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I was feeling really lazy in this heat today and decided to just let a chicken spin for dinner. I typically just spatchcock but I have to say this chicken was absolutely fantastic. I may be spinning more in the not too distant future 😁

Well it might not win any awards for design, but it sure is practical around the cooker for a bit more space, hang a towel or some cooking impliments. Sturdy and strong, what I might emphasize as Paul Bunyan furniture. It's 35 x 32 and substantially wider with the carrying handles/tool holders. Plenty of space for a cutting board to trim up a brisket on your side while someone else works on the other. Has a shelf below for whatever and is conveniently accessible. The top or surface was incorporated into the frame height to make it all one surface. The handles are for carrying this table also, one person could, but your not getting far without some injury developing. So that's it, life got easier and seeing it's made from PT lumber and treated with a waterproofing chocolate stain it'll be here for a long time. The BBQ Gods are smiling

IMG_3565.mov Hello All, I am moving my KK with me to Belgium. The movers contracted a crane to lift it off the deck, so I found it worthwhile to record the process. There seem to be an issue uploading the videos, but we’ll start with some photos while I try to sort it out. Due to coordination issues between the movers, seacan delivery company and the crane’s, the KK was first lifted off the deck by the crane to be moved onto the street. Then the crane left and the seacan arrives a couple hours late… Once the seacan arrived, and they tried to pick it off the street and raise it up onto the liftgate of a truck. However, the elavation difference between the truck carrying the seacan and the KK was too large; hence, they took it to the warehouse and ultimately moved it with a forklift. Note that I have kept the large majority of the crate that it originally came with since I expect to move quite often. Whilst the bed may last a few more moves, the top portion will have to be replaced because it sat uncovered in the backyard facing the ever changing weather for a year and a half. Cheers, Franck IMG_3565.mov

Pardon the mess, but this is what I ended up doing to incorporate my KK’s

Mixing magic with what you have. Here's a combo I found, the Habarnero Jam was around a while and gathering dust, a gift from some time ago. You get to a point where you have to use them, so I mixed up a sweet and tangy batch for these chops over the Kamado. It's all science, you know...flavor combination science.

I am not keen on lean meat and could never see the point of rabbit until we had a wonderful meal at Filippo's in Piedmont, Italy way back in 2017. It included rabbit, cooked slowly over fire right beside you in the dining room. It was a memorable experience. I don't have Filippo's experience or skill but my 32 Big Bad gave me a leg up in the tools department. Here is Filippos set up: Here is my husband's job of getting the rabbit attached to my KK spit. Here is the rabbit, cooked at 150C in the KK. Took under an hour and I took it off at about 70C. My father-in-law had fond memories of eating rabbit in post-war England - a source of protein when meat was still heavily rationed - and came round specially to try some. It didn't disappoint. Nice, moist and tasty. Served here with fennel forward sides. Eating the front leg was not dissimilar to eating a chicken wing.

Lovely looking cooks all. Veal steaks for lunch. Indirect most of the way with a quick sear at the end. One was thicker than the other so I was able to cook them in the same time frame with one rarer than the other. Turned out really well with home made fries, mayonnaise, peas and hot sauce. No plated pics, was too busy eating.

Schrimp on the Barbie with taeta tots and grilled smoked veggies finished with a good Kolsch (Fruh) and a Calif pinot noir Line 39.

I made a turducken from scratch - ONCE! Never again!

Looks great 👍 I’d add some wheels 😁

I recently ordered a new device for sharpening kitchen knives and it was delivered yesterday. It came with a nice little packet of band-aids.

Haven’t posted a dinner for awhile, so here goes. On the veg side: asparagus (lemon, olive oil, salt pepper), butternut pumpkin/squash (olive oil salt pepper), whole eggplant, corn on the cob in the husk For meats: simple beef sausages for the kids, cevapcicci, pork loin (whole grain mustard, garlic, honey, salt and pepper marinade), lamb fillet (olive oil, salt pepper and rosemary). KK wide open with a half basket split, mix of direct and indirect zones. winner!

Chicken yesterday so steak today, reverse seared. Cooked at 245 until at IT of 112, it carried over to 122. Then seared 😁 I too was too busy eating to take a plated pic lol @tekobo

Taco party yesterday. We make too much food, and it all went. This is what was left of carnitas from two kilos of pork butt. Carnitas is typically a stovetop pork butt braise. However, it just felt wrong not involving the KK and smoke somehow, and one of my guests always want ribs. This could have been the best version I've ever made; I started by smoking 1 1/2" slices for several hours in a cazuela, using apple wood in a one quart smoke pot. The meat was easily trimmed of excess fat at this point, and the cazuela drippings replaced the recipe lard. Proceed as normal from here, stovetop recipe.

@Tekobo, looks delicious and it sure is a lot larger than the wild rabbits we have around here. I had that same experience in Spain, just north of Javea, it was a farmhouse way out in the boonies. We had beef steak. They showed us the steak before putting in the fireplace to cook. I remember thinking, didn't say it, "I wouldn't even buy that steak if I saw it in the store. How wrong I was, it was awesome and I have never forgotten that meal.

My Dad and I hunted rabbits when I was a kid. We raised beagles for this purpose. So, I grew up eating my share of rabbit. Mom mostly fried them like chicken or stewed them with dumplings. Like @tekobo - I got my first taste of a roasted one while vacationing in Italy (Venice) many years ago. I have to admit that I've not made one yet on my KK.

Lots of tasty looking food, ya'll. Making me hungry. Off to fix something for lunch!

@Tekobo, that is one tasty looking cook.

It's one of those things you could say is an acquired art meaning it requires practice to maintain a level of skill with some effort. I haven't repeated the process since, but I remember at the time it was a challenge as you well learned. I found the most difficult part was cutting out & grabbing the tendons still logged in the drumstick without destroying the piece. It's far from brain surgery, however it demands a steady hand and patience.....after it's done you move on to the next challenge

Spin away C6Bill and then head down to Foxwoods and see if it continues. Looks crispy good

My knives are always really sharp, sharp enough to remove a finger in the blink of an eye lol

A sharp knife is way safer than a dull knife. Sent from my iPhone using Tapatalk

That does look good!

@Chief Our meal cooks are usually a little more memorable

Did some pork back ribs, over did them a tad but they still tasted goooood. By the time I ate it was dark, sure doesn't make for a great pix but it doesn't change the taste one little bit.

so after smoking a small brisket point this morning, i proceeded to make ONE burger from scratch off 60-day old brisket trimmings. i don't have a meat grinder so i hand chopped the meat to minced texture. it wasn't a great eating experience as i don't think hand chopping does a great job breaking down the hard bits and sinew. i told my wife i made just ONE burger to see if eating old pellicle trimming would make me ill. i'm still alive and now she's pissed because i didn't make her one...😂

Chicken dinner, always a winner. Used the upper rack to get the chicken skin nice and crispy using reflected heat from the dome. Crisped up these potato slices while the chicken was resting. New to me recipe from Francis Mallman's Green Fire. Enjoyed by all. Worked well with chilli sauce and ketchup.