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I tried out a boned and rolled suckling pig on Sunday evening. There was much less smoke than normal and I managed to get good, crackly skin. Definitely a good way to do rotisserie of fatty meats on a KK. The black marks on the outside of the meat came from the wet stuffing that leaked from the inside of the piggy roll. Part of an Indonesian style meal. \ Gratuitous shot of my current obsession - madeleines.

The thing that I like least about barbecuing fatty meats is the nasty smoke that you get as the fat hits the hot coals. I complained about this to Dennis a while ago and he sent me a photo of a longways basket splitter that he had mocked up for someone in Singapore. Dennis’ logic was that the fat drips off rotisserie meats on the “down” side and, as the meat rotates away from the fire on the “up” side, you don’t get fat dripping into the fire and causing flare ups. I had to test that out so I tried it in my 23 and it seemed to work. It was easy in the 23 as the basket is round and so you either split it side to side or back to front. Not so in the 32 because the splitter that Dennis makes progressively splits the basket width ways, not long ways. So, I got a local guy to make something up for me which looks like this: It worked well in a chicken cook that I did in October. No/v little in the flare up department and great flavour. I was reminded of this when I saw @johnnymnemonic’s post where he had a heat shield between his chicken and the fire in his 42. This trick makes it possible to expose your food to the fire throughout the cook. I cannot comment on achieving greater crispiness as I tend to have wet marinades and sauces on my chicken. I also cannot yet comment on how well this works for something that is really fatty. I have a rolled porchetta to try sometime and will report back on how the fat dripping works and also whether I manage to get that elusive crispy skin. In the meantime I hope I have not pissed @DennisLinkletter off too much by posting this. I think he has a version of this divider in the making but I don’t know how soon/if he plans to offer it for sale.

I keep coming back to this picture. Just the right level of cooking for me. Soft bread and some wasabi mayonnaise. Heaven.

@Tekobo. Please send leftovers to Michigan. Sent from my iPhone using Tapatalk

Time to move to Cajun country, Tony. Don't worry, even though everyone North of I10 is considered a Yankee around here, we'll let you in. 😀

I'm not sure if anyone's presented a meat slicer for review or the reasoning behind the purchase. What brought me around to making this purchase started first with an idea of a tall thinly sliced roast beef sandwich with lettuce, tomato and mayo on rye. From there this Beswood Model 250 ended up on my doorstep lookin for a home. Now this kitchen appliance isn't a daily user nor does it fit on the counter to stay, but it will slice all your meats efficiently, quietly and nicely whenever you have a mind to do something with intention. I have it in mind for marinated roasts of pork, beef and lamb and possibly some turkey and chicken breasts with the purpose in mind to shrink wrap for storage. Also, bacon and even cuts for beef jerky came to mind as another thought. Along with this I ordered some meats from Porter Road, I think they're in Tennessee, two bottom round roasts and a top round. I've always noticed here others purchasing on occasion their meats on line, something I was always was reluctant to do, reason being is seeing and touching what's in front of me has been my choice vs a picture on the computer screen. Well, I finally pulled the trigger and considering a little wait around Xmas, the package arrived and I found myself pleasantly surprised with the quality. Whomever packed the box inadvertently tossed in another 6lb top round....Merry Xmas. So thanks, with reluctance and the constant exposure hereI finally came around and broke the mold. So it does what a slicer does, evenly cuts cheese, meats, veggies or breads with precision. It works quietly with a belt drive and effortlessly along a gliding track, what more could you ask for. So the deed was done and I gave it a try, the sandwich was yummy. It has the Tyrus stamp of approval, whatever that's worth...I like it, watch them pinky's though if you are ever of a mind to buy one or similar.

I wish that little piggy came to my house ❤️

Looks great.. Best to seal off the bottom of the charcoal basket in the front half with foil to prevent airflow from coming thru the front area.. You want to force the air thru the charcoal.. Air will of course take the path of least resistance that's why you need the foil.

I 2nd that!

Dennis went to bed knowing his wife might need to head to the hospital to have their baby delivered that night… Wife: Dennis, wake up! I think it’s time! My contractions are very close together! Dennis: Oh my gosh! I’ll call the doctor… Doctor Babybirth: Yes, what is it? It’s 3am by the way. Dennis: You’ve got to get to the hospital quickly. My wife said her contractions are closer and closer. It’s getting ready to happen. Hurry! Doctor Babybirth: Settle down. Is this her first baby? Dennis: No, this is her husband!

Someone forgot to take their humor pill lol

swoff1: Hey, what does Jokes, Ribbin', & misc banter! mean? Partner: Sounds like a place to post jokes, shoot the breeze, and maybe some off-topic stuff. swoff1: Wrong! Yesterday Dennis suspended the account of this asshole named Poochie. It was so awesome!! I mean who has time for that garbage?? Partner: What? swoff1: That knucklehead can't post anything for 30 days. Hahahaha. Serves him right. Hey, what's a 6 letter word for dumb?

Trying to get in a couple of cooks before the deep freeze hits on Wednesday (single digit highs and lows 10F below zero). Chicken thighs on the main grate, 325F, direct. Plated with mushroom risotto with some truffle salt, Greek Salad.

Brisket - usual Worcester & soy base. Meatchurch Holy Cow rub Busted out the external smoker for the first time in over two years of ownership. Pretty easy to use and used some mesquite pellets for smoke flavor sour cream, garlic, Parmesan & chives mashed potatoes homemade cornbread

Celebrated the successful break-in of my new, electric snowblower yesterday. We'd gotten over 6" of snow Friday, with significant drifting (close to a foot). Steak night! Prime NY strip, marinaded in Shio Koji with SPG, then rubbed with SureShot Sid's gunpowder (my go-to steak rub now). Grilled direct on the lower grate with some mesquite chunks. Plated with a nice 2x baked spud with some cheddar on top, sauteed mushrooms and spinach in Bearnaise sauce. A nice bottle from Trefethen (interesting blend of Petite Verdot/Cab/Merlot).

I tried out a new pizza dough recipe tonight. The recipe called for a double fermentation, and took 48 hours to make, I’d definitely go to the trouble of making this dough again. The best thing about the recipe is that you can freeze the dough balls as they reach peak fermentation, then use them when we you need them. I’ve got another 4 dough balls frozen, ready to go! Sent from my iPhone using Tapatalk

I visited Colorado and decided to have some supper at a local restaurant. I looked over the menu and see mountain oysters. Now being from Louisiana I’m thinking they’re just like salt water oysters I’m used to eating, but they come from fresh water in the area. Waitress: What can I get for you today? Poochie: I think I’ll have an order of these mountain oysters. Waitress: Good choice! They’re fresh and delicious. Poochie: How many do you get? Waitress: You get two and one vegetable. Poochie: Two?? Give me a dozen! That’s what I’m used to eating. Waitress: Oh my, you sure like your mountain oysters, don’t you? Poochie: Lady, where I come from we eat them right out of the sack.

Great looking meals everyone. Like @alimac23 I’ve also been a busy busy recently so not posting as often… we bought a new house a couple of weeks before Christmas so have been flat out since then getting our current house ready for sale in February- it has been an epic marathon of cleaning/ de-cluttering and beautifying. I hope it all pays off. Did manage to knock out a small brisket today while cleaning windows (250F, peach wood chunks, some salsa, salad, roasted spuds). 9hrs plus a one hour rest. It was sensationally good. Perhaps the last proper KK cook before the move (some holidays coming up, and we plan to move out for the 3-4 week sales campaign).

2 chickens. Saw the front to back split that @tekobo had made for the 32 and was inspired to try a setup for the 42. Will need to adjust the temp down a bit for future cooks- the dome was 400f, but the back half was quite a bit hotter. The results were great- I’m looking forward to trying the setup with pork or beef. cheers

I wanted one too. It was a beautiful red one on a stand in a cheese shop in Brighton. We soon tempered our expectations when we investigated the pricing. That said, we are off on a road trip to Italy later this year. You never know, a beautiful bargain may await. Ha ha. I think the guy or gal in the deli can do that job pretty well without you having to shell out at all!

Smoked some Scotch Bonnet peppers in the KK. Low temp, about 100C with maple pellets in the hot/cold smoker attachment. I put them in my dehydrator afterwards and plan to grind them in small batches for some good smoked chilli flavour. The singed peppers at the top came as a result of overcorrecting and letting the temps get away from me for a short while. That said, opening up the top hat helped the smoke pull better through the hot/cold smoker and it stayed lit for all of the cook after that.

Hey all! I hope you’re all going well. Sorry it’s been a while since I posted. Life’s been fairly busy lately, the two daughters are amazing, but definitely take a lot of work and time up, as I’m sure a lot of you will understand. Had a few cooks recently, still absolutely loving the BB32. Sent from my iPhone using Tapatalk

Marinated duck with some Japanese spice, those specks are sea weed, tasty spice. No plate

So, I dropped Dennis a note yesterday to apologise for stirring up interest in the event that he wasn't actually going to go with this accessory. He says he is but he hasn't yet sorted price or confirmed whether any have been produced for sale yet. In the meantime here is a photo of his version (rather more sophisticated than mine) for you to drool over. I am happy with mine because it was relatively cheap and I got it made locally but I remember messaging Dennis to say that it was a game changer for me when I used it.

Marinated (lawrys salt & brown sugar) Pork tenderloin grilled Indirect at 350 with some apple wood. Finished in the cast iron pan with some Irish butter crispy baby potatoes. Booked them in water with baking soda and kosher salt for 10 minutes. Tossed them in a bowl with duck fat, truffle salt, garlic powder & black pepper. Threw them in the air fryer and then finished them by tossing them in olive oil and a ton of fresh thyme. Turned out super tasty grilled asaoargus cooked in cast iron pan after pork, dusted with olive oil, salt, black pepper and garlic powder before getting tossed in the pan.

MacKenzie decided to start the new year with a milk bath. So she gives the local dairy a call. Moo Milk Company: Yes, could I help you? MacKenzie: Yes. I would like to have you deliver 25 gallons of milk so I can take a milk bath. Moo Milk Company: Pasteurized? MacKenzie: Oh no. Just up to my waist.

Nicely done on both cooks! Congrats on your Dad's 70th! I did a Prime Top Round roast that I found "buried" in the downstairs freezer. Indirect, with Guru at 250F, smoker pot of mesquite and post oak. Cooked to 195F. Wrapped in butcher paper slathered with Wagyu beef tallow at 170F. Took a bit longer than I had anticipated (an extra hour), but I was happy with the outcome - crazy smoke ring! Plated with sous vide mashed potatoes with gravy made with the shallot crack sauce (awesome!) and some "roasted" corn (LOL - I over did it a bit and the paprika got really dark!)

I’ve mentioned before that I work in Solar and for the last two years I’ve been working for the largest roofing manufacturer. We launched our solar product this week at CES and got good feedback. We’ve been working on this for two years. Pretty cool https://www.canarymedia.com/articles/solar/will-gaf-energy-beat-tesla-on-integrated-solar-roofs https://www.gaf.energy/press-kit-ts/

I generally make my own rubs and keep them in the fridge or freezer to keep them fresh. The freezer trick is good because they stay loose and you can scoop them out when you need them and then return them to the freezer.

First rodeo with the rotisserie on the 42. Only thing I want to improve next time is putting the birds over direct heat: skin not crispy. But still the best chicken we ever had. Sent from my iPhone using Tapatalk

Prime rib. Rubbed with Worcester sauce yesterday. Sea salt, black pepper, garlic & onion powered rub cooked at 350 on rotisserie and basted with butter, olive oil, garlic, rosemary, thyme & a dash of soy sauce baste mixture. Mesquite wood chucks to add smoke flavor potatoes Au Gratin with Gruyère cheese, fennel & sweet onions Side Caesar salad not pictured chocolate crusted oreo cookie ice cream pie and chocolate crusted strawberry ice cream pie

I managed to make it to Nigeria in October, before Omigodcron made itself known to the World. Here are some pictures from an authentic suya joint. It was good to eat the real thing again and to taste the different rubs used by different suya joints. All that said, my visit confirmed to me that my sacrilegious use of pork when I make suya in the UK does give great flavour that, sadly for them, the Muslims who generally cook suya in Lagos won't ever get to taste. And no, I do not know what big and small torso are!

@RokDok got me into making cider although I managed to dodge the massive spend on scratters and such like by simply using my home juicer to start the process off. We are visiting him next week and I may take a bottle with me so that he can judge whether I have ended up with cider or just a nice batch of cider vinegar. An interesting by product of the process were the cider lees - the sediment that falls to the bottom of your fermenting container as your apple juice turns to alchohol and clarifies (or at least, that is what I think was happening). I used the cider lees to marinade wings and they came out nice and deeply delicious, a real umami flavour. I also tried to use them to make a sourdough starter but that was not successful at all. No pix, sorry, but I do have pics of the output of my cook last night. I used this recipe https://www.quicksandfood.com/recipe/sake-lees-marinated-grilled-chicken-w-herb-salad-sesame-chilli-sauce/#ingredients and sake lees that friend bought me for a present. My excuse for not taking the pic of the food cooking on the KK? It was cold and dark out and I left my phone in the house! I give you sake lees chicken shawarma. Yum.

Remember the pic of the snow on my deck on NYD? Well, I cleared it off yesterday enough to get to the KK to cook dinner, seeing as it was the warmest day we'll see this week (34F). A couple of notes: 1) Reminder if you live where it's cold like here, remember to take out your dome thermometer. I know better and forgot. Did a temperature check in boiling water and it was reading over 10F low. Not a biggie, but I'll adjust it before the next cook. 2) A very cold KK takes much longer to warm up than "normal." It's been in the single digits here most of the week during the day and below zero at night. I usually can get the KK up to temp (325F in this case) in about 30 minutes. Last night it took well over an hour. Threw off my whole cooking schedule. Which I took advantage of with an extra glass of wine while waiting! Trader Joe's chicken shawarma thighs on the menu. Plated with curried rice, side salad and homemade tzatziki sauce. Good thing there's leftovers, as we're back in the deep freeze again. Super windy, too. Windchills in the -15F range all day today. High tomorrow and Friday of 2F. Stay warm and safe, ya'll. Poor folks stranded on the VA highway overnight had it pretty rough!

Easiest way to get used to temp control is just to spatchcock a chicken or three. Or toss a bigger bird on there, like a 25 pound turkey 😁

Tony, winter is always a challenge, we just got over a blizzard, followed a day later by an evening of 80-100 km/hr winds and rain. Tonight is back to the deep freeze.