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Last night I got out two frozen chooks that my Italian butcher had spatchcocked and deboned for me. Per another post on this forum, I tried dusting one of the chickens with baking powder to see if the skin came out crispy. Heat soaked the 32 to 250C and cooked the chickens on the top grate. IMG_0175.MOV That fat came out of the chickens. Soooo delicious. The chicken on the right was the one with the dusting of baking powder. It came out a little browner but no real discernable difference in skin crispiness. I also cooked dessert on the KKs. Roasted strawberries with sugar and black pepper followed by a few drops of rose water at the end. Then I cooked some chocolate fondant Everyone thoroughly enjoyed their KK cooked dinner! P.S. The starter was not KK cooked but it is worth a mention. Sous vide cooked octopus legs, compressed in a meat press for making ham, cooled and then sliced to make octopus carpaccio. Game changingly delicious with a drizzle of good olive oil.

that looked absolutey fantastic. Have never bought cooked or eaten this cut of beef. But now I'm gonna get one and follow your instructions! Yum!

Size Queen! 🤣

I have a container that'll arrive before the July 8th tariff pause ends, and I'll be hit with the 10% base tariff. If it goes back to 32%, I won't be shipping another container until the tariff is dropped. If someone wants a grill with the tariff included, I can always ship grills LCL. (less than a container load) I can if necessary, survive on sales from outside the US until this fiasco is over. Will I be raising my prices? We will need to address the probable 10% Tariff. Factory-direct sales don't have the same huge margins to slash as traditional retailers do; I'm considering eating half of it. Even that would be less than pleasant at the end of the year.