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Baby I’m back! Missed the KK cooking sooo much. Thought I’d forget all the little hacks….. but I nailed these beef ribs. Sorry, I don’t have photos of the finish- the bones dropped out and ended up diving the ribs. With a little eye fillet on the Parilla. Sent from my iPhone using Tapatalk

I’ve been rooting for Argentina for going on 20 years now. Wanted to do a big cook for the game tomorrow but since it’s on at 7am that presents a challenge so I decided to do it tonight and eat leftovers tomorrow red & green chimichurri french baguette seedy sourdough baguette brisket rubbed with olive oil, salt, pepper, garlic, oregano, aji Amarillo and aji panca roasted cast iron potatoes with olive oil truffle salt, red onion, rosemary & thyne cast iron dried cheese with olive oil, salt and oregano black beans with red onions, carrots & bacon dark chocolate brownies with French vanilla ice cream and dulce de leche fernet y Coca Cola

Great to see you back in action, @Basher!

Basher, it's like riding a bicycle. It's in your blood now.

Been hoping Dennis would make one of these for a few years now and thankfully Dennis delivered as always. Thank you @DennisLinkletter Also thanks to @tekobobelieve has been pushing this did some time just ordered mine and will be using it for Peruvian chicken ASAP https://komodokamado.com/products/charcoal-basket-splitter-32-for-rotisserie

Might be time to try a Searzall. https://www.amazon.com/SEARZALL-Stainless-Steel-Culinary-Restaurants/dp/B00L2P0KNO

bored saturday afternoon bake

Pork tenderloin rubbed with honey mustard, lawrys seasoned salt, brown sugar. Cooked indirect with apple wood and reverse seared in the cast iron pan to finish with the marinade juice and Irish butter….really tasty succotash of edamame, corn, red & yellow peppers, sweet onions, salt, pepper smashed potatoes with truffle salt, garlic powder, black pepper, thyme, rosemary and Parmesan cheese

Makes sense, skin side up at the end. Will be keen to see how you get on with the skin. I looked through my photos and found these pictures of piggies in progress at Sabor, a Spanish restaurant in London. I have not eaten their suckling pig so I cannot say if they achieved that glass "crack" skin. The last pic is of a larger suckling pig leg that I cooked on the KK. That skin was very good!

Stuffed Pork loin, 3 sausage 2 sweet and 1 hot, 1/2 large vadillia onion browned, 1 honey crisp apple grated, cooked rice, sweet and spicy seasoning and sweet chile sauce over mash with gravy. I did add a good bit of sage, with salt and pepper. 2+ hours at 320, it was pretty thick.

Another attempt at BBQing charsiu in the KK with an improvised solution.

A while back I posted a question about cold smoking and dehydrating milk to use later in a regional food called "chicken stew"; this is traditionally a chicken and milk stew cooked over a wood fire in a cast iron pot and I was looking to replicate the wood-fired taste when cooked in doors, I haven't gotten around to trying the cold smoking trick yet but we did have a small family gathering in mid-November and made chicken stew the traditional way. I forgot to take any pics but my sister got one. I cooked 4 whole chickens in instant pots, deboned and them, and then used the bones and skin to make additional broth. I also had several quarts of broth I made and froze a few months ago from the carcass of a turkey breast I had smoked. Dumped it all in my #8 dutch oven over a charcoal and wood fire, added whole milk, half-and-half, sour cream, butter, salt and pepper, and thickened with corn starch. I think this was the best chicken stew I've ever had! It had a rich, smokey, and buttery flavor. We had plenty left over so I have some in the freezer for later consumption. I think the smoked turkey broth really contributed to the flavor, giving me hope that the cold smoked milk is a good idea, but since I now have a chamber vac sealer, I'll probably defer on the dehydrating and just freeze the result.