Tyrus

There appears to be something wrong with the site C6Bill, I attempted to quote you, but was denied. I think the site may be going through some cha, cha, cha changes. HOWEVER, In accordance with grabbing two, I have too agree...two breasts are better than one. Although the one I had was quite sufficient.

About 10 years ago I watched a segment from BBQ pit boys about Potatoe bombs, I tried it and thought it was ok, but too much tata. There was a lot of room for improvement and although I haven't seen anything in the way of that since, here's my approach. Search for the largest potatoe you can find of equal symmetry, I mean the largest, cut the potatoe in half and as the ustensil of choice use a melon scoop to core from inside of the potatoe around from it's center to 1/2 inch around or 3/4 depending on the size from the skin edge on each half. It's easy pudding. Set the discard aside, cut up a nice sausage ( the ones I used were frozen and precooked) and dice it for compactness, place in bowl. You can dice up some of the discard potatoe for added fill or you can add cheese, brocilli, onion, butter or whatever you want. Generally a whole potatoe will take quite some time to soften on it's own and get ready to serve, but not this one, 45- 60 mins 350-75. Now once those two halves are stufffed, bring them together and pin them on each end with a toothpick to hold. This will be a later indication to tell you if and when they are done as well as holding them together. Wrap in Al Foil and cook. I was quite surprised, someone must have made this before I'm sure, but I haven't seen it here. Anyhow it's great for an appetizer, pictures don't do it justice, at least mine, however the balance between filling and potatoe was met. Yah, it has potential, don't forget to finely dice for added volume

I don't know where your at, but that's a sweet shot of your backyard.

There's nothing more romantic than two chickens dancing in a KK.

Cherry wood chicken with a Tart sauce. Topping the chicken was a total of 7 or 8 spices with a good dose of grated lemon using Truff and Olive oil to hold it on. The sauce was an emulsified Olive oil base with a white wine vinegar, from what I remeber adding was Maldon Sea salt, ground pepper, dijon mustard, thyme, rosemary, fresh cut cilantro, fresh garlic, fresh tomatoe, fresh green onion top, fresh squeezed lemon, capers, yellow pepperconi and a dash of hot sauce. Use the salt at the end to open and raise the flavors some, just before you tuck it into the frig for it all to come together, 1-2 hrs. Sorry I don't use teaspoons, it's an eye thing. Sprayed chiken at 145 degrees with light spray of Canoila oil to crispen the skin. Plated with your staple norms for a few nice colors to compliment the bird. Cooked at 350+ indirect

There's a new channel on You Tube or at least new to me featuring a gentlemen in southern Georgia gifted with an incredible amount of cookers putting out some amazing meals. Now his segments last 30-45 mins and he constantly demonstrates & brings to you the conversation of what he's doing and why. Unlike others if he's doing a large cook he doesn't break after spicing one piece he remains at task and fills the gap with a continual story about what he's doing. His cooks are alot like yours, mine or anyones, but he's very even handed and knowledgeable in his approach and he injects the use of or eliminates certain steps and/or ingredients for reason. Check him out, you may be glad you did if not for something new at least for the entertainment. He's called, BBQ Southern Style on You Tube and without a doubt through his knowledge, he's already improved my game.

No disrespect David, I'll just slide a piece of bacon on or melt some brisket tallow down in a pan or can. Seems to be a little theatrics, pretty cool though for an instant splash. I don't know if I'm talkin myself into it, but it looks medieval and I like that.

Bunji, keep them on the side in the off direct zone and then finish in the heat or just ride it out there quietly. Shrimp is quick, sometime quicker than you think, you can't walk away. There's basically a minute on each side to bring to perfect, you go to far they become gummy, and to early presents a problem. So, I'm sure your going to do a few more batches and with every subsequent batch you'll find that sweet spot.

Theres an up side and down side to those vacum sealers Troble, once you get started it's hard to stop. Looking in the freezer I came across a leg of lamb (bone in) the other day, the date on it was from 2 years ago, it was buried down under, yah almost in Australia. Lambs good for the doggies, no complaints there. It does save you on trips to the store, all you gotta do is open the freezer door. I think it would advantageous to keep a list posted on the freezer and as you go along pulling things out cross them off, but who thinks of that? Keep on truckin my friend, and it wouldn't be a bad idea to have a generator handy in case of long term outages although some insurance policies cover it's best to take the precaution.

The turkey I rescued from the store yesterday, finished with SPG, Jamacian Jerk spice, Lanes Sweet Heat and ending with some Head BBQ sauce. Really easy cook, wish they were all like this

That's one handsome chicken David, it says fine dining all over it.

Zonk isn't a who, it's something gone awry. At least in the game show Let's Make a Deal, here the contestant is given say a thousand $ and then offered the opportunity by way of choice to either trade it for what's behind the curtain or the box directly beside them. Inside one of those choices lies a Zonk, a worthless prize. Not to be confused with the Gronk or even Larry Csonka, they all sound alike but have totally different meanings. Hope this clears things up, so for you I meant with your intuitive curiousity is that your always coming up with the new approach and idea hence, your piece is a winner.

AS Poochie said, "Ive memorized the prices." They travel back and forth and we always try to find the slope. However, when we really want want to skip the Superdupermarket the alternative might be your favorite butcher. C6Bill featured these guys last year and since then the've opened another store. In these particular stores away from the main market you find the prices slightly higher but the quality and rotation of meats better. So here I traveled today with a few pics taken, one to shock, one to think of and one to say I'd buy this everyday. The first is a question of balance, should you pay the price or wait for your next birthday. The second was something maybe you could help me with since I haven't had this, corned ribs as to corned beef brisket. The last, is a treasure, on the grill, on the roto, forgiving, and always a favorite "the Turkey breast",... and if you look closely it's already wrapped. The step out to the store I've always take as an adventure, never disappointing because I always come back with something,,, like the great outdoor huntsmen does, cept I hunt in sneakers down narrow haunting aisles .

I can't seem to remember, was that in the neighborhood or under the hood since we be talking BBQ and all. Quite the niffty gadget you have there Tekebo, looks like a place to dock your sword, but in reality it's a little magic BBQ. Sometime smaller is better, looks interesting, yep, looks like you could do your meat on one side and veggies next door. I like it, you always have to see what's hidden behind the next door don't yah, you'd be good on Let's make a deal, no Zonk here.

Inspired by The old Spring Tavern tucked out in the mountains outside of San Fran there lies a restaurant that likes to make Tri Tip with horseradish sauce. I managed to take a few pics and although the meat got away a little it still made a great sandwich.

On the rooftop at night, smokin away. Kewl, Cool, Kool.

Sausage and Salmon. Yesterday I made the sausage and a while ago I did this salmon 3 ways, the last a little nicely charred on the end was a Wellington. One thing I'll never order at a restaurant is salmon, after being disappointed so many times I've found it's always better at home on the KK. This sausage was incredible, used 1/2 cup of rub, hot sauce, Mexican oregano, paprika, garlic powder, dried onion, chopped Jalepeno and chesse cubes and a bit of Sant Fe powder. Remarkable, smoked over Maple and ready to grill. The cutting board was a gift recently for a belated birthday, anywho it says in Polish, "For my brother," Always wear under wear.

You set a nice plate there Mac, wouldn't you know it I'm all out of bacon.....thanks for the reminder.

Verdy Interesting.😊

Thanks Wobster for the kick, it got me going again and I followed the link. It took a few different sites to work through, one of which everyone was asking the same question, I have one of these and what is it? So it's a steamer pot, much like a Donabe but you would place your vegetables inside up to the final addition of fish, let it cook some, this was all described by woman on youtube making a clay pot as mine. Upon searching further, one video came up with 19K views from 13 years back describing how to use it, wouldn't you know it wouldn't play when I clicked on, the screen was all lines. Ahh, at least I'm getting closer, thanks. Unrelated and out of the corner of my eye, while looking into this I came across a story on Youtube titled, "UK bans wood burners." Did you know there are area's now in the UK set as smoke free, the wood you purchase has to be seasoned and the type of stove has to meet stiff requirements. If you don't follow the rules and there are many and extend into other fuel types, fines are in place to put you back in line. If they're going after wood burners, I wonder what they have in their sights for cooking equipment and if that idea could spread across the pond. Don't worry, I already think Dennis is working on the new smokeless KK as we speak, say it ain't so. Thanks again for the interest

I know, me too...here use my napkin.

Another cook, the right side using the skillet, the left without. 350 for 35 mins with deflector. One significant factor I alluded to earlier yet might not had been clear on is, for better and quicker results try heating the cast in advance while the KK is heating up or before you put your food on.

Tonite was Cheeseburger Wellington with Truff hot sauce (not too hot) liberally spread, a slice or two of thick cut bacon and a slice of onion with a nice piece of Swiss cheese all wrapped in pastry dough. The side was Pineapple slaw. I used the skillet as a test and the control burger by itself was uncovered. The burgers prior to wrapping as the bacon were both cooked, seeing how the burger came out towards the well done side, it should have been cooked a bit less, but they were tasty and moist just the same. Pictured you'll notice the skillet pastry browned quite a bit more than the control burger. Both were cooked @ 350 for 35 mins using the KK23 with a full half basket, I was also using a perforated deflector.

I have a small leak on that side and rather than prop it up by cutting underneath a placing some Prematex down I tried this, it's aluminum foil. It works for now and minimizes the issue, It still holds temp well so if it ever worsens (which it hasn't in 3 years) I'll address it then. Do you think I'm a procrastinator? Nah, If it ain't broke, don't fix it is my theory. One last thing, I used dry spices in the mix except for some frozen chive I found buried in the freezer from this past summer that was still good and it all came together. Definitely will make it again, thanks

So I was always a follower of Steve Raichlen because his recipes and backgrounds for cooking are interesting. Well, searching through his cooks today I found one I liked, Salt Slab Spatch Kok Chicken. It was what I wanted, but I wanted to make it my own as you would in any recipe, change it up a bit. The basic recipe I followed, however I changed out the hot pepper seed for a liquid cover called Truff, a hot sauce with truffle..yum. I rubbed the chicken with the Truff and then applied the rub as Steve described. I set up the KK with my perforated deflector and placed the chicken on skin side down with a 12 inch Lodge skillet over the top using only a half basket on the 23 on the top grate. The temp at 325 sank immediately to 290 as expected and slowly rose to 325, there it sat for 45+? minutes. At this point the breast temp was around 155 degrees so the skillet was removed. Now I'm thinking that's pretty quick, having an oven within an oven alters a few things, it shortens the time to get there and retains the moisture better, well that's what came about as an end result. Next was to bring the KK up to 350 without any difficulty and it sat for maybe 30 -45 minutes again flipping upon appearence. This is all subjective, because I opened the lid numerous times to see the results. At the end it was the best chicken, moisture retention and skin crispness I've had. Now a lot could be allowed for the chicken sitting in the frig with a salt based rub before going on the KK, but it certainly is worth the effort if you want to try a new approach. Hey, higher temps, leaving it on for the duration, different meats, low and slow..whatever, it could change a few things. Don't know if anyone else has tried this, I could be out on a thin limb, but I think the cover retained the moisture in meat and didn't allow it to escape, so the additional browning didn't hurt afterwards and it came out wonderful. Yours to try, a new avenue. Oh, the vinegrette was also complimentary, you couldn't do better at a restaurant, trust me.