know this to be one of his personal favorites, he has a frig dedicated just to lamb

Good luck with your cook sounds amazing.

yeah i just used whole wheat starter before, but when i want to make all white bread like baguette or shokupan, i want to match the starter to the bread.

making some new starters. all white flour and rye

^^ i think ultimately, the wings in a rotisserie drum is not the best approach. because the constant tumble drying action kind of breaks apart the skin and seasoning. but it's fast and makes a volume of food. but if grilled like yakitori, it is touchless and nothing disturbs the meat as it floats on top of coals. when fat starts to drip, you just move it away. but you need to sit and perfectly cook 2 wings on a stick instead of a whole bag in a tumbler.

i think the work put into make one of these justifies the price. but i think the price can be lowered if he makes it smaller and without the wood plate and slot for it. in the mean time, i will just tell myself the soft rubber japanese cutting boards are better at keeping my knives sharper anyway...😅

i just cleaned out the wood ash from my pizza oven with a broom and dustpan and thinking about whether or not i need a shop vac. before i can decide if i needed one, i already finished cleaning the oven. 🙃

As a Rotisserie Newb, I can contribute in the form of what not to do, and a little bit of what to do on the chicken wing front. One of the things I can tell you not to do is put chopped and reconstituted potatoes, aka Tater Tots in a rotisserie basket. If you do, those Tater Tots will tumble and unfreeze and break up into little bits that will burn and tumble until they end up on top of the red charcoal smothering it, sucking the heat out of it to evaporate moisture, the firebox will be smoldering something real nasty. There were also sausages and stuff left in the basket that didnt fall through. Tried to eat some, tasted like eating an ashtray. A few mouthfuls and my mouth had an odd sensation like burning in it. Creosote maybe? luckily only one guest over that day. I learned that when rotissering, the magic sauce is the radiation, and drippings can damp that radiation. Think about how much moisture and grease is going to come out of what your cooking, and over what period of time. Now I cook based off the firebox more than the temperature, for small things like wings and appropriately sized chunks of meat. I base where I start roughly off how much moisture and dripping I expert to land on the firebox. I could of course protect the firebox, but that would mean Im not getting the radiation I want. Chicken Wings are a good example. I like to start them with a red hot firebox, but on its way to settling down, somewhere around 850f, tumbling, dropping to anywhere between 500-650f over 8-15 minutes (in a KJ, not KK). But I dont get stuck on the temperature. There is a lot of moisture turned to steam in a short period of time. Its the radiation that can can turn juices into steam and crust and smoke as it leaves the meat, and be constantly browning from the very second the meat is in the grill. Its the radiation that has the most potential for Rotisserie cooking, in my opinion. It can be hard to burn meat if its juicy enough and has fat and/or skin, and counterintuitively, the higher the temperature, the juicier the meat in certain situations. Its a bit of a juggling act, but I just dont consider the temperature gauge of the grill very relevant for many types of rotisserie cooking. Back to the Chicken Wing example, What happens when you cook 1lbs in a rotisserie basket vs 3lbs in a rotisserie basket? You mess with the amount of radiation each chicken wing can get! The temperature is no longer the relevant consideration! Im not looking to "Bake" my chicken wings! I want to steam them from the inside out while frying them in their own fat while they turn! And I need a lot of radiation to do that. More wings = need more radiation = higher temperature BUT: The more mass of wings tumbling, the slower their temperature rises. Full circle. Its not about the temperature. Its about the radiation. (and moisture tells when to pull)

test all your probes prior to using. actually test all your thermometers. your dial is twisted and maybe it needs to be recalibrated...

Dennis said to finger tighten the top screws then use the bottom smaller screw to "level" the table.

Let’s see if I can paste this from my iPad, I hate my iPad 😡 Sourdough 200 g Sourdough starter 325 g Water, (90°F to 110°F) (start with 275 g) 525 g Flour (425 White and 25 Whole Wheat to start) 11 g Sugar 12 g Salt 50 g yellow cornmeal, for coating the paper Stir together all of the ingredients except the cornmeal and salt in a large bowl. starting with 450 grams of the flour and 275 grams water. Let the shaggy mess rest for 20 minutes covered. Then add remaining 75 grams of flour 50 grams of water and salt. Let rest an hour then stretch and fold. Stretch and fold two hours after that and another 2 hours after that. Then refrigerate overnight in a sealed container The next morning let the dough come up to room temp for two hours and stretch and fold one more time. Then place loaf in a floured Banneton bowl, covered for 2 to 4 hours. It should become nice and puffy. Gently poke your index finger into the top of the loaf, if the indentation remains, your bread is ready to bake. Towards the end of the rising time, preheat the oven to 450°F Put parchment paper on a cookie sheet, and cut to shape for dutch oven with tabs for handles. Put the cornmeal on the paper and gently roll the loaf on to the sheet and score the loaf however you like. Immediately put it in the oven. Put loaf in oven and turn temp down to 435. Bake the bread for 30 minutes and remove lid, then cook an additional 20 minutes until the crust is golden brown and the loaf sounds hollow when you tap it on the bottom. The interior temperature of the bread should register about 205°F on a digital thermometer. Turn the oven off, crack the door open, and allow the bread to remain inside for 10 additional minutes; this helps the crust crisp. Remove the bread from the oven and cool it on a rack. And wipe any additional cornmeal off the bottom. just an example of my timeline 9 AM feed starter 3 PM make dough, 3 folds 8 PM put in fridge 5 AM take out of fridge and leave in bowl 9 AM put loaf in mold and start oven 10:30 AM bake

I use one of these. Works good enough, no electricity. Cost about $6.50. Cheers, Paul

cleaning with a brush and scoop is what i do. the only thing is to not do it on a windy day.

A very good friend of mine died last September, very tragically, on my birthday none the less. He was a big marvel and Avengers fan and we had a long conversation about the Avengers campus at California Adventures and the shawarma cart & Infinity Stone hand /drink holder they sold there. Since he didn’t have kids I promised to bring him home the shirt and drink holder. Unfortunately he didn’t make it to accept it but I went to Disneyland l/CA Adventures with my family last week and I bought the shirt & cup holder as promised. Made the chicken shawarma meal tonight that he would’ve been here for. Some meals mean more than others and tonight was a special one…..

Forgot to take pictures while cooking but did a quick reverse sear on an 8 Oz filet earlier today. The onion rings were air fried

halfway into making this shakshuka, i realized the tomatoes took off all the seasoning on the carbon steel pan. time to invest in some cazuelas…

It was a miserable day, cloudy with strong cold north west winds but that doesn't stop a KK rotisserie cook.