Leaderboard

Well, I am pleased to report that it came out REALLY well. (My two neighbors who got 1/3rd each think so, too.) Photos attached. It cooked for a total of 9 hours, 40 minutes, most of that at 250 until the last 2 1/2 hours, when I built an aluminum foil "boat" underneath it and left the top open- I got this idea from a recent article in Texas Monthly Magazine by Daniel Vaughn. It worked pretty well. I raised the temp to 275 and later to 295 for the last hour. It all came out pretty great. Used a heavy rub of coarse sea salt and coarse pepper and a lighter coating of Dizzy Pig Dizzy Dust. The result was a nice, crunchy, salty, peppery bark.

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!

There are multiple brands of this style: Klein Tools 12 in. Hack Saw with Aluminum Handle The point is that one can adjust the tension, and achieve higher tension than with more basic models. There are similarly many brands of "good" blades. I'd go as fine-toothed as I dared, keeping in mind the theory that coarser blades clear more easily. I'm just not convinced that's enough of a factor. Freezing works, but makes for much more work. If you can figure a way to squish the meat against a vertical plane, you might make quick work of raw meat? What we both really want is a Berkel (bone the meat first!) Berkel 300M-STD 12" Prosciutto Meat Slicer We just don't have that kind of stupid money. Some restaurants buy these partly because they do work really well, partly because they can set the ambience for the entire restaurant.

Explains a lot! 🤣

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

@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

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.

So far so good. Got my tools laid out. I started with the prime cut - the sirloin on the bone. Simple job there to saw it in half so it would fit comfortably in the dry ager. The little trim at the bottom of the pic was for me to fry and taste the meat. It was delicious. Next came the rump. It was still on the bone and I was tempted to keep it to roast on the bone. It would have made an impressive centrepiece for our New Year's Eve party but I decided it would be a show offy waste when we could eat it over a few meals as steaks. So I embarked on the job of getting the bone out. It's one thing to watch folk online but it is quite another to get your knife in there and try to figure out where the bone ends. At times I felt like I was literally butchering the cut, and not in a good way! Whole rump on the right ready to go in the dry ager. I was disappointed that it did not look as impressive as the ones I normally buy but remembered that this is from a veal calf and not a full grown cow. The Husband will use the bone to make stock and that eye piece at the front will make a nice, tender roast. And now for my favourite bit. The flank/skirt. We don't tend to get these pieces in the UK - they get minced into things like Cornish pasties. I love them and approached this one like an old friend. It did help that I had re-watched this video before I started: Mine looked like this to start with I had fun seaming out the muscles and managed to get out, from left to right, the matambre, two bits of bavette/vacio and the flank. Up top were the miscellaneous bits of skirt left over that I will use for something like fajitas. Working my way round the muscles and silverskin was useful practice for the job of seaming out the leg tomorrow. My last job for today was the hardest. I had to cut through the shin for osso bucco. It was hard work and I eventually called for reinforcements in the shape of a new blade and a husband who is better at sawing than me. I was grumpy and would have loved that bandsaw that you talked about @David Chang! I will age the sirloin and rump for a week or so and will enlist The Husband's help to break them down to steaks and Italian cotoletta.

Thank you. @Troble, yet another winner of a recipe. One set of friends are having their kitchen re-built so we gave them one chicken and sides and the other set of friends just happened to be visiting yesterday morning so I offered them the other chicken. Once you are roti'ing one chicken you might as well do three! Here is the feedback they sent me afterwards: No kitchen folk were brief: Phaaw Great supper!!! Thanks We agreed that the dish went well with red wine. The other friends were more effusive: Just eat? I get it now.:5⭐️, would eat for free again. Thank you so much for a wonderful unexpected supper. I don’t know if the new rotation hack for the KK worked as desired, but the chicken was excellent. Not dry and beautifully spiced with the marinade. The ‘comes with’ was lovely too. The yam was a lovely surprise and worked so well with the sauce (as did everything else) and the carrots beautifully sweet. Excellent—would order again. So, if you have not yet tried this recipe - what are you waiting for?

What can I say? We gave two of the three chickens away, together with some baked/grilled yams and carrots and green crack. Loved by one and all.