MacKenzie

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.

That's the fun, Geo, trying different methods. Your chicken dinner does look tasty though.:)

Made another batch of Canadian Bacon for a friend. It was a whole loin, about 9 pounds and Pebbles is ready for the challenge.:) The loin is curing in the bucket. Fortunately the weather co-operated, it was cold enough to use the Curing bucket and set it out on the deck, then when the temp turned too cold I moved it to the cold room and put a RapidKool in the container. The temp. stayed about 34F for the rest of the cure time. and now on the grill. Finished. My friend came to pickup the Canadian Bacon and we sampled it and sampled it and forgot to take a pix. I can't believe I did that. All I can say is that it was moist and tasty.

Rick, I hope you get it worked out.

I have a good 1/4 inch clearance on both sides.

I , too, would sous vide at 140 F for 2.75 hours then finish on a hot grill for some colour.

Rick, I'll check this out and try for a pix. I might get a chance tomorrow.

That pizza is making me so hungry, beautiful.:)

Gorgeous, gorgeous grill and we have the first cook too. Tasty cook. You must be thrilled.

Thanks, Geo. I really like this cracker recipe, the results are so tasty and it is an easy recipe too. What more could one ask.

Made another batch of crackers this morning and added 12g of 5 year old cheddar for a little cheese flavour, next time I think I'll add a little more just to get more cheese flavour.

MK1, that point sandwich looks very tasty.:)

Ohhhhhhhhhhhhhhhhhhhhhhhh.

Rick, I have the 22 inch KK and my db pan will sit on the charcoal basket. I did my last 2 chickens using that setup. Can you take a pix? The last time my veggies were overcooked on the bottom using that setup next time I thought I'd set a rack inside the db pan. It could be that the rod from the KK to the roti basket is in a different position than mine.

Thanks, ck. I can easily double the Thai Hot Pepper

heavenlylink, Geo gave you a couple of different methods to use, one of which I use. May I suggest you pick the one you like, use it until you get comfortable, then perhaps you might want to experiment. Whatever you do, Don't give up.