Tyrus

Well, look at the alternative, you'll get acquainted with your new KK and become friends, time will pass, and before you know it,... you'll be in Peru.

Years ago I went to the Azores and today I was yearning for a taste left behind. This is a chicken right off the internet with um white wine, port wine, brandy, shallots, chicken, parsley, garlic, s&p, presunto, bay leaves, chive, garlic, paprika and it should have had crushed red pepper to kick it up but I followed the recipe against my better judgement. It was still good but, on a level playing field. I added a chunk of apple wood with the top off for the first 1/2 hr for smoke and then raised the temp higher to finish. I used CoCo char and that stuff brought us to temp in lickety split, no kiddin..yep it was fast and then into crusin mode. Easy Peasy. My wife bought that ceramic at the Goodwill for $3, imagine that, brand spankin new.......it ain't new anymore. That's the only thing I would've added, some zing..a bit of dash. Elsewhere on another corner of the yard some jerky was coming to life, two pits running, both with good outcomes. Sorry for the money shot on the Frango na pucara, it was fuzzy but it tasted like money . Stay safe and out of harms way.

You must like that. Betcha can't stay away without going back for another look. There you go, all yours....nice.

Personal decision and wish you all the best in any direction you choose. I was only kidding about Peru, I would love to go too, once you showed me the menu. Go for it and enjoy

Screw Peru! Stay home and dance with the fire. Raining in San Diego.........never seen such a thing

Good lookin chickens there Sarge I like the charcoal burn just at the edge of the bone, a tell tale sign it was done right. And too Basher, what can you say,.... you lucky Dog. Did these up the other day, since everyone's postin.

I thought it was a custard in appearance, the sprig of rosemary makes the pic. Gotta say I was curious so I googled up Bisbane and took a view. I noticed the large and small islands off to the east all dedicated to a national park. I thought what a great idea someone had to set aside all that generous space right next door in contrast to Bisbane. A nice place to live, wouldn't yah think, must be nice.

Yes and upon your suggestion I purchased some at Amazon about 1 year ago

Medieval torture rack, alas it works great for chicken. Yum yum and salad and pot pie. A bite would be good, the frig is empty

Toney, so the world turns. I faintly remember the winter days when day light savings time didn't exist, it was dark. Coming home from school I had to hurry, the boogy man was quick on my heels. We survive, if it comes you'll be depressed just a bit longer. Can always move to Australia🧡

Can't beat that. Daylight savings time, like you that hour of light on the other end surely brightens your day in more ways than one.

Love it, sign me up. One question, "Where do you buy ice?"

Hey Basher, you did a fine job on the lamb, spun it up and looking mighty tasty. Did you taste the Balsamic? It can soak a good long time. And Mac those bacon strips are awesome, not a lot of fat, really lean as far as bacon goes. Those Nova Scotia pigs must work out at the gym and do a bunch of sit ups. American pigs are getting lazy. Boxed steak Herbie J? OK. The lengths we reach to when were too tired from work to go to the store. Only one? Seem to remember you have a family, you didn't eat it in the closet? Anyhow that rooks marvelous, must a been your birthday huh

I like it, a crispy skin with a satisfying crunch.

Mac, that's an unusual piece of meat...is it a run way. Was it specially cut for you at the butcher, nice. Toney, I know you can eat two..it all looks good.

First the fragrance coming from the BBQ and now a picture postcard backyard,,,I'm so sorry,.. now you'll never get the neighbors to leave so you can go to sleep. 👍

Glad you tried it Basher. I believe mine was in the bag in the frig 14-16 hours and I just didn't wait,.. for moi patience is a virtue misdirected at birth. Let's see, those complimentary spices sound good, I'm sure the spin will do it well.

Well finally, and welcome aboard the love boat...a little cliche' but, it's the truth. It's going to be your last BBQ , it'll amaze you with performance and every time you uncover it you'll not have any regrets on your decision, your gonna love it. A 32, well go big or don't go at all, kind of goes with Bigshep....yah....you like things big, great pick.

Lamb leg bone out. Comes easily wrapped in a burn proof net. The next time I do it I think it will stay in the frig for 2+days or inject it like Toney mentioned. Anyhow it's a rotisserie made meat, just stick it on the forks and let it roll, pull it at 145-50 if you like it pink, wrap in foil to rest.

Nice rig Ckreef, you and the Mrs should enjoy that. Does it have an on board generator for all those appliances or are you carrying a portable? Not all sites have electric if you stop on a whim. Imagine that,,let the good times roll.

Another BBQ soldier gone to the big cookout in the sky. When I'm out by the grill and have a cold one in my hand I'll raise it a bit higher and wish him well. God bless

Love the color you two put on those cooks

Beets down under and pork up top...a fine Australian dinner

That is true Toney and a good suggestion as we sit here today. The only practical experience I have is a slow soak, it is a vinegar, and I don't know the correlation of the direct vs injection. I'm willing to try but unsure of the results. Trouble is I've never written things down and this one bit me in the butt as far as expectations were in concerned. Tomorrows another day

Well, the meat came out as expected but it's been at least 30 years since I did this prep at my old house. I let this one soak over nite and the results were way shy of what I expected but if memory serves me right it was a two day soak with a whole bottle of the Balsamic to get that tangy meat. Q1. Leaving the meat in longer is an experiment, the longer the better for penetration, don't be shy. Q2. The balsamic has a sugar content and will darken the meat on the outside however, the inside is yours for temp, this cook should be at medium or better. So again let it soak, turn it, and let the marinade do it's thing. You may fork it for quicker penetration, I'm still holding to the longer the better although that's up to the indivigual.