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@C6Bill. You know what's really scary? The fact that you are a Patriots fan. Fly Eagles Fly!

Made some duck for a special occasion today, once rested I like to slice it thin then wrap it in prosciutto di Parma with a hard cheese and olive tampenade. Served with more olives and grapes. Lunch was followed by pumpkin carving, I like Halloween 🎃

This year's batch of Aji yellow peppers for the hot sauce. Chopped up with the salt, garlic and sweet white wine - time for Mother Nature to do her thing and let the fermentation begin!

Picked up a 15lb Prime Brisket, 4 racks of spare ribs and used 4 different rib ribs that my good buddy @jonj turned me on to, plus used a brisket rub from @jonj. Ribs were rubbed with honey mustard then dry rub sat in fridge 36 hours. Brisket was rubbed with Worcester sauce then dry rub in fridge for 48 hours was aiming to serve at noon today so started the bbq during my kids birthday party yesterday and the brisket went on at 4pm much time the delight of all the dads who were at the party. Smoked at 250 with some coconut charcoal and mesquite wood. I expected to get up in the morning and wrap it but I ended up waking up at 1am, spritzing the brisket with apple juice, getting back up at 3am spritzing again then I got up at 4:45am thinking it would be time to wrap it but when I checked the temp it was 206, so I pulled it and wrapped it in butcher paper and a towel and put it in a cooler at 5am started the ribs at 5am, threw some post oak wood in there and cooked it at 225 for 5 hours then foiled it for an hour wife convinced me to get pre-made potatoes from Costco so I opted for scalloped potatoes which everyone liked and I got premade Caesar salad from trader joes. Everything turned out great. It’s been a minute since I did a big BBQ but between the last two weekends I made 2 pork butts, 4 racks of ribs & a 15 lb brisket. Thanks @jonj for all the rubs. Everyone liked them

And the pics…

So, the first attempt was a success. It started off rough but the end product was above average. The party-goers ate the whole bird. To begin, I placed a foil pan in the basket and put the lump around it. (As advised by others.) I seasoned the bird the night before and lightly salted the outside. The next day I installed the rotisserie and placed the bird in. KK was stabilized at 275F. I let it go for about 10-15 minutes and then walked away. My neighbor was over checking things out and he noticed a sound from the motor. We went to inspect and the bird had fallen out of the cradle. It was laying on the bottom of the KK in the foil pan with coals on it. We quickly cleaned things up and situated the bird in the cradle again. One of the tines came loose and let go. Not sure if it had to do with the heat or what. It spun for a total of 4.5 hours. However, at the 3 hour mark I noticed the coals were getting low. I was hoping it would finish in time but it didn’t. I had to re-fuel the best and let it get back up to temp. I didn’t have time to get the bird hot enough to crisp the skin. It was a bit gummy. This was the only downside of the bird. The meat was super juicy and tasty. Even the breast. Overall, the rotisserie worked well and the end results were above average for my first time. Next time I will change the charcoal layout a bit. I will make a sideways L with the lump. Where the side of the L is I will place the breast towards that and the legs towards the other side. This will cook the breast a bit more so than the legs. Secondly, I will get the KK much hotter for the end of the cook. I just ran out of steam after the lump ran out. The drop in heat set me back a bit in terms of time so I couldn’t crisp it enough to my liking.

Looking good @tony b. My last mash ended up with lots of white mould. I know it is meant to be a scrape off and keep going job but am worried it will have tainted the taste of the mash. We'll see... I am in the middle of a science experiment to try to recreate a super hot but surprisingly flavoursome chilli oil that my cousin brought me from southern Africa. Will report back soon.

Probably to late for any suggestions for this cook, but i do have some thoughts here. Wouldn’t setting up a rack with a foil pan underneath the bird also create and indirect cook? Years ago I was looking for alternatives to the deep fried turkey, I’m sure this method is also fun to cook (maybe a little more dangerous) and I’ve heard it taste great as well, I just always thought the oil requirements would be a waste as I wouldn’t likely reuse etc. I came across a High Temperature Roast turkey recipe / technique in Cooks Illustrated. The basics are spatch cooking a 12-14lb bird, brining first in a simple water / salt brine, air drying in cold space for a day or so, making gravy separately from gizzards & Neck and making stuffing separately. The spatchcocked bird is than placed on a broiler pan that sits on top of a large disposable foil pan that is filled with your stuffing. Cooking in oven at 450 degrees F and is done in about 75 minutes. This has been my go to for years, even though I own KK’s! In writing this I’m thinking if you use a foil pan to deflect the direct heat at some point you could also put a foil pan with your stuffing underneath the bird to collect all of those great drippings…..Maybe sort of a marriage of cooks illustrated and KK. In any event I wish success to Cheesehead griller and and Happy Turkey day to everybody on the forum. I know Thanksgiving is always my favorite holiday of the year!!

I just looked back at the photo of my chilli haul back in October 2018. Ha! I now have a polytunnel and grow my chillis in the ground. I harvested about half of the peppers last week and this is what I got: I've been having fun processing that lot. Made a few jars of peri peri sauce with the peri peri peppers. My next batch of wings is going to be divine. I smoked the peachy chillis in the KK using my smoke pot. Sorry, no on KK pix but here they are after the event. They are now in a mason jar with vinegar over them in the fridge, ready to be added to all sorts of nice dishes. I also mixed an large number of the red chillis - some of them are ripened Padrons, others Devils Rib and the rest are mushroom pepper - in with a pile of tomatoes, onions and garlic and smoked them in the KK for six hours. Beginning. End, at about midnight Blended and ready to go into jars. It is pretty hot. Will go in jars in the freezer. To be brought out to go on patatas bravas alongside some cooling mayonnaise. That said, I do have quite a lot so I need to think of some other use for this potent sauce!

roasted about 2kg of Ethiopian beans this afternoon. at 450-475f, 250g per roast takes about 11-13 min to hear cracks for medium dark roast. it took me around 1,5 hours to finish the lot then the charcoal burned down just in time. used half a basket which is like 1.5 kg of compressed bamboo. not bad i guess. did not use fan assistence. i think it slows things down too much..

Cut off some of the point on the brisket to make burnt ends. Tossed in a blend of BBQ sauces and into a 350F oven for 30 mins. MEAT CANDY!