MacKenzie

Aussie, I'm dying for a rotisserie chicken. Beautiful colour and it does indeed look very moist. I just hope drooling over yours is enough to cure my craving. I have soooo many leftovers that I need to hold off on the rotie chicken.

Looks tasty, Shuley. Great colour on the chicken and the yams are sure looking colour rich.

I would never make my teaser obvious, so caveman steak was out, sorry CK. I thought I made good use of my camp fire, nothing like a nice fire to help one contemplate.

Bruce, this one is for you.

Tony, one of those bottles looks defective I think you should ship it to me.

Thanks, Tony, it was just the searing that I would have like to do better.

I had a lot to mull over for this KK cook, there are so many options, do I use the rotisserie, go direct, go indirect, use the main grill, do I go higher and most of all what temperature? The sole purpose of the campfire was for mulling things over. I had a 2 bone rib roast to cook and didn't want to mess it up. Made a little pocket and stuffed some thyme from the garden in, added granulated garlic and freshly ground black pepper. Tied it up and let it rest in the fridge overnight. Used my lower grate on top of the mail grate to get the roast high in the grill. 132 F and time to remove from grill. Next step was to tent in foil and put in the warm kitchen oven until the KK was ready to sear. Searing. Seared. I didn't do a great job here, should have left it on the grill longer. Sliced. Slice and plated with all garden veggies. One more pix for good measure.:)

Let's hope I'm not the surprised one.

Looks very interesting, can't wait to see it tomorrow.

Not even close. I do like the idea of picking marshmallow from the garden though.:)

They sure know hot to make things tempting.:)

Maybe I'm just practicing getting the fire going...... Who knows what evil lurks in the heart....

sk, thanks, between you and me it won't be too hard.

A camp fire- I think I'm ready, stay tuned.

Soooooo you are tempted by my sandwich.

All in the family

Aussie, that is truly the pits.

You know, Tony and CK, I have not tried that yet but you can believe that I'm going to do it. Something to look forward to.:)

Sounds good to as long as it is over the 140 border and under the 212 line. I sure hope it turns out for you. The longer you let it go the better. You know that when you have chicken wings or legs you can save them by freezing them until you get enough to make a batch of stock.

Bruce, I'm only guessing but it might be a crooknecked squash, which is a summer variety like zucchini and you could cook it the same. However if it's a winter type with hard skin I'd slice it in half, scrap out he seeds and fibres, then bake (350F) on a tray with some butter, maple syrup or brown sugar in the cavity. Lightly cover with foil. When you think it might be cooked test it with a knife to see if it is soft. Scoop out the goodness. or tell your neighbour you are ready to cook the squash and ask her for tips.:)

Yes, try the crock pot, and see how hot the liquid gets, measure with a thermometer. I can remember I let mine boil on top of the stove, took off any fat that floated to the top as it cooled and yet when I tasted the broth I got that fat feel in my mouth, not nice. Since you are missing legs and wings I'd flatten the body and don't use too much water as I'm afraid the final product will be watery and not have a lot of flavour. When you say you don't have 12 hours of oven time. Sometimes I start mine the day before and let it go over night in the oven. Once you have the oven set there is nothing to do but wait and if it goes 12 or 18 hours no problem. BTW, only keep the broth, throw out everything else.

Jon, you talked me into it, I'll go back to my regular cut and paste dinners. Let me know if you would like me to ship you one of my homemade sandwiches, we don't need to worry about spoilage.

That is an awesome looking table, I hope you can get it into the backyard without too much trouble. I'll be watching for the pixs.

Thanks everyone. @dstr, yes, I agree about the pressure cooker stock. I have made it but not for a long time. My main reason for the low and long is that I was told that if the stock was boiled that the fat would be homogenized. This meant I wouldn't be able to remove is from the stock since it wouldn't float to the top as the stock cooled.

Most of my chickens are those antibiotic free types so I like to use their bones to make stock. Use all the bones, add onion ( leave skin on, just cut into half or quarters), garlic, carrot, celery, bay leaves, salt and pepper corns (and any other spice you think you'd like), cover barely with water put the stock pot in the oven set it for about 180F- 200F, do not let it boil, and leave it there for 12 hours or more is better, what ever. When you get a chance drain everything off, bottle the liquid and freeze. None of the veggies need to be cut up very much.