tekobo

Tee hee. Congratulations @jonj! For the record: you solicited the advice but it was given freely and happily. I hope you and your new toy will be very happy together.

Your pizza crust looks lovely @KK787! Definitely a method to try.

When you watch any of the Chef's Table programmes see if you can spot their story telling trope. My husband calls it "journey, death, return". We sit watching the chef's journey, waiting for "death" aka the bad thing that happened in their life to shape them. The good thing is that there is always a positive return at the end to leave us happy and uplifted. Soooo looking forward to this series hitting our screens. As well as his gorgeous puffy edge pizzas, Franco Pepe makes fried pizzas and I want to see more about how he gets those right. They are good for using up older dough balls and I made a really delicious one the other day with Ortiz tinned tuna and nice greens and tomatoes, picked fresh from my garden. 😛

The Japanese Grill book includes a recipe in which you slash chicken thighs, apply marinade and then cook relatively quickly. I applied that principle to the whole bird and came out with good, juicy chicken in less time than normal. And you get more surface area exposed to your marinade. Yum. I used two KKs to cook the five birds but I do have the BIg Bad rotisserie cradle and wonder if I could have got more chickens in and got as good results using that. I must remember to use the cradle more often! @tony b I went searching across the forum for references to octofork and finger. I was sure I would find 20 and that they would all have your name on them. The search function can't be working that well this morning. I only found two. Like Mac, my fingers are fine.

Woo hoo! I am soooo excited. I love the Netflix Chef's Table series and savour every programme. As if the BBQ series was not enough, they now have a September date for release of a six part series on pizza. Includes my new pizza hero Franco Pepe. Great start to my day here.

Looks like lots of chickens gave their lives to the BBQ cause last weekend. Here are my five from Saturday.

What a lovely combination!

If I've read this right @Syzygies, at $125 plus tax and postage, this will be one of the cheaper rabbit holes you have dragged me down! 🤪 Looking good. I am OK to go for some delayed gratification. Someone in my family will make the trip across the Atlantic within the next 6 months. Just need to get the goods positioned in the right place for the pick up...

Sorry I have never heard of them although I just googled and found them. Horseradish does lose potency very quickly. If you can get fresh horseradish where you are my suggestion would be to buy some and make your own horseradish sauce fresh. I just bought a root yesterday and made some beetroot and horseradish pickle today. First time and I need to wait a while for it to mature.

Thanks for the recommendation @Basher. I've just ordered the book and am looking forward to seeing what else it has to offer.

Thanks Brian. Lot of benefits this year: 1) All the kernels formed. Last year's were very patchy. 2)No critters got to them before I did. 3) I live a long way from Mac so I can eat them at my leisure. That said, I wouldn't mind living closer to @C6Bill although it does sound like he is very busy with his lady friend a lot of the time and wouldn't have much time for hungry BBQ buddies like us.

Corn. From plant to KK to tummy. Yummy.

Working backwards from the remains of the meal...here are the empty wine bottles that I discovered when I opened up the shutters on my BBQ cupboard this afternoon. The four of us LOVED this duck recipe. Even my husband who is not that keen on cooked citrus. The potatoes were cooked on the 23 in the drippings from the duck cook. The double bottom pan on the cool side of the 32 was a very good way to collect the juices and fat without burning them. And here is the cooked duck sitting pretty on the 32 after about 7.5 hours' cooking.

And we are off! I overshot the target temp by quite a bit. Went over 200C, but I loaded in the grates and cranked back the top hat and bottom vent and went down to 140C within half an hour. Now sitting happily at 130C. Bye bye little Ducky. See you in about six hours.

Kumquats? Check Mandarins? Sorta. Check Duck? It's the one on the right. Check Thinking I will cook it indirect in the 32 with a little cherry smoke.

I could not agree more. We were in NYC last week and made our pilgrimage to PDT. It's a speakeasy cocktail bar with a hatch through to Criff's Dogs next door. Cocktails and hotdogs. What could be better?

Hi, I have not had any issues with the heat and La Chamba cookware. When I am doing high heat cooks I put the cookware into the KK or WFO from the beginning so that it warms up as the fire builds. I work on the basis that sudden temp change is the issue and that the cookware can withstand high temps as long as the approach is gradual.

It occured to me that I should not lead you too far astray @mstang1988. I like using La Chamba products in the wood fired oven but in the main I use cast iron cookware like Lodge - indestructible.

@Tyrus, yes I did manage to rescue the lamb and in future I will look to either roll it or secure it better. I had planned to post nice pics of the lamb shoulders on the spit in the 32 but it was not to be. Less pretty are the pics that follow but I can confirm that the lamb was very tasty. Here are the two shoulders on the grate after I had rescued the one on the left from the fire. Top of the picture are the shanks - chef's treat. And here are the two shoulders nestled in the lovely chopping board that @RokDok and his wife gave me for my birthday.

@mstang1988 I was led astray by others on this forum who bought La Chamba cookware. @Syzygies and @MacKenzie if I remember rightly. You know who you are! My turn to lead someone astray. I bought that dish from this company: https://www.mytoque.com/pages/chamba-cookware Here is the link to my post showing the items I bought:

Thanks @Jadeite, @jeffshoaf. I did some research myself and found this article which helped me remember where I got the method from: https://www.healthycanning.com/why-old-british-method-of-bottling-is-unsafe#The_kicker_doing_your_home_canning_safely_is_actually_less_work They recommend the American "canning" method too. I will try that. That said, it is all about risk and I suspect the % risk increase between the two methods is not that great if you are careful with either method. You can just be sure you have the 100%(?) safe stamp from the USDA if you go their route. So thank you for that insight. In return @jeffshoaf, I will share my storage methods. For fruit that I don't yet want to process, I freeze loosely in vac packs. The pic below is of topped and tailed pink gooseberries ready for making a pie in the depth of winter. They could occupy even less space if I had frozen them loose on a tray and then vacuum packed them completely flat in a bag. And this is our pouch solution for storing stocks and sauces - a perfect use for a chamber vacuum sealer.

Looking good @Aussie Ora. I made the mistake of putting two bone in shoulders on the spit. You can guess what happened. They got very tender and one of them fell off and into the fire! Looking forward to seeing your end result. Rolled and boned is the way to go!

This is a helpful thread. It would be good to know if anyone thinks there is danger in the way that I currently bottle (or can) jars. It is a method I read up ages ago and I use it all the time with no issues so far. Once my jars have been washed in the dishwasher I store them with their lids on. When time comes to fill with hot produce I put the jars in the oven for about 20 minutes at about 120C. I also put the rubber rings or lids in a bowl of hot water. To avoid cracking the bottles when I pour in hot chutneys or pickling liquid, I put a spoon into the jar touching the bottom of the jar. I fill up, leaving a small air gap, take the spoon out and put the lid on. I sometimes also turn the filled and sealed jars upside down while still hot and that seems to help the seal. I don't use a water bath or any other method. When the jars are cool I check to see if the lids are able to be tightened further and I also tug at the seals on kilner jars to make sure that they are solidly held in place. This works for me and I have never had any spoilage. Any flaws or unnecessary steps that you can see? P.S. I don't know that I would go for retort bags. We have stand up vacuum pouches for sauces and liquids which store very compactly in the freezer for the type of thing I think you are talking about @jeffshoaf.

Yes I am all set @tony b. Thanks to you for sending me samples I was able to buy with confidence.

Looking forward to seeing how you get on with your exploration of this book @Tyrus. I always find it a joy to cook out of Fergus Henderson's books. I am back in the UK and have ordered chicken for the party and a duck for us to try out @Basher's recipe. Will report back!