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Various sorbets, most made with fruit canned in natural syrups, but the grape was made from welch's Concord grape juice and the watermelon was made from fresh watermelon.

Because you can efficiently snuff out the fire after a cook is over and re-light the leftover charcoal for your next cook, load up the charcoal basket so you don't risk not having enough fuel to reach your target temperature or to run out of fuel before your meat is done. The "grapefruit" analogy is just the size of the lit area of the charcoal, not the total amount of fuel to add. My theory of your temperature change has two parts: 1) temperature drops when you put on cold meat, especially large cuts like a whole chicken, but it should recover if the KK was fully heat-soaked. 2) Suspect that you inadvertently moved the top vent when you opened the lid to put the chicken on. A small change in top vent opening will make a noticeable difference in dome temperature. For reference, on my 23" KK, 375F dome is only 1/2 turn of the top vent off the seat. So even a slight closure, hardly noticeable, will affect the temperature by as much as 50F.

I'm glad I came back to find this thread. I had some slightly tough hogget chops and remembered the Indians' use of papaya and other ingredients to tenderise meat. It worked out really well and, not wanting to waste my papaya, I used it on a chicken drumsticks and hogget chops. Here are the chicken drumsticks on my 16KK. I used the recipe for chicken tikka from the Ranjit Rai book recommended by @Syzygies above. They have a neat trick, which is to freeze your chicken for 15 minutes before putting it on the grill. This is to stop the potentially sloppy cream and yogurt marinade from falling off before it gets a chance to cook. It worked a treat and the chicken was very tasty. I cooked the lamb chops a couple of days later and they were much more awkward to skewer. This is where the trompo king might come in handy. I don't have one so I threaded my chops onto this prongy piece of kit that I bought from a tandoor seller. At first it all looked very precarious but as the meat cooked and firmed up it all worked out just fine.

Hope your recovery from the foot surgery is going well. Tasty looking desserts!

I realized i haven't followed up on this post in a while even though I've been using the Creami often. Here's a simple one - cheap store brand chocolate milk, processed on "ice cream" and then chocolate syrup and chocolate chips added using the "mix-in' function. It was chocolaty. And tasty. And easy.

Getting set here. I made up a new batch of marinade yesterday. I previously tried to "whisk" the achiote and made a huge mess of myself and the kitchen. This time I chopped it up and stuck it in the blender with the rest of the sauce. The blender had to work hard to process it all but it did a good job and the marinaded meat is now waiting in the fridge. Hope to get it on in about an hour and a half. When I told our friends that I would be making al pastor they were very pleased. They said their son's girlfriend would be impressed with his "connections". Not sure how cooking al pastor gets you up the social ladder but I'm not complaining!

Pork butts, they are good for practicing your temp control. You can cook one at 235 to 250 for 10 to 20 hours, depending on size. You’ll learn vent control the easy way and have some great food at the end of the day 😁 They are nearly impossible to screw up, just don’t overthink it. That is the biggest mistake many make, paralysis by analysis. Just enjoy it 👍

That is exactly why I don’t have one of those machines, that looks way too good LOL Hope the foot is healing well !!!!

Meatloaf and tater tot’s, perfect 👍

Congratulations !!!!!! Looking forward to seeing it in place 😁

@Poochie, make careful note of how small @tekobo cut up the half block before putting it into the blender. It is hard to turn it into a sauce, but well worth the effort.

Yep, achiote paste is worse than turmeric for staining everything it touches!

I did not make any adjustments to the vents while the chicken was on. I forgot to mention that there wasn't any wind to speak of at the time. I, too started out with a grapefruit-sized amount of charcoal. I realized that the temp wasn't going anywhere and added more. I think maybe a small jackfruit-size amount would yield a more fruitful experience.

Hello Mac that meatloaf sure looks good.

I guess that shows how long I've had my KK! I'm pretty sure I had to cut mine but now my confidence in that has taken a hit.

I haven't made a meatloaf in ages so ....

The rubber plug with the hole for probles comes with a slit in it lengthwise so that you can get the probe wires into it.

Yes, I'm very excited. This, and the crew is getting close to finishing up the BBQ Island/paver patio. I have to wait until the Granite top is laid before setting the Kamado in place. That will be on the 24th. Interesting idea about the crate pieces. You got me thinking.......

It's here!!!!