Leaderboard

Veal chop for dinner yesterday.

We used the chicken fat and juices as a sauce. It was lip smackingly good!

Chicken cooked on top rack of KK. All that fat came out of the chicken and was super yummy on roasted potatoes. Cooked for 45 mins at 210C and reached internal temp 89C.

Big mixed grill tonight… Cevapcicci, pork sausages, a burger patty, Malaysian chicken satay skewers, lamb skewers, scotch fillet steak. With grilled asparagus, potato, corn, mushrooms. A nice varied dinner!

Here we are at 5PM and it's pitch dark outside. Fired up the KK to cook chicken thighs. Plated.

A leg of lamb soaked in Balsamic vin for 16 hours, rubbed with salt and Italian spice mix afterwards and let to stand for an hour then cooked indirect (1/2 basket on the 23) with a deflector at 250-65 under heavy smoke. For better results let the lamb marinate for 36 hours, it reveals a greater sweet tangy taste and for a more intense version you could poke with a fork prior to placing in a bag for it's long soak. Don't remove the fat it thins on it's own. The balsamic has sugars and will burn, this is good. I liked a 145-50 degree pull for a center pinkish appearance. Save the gravy from when it rests, it's very dark.

Smoked with oak and apple wood, then braised to finish. Could have used some more time braising to fully render all fat. A little spongy still but great flavor nonetheless. Sent from my iPhone using Tapatalk