Tyrus

Patent is pending

Fine meal. Looks moist and tender with a great brew to take it away.

I was given a new smoked onion salt by my son in law whom acquired it from the manufacturer he designs the product containers for. I applied the salt to both the salmon and the steak. For the steak I ground the salt into a fine powder and applied that with some cracked pepper. The salmon recieved this salt as in it's chunky form with a few additions. I used my meater for gauging the steak doneness as demonstrated. That was the left hand model, I also have a right hand model. Last pic without the flash and thanks for lookin

Can almost taste it, lean & mahogany in color, eye candy

Think I'll kill this duck story now but, before I go a few additions are in order. First I took the time machine back into the archives and found various techniques and procedures applied with lots of success from many contributors. One of the finishing touches that I had ignored was to raise the temp at the end to crisp the skin. The technique of hatching the skin looks promising to quicken a crisper skin also. Some chose to use the rotisserie, others used stands, while others offset or cooked direct, so it appears there is a number of ways to cross the finish line holding your duck. The skin inflation prep seems a little Dr Frankenstien to me because I would have take the duck out to the garage and hook em up to my compressor using other implements to help raise his skin. Mel Brooks would like the idea. What I did notice was that Toney grasped the pebble from Wilburpan's hand and has a long history in the duck world so to speak which may in itself make him a duck officionado. Try as I might with one foot in front of the other I think we'll plod ahead and conquer this duck problem. I bought another, so there are three now in the freezer, you might say, "all my ducks are in a row."

That's an idea Tekebo and will keep it in mind next time. Once the lid is closed I have no fear flare ups, the Oxygen starved containment area has always given me confidence even in the toughest conditions. A gas grill on the other hand is.......an explosion waiting to happen. I see duck at the market sporadically Basher and generally smaller in size so I was never attracted however, these were larger and the price was, oh so nice. Can't pass up a bargain. I haven't forgotten about your Salmon now, the cold and snow make me think it's a spring time event.

I remember reading and enjoying wilburpan's posts when I became interested in purchasing my KK. It's unfortunate he hasn't posted in quite some time, I do hope all is well. Yes, I recall the Peking duck he posted and since I have two ducks in the freezer I just may give it a go. Unfortunately there's not alot of meat one of these critters but, the meat is very tasty. Will be checking the archives for ol wilburpan again. Thanks Have a great trip and best of luck. That sweet marinade was fine for me and good for the roto because the constant turning gave it an even cook and a handsome color and didn't allow the sugars to burn. I would have liked to have charred up that skin some although, but, the fat content was like a continuous self baster. Any ideas for browning up the skin without going over the recommended max 170 temp

No, just the basket splitter exposing the duck to the fire and with the potatoes on the opposite side. Any pictures of detail and quality are compromised by the early setting sun and smoke/steam.

Lazy by marinade and any special prep except for roto on the grill was the exception. I'm no expert at cooking duck and to tell the truth it has to be ten or so years since the last so, I looked up the recommended temp for allowable cooking and found it anywhere between 135-170 degrees F. This was for good reason, the general rule or belief is that duck doesn't carry the bacteria a chicken would so it's regarded safer at lower temps and it's placed in the beef and lamb catergory. Anyhow, a few pics of what I used, how it progressed and plated. The duck at market was frozen on sale for $1.99, 6-7lb range.. I bought 3. 20 hour soak, not overpowering but extremely tender and juicy. Good and cooked to 160-5 thereabouts. That was cole slaw on the plate, temp outside for us indomitable KK users through sleet and snow and I know...to many pics. And 310 degrees to temp for the ducky

Do protect your investment with a cover unless other accommodations are in line for it's well being. You'll find maintenance work not a common occurrence for repair but, for general cleaning and such that would be by choice. Additional items you'll gather as you go along such as for large parties possibly a rib rack to stand your meats on end. The list is long so buy what you need and when you need it, they all will be used.

Have to agree with you Einstien. Logic will get you from A to B. Imagination will take you everywhere.

Wooden handles just don't stand up to the washers abuse. Knifes are sacred, a rite of passage...I can remember my first buck knife, now where did I leave that?

Mac,.... come on, we all know your affection for fish. That is made of wood and with a couple of hooks you have a lure. Maybe if your lucky you could hook an octopus with that, have you tried Octopus,,,yum

Bacon and egg? I prefer 3 or 4 but if they all look like that one You can cook em up for me anytime. I'll pass on the sardines and take on some capers instead. Good job Mac. Strange habits them Brits have, must be something in the soil.

Chicken on the KK, can't do better n that. Nice looking patina going on in that 32

I'm not sure how your egg peels when coming out of those particular cookers. A good friend was often bothered by this condition of the shell or skin sticking to the albumen (the white part) and ruining any presentation and for that matter, half the egg. So he looked up the perfect egg online and low and behold a recipe/method was provided. A little longer and a bit involved but, if your lookin for perfection another avenue awaits. You know Jon B, cooking an egg ain't as straight forward as it looks.

My meater...one over from my thumb, works every time, I've had it for years.

Yes, that is a smart looking sandwich and all home made. Well done

Like Cracker Jacks the surprise is on the inside. Scrumpdiddlyumptious

That's alot of work for a sandwich, what kind of condiments work with this. Like the stone crock, looks to nice to be ancient

I like that, a great traveling companion for a RV home or even in the backyard. Kinda like, have campfire will travel. Cozy feeling and appears safe, was it her birthday or just because.

Like all have said, there is a learning curve because of the refractory lining absorbing all that good heat and it may puzzle you as to why at first. Patience and time are your ally, when you become comfortable it becomes quite enjoyable. Low and slow, holding temp, cooking area by width and height all covered especially with your choice. Definitely an adventure if your looking for one.

Good job, tasty looking. Although I don't own a meater as of yet I always found fish was a piece hard to ruin in the KK. That knife ? Dalstrong boning/fillet possibly

Would grace any table Tekebo. Has a medieval charm about it and beautifully crusted ta boot.

And if it gets really bad, I mean really bad....wear a scarf to bed, never know.