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The boneless ribeye roast came out great thanks to the info I received from you guys and gals. Super tender and delicious. And some homemade sourdough bread to go with it.

@tekoboi must apologize….I finally made this again finally and I looked at the recipe I posted and I had some of the measurements off….I had combined a few recipes into one and I made two chickens so what I posted was a recipe for TWO chickens…..it was way too much liquid, oil, beer, etc for 1 chicken.. I edited the recipe so it should be good now….sorry about that I put my brand new rotisserie basket splitter to work tonight. Absolutely loved it. Chicken turned out great

Explains a lot! 🤣

Lovely day with my KK today, dodging the rain showers. I tried to maximise the use of fuel so I toasted some nuts and refreshed some frozen baguette in the KK while it was warming up. Then I roasted some veg and this veal chop. No time and not the weather for any basting and clinching, just old fashioned throw it on the KK, move from warm to hot zone and eat!

Costco FINALLY, after a several months' absence, got a few Prime briskets back in, so I grabbed one and am doing it today (photo of brisket, trimmed and rubbed). As an additional positive note, this one started out as 13.9 lbs- the ones I had been getting last spring were mammoth, like 18-19lbs, and took forever to cook. I trimmed it last night and took a little more than 3 lbs of mostly hard fat off it, so we are now somewhere in the 10-lb range. Ironically, we just had brisket Monday night, a Christmas gift from a friend, sent from Perrini Ranch: at the ranch, they do their briskets old-school, over an open pit, with coals from mesquite logs shoveled under the briskets, like in Lockhart. I think I prefer the Austin-style, using indirect heat with the hot air current passing over the brisket and infusing smoke, but the Perrini Ranch product was VERY good- nice mesquite smoke, heavy black pepper, EXCELLENT quality meat: though a little firmer and maybe drier than the Austin style? In any case, we just finished having brisket on Monday, Wednesday and Friday (main course, on salad, as tacos, in that order), so my daughter's family can be excused for declining this brisket, and two of my neighbors on the block will be the beneficiaries/ test audience. We achieved 250* around 8AM, so I project it will come off somewhere around 4-5PM tonight. Updates to follow.

@jeffshoaf there is a through the glass sensor in the middle of the unit which i guess is infrared and there is also probe sensor that bypasses the pan sensor. how it all works is a mystery me, but it's a very neat machine... here's a video of an omelette being made. you can walk away in the middle of the cook, take a number 2, and come back with a perfect omelette..😄 and never break a sauce with the probe...

I suspect that we'll be seeing a lot of veal cooks from you in the near future @tekobo ! 😄

@tekobo that’s a good question and where I got hung up yesterday. That’s what had me question the quantity and what I did yesterday is posted above. I used vegetable oil and olive oil and yes I did indeed baste with leftover marinade which gave it incredible color you could probably get away with using either the vegetable oil or olive oil not both but what I did yesterday is what I followed above. 1/4 cup vegetable oil and few tablespoons olive oil the recipe I made above is a combination of 3-4 different Peruvian recipes I found online that I combined and tinkered with to try to find the taste that I know…. im supposed to be heading to Peru in March (last two trips been cancelled due to COVID) so when I get down there I plan to do some further tinkering to the recipe

Ha- figured as much, which is why the 3 times I've made this, I've used 2 chickens!

i'm not an electrical engineer, but if they make a PID controller to modify the wattage of a cheap induction plate to the temperature set, then you've got yourself a cheap control freak...

While I tend to agree, I feel the need to point out that lots of folks say similar things when they see the price of our KK's...

I own a Vermicular Musui-kamado in both kitchens. We have beans soaking now, ready to start soon. I always make nixtamal in the VK. Many stews, such as lion's head meatballs... A good analogy is adaptive cruise control for cars. Some people can't imagine why one would want such a thing, even some people who own cars so equipped. We're so used to, um, what do you call it? driving, that we become inured to the annoyance workload of manually guiding a car. We probably think of commercial pilots as flying the plane, when they're primarily system managers who can step in to fly as needed. Fiddling with the heat while cooking is the same idea. Some of us use barbecue controllers and can leave for errands after starting a cook. Others watch their KK get up to cruising altitude, marveling over how easily one can manually control a KK. And there goes an hour. My point is that as a good cook one isn't really conscious of the time sink that fiddling with temperatures represents. The energy needs of a dish evolve as the dish cooks. Providing a set flow of energy is fundamentally different from maintaining a set temperature; the latter adapts as the dish cooks. I choose the VK whenever I want autopilot. As a rule, I don't feel comfortable with any technology till I stop thinking of it as special. Cookbooks are for dinner parties? Um no, we like to eat well on Tuesday nights. A sous vide water bath and chamber vacuum is for Michelin skyscraper food? Um no, it's a more reliable way to tenderize and cook steak, or lamb shanks, or... Of course when I want excitement I finish over fire.

I managed to evade the temptations of the KK shopping channel, for once! I put @Paul's suggestion of a sawzall to my husband and he wasn't sure about being able to clean it properly between uses. I then did extensive research into bandsaws. I came up with a blank every time. Not many online reviews and the ones I did find were frankly awful - mostly regarding the suppliers and after sales service. @MacKenzie kindly(?) found me a video with a guy using a Scotts meat bandsaw. It has some awesome technology that stops the saw when your hands get too close to the saw while wearing a pair of special blue gloves. It was also huge and likely to have a price tag to match! Finally, I came upon a company that had been trading for over 30 years who had what looked like a standard meat bandsaw for a sensible price (about £600). They were off for the Christmas period so I had to wait for a response to my email. That was a good thing. I had a cooling off period, decided I do not need a meat bandsaw cluttering up my life and set to with a normal saw this morning. I was not looking forward to it but got all of these cut and sawn in just over 20 minutes. Hurrah! And the rump steaks came out well too. All done!

New Years Day dinner of chicken saltimbocca with a browned butter, fried sage and pine nuts sauce, roasted fingerling potatoes and broccolini. Top grate, direct, peach chunk, dome at 350F.

New Year's Eve was smoking pork belly for friends who want to learn how to do bacon. I didn't take much for pixs but when the slicing part was done this morning I did receive some nice treats for my lunch. Naturally I had to taste the bacon, just checking you know, Shirkand with pistachios, and beef, veggie, cheese Boa they made before arriving. I just took an end piece of bacon for the taste test.

Happy New Year from the south of England. The weather here was awful so no KK action for our New Year's party but we did have a good spread of Venetian cicchetti.

Hey y’all, Happy New Year! Smoked a dry aged Wagyu prime rib on the 32” rotisserie. Dry brined it for 24 hours, smoked over apple. Served with potatoes dauphinois, mustard slaw, and jus made from the drippings.

happy holidays steak frites for xmas breakfast