Shuley

Mmmmmmmmmmmm

I am not the biggest potatoe fan， but those look delicious!

I did a shoulder and brisket last week for a party.  Small cater request from a relative.

i know BBQ

i know Kamado cooking 

I know the KK is rock solid at temp holding

i know how to cook the S&@t out a shoulder

i panicked all night even though my 32 was solid without wavering all night.  I got up every hour just in case. 

I feel your pain and next time I need to use my cyberQ for peace of mind 

I'm glad I'm not the only one! I'm hoping the more often I do it， the more confident I will get.

Shelly, at this point in your cooking on a KK career, you should never be nervous.  You have this deal figured out!  Kudos!

Thank you. If I had just stuck with what I knew was right....I would probably have given myself enough confidence to think over night cooks are no big deal. Hopefully my next one....maybe if I start it earlier?

Indeed. You'll get the hang of it in no time! 

I hope so!

Sounds to me like you are doing very well with this new grill.   

Thank you! I am mostly having a lot of fun. Overnight cooks have just always made me very anxious.

I would like to get me hands on some SS wire also, wouldn't wings be great?

Is there an attachment or anything that would make this possible?

I've found that the rotisserie basket concept that Dennis uses makes a spun meal much easier and much juicier than the traditional spit.  If you're doing a prime rib roast, it's flat dadgummed hard shoving a pit through that much meat.  With the basket, just lay it in, secure the screws and you're off and running.  No juices drip out from the hole created by the spit.  All my friends think that the KK Roti is the neatest thing they've ever seen. I don't argue.  

Ok this is starting to sound superior now. I keep seeing all those basket cooks on people's JTs on KG is there any kind of option for this set up?

That looks very good. Could you taste the pineapple flavor in the chicken meat?

You are in for a treat.

Firstly， I love your term “appiteasers” I have never heard that before. Second， I love that everyone just showed up at your house looking for food. Did you have enough for them? Hahaha.

Third， I will have to try that spiral cook method.

Shuley, as Bosco mentioned a rod version is on the way. I also suggest the 8 inch with the 6 inch reducer. I have done a few chickens and really like how well they come out using the rotisserie also did 2 rack of ribs that came out just fine. I highly recommend the rotisserie unit and wouldn't want to be without it. I have an order in for the rod version too. I don't think you would be disappointed in the rotisserie. Here is a link to the ribs. I you do a search and you'll see several chickens on the rotisserie.  

http://komodokamadoforum.com/topic/6683-rotisserie-ribs/#comment-72175

 

 

Do you see a benefit to this particular design?

Dennis has just finished making straight rods that should be released soon.  That is more traditional roti and he has agreed to make them as many have asked for it.  

The basket you would want is the 8" with 6" reducer.  The basket will fit most cuts of meat and birds. 

Basically for smaller cooks you add the reducer basket to make it smaller. Or for larger cooks you just use the 8" by itself.  

Its like an open basket with prongs that lock shut to keep the meat in place.  

I plan on ordering a straight rod so that I can order a tumbler basket that I liked using before.  

The question you ask yourself about getting it should be "why not" lol

So the basket can't “hold” anything， correct? I guess I am confused by this design，Dennis seems to be very thoughtful in the design of his grill， so I am sure there is a rationale for maing a rotisserie that looks so much different.

Will it fit a turkey?

Ok， so there were a lot of qualifiers in my First cook statement hahaha. Our good friends have a 4th if July shin dig every year and this year they wanted me to bring a pork shoulder. I was a little nervous about cooking for an event not at my house and it was also my first overnight cook on my new kk. The only thing was I lit too much charcoal from the beginning (new weed burner) and then I guess because it was an overnight cool， I did not have confidence in my vent settings. I logically knew that my fire would go out of I closed it anymore， but when I woke up at 2:30 AM and it was still sitting right at 300， I went and closed them more. Shouldn't have done that. At 515 my alarm went off because the grill was down below 200. I set the vents correctly again， and then everything was fine. I just need to quit listening to those nagging thoughts at night!!! Oh Well， I'll get it sooner or later. Probably the more over night cooks the better I will be about it.

Turned out well.

I didn't take any other pictures.

I am also a fan of The wrap and cooker method. I have actually been leaving the probe in the meat to see what it's doing in there， and it is amazing how long it takes for the temp to change. Interestingly， on my pork butt yesterday it stayed in the 160-150 range for hours.

So those look amazing.

Wow. You were very productive!

My sister is a semi-professional chef and she just loved it.. You are in for a treat.  Outside of a trip to Spain, it's on the top of my bucket list places to eat.

 

A trip to Spain (primarily for food related reasons) is also on our bucket list. I'll probably wait until my kids are older， though.

There's no such thing as spending too much money on something that will bring you that much joy, even if it is fleeting. I've done it many times. Never gotten to the French Laundry, but threw some serious cash at a dinner at Bartolotta's in Vegas once. Never regretted a dime of it! The memory of that excellent meal with be with me always, as I'm sure that your's will as well. Bon Appetite! 

I agree with you. Experiences are better than things anyway. Well except my kk!

Happy 4th! I have to say how much I love seeing the 4th through my kids` eyes. Makes me feel like a little kid.

Nicely done. 

One bit of advice about vent settings. While they are generally repeatable, be a tad cautious on a really windy day. A steady wind blowing across the top vent will draw more air through the KK than you are used to for that vent setting. 

Thanks for the advice. Glad it doesn't get very windy where I live very often.

Shelly - what a wonderful cook!  That is one  mouth-watering cook and every part of it says EAT ME!  

I really like how far you've come since we first met.  Now you say "I just set the vents ..." and "I had to trust my settings ..." and you came home to a rock solid 225!  You GO girl!  You've got this figured out.  

Kudos to you on a lot of different fronts.  Kudos!

Thank you! I just have to get a variety of temps under my belt， so I can know the vent settings for each temp. I'm liking how consistent the settings seem to be， regardless of outside factors.

Shuley, what a fantastic cook and you weren't even there for all of it.  Everything looks so tasty and I understand perfectly why you cleaned your plate.  I'm sure your friends will be thrilled with the butt too.   

Thank you very much! Glad I can trust my grill while I'm gone!

That's a great sandwich!

Reminds me of a pulled pepper stout beef sandwich. 

Yeah， I will probably have to try that too! Probably a less tangy flavor profile.

That is one awesome feed

Outback Kamado Bar and Grill♨

Thank you!