MacKenzie

Thanks to Alimac for posting his Sweet and Sour Gochujang Chicken cook and recipe. I made it today and it is indeed deeeeelicious.

Plated.

What I'd like to know is when they say the glove can handle 800 degrees I want to know for how long? If it's only for a few seconds that's not enough for me.

Wow, so round and so puffy, great job.  

Talk about stirring up the taste buds, Tony.  

After 4 years, I almost used the heat deflector Thursday, but decided against it. Everything came out great.

No, you do not need to use the heat deflector, put it into storage, most of us never ever use it. It will take a lot longer to heat up your KK and burn up a lot of charcoal in the process. Have fun with the pizza.

To me cooking in the KK is more like cooking in the kitchen oven, the fuel is lump and once you get within about 50 degrees of your desired cooking temp, start closing the vents, mainly the top vent until you settle at the desired temp. By then the smoke should be good so put your goodies on the grate. Unlike the kitchen oven your cooking temp. will remain stable and not a lot of air passing through the KK if you keep the lid shut and you should. The result will be a much moister cook than the oven.

Why not cook it at a lower temp and then remove it when the IT is what you want, open the vents and let the fire roar then sear the roast. 

I find that if I have lots of leftover lump it doesn't take much new lump to have a good fire. The smoke will clean up fairly soon too. One thing to remember, poultry soaks up smoke like a sponge. Was your turkey at room temperature when you started? 

https://www.vermicular.us/ I'd like to add the Vermicular Musui-Kamado to this dream list. This really is an item that the more you use it the more you find things that you can do with it. Not a day goes by that I don't use it for something. It does a fantastic job on veggies, eggs, you name it. 

Egg salad with KK bacon for breakfast.

Who here wants to play Santa Claus?    

Thanks, Tekobo.  The only thing you will have to worry about when using the parchment paper is that it might slide off the peel before it gets to the oven. There is a cure for that, a finger on the edge of the paper.

Pizza night here. Made two loaded pizzas so there will be some for a snowy day.

Pizza Crust.

Looks delicious. 

tekobo, lovely looking plate of duck perfection. 

Troble, a fantastic Thanksgiving dinner with ALL the trimmings. This is just how I'd like my plate to look.

Thanks, alimac for the recipe, my mouth is watering. 

Alimac, ooooooooh, that looks soooooooooo tasty. 

Bruce, you have yourself a Great Thanksgiving too. 

I watched a malcom Reed video and it took him about 3.5 hours at 300 to bring to 165 in the breast. This was for an 18 lb bird. At 2 3/4 hours, he was at 147 if you are aiming for a lower breast temp. Lots of variables there but maybe a good starting point.
Cooking at 400 to 450 looks like it could cut that time in half.
I'm planning on cooking my 14.5 lb turkey spatchcocked at 350 and figuring about 2 hours or so plus 30 minutes to rest. 

Troble, where's the rain and snow?  

2 hours ago, tony b said:

Was snowing pretty good when I went to bed last night and woke up this morning to about 2 inches of wet slushy mess. Fortunately, the pavements were just wet mostly. Dull, dreary and gray with misty foggy dampness all day. YUCK!

Yuck is right. 

1 hour ago, Basher said:

Yum yum Mac. Well plated, looks like more snow coming to your place!


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Thanks, Basher, just as long as that snow is in the form of grated cheese on my plate.  

Used some lean ground pork to make meatballs. Planned to make the pasta too but just couldn't squeeze it in. The sauce was a previously made mushroom sauce.

16 meatballs just like this one are ready for the KK.

Plated.