scouterpf

Do they taste like squirrel or chicken?

The experiences that I have had using our KK surpasses what was cooked on others cookers. Great stuff!

I refer everyone to Cook's Illustrated January to February 2008 and the Sunday Roast Beef article. I have done somewhat the same except that in my new KK I slow (~200F) roasted to 120 F then remove and heat KK to ~600, return said beef to lowest grill and sear on all sides. Turns out yummy and rare to medium rare and very tender. Now if I can only figure out the image posting business and how to post an avatar image.

Considering how well the boneless eye-round turned out on my last cook, I suggest that you slow roast/grill to 120F at 220F in the KK, You then could remove the Rib roast and heat the KK as hot (~600-700F) as you can stand. Place the rib roast on a lower grid and sear on all sides, remove to the side and let stand while you close down the KK. By the time that you are ready to serve, the center of the rib roast should be rare to medium rare.

Kudos to KK and Dennis for everything. Well, three cooks gone down and all were good. I still have not posted images yet. I had a few questions about the KK and parts; in response, Dennis called to answer my questions. Gosh, the only thing better than the KK is the customer support. All companies should be so good The last cook was a modified CooksIllustrated formula (01->02 / 2008) for boneless eye-round roast. The lean eye roast was cooked/grilled in the LL with a digital temp probe to 120F keeping the KK at 220 F. After 120F in the beef, the beef was removed and the KK raised to ~ 620 F. The meat was placed on the lower grid and seared on all sides at that point. The roast was tender and succulent. Kudos to KK and Dennis for everything.

I need to update my profile; Honeoye is on a now frozen lake in NY. Our KK is in Rochester, NY where the snow is now blowing and ~ 10F. The first cook was chicken but no buttes yet. I cannnot get the hang of adding images yet soon I hope to. Also Sanny, I do use cooks illutrated and did enjoy the olive loaf. Scouterpf

KK#380 an OTB Gen II in Matte Terracotta with dark mustard grout arrived in Rochester, NY. By the time the local beavers chewed the crate away, we were too tired to cook anything. Now, my wife is not sure if we should cook in this work work of art; it is beautiful! After several cooks I will post a picture -- too tired now. Scouterpf