Tyrus

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.

Perfection, a trek you won't soon forget.

Good, a no bean chilli, but is there another kind? I hope that's not all for yourself Mr. C6Bill. I've often wondered, are you adding the good brisket that everyone loved or the brisket that was a bit dry yet well tasting to the chilli or does it make a difference....? Like Tekebo, whom might be salivating in delicious goodies in preparation for Super Sunday and really doesn't have time to walk away from menu, I find myself in her court Brett. I find cooking an art, one I'll never master but able to persevere with tools as eyes, nose and a simple temp gauge. Then, I wonder again how did the chefs of yesteryear accomplish all those dishes simply on instinct. Not for me, I'm ahhh....old school

Fat is flavor and definitely adds to your mix. I've always leaned towards the lean side for health conciousness, but would have always entertained a thought about a little bacon drippings added to the mix, just sayin. I've seen this man behind the video before, I believe he's Korean and living in Chicago, however I wouldn't want to say for certain without offending because he draws upon his family background for cooking and Asians are proud of their heritage and don't like being miss characterized. Now depending upon where you shop for pork butt without the bone this isn't too hard to find, I can actually find small cuts as those he prepared rather easily. It does make sense to have more bark, an obvious after thought for the goal. The fat content isn't, so if it's a key like basting your brisket it makes more sense for richness and flavor enhancement. Put it this way, it'll definitely place a notch in your gun cooking repitoire, but it'll also add the notch onto your belt. I like it KK787, shoot for the moon, the stars will come later.

This I did last night, it was supposed to be boneless country style ribs, and since the weather was 62 here in the eastern US I was itchin to get at the Santa Maria. It fits the Kent Rollins way of looking at cooking, roasted over maple wood.

I like his Chilli Jeff, yum. Simple, yet satisfying and easy to change up without destroying the base . His video's set in the Texas background with the old chuck wagon feeding the range cowboys was entertaining too. He does drop a steel or cast stove called "Bertha" for demonstration and his cooking approach is done with a rustic flare I like. Yah, he's entertaining in a wholesome, honest kinda way. I still search for him on Youtube when I want to cook something untraditional, rather than the customary way.

Neither had I, coincidentally it needs little if any water added to perform. Just place it on the top grate or indirectly and it works like an oven. Google search turned up only tangines and other clay pots, oh well the search continues.

Good job Bruce, looks yum and on those cold Calfornia days when it gets to 60 it tastes even better.

It wasn't the greatest day if you were a 49er or Bengal fan, but it was great to watch. Careful now, don't let Tekebo know you were pulling for the other side. Nice bird by the way👍

Made up this Jamacian Jerk Salmon for Sunday dinner. The piece I used to cook the veggies was something I found at 2nd hand store but it appeared never to have been used. It's definitely stone ware and hand signed on the bottom, really nicely done if it came from an artists shop. What intriqued me was the design, sort of a inverted tangine of sorts with the cone in the base and a small hole on the lid to release air. The outside was glazed as well as the inside and I thought it was perfect for veggies. Have you seen one or am I the only one? It did well, cleaned up well too...a good find

j'adore le poulet

That's a long time to wait for dinner David, you must have patient guests.

I liked the vid also, it's what everyone should do, simply make it better for all. He certainly didn't fit the sterotype of your common pig farmer, nicely dressed and well spoken with vintage whiskey bottles as a backdrop. All I can say is, he must have really happy guests, well up to check out time that is.

I have a bag of this sitting in the coal house waiting for destiny. It's destined to be burnt in the open air or in the weber at higher temps. It doesn't do well in the KK especially at low temps because it's Oxygen starved. I find them good on the Santa Maria with wood and functional at higher temps in the Weber, at 30lbs for $22 it's hard to beat. It's like putting regular gas in a car that requires high test only, something is bound to go wrong.

Back to the basics and a little pull brings the whole roll spinning off onto the floor. That's funny and I'm sure an acquired art to master. If a boat load made it's way to the English shores it could possibly bring down the empire, you know being all proper and such.

Sunday rack of lamb, marinated and hit with a SPG. Cooked on the very bottom over the fire to sear then smoked up to temp away indirectly while small potatoes were cooking over the fire. Plated with Zucchini sprinkled with Parmesan.

Sounds like you gotta get out town, maybe to the beach on the west side of Australia there might be a secluded spot. Otherwise don't worry about a thing, but if I had a peeve it would be the bottom shelf on the frig, man that's low. And on a serious note, who drank my last beer? There are questions that will never be answered, ZA might be one.... keep the faith Jeef, the tide changes every six hours.

Using a four prong on a substantial piece of meat is better replaced with 6 or 8 if they make them as one consideration. A raw piece of meat doesn't hold well while spinning because the flesh gives until it cooks and firms. That's quite a while, anyhow my stepson raised two turkeys this past year and tonite asked me if I would cook them for him. Their weights are 41 & 38lbs, big birds uh, a little large for my 23, I can't cook them unless I see them, but I'll try. To tell the truth it's pretty hard to screw up a poultry cook in a KK, it's the best. However, having a number of cookers versatile in their own avenue makes the challenge that more interesting. Like you, we never cook to fail....only success.

It must have been one happy party. I like the matching floor your KK sits on surrounded by all the greenery

Your not, it was just a joke, Merry Christmas

Poochie, do you own a boat?

Ahh, seems like you have your work cut out for you Tekebo, please excuse the pun. I'm surprised, veal in the states is generally more expensive....do you prefer the calf cuts over the mature beef? Be careful now, sharp knives and all, intricate pathways, pulling and awkward angles make for slow and careful trusting hands. By the way, I'm sure you know Jalen Hurts buys his beef already prepared..if the coach ever heard he was cutting up a back 1/4 there'd be hell to pay. How bout those Eagles, ain't they sumpthin!

It must have been bothering you Dennis and you had to know. Were the extra forks an addition to stiffen the ends, it appears their placement adds strength to the rod to eliminate the bounce

Stuffed Pork loin, 3 sausage 2 sweet and 1 hot, 1/2 large vadillia onion browned, 1 honey crisp apple grated, cooked rice, sweet and spicy seasoning and sweet chile sauce over mash with gravy. I did add a good bit of sage, with salt and pepper. 2+ hours at 320, it was pretty thick.

If there's any grit or tough tissue I just cut it out. I find if I slice against the grain like you would with the point of a brisket the pieces chew much better. The cuber does tenderize and helps with the marinating process for other cuts, but I haven't used it for Jerky, it is a thought though. That reminds me I still have a few bags in the freezer