tquando

Beautiful - only a KK could make a breast that juicy!

Some good looking ribs!

Looks fantastic - well done!

Cool!

Thanks! Obviously a big fan of mac ( amazingribs.com "crack n cheese" my fav) and will definitely be giving this one a try

Looks delicious! I have never made mac in rice cooker and would love to hear the recipe.  

Outstanding cook - making me hungry for some shorties!

My evolution from beer can, to spatchcock, and now rotisserie is complete with a fantastic first cook!  Dry brined with salt and baking powder overnight and a simple rub of onion power, garlic powder, oregano, parsley, pepper, paprika.  Only a KK can get chicken as moist as this.  The team was too hungry for plated pics's!

My big debate was whether to use a drip pan / deflector and I opted to use none.  Pleased with the color this yielded but would welcome other thoughts on this topic.

Finally got my Roti locked and loaded for the first cook and decided to go for a beef roast. Salted overnight, rubbed, roti for 3 hours at 225 to IT of 120. Pulled to get the heat up and went for 15 mins at 450-500. As you can see this was clearly too long and needs to be adjusted for my next cook.

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Crackle indeed and pork fat does rule!


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It is a boneless rib eye roast. Will give it a shot and update you with the pics next week!


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Decided it was time for a nice Japanese Pork belly over the weekend.

Overnight salt brine, rub applied before cooking with a bit of olive oil to crisp it up. Cooked indirect at 225 for 3 hours then cranked it up for 30 mins bringing internal temp to 165.

Good eatin!

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Well I just got my BB32 cradle and spit rotisserie delivered and sorted. Ready for a first cook this weekend!

Thinking about beef roast and would welcome any advice (not seeing rotisserie beef on the forum?)

The current plan is:

- dry brine overnight and apply rub right before cooking

- start indirect at 225

- at internal 120 crank up for a sear

Still debating on using the spit (I also bought the Octoforks) or cradle. Leaning towards the cradle.

Thanks in advance

Tom

All thoughts with you and your family


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Looks like they have the good stuff! I will be in the states in August and give them a try.

This is a Japanese Kurobuta (black pig). It is a wonderfully marbled butt - not a belly. I have never seen them in the USA - doubt they export.

I have to say that Japanese pork (butaniku) is the best!

Trimmed, dry brined for 24 hours, and cooked a bit hot at 250 for 9 hours. We were out playing all day so no Texas crutch. While I usually think wrapping helps keep butts moist I was happy to have the bark on this cook.

She does have a custom cake business here in Japan. Check out cookie hound on Facebook for more of her custom work.


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That is beautiful meal

It's not showing up for me

Outback Kamado Bar and Grill

While not a cook I thought you all might like the Fathers Day cake my wife made for me. Everything you see made from cake and frosting.

I did make a pulled pork with no picture!

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As we would say in Japanese - zenbu oishiiso - it all looks delicious!


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Better you than me! Looking forward to an objective evaluation of the results.


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Thanks all! We all love optionality so I will go for the full boat of cradle, spit, and forks.

I am just getting ready to order my first rotisserie accessory for my KK32 and wondering what the best set up might be for a roti newbie. Cradle, spit, buy octoforks ..... any advice appreciated!

Tom