tekobo

I think I read @Syzygies say that he had changed his mind and didn't think we needed the heavy mass of the aluminium disc anymore. Hopefully he will chime in and explain. I want to know because it is his fault that I have a heavy aluminium disc cluttering up my bbq cupboard. 😜

Interesting... I turn up my nose at hondashi for Japanese cooking and make my own dashi from scratch. That said, compound butter using the powdered stuff does look like an interesting prospect.

My huacatay plant is still at teeny weeny seedling stage. As are my aji amarillo plants. Plenty of time for you to perfect the recipe @Troble!

Nice try, good looking colour @David Chang

Not pretty but super delicious. Roadkill chook alla @Aussie Ora with extra added suya spice.

You're bread shaming me now. So far, I have been to our local bakery and they won't give or sell me their starter. I have also bought the latest Chad Robertson book as recommended by @Syzygies. I have opened the page where it tells you how to start your starter. I will get to it...

You just know that those loaves will have tasted great! Entry level drug. You all have finally pushed me over the edge. I will start feeding my starter again.

Yeah, I lived in Sydney for a year in 1998 and visited a number of different locations in Australia about ten years later. Your food just kept getting better and better. Lots to be happy about. We fell in love with Movida Next Door in Melbourne just because we enjoyed losing an afternoon at the bar eating tapas and talking nonsense. We have never managed to quite recreate that joyful experience anywhere else.

Slap and fold is a satisfying technique when you get it right. Having your dough finally change from a wet claggy mess to a beautiful, living extension of your arm is a great thing to do. That said, it does take a lot of effort. How do I know that is a bad thing? A few years ago, one or two days after an op on my throat, I decided to have a vigorous slap and fold session. Let's just say it was not a good result for my surgery wound! It was then that @Pequod turned me on to the stretch and fold method and I have not turned back since. Kudos @Pequod, they look great.

Aha! Finally found the MSR poster. It was @Forrest. Linked here to keep all pot smokers in synch.

Great looking paella @remi! I love paella but don't think I dare try and make some for our Italian friends. They love food but the Venetians think that Tuscan food is foreign let alone trying to impose an import from Spain!

For some reason I thought you lived in California Paul. Obviously not with those temperatures!

I use 100% extraction einkorn for a simple loaf made with yeast. Delicious. P.S. Beautiful proofing cradle. Nicely done.

Hurrah! I've got my foccacia mojo back. I realised that while I use bread flour in the UK, the flour available in Italian supermarkets is "flour for bread". I am guessing the latter has less gluten and so when I went for a long 12 hour rise my dough just collapsed into a wet puddle. Until I find other, better flour I have restricted the initial proof to one hour and got good results on my 16 KK. Cooking tips - you need a hot dome and a pizza stone to get the desirable crunch on the base and light crisp on the top. I let the KK dome heat soak for an hour with nothing in the KK and then I added in the grate and stepping stone shield. A pizza stone would have been better and I will get one for next time. In the meantime, we all enjoyed this with our chicken dinner last night. IMG_4929.MOV

Nice toy Mac. A bit expensive though...

@tony b this stainless steel comes up clean very easily in the dishwasher and also with a short soak in soapy water. PBW is worth the soaking time and cost when it comes to getting grill grates nice and clean but I don't find that I need it for things like rotisserie forks.

In Italy at the moment. Baby artichoke risotto for lunch was delicious.

Hi Paul. No, I did not use a drip pan. The set up is as per the photos - I didn't move or remove anything for the chickens' photo shoot. On low and slow cooks I put the smoke pot directly over the fire. That acts as my shield and I rarely use a drip pan for such cooks. No flare ups at all. I like rotisserie chicken for the crisp skin and the fact that the meat is "rarer" than it is for the low and slow smoked chicken. That said, I think you could cook hot and fast with the meat hanger, e.g. for a tandoori cook, but I have not tried that yet. Chances are you will need a drip pan for that but it depends on whether or not the longitudinal splitter could be used to keep the fire away from the drips. It is relatively easy to move the hook on the hanger to turn the chicken if you want a bit of the kiss of the fire on both sides. And yes, set up and clean up with the meat hanger is easier. No motor to haul out, attach and plug in. That said, I have no problem with cleaning the spit rotisserie. I just put the prongs in the dishwasher and run a sponge down the spit itself.

I have actually tried to make sourdough crumpets using left over starter. The results were disastrous. I made sure there were no pix. Jealous to hear of @Pequod's instant success, if the truth be told. Liking your bread Dave. Although I might prefer the pen holder. I love the idea of individual slots for each pen. No fighting to separate them to determine which is working and which is not.

No pix = Didn't happen, just sayin'!

The skin on the smoked chicken rendered beautifully. I did not eat the chicken immediately and I think that helped. Cooling the chickens down slowly and then refrigerating them meant that the moisture was retained and when we cut into them to make sandwiches for supper, the breasts were moist and delicious. You also got that "chicken jelly" near the bones and beneath the skin which added to the taste. The smoke flavour was good but I might try this again without extra smoke. Also plan to try tandoori and suya whole chicken. Options abound!

I tried out the MSR camping pot with my chicken smoking cook yesterday. I had let the fire get away from me and it was burning very hot when I put the pot on the coals. That is not normally a problem with a cast iron pot but the MSR pot heated up fast and gave off acrid white smoke. I left it to settle down and by the time I went back to check, all the wood chips were burned and there was no more smoke to be seen! Not a good start but I tried again, having got the fire back down to a low and slow temperature. I decided to use pellets instead of wood chips and this time everything went well. Once the smoke started to be generated I put my nose next to the top hat of the KK. No stingy eyes and nice smelling smoke. I didn't use any sort of screen to keep the holes clear and, as you will see from the photograph below, all the pellets burned well and there did not appear to be any smoke escaping from the top of the pot, meaning that the smoke was hopefully being driven into the coals below to achieve the desired clean smoke. This is a relatively small pot and so should fit even in the smallest of KKs. I bought mine in the UK on Amazon. LInk here to @PVPAUL's giving details to purchase in the US: Kudos to whoever first suggested this. I thought it was @Cheesehead_Griller but I can't find an "origin" post to link to.

Smoked whole chicken on the meat hanger is a GOOD thing. About 2.5 hours at 250F/120C in the end. Start drooling now...

Today is the day. I have had this meat hanger for at least six months and am finally going to use it. There used to be a great South African butcher in Leeds Market. He "retired" but was forced to continue making and selling sausages and smoked chickens from his home because his customers demanded it. I no longer work in Leeds and so I wrote to him to ask him if I was on the right track with my plans to brine and then smoke some whole chickens. This is five years after he was meant to have retired (he is now 74) and he was up bright and early this morning to continue our email conversation. It seems like I am on the right track. I aged the chickens in the dry ager for a week to build flavour. Then I wet brined them for 18 hours. One of them in a lemony coriander and fennel brine and the other in a beery, hot sauce brine. They have just gone into the heat soaked KK at about 140C. Smoking over a mix of apple and a little pecan. Photos to follow....

My husband was just saying how nice sourdough crumpets must be when you came up with this @Pequod. Please fail. I don't want the man thinking you are perfect and I am not.