Welcome, you will love the KK, and please do have a conversation with Dennis. He knows his stuff and he is terrific to deal with, as someone already said, there will be no pressure from him. You might get some from us though.
Thanks, everyone. It was goooood.
Rak, I oiled the veggies and the bottom of the pan. I think I'd add the veggies about 1/2 hour into the cook but that would depend upon how big the chicken was.
Tony, I just stopped the spin and stirred the veggies around. It wasn't much of a problem and it wouldn't be a problem to add veggies but it would be a problem trying to take them out.
Inspired by Rak's cook I got busy and put this chicken on the rotisserie today and put the double bottomed pan in. First time for me to use the double bottomed pan. Having picked up a tip from mk1 put some potatoes in the pan, also added some carrots and an onion. Put them all in at the start of the cook, next time I'll let the chicken go for 30 mins or so then add the veggies and I won't split the carrots.
Chicken is locked in and ready to go for a spin.
Veggies are ready to add.
On the KK and ready to rotate.
KK was running around 350-370F for 2 hours and the chicken was done and some of the veggies overdone.
On the platter-
Plated.
The chicken was very moist.
ck, that is very tasty looking pulled pork and what a great way to cook, the KK goes to work and ck goes to work. I bet you were excited on the way back home.
I decided to test a new dough just for fun. Unfortunately I had to make a correction for an error I made in measuring the ingredients so this recipe needs to be tested again.
Here is the first one-
and the second.
Baked pizza on the KK.
Bottom of the crust.
Baked and plated.
Now the rest of this story, guess what happened to this one as I tried to get it off the peel, yup it stuck but good.
Jon, that Alton Brown grilled sandwich looks awesome. I love grilled cheese sandwiches and have copied the recipe. I will be making this, a big thanks for posting it.
Tony, I'm not sure if some thing was lost in the translation or not. When I do my 15 mins. eggs at 167F I stop the cooking with a dip in cold water but if I'm doing another method using longer times and lower temp then I sometimes dip the egg in boiling water to cook only the whites a little more but not cooking the yokes more.