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Showing content with the highest reputation on 07/27/2024 in all areas
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This was 5 hours into my 12 hour cook on the KK and is one definition of heat soaking as we are in the middle of a heatwave here in Italy. Ten hours in, the internal temperature started to drift towards 150C so I dialled back the top hat. Temperature settled back down and the pork capocollo was delicious.
4 points -
Tekobo, you have a nice smoke ring on your meat.2 points
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I am still amazed by how little fuel a KK uses to do its job. This is my 16KK fire basket after 12 hours of cooking low and slow. A 3kg lump of pig. The capocollo - pig neck and shoulder. Closest US cut is a pork butt.
2 points -
Neglected beds of Zucchini have large veggies on the vine, they're not the best once past a size and often overlooked . I scoop out the inards seeds and create the cavity where you can make the stuffing of choice. Today it was a Mexican base with a triple chesse topping and then drizzled with a marinara sauce.
1 point
