Jon B.

Just signed back into the forum................Looks great MacKenzie!!!!!

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I would like to know also.............anyone have a photo???

It was a 40 second video with sub-titles.............here is what I could decipher from it: Gently fry up 50 grams of fresh spinach, add 50 grams of ricotta cheese and mix together. Slice 2 boneless chicken breasts', hasselback style. Stuff with spinach & ricotta mixture. Salt & pepper top of chicken. Sprinkle on grated cheddar cheese. Sprinkle on paprika. Bake 200*C/400*F 25-30 minutes. We used some garlic in the spinach & ricotta mixture and smoked the chicken at 250*F on the KK until 165* internal. Suggestion: use light smoke as spinach & ricotta soak it up and consider seasoning chicken before stuffing or marinating before starting the cook

I saw that and added the Facebook link to the Proper Tasty video. When I get a minute, I'll write down the recipe and post it.

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I agree......that color is really nice looking! Great find!!!

That is one good looking cooker......Congratulations!

Had to laugh at this comment................I resemble that also!!!!!! When I first started cooking on the KK, I must have open and closed the top vent 20 times per cook. Now it is pretty much "set it and forget it". Good first cook!!!!!!!

Nice cook mk1 !!!

Welcome & Congratulations Tom! Sweet find!! If your new grill is going to sit outside, Sunbrella is the choice to make to protect your investment. A couple of my Sunbrella boat tarps are 15 years + and still look new.

Geo, Great news! Very happy for you...............as you are really going to enjoy that new cooker!!y It is one great looking 23" !!!!! (Smart move letting the Mrs. pick out the color) We share your excitement and can't wait to see your grill in action.

Good for you Newg4. You will really enjoy your purchase!!!!!

They replaced my cheap thermo-pop no questions asked! Just sent a new one. FYI

Kicked Old Man Winter's Butt !!!!!! Big time.......................

Really cool that your daughter(s) are thinking about other ways to use/eat your creations!!!!

Great photos also!!!

Big Welcome From Upstate New York!!!! If you can swing it...............Please do yourself a favor and start with the KK. My three other lonely kamado's are proof positive of the difference a KK makes.

We gave it a try yesterday for the Daytona 500 race dinner............... Here it is stuffed with the ricotta & spinach: http:// Covered with seasoning and cheddar cheese ready for the grill: http:// Ready for the dinner table: http:// Comments: Cooked this meal at 250*F with apple & peach smoking wood. Very simple and very tasty! I used a little too much smoking wood, as the ricotta & spinach really absorbed the smoke. The next time we would spice the sliced chicken before adding the ricotta & spinach or marinate the chicken before doing the cook. The toppings were excellent but the chicken needed a little extra zing. Fun cook and the presentation was excellent (photos do not do it credit)

Fine looking cook!!!!!! I recently cooked 4 boston butts (30 lbs of meat) at the same time. They didn't take any longer than cooking one or two butts. However keep in mind that every hunk of meat can be different in how fast they cook. Each "stall" can vary in time. Best to start early and be prepared to rest until ready to pull & serve.

Great cook and wonderful family pictures! Many thanks for sharing!! My family never had an ethnic "food culture" when growing up....Kraft Macaroni & Cheese was a treat for us. My first daughter married into a family of great cooks from Puerto Rico and Southern Georgia.....talk about tasty family get-together s. My second daughter married into an Irish Clan.....the family food is great also and they sure like their whiskey. Fantastic to see your family food. Jon

This looks really good.............anyone try anything like this yet???? Hasselback Chicken 40 Second Video (deleted from YouTube for some reason???) Facebook

I "blame" Bosco and MacKenzie for my KK purchase................I mean "credit" them !!!!!!! Ha!!!!

Great story!!!!!

Understand being a bit nervous but glad you are feeling a bit more confident................No worries mate!!!!! You will be fine. You can use a number of different configurations for your heat deflector / drip pan set up. I assume by head deflector you are referring to the thick "stone" deflector. It can go directly on top of the charcoal basket legs or on the searing rack. I believe the double bottom SS drip pan is designed to go on the charcoal basket also. I put my foil steam pan directly on the charcoal basket when I cooked 4 butts on the 19"KK and have put cake pans on the main rack with no stone in place. Just about any thing you would use to catch the drippings will act as a heat shield/deflector no matter where it is placed. Nothing wrong with cooking a test piece of meat.....more goodies to eat!!!! No problem having them on the same rack.....just allow spacing to let the smoke/heat/bark access all sides of the meat. I have rested for many hours in a heated cooler and have pulled right away......did not see/taste any difference in the meat. More important to cook to the desired IT temp (200 to 205*F in my opinion). I have cooked at 225*, 250* and 275*F. Really could not tell much difference. Over the years 275* has become my standard. Just easier for me and allows for temp fluctuations in case I don't wake up on overnight cooks (don't use electronic temp controllers). If the cooker temp drops to 225* overnight....no big deal. Not exactly sure what piece of pork you are cooking but if it has a bone, try to keep your temp probe from touching the bone, so you can get an accurate picture of the internal meat temp. Have fun impressing the friends & family!!!!