MacKenzie

As Wilbur said getting it started is the hardest part. I pull mine out when I want to cook and push it back when done. I'm even smaller and as a woman I'm not overly strong but I can move it to where I want it to go. Mine is on a wooden 2x6 deck.

Isn't that gorgeous and the popup accessory is stunning too.:)

Thanks, Marilyn, lucky you to have Breadtopia so handy, for me it's hundreds of miles away and in another country whose dollar value is no where close to my dollar value. I will post the brine recipe, hopefully tomorrow.

That is fantastic and I've seen some of those book before.

Jon and Tony, it must put a smile on your faces to see your KK crates being put to good use.:)

Those are two very tasty looking, sandwiches.

I would love that, it just looks sooooooooooo delicious.

Thanks, Tony, that is exactly what I thought when I was eating a repeat today using some leftovers.:)

Good luck, sk.:) It is a tasty looking fatty.:) and gravy to boot.:)

ck and sk, wow, you sure have made a lot of progress on the herb garden, looks wonderful.

While I was waiting for the grill to heat up I took these pixs. Tomorrow they will be buried under a whack of snow after the predicted storm passes. Heather- Here we go, it's time to put the loin in the rotisserie. I tied to make the loin a little more round. It didn't occur to me to use the reducer for the rotisserie but I should have as this roast was not that big, next time.:) Roasted at 325 - 350F. Over shot the IT, it went to 158F instead of the 145-150F range I was aiming for. Just off the grill and still steaming. Sliced and it was very moist eve if you can't tell in this pix. Plated. Added a few goodies. It was delicious and I might never do a loin any other way. Spicy but not too, and moist. Normally pork loin is not my favourite meat I mostly eat it for something different but not from now on.

Yes, 4 pounds or more, leftovers are great. Rob's temp. sounds good to me, I have found they cook faster than you think and lookout for moisture. It just might be the most moist chicken you have ever had.

and it's Sunday in Canada too, the clock is ticking, the KK is load and the torch is counting down to light off.:)

Beautiful and what a great setting.

Thanks, Tony.

That burger looks sooooooooooo tasty but I would have liked to see you eat it.

I haven't had any issues with just having the 2 claws, yet.:) What a beautiful setup you have. That is one gorgeous grill, love that colour.:)

You thought this roti chicken was gone, well just wait now- Japanese Steamed Egg with roti chicken in the bottom, egg with Mirin and Soy Sauce poured over top then steamed until just set. It took about 15 mins for this dish. Topped with mushrooms, carrot, red pepper and green onion. Served with homemade pita bread, toasted and stuffed with ricotta and a dollop of cherry jam. There was 1/2 cup of chicken in the bottom, you can just see some at the bottom of this bite. I sat down to eat just had to add more jam.:) I just had to add more jam.:)

Almost, tinyfish, just one more sleep.

I only have 2 claws also.:)

Why not do that BBQK, and then maybe ckreef can move the posts to the new location?

Now, I understand, looks like a really neat idea .:) Thanks for posting the pix.:)

I found this recipe in Ruhlman's book Charcuterie. Mixed up the rub and applied it all over the pork loin. Then wrapped it with Saran Wrap and it is now sitting in the fridge until Sun. when I will put it in the KK rotisserie and smoke at 325F until the IT is 145-150F, about 45mins-1 hour. This the rub recipe that Ruhlman gave. Rub 5g ground black pepper 1.5g cayenne pepper 8g chili powder 8g ground coriander 6.6g dark brown sugar 1g dried oregano 16g Spanish paprika 20g kosher salt 5g ground white pepper Combine all ingredients. Store in airtight container, keeps for 4 months. 150g or 3/8 cup.

I wish you had a pix to post so that I could see exactly what it looks like.:)

The second time i did the db pan on the fire box and the juices burned, the first time not so dark but the time was different. Next time I put the db pan in with veggies I thought i'd put a rack in the bottom to keep the veggies off the bottom. I'll be interested to see what you figure out.