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I usually don’t go to the trouble of making char siu. it's available everywhere in hk and you simply buy it from the shop. but my pork shoulder came in two small pieces. too small to do low and slow, so this is what i ended up with. The secret to char siu is maltose. It makes better glazing overall than honey. If you ever need to do any "sticky" type of bbq, use maltose. You can do this in the KK, but it was raining and I cooked it in the oven. The way I cut the pieces sort of made them into burnt ends char siu. recipe here:

I popped these out of the freezer quite late so they went on the KK with a 2 hr frozen marinade being flipped a couple of times on plate with some fork poking for penetration. The coals were set to the rear of the basket and the chops were placed in the front for indirect heat. After 1/2 hr or so they were moved to rear over the heat and brought to 145 for a tender/moist chop. No searing, the sauce had a sugar content and I was content with the look it presented, so no pushing the limits. We've mentioned frozen steaks and getting it done, why not a nice thick chop

After a lot of research, trial and error, great talks with Dennis, I’ve unlocked some secrets to the perfect rotisserie Turkey. 1. Brine: 1 gal of water. 1/2 cup of kosher salt. 1/4 cup brown sugar. That’s it. Nothing more. Top chefs I’ve talked to, that’s all they use and all that is needed. Brine for 24 hours. Double recipe if needed. 2. Baking Powder: It must NOT contain aluminum. Pat dry the bird after brining. Use a fine mesh sieve and dust the entire bird. This works great for crisping up the skin and also works great on chicken wings too 👍. 3. Air Dry: Air dry the bird 24 hours uncovered in the refrigerator. Bring to room temp about an hour before the fire. 4. Drainage: Use a Jacard meat tenderizer or knife to make small slits in the skin in fatty areas to drain rendered fat. This will allow rendered fat to drain, fall into the hot coals and smoke which will give your bird absolutely incredible flavor. 5. Truss: Truss the bird and Install the skewer directly through the center of bird. Use the skewer point and a hammer to pierce the cartilage making sure it is evenly placed through the center. 6. Fire: 375-400 at the dome. Preheat at least one hour in cold temps. Add 2 cherry wood chunks to the fire about an hour into the cook - gives nice subtle hint of smoke and adds nice color to the bird. 7. BIG SECRET-Heat deflector: This is a game changer I discovered. Use a Weber stainless steel perforated roasting pan as your heat deflector. The square one fits perfectly between the handles on a 23 Ultimate. See picture below. This deflects the heat, but most importantly, allows renderings from the bird to drain through and reach the fire which adds incredible flavor to the bird. Better yet, the pan blocks all flareups from reaching the bird. 8. Baste Recipe: Roast the bird for 1 hour. Prepare a baste consisting of 1 cup olive oil, one stick of butter, chop thyme, rosemary, chive, sage - add to oil. Purée’ a shallot, and mash two garlic cloves - add to oil. Salt and pepper to taste. Heat on low and combine. 9. Basting Mop: Take a small bunch of thyme, rosemary, and sage stalks and tie them up super tight with twine twice at the end making a mop. Stir and saturate in the basting oil. Remove basting oil from heat. 10. Baste: Baste the bird every 20-30 minutes after the first hour. The basting oil will drip into the hot fire again creating incredible flavor. The oil will also help crisp up the skin. 11. Temp: 170-175 breast and 185 dark meat. Generally, white meat finishes first. As the white meat approaches its finish temp, I stop the rotisserie so the dark meat is facing the fire and I hold this until the dark meat hits the indicated temps. Do this when the white meat is about 165+ for about 15 minutes. The connective tissues in dark meat will not render until about 180-185. If you go above to 190, no big deal. The higher the better. 12. Scorch: Turn the rotisserie back on. Bring the fire up to 500 and finish for 5 minutes. This will give the bird its final color and crisp it up. 13. Remove the bird. Let rest for 15-45 minutes - I find that 30+ works best. Carve and enjoy. 14. Meater Probe: These work fantastic with no wires and really changes the rotisserie game. You get internal temps and external temps directly at the pint of the cook and the software interface is really nice. The estimated cook times get you close in terms of internal temps but use a Thermopen to spot check around the bird to fine tune. This is the very best turkey all of my guests including a professional chef has ever tasted. My neighbors texted me and I found them hovering around the grill waiting for samples 😂. Been asked to do a demo for a local William Sanoma store. It’s incredibly flavorful throughout. The white meat is moist without being watery or salty and has incredible grilled flavor. The dark meat is succulent - absolutely delicious. The key is the perforated heat deflector - it is truly a game changer - Enjoy!

New Idea.. If you would like a more polished look when installing a 32" BB in a counter, these two teak inserts will fill the gaps left, right and in the rear. These could have stainless inserts also. You tube video of teak counter inserts

Very nice David, the color, combo (bok choy?), and rice....an inviting plate.

Nice tutorial on rotisserie birds. Looks great. I backed MEATER as a Kickstarter funding back when they just were getting started. I immediately saw the potential for rotisserie cooks. Took them a while to get the bugs out (see MEATER+), but they finally got it working as intended. I highly recommend getting one. Probably a good Black Friday/Cyber Monday deal out there?

Looks wonderful and I'm sure it tasted the same. 👍👍

Great looking bird @Tyrus It was just me today so why bother with a 20 pound bird when you can have 3 pounds of meat on a stick 😀 I made butternut squash, Brussel Sprouts, baked potato and homemade cranberry sauce to go with it. Happy Thanksgiving everyone !!!!!

Happy Thanksgiving everyone. I did a 21 lb Turkey on the 23, putting it on at 200 and let it rise slowly to about 300 for 2hrs, then finished at around 340 just over 3hrs. Surrounding the turkey were a few Texas twinkies wrapped in bacon as appitizers.

Was gifted a new bbq mascot yesterday. This is Morris McCaw, made by mum. Just not sure what Morris wants to eat? Sent from my iPhone using Tapatalk

Tyrus here is my mascot. Kenny, God of Kamados. Kenny guards over cooks to ensure every meal is a winner! Actually we picked him up in Papua New Guinea 50 years ago. Fearsome looking dude eh? I’ll be keeping an eye out for his partner. Don’t want him getting lonely...... or angry. Sent from my iPhone using Tapatalk