tekobo

I couldn’t resist the football reference @Tyrus. My Eagles’ presence in the playoffs is even more unexpected. It has been quite the season so far. I look forward to every weekend. “Any given Sunday” is so true.

Isn't that always the way? 🤗 I agree, having a slicer means that you can buy hunks of cured meat or make bacon and get it sliced exactly to your liking. I love ours but feel we do not get as much use out of it as we should. The fact that it does not fit on the counter means that it is not easily accessible and cleaning it up after each use is a bit of a bind. That said, having my irregular shaped loaves sliced and tamed by this machine makes them look almost professional and that can't be bad.

Yup, Dennis' photo with the stainless steel version looks like it was taken in a 32. These are a couple of photos of the one we had made out of mild steel. This was when it first arrived and we put it into the KK to try it for size. Nothing fancy but it does the job.

So, I dropped Dennis a note yesterday to apologise for stirring up interest in the event that he wasn't actually going to go with this accessory. He says he is but he hasn't yet sorted price or confirmed whether any have been produced for sale yet. In the meantime here is a photo of his version (rather more sophisticated than mine) for you to drool over. I am happy with mine because it was relatively cheap and I got it made locally but I remember messaging Dennis to say that it was a game changer for me when I used it.

Thanks @Troble Will drop you a note.

Super cool @Troble. You’ve reminded me to get back on to my husband about sorting some solar panels for our roof. I might tap you up on PM for some professional advice if you don’t mind. I remember that you kitted your house out a year or two ago and it would be good to know more about how that is working out.

I read this out to my husband. He half laughed and half groaned. Divorce may be in order. Gotta train him not to find @Poochie’s jokes funny.

I generally make my own rubs and keep them in the fridge or freezer to keep them fresh. The freezer trick is good because they stay loose and you can scoop them out when you need them and then return them to the freezer.

The thing that I like least about barbecuing fatty meats is the nasty smoke that you get as the fat hits the hot coals. I complained about this to Dennis a while ago and he sent me a photo of a longways basket splitter that he had mocked up for someone in Singapore. Dennis’ logic was that the fat drips off rotisserie meats on the “down” side and, as the meat rotates away from the fire on the “up” side, you don’t get fat dripping into the fire and causing flare ups. I had to test that out so I tried it in my 23 and it seemed to work. It was easy in the 23 as the basket is round and so you either split it side to side or back to front. Not so in the 32 because the splitter that Dennis makes progressively splits the basket width ways, not long ways. So, I got a local guy to make something up for me which looks like this: It worked well in a chicken cook that I did in October. No/v little in the flare up department and great flavour. I was reminded of this when I saw @johnnymnemonic’s post where he had a heat shield between his chicken and the fire in his 42. This trick makes it possible to expose your food to the fire throughout the cook. I cannot comment on achieving greater crispiness as I tend to have wet marinades and sauces on my chicken. I also cannot yet comment on how well this works for something that is really fatty. I have a rolled porchetta to try sometime and will report back on how the fat dripping works and also whether I manage to get that elusive crispy skin. In the meantime I hope I have not pissed @DennisLinkletter off too much by posting this. I think he has a version of this divider in the making but I don’t know how soon/if he plans to offer it for sale.

I used to dread using my rotisserie until Dennis introduced the adjustable bracket. That bracket makes it so much easier to slot your motor on and get going quickly. I leave the bracket attached to both my KKs so they are ready to go whenever I want to use the rotisserie. Essential when the weather is cold and you don’t want to spend too long fiddling about outdoors!

Nope. Just used my Lodge pan (KK shopping channel via @RokDok) and skewer. Cleaned up nice with a soak in Fairy liquid overnight. @tony b yes, lees are good for marinading. I too love shio koji and use it raw on food as well as a marinade. Lees give a stronger, funkier flavour. All good.

I managed to make it to Nigeria in October, before Omigodcron made itself known to the World. Here are some pictures from an authentic suya joint. It was good to eat the real thing again and to taste the different rubs used by different suya joints. All that said, my visit confirmed to me that my sacrilegious use of pork when I make suya in the UK does give great flavour that, sadly for them, the Muslims who generally cook suya in Lagos won't ever get to taste. And no, I do not know what big and small torso are!

I had a thin venison rump steak the other day and cooking direct on the coals seemed to be a good way to get a good sear quickly without over cooking the steak. The soot that you see on the KK comes from blowing it off the embers before placing the steak on top. The steak was cooked rare, to my liking, but I did find it just a little bit gritty on the outside. I think it is a method worth pursuing and will try again soon.

@RokDok got me into making cider although I managed to dodge the massive spend on scratters and such like by simply using my home juicer to start the process off. We are visiting him next week and I may take a bottle with me so that he can judge whether I have ended up with cider or just a nice batch of cider vinegar. An interesting by product of the process were the cider lees - the sediment that falls to the bottom of your fermenting container as your apple juice turns to alchohol and clarifies (or at least, that is what I think was happening). I used the cider lees to marinade wings and they came out nice and deeply delicious, a real umami flavour. I also tried to use them to make a sourdough starter but that was not successful at all. No pix, sorry, but I do have pics of the output of my cook last night. I used this recipe https://www.quicksandfood.com/recipe/sake-lees-marinated-grilled-chicken-w-herb-salad-sesame-chilli-sauce/#ingredients and sake lees that friend bought me for a present. My excuse for not taking the pic of the food cooking on the KK? It was cold and dark out and I left my phone in the house! I give you sake lees chicken shawarma. Yum.

Merry Christmas to you all! Here’s to more cooking and learning in 2022.

I had a hankering for something similar when someone posted a pic on the forum a couple of years ago. Finally got my brother to bring this over to the UK from Texas for me this summer but I have not tried it yet. Similar concept but probably heavier, given it is cast iron. Lodge L15RCGT 15"x12" Cast Iron Grill Topper, Black More information: https://www.amazon.com/dp/B0971NXQNM/ref=cm_sw_em_r_mt_dp_EBRPC6QSJQ04WRKKZDHA?_encoding=UTF8&psc=1

Hey, we all have to learn in our own way. For my part I started off with pebble and then moved to the right side of the fence with my current tile KKs. I see you made the right choice straight out of the gate. I love you ODK space and design. I guess all you have to do now is figure out where your second KK needs to go...

@johnnymnemonic, like @jeffshoaf I have only ever seen smoke coming out of the bottom of my KK when I forgot to push the front plate back in after a clean. That said, I never use a controller with my KKs. It might be worth experimenting without a controller to confirm that this is the reason for the problem. I would not be keen on applying loctite to any part of my KK unless it was really necessary. Good looking cooks all round. I want some of those Meyer lemons for my Christmas recipe @Troble and I could just devour those chicken thighs for my lunch @tony b. Like @MacKenzie, I find looking at this forum at a wrong time of day a trial!

That looks fabulous @Basher! How lucky are you?

We’d go well together, that granny and me. She can eat the sweet stuff and me the savory!

hi @Cheesehead_Griller Chicken shawarma on a vertical spike Chicken shawarma on a rotisserie spit I have found it much easier to use the vertical spike. Manoeuvering a container under the rotisserie rod and cutting away over the fire is not quite as easy.

Adam is very clear in his book that you need to get to the stage with hot coals, create a level bed and blow off the ash just before putting the meat on. I want to try pork chops this way as I hope it will reduce smoking. Some articles that came up on a quick google search: https://www.finecooking.com/recipe/clinched-strip-steak, https://www.cookinglight.com/cooking-101/meat-clinching-a-revelation-in-grilling and https://www.theguardian.com/lifeandstyle/2015/may/27/dirty-barbecue-dirty-steak-clinching

Johnny, your post reminded me of an experiment that Charles did many moons ago. Discovering it freed me from the shackles of sweeping out my KK after every cook. He went 15 cooks, just sweeping the ash towards the back of his KK. And he only had a 19! See below for link. We haven't heard from him for a while but I am sure he is out there enjoying life. Cheers @ckreef, wishing you and Mrs SK well.

I love Adam Perry's approach to layering flavour. I always have a jar of his four seasons blend to hand - it is easy to make up and is great universal seasoning. I have only "clinched" or cooked direct on coals a couple of times. Sounds like I should try it again as that steak of @C6Bill's looks awesome!

Beautiful @sihb001. You are helping to cement my love affair with tile. And with lamb. Gorgeous looking cooks. I never use the "official" heat deflectors. It sounds like you have worked that out through trial and error. For low and slow cooks I only light a small fire in the centre of the KK and I sit my smoke pot on top of the fire. That acts as a shield against direct heat and I have never had any problems with dry meat in those circs. That said, I would normally put my short ribs in a pan with stock or some such liquid. Others put a small deflector under their pizza/baking stone but I don't and I don't remember when or why they do that. Hoping someone else will come on and explain that configuration. All that said, you look like you are having lots of fun. Bravo.