tekobo

In my fantasy world I would make fresh pasta every week. It is so simple, and therapeutic, to get your flour and eggs on the table, knead them and turn them into beautiful home made dishes. That said, it is messy and time consuming and it is much faster to open a packet or grill a steak. Only two bits of advice from me: 1) don't go hand cranked. It is so much easier to have an electric roller helping you. Leaves you with two hands free to handle the pasta. I went to my local Kenwood outlet store and got the roller and cutter attachments at a good price. 2) find a local class with someone who has made a lot of pasta in their life. Having them show you how easy it all is and the tricks for particular types of pasta is worth a lot in time spent on trial and error on your own. Above all, have fun!

I am not sure what all the fuss is about turkey. I never eat it if I can avoid it - too much else that is much nicer. I want to make a fuss about your bread. It looks great. Like the Incredible Hulk ripping out of his shirt! How do you get that effect @C6Bill? My sourdough does not come close.

I refuse to laugh at your awful jokes @Poochie but I am sure I would enjoy a road trip with my two amigos!

A nice looking cook @jeffshoaf. Good for getting close to the food you are griling. Your work looks like it is coming along well @Basher. I think you will reach a good balance between your ODK and IDK, particularly since the latter will include your new dry ager! I find that I rarely use my Argentinian/Parilla grill. Mainly because I find the KKs so much easier to light. That said, I want to do a lot more experimenting with fire cooking a la Lennox Hastie and others. Winter will see me bundled up and outdoors I hope, trying out stuff on the KKs, Argie Barbie and Solo Stove. What fun.

KKs are inherently very efficient. I have a 16, 23 and a 32 but not yet a 42. What I have noticed is that the larger the KK, the quicker your fire forms. I am guessing that is because the volume of air through the fire box increases with size of KK. Once I have the fire going I have not noticed any significant difference in use of char between the KKs but I have to admit to not having done any direct comparisons. As @tony b said, I would not base your choice of KK on use of char. You will be surprised by the efficiency and the basket splitters help you turn a big KK into a smaller, focussed cooking machine. Have fun making your decision.

Lovely looking bacon @MacKenzie!

@Mcjudsten, shiny new KK and good looking cooks. Congratulations! I particularly like the fact that the grates are split - much more manageable than I imagined 42 grates would be.

I am sooo excited for you @johnnymnemonic! KKs are great in the flesh aren't they? Looking forward to seeing your KK in all its glory and to seeing your first cooks this weekend. Don't put too much pressure on yourself though - you want your first experiences with your new friend to be good ones.

I recently bought a 16 and Dennis said he does not fit them with rotisseries as standard. I see that you have a 22" HT @Sharon. Do you have a rotisserie set up for that? I imagine it will be a better bet to use a roti in the 22 as you have greater distance between the food and the fire. Even cooking for one I find the roti to be easy to use and clean up after - no grates to clean and you can put as much or as little on the rotisserie rod as you want.

Beautiful @Mcjudsten! Seriously jealous of that combo. The perspective on that picture makes the 16 not seem quite so small but we know the difference between the two is MASSIVE. I am curious about these two pans. What do they do?

Looking very pretty so far!

Oh boy, that brisket just pops on the screen @BOC!

I used the left over marinade from Sunday's Peruvian pollo on some pork yesterday. Cooked on a spike in a Lodge pan that @RokDok recommended. Came out nice and crispy. Slow cooked a pineapple on the rotisserie, basting it with a grilled ginger syrup. All set to go for a delicious tacos supper.

Thank you. @Troble, yet another winner of a recipe. One set of friends are having their kitchen re-built so we gave them one chicken and sides and the other set of friends just happened to be visiting yesterday morning so I offered them the other chicken. Once you are roti'ing one chicken you might as well do three! Here is the feedback they sent me afterwards: No kitchen folk were brief: Phaaw Great supper!!! Thanks We agreed that the dish went well with red wine. The other friends were more effusive: Just eat? I get it now.:5⭐️, would eat for free again. Thank you so much for a wonderful unexpected supper. I don’t know if the new rotation hack for the KK worked as desired, but the chicken was excellent. Not dry and beautifully spiced with the marinade. The ‘comes with’ was lovely too. The yam was a lovely surprise and worked so well with the sauce (as did everything else) and the carrots beautifully sweet. Excellent—would order again. So, if you have not yet tried this recipe - what are you waiting for?

Sounds like more work than it is worth. If you want to smoke dehydrated milk I would buy powdered milk and give it a go. My preference would be to smoke the liquid milk, leave it overnight to develop the flavours as others have suggested and see what you get.

What can I say? We gave two of the three chickens away, together with some baked/grilled yams and carrots and green crack. Loved by one and all.

Lovely looking cooks one and all. I have been away from my KKs for two weeks and looking at your cooks made me drooool. Next time I travel I will pick my destination based on whether there is an active KK’er nearby!

Your question sent me searching @jeffshoaf. In his book Finding Fire, Lennox Hastie smokes cream. I also found a post online about a recipe for Smoked Milk Ice cream by Ben Tish. Both aim for a light smoke, use a shallow bowl and both refrigerate overnight to develop the flavour. I think the cold smoker would be ideal for the task. Timing seems to be anything from 10 minutes to an hour in total but it does sound like you need to taste and test as you go along to decide when to stop. Thanks for the question. I already had the Lennox Hastie book and I liked Ben Tish but didn’t know him as a BBQ chef. Looking forward to exploring his book Grill Smoke BBQ. Another place that does interesting stuff with fire and smoke is Etxebarri in Spain where Lennox Hastie learned his fire cooking craft. I went there many years ago, before I started barbecuing, and was pretty excited then. I suspect it would blow my mind if I were to return now. So much to explore…

Thank you to @Troble for the Aji Panca and aji amarillo paste in the care package that he sent me a few months ago. I was not totally sure I was doing the right thing, but I blended all the ingredients in the list above the red potatoes recipe to make the marinade for the chicken. I only decided to make this recipe late this morning and so did not have “overnight” to marinade the chicken. They will have been marinading for about six hours by the time I need to start cooking. I remembered that @Troble‘s quantities are usually generous so I made up the marinade recipe for two chickens but applied it to three chickens. I kept the cleaning up down by putting each chicken into its own bag, pouring in a third of the marinade and sealing with the vacuum sealer. Here they are in the dry ager awaiting their fate. I also made up the Peruvian green sauce aka green crack. It is sooo good. Looking forward to uniting that nice cool sauce with hot rotisserie chicken later today.

@Jon B., @tony b, @Paul and @MacKenzie , shame on you for encouraging @Poochie by laughing at his terrible jokes. I showed the post to my baby brother and he laughed out loud. That is a sure sign of a terrible joke.

Having owned KKs with pebbles and KKs with tiles I feel I am qualified to comment here. Upkeep is theoretically the same but, because you will love your tile KK more, you will end up cleaning and shining your tile KK up just that little more than a pebble KK.

Oh my! Look at that....

Awesome. I love the look of the 22 but do not have the right setting to have one. It is indeed a Beast and moving it to get it into position is going to be a significant task, Colour? I think I saw an insta picture of a gloss black tile on a table top TT. I thought it was very beautiful.

I’m pretty certain Dennis told me that he only does one grout colour. That said, he may have been trying to help me focus!

Tee hee. I looks like a good night was had by all, including the photographer! Looking forward to meeting to eat again, soon!