PaulR

Added the rub to the rub section.... viewtopic.php?p=15789&highlight=#15789 I reckon it might taste good on seafood as well?? Corrected my spelling berber should be berbere (ethiopian)

1 tsp coriander seeds 1 tsp cumin seeds 1 tsp fenugreek seeds 2 tsp black peppercorns 8 cloves 10 small dried chilies 1 tsp ground cardamom 1 tsp allspice 1/2 tsp ground nutmeg 1 tsp ground ginger 1.5 tbsp sea salt (Maldon preferred) Toast the first 5 ingredients in a frying pan over medium heat until they start to "brown" and give off a rich aroma. Grind to a powder using mortar and pestle Chop the dried chilies and add to the mortar and pestle and pound into mixture. Add mixture to bowl and add remaining ingredients. This goes very nice (and makes enough for) 2 chooks

Sorry to hear about your accident Hope your doing well. As far as limoncello goes that's great stuff!! First tried it in the South of France and it tasted great..Use it in large amounts to recover!

Cooked a couple of chooks with a berber spicy rub... tasty! Before chopping it up (nice skin again): On the plate:

Re: A McGyverish fix Happy to play McGyver The solution I found helps is to place a chair against the motor, this stops it from "shaking" too much when the cradle turns. I will also try the rubber-brand trick!

Wow, I wish my pictures looked as good!...great slideshow Give me time!

My exact words!! What sort of steak is that??? (no an aussie porterhouse! )

I agree that regular ducks have a lot less meat on them... The muscovy meat takes a bit of getting used to a lot darker than regular duck but with its own flavour. The skin was still very crispy (not as crispy as a peking duck but I cooked it slightly differently from my last duck cook!)

Looks great, how was the skin? I found that cooking chooks in the KK really gives nice crispy skin.. Rotisserie cleaning is fairly easy as well

Looks great (for veggies)

Um I didn't post pictures but here they are (a day late, sorry ) Duck cooked: Duck cut: The duck was a bit more "chewy" in texture than a peking duck but very tasty nevertheless and a lot more breast-meat!

Re: Rotisserie help! Yup, yer right! Not a good thing at all! Glad you got that sorted out. I'm sure the lovely Mrs. Ozzie enjoyed the, um, "duck" too! I wasn't going to mention names S but yes Mrs. Ozzie enjoyed the duck as well (said I ate most..hrrmph I didn't notice ) But the shaft issue is resolved (I think) especially if/when it's bigger (DJ got his enlarged so.....) (If this doesn't get me blacklisted..... )

Thanks DJ, I found a bit of a solution (after 3 hours and several shaft insertians ). Anyway the solution seems to be to lean something against the motor to stop it from "shaking" too much (at the end of each rotation the bird weight drops to one side; yeah I did try to ensure it was evenly distributed!). The end result was a very nice crispy duck though... (we consumed 1 duck between the two of us, must have been okay )

I'm slow cooking a duck today (muscovy) and have noticed that after about 10-15 minutes the shaft ( ladies behave) slips out of the KK. Obviously this is not a good thing to happen (as the rotisserie stops turning and the daffy gets cooked unevenly!). Does anyone else have the same problem and how can I stop the shaft from slipping out (yep I'm ordering a longer shaft 1cm extra from a local shop) but fear that this will NOT fix the issue. The shaft has to be short enough to fit between the motor and the KK so will always be able to slip out?? (Maybe a small spring at the end of the shaft??) I'm going outside to check on Daffy!

I thought a pitcher was the correct size for two???

Just checked today and it reached 200 in ten minutes... Stopped the gas at 15 minutes and at the 25 minute mark the thermometer hit 400. Kept the lid closed all the time but had the top opened 3 turns and the bottom fully opened (including an open guru port). Do you get similar times or is it really quicker to have the lid fully opened? PS Got an aussie rub in Cairns and used it today.....pretty good

Hi Jasen, I reckon you have your burner optimized a bit better than mine. But a 15 minute blast gets mine to 250F (it's winter and bloody cold here) after which I stop the gas and let it come up to temp (or not... for a slow cook); and yep use the guru and set the top to 1/4 open....

It was tad wet (we were up near cairns/rainforest) was supposed to be the "dry" season but had 2 days of rain, ah well) Yeah finally I get a break cheap postage to OZ now let's see what those rubs are going to set me back!!!

Just order them... That way you'll have them and it's another (good ) reason to order a KK

Just got back from holidays... (did anyone miss me?) And the plugs arrived in good order! Thanks!

Lucky you !! the anticipation is great I reckon!! Have fun on your first cook (PICTURES!)

I hope you don't mean steak and vegemite Vegemite is great!!! Just remember its based on an important BEER ingredient...jummy!!

Jasen, you reckon the charcoal baskets in the latest versions are closer to the burner than before (on the gen I models?) Since Dennis (I'm also guessing here) did not include the gas burner in the ultimate package (due to lack of people requesting it (they're not lazy/smart like some of us )) I don't think he would lower the height to accomdate the burner? than again maybe he did Thanks Dennis!!!

Re: This question is probably for Dennis...but I could tell you how things are done down-under but it could be considered to be unhelpful It involves importers who rip you off blind to import goods...