MacKenzie

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.

That roti chicken is back as chicken stew... Why not put some of those homemade crackers to good use, eh:) A few seconds under the broiler and we have- Served.

Like my last roti chicken it does make the rounds- A tasty hot chicken sandwich, chips, and a touch of heat for lunch.

Thanks, kjs, it is fun trying new things and the posting them.:)

Thanks, kjs. I could enjoy a nice sample of it right about now but.....

Thanks, guys.:) That idea of a fast egg is what appealed to me too. I think a person could do half a dozen or more at one time. I put the three in a plastic zip bag just in case of breakage. Worked perfectly and I guess it doesn't matter if you take the air out or allow the bag to fill with water.

Tried a new method for SVing eggs. Started yesterday and SVed 3 eggs at 145.4 F for 75 mins. Then immersed in very cold water to stop the cook. This morning took one of the eggs out of the fridge and set it on the counter as I was getting other things ready. Just before it was time to eat, dropped the egg into boiling water for 1 min. This method will allow a nice SV egg for breakfast in record time.:) I loved the texture but did find the yolk to be too cool. Tomorrow I may warm up the egg in hot water from the tap and then do the 1 min boiling water. I did eat it with a fork but just barely. The yoke was running not watery running, it was more of a thicker consistency.