tekobo

Thank you so much for sending over the ingredients for this dish @Troble. My pictures are not great but the taste was fantastic!

Lamb shoulder slow cooked with wine, stock and creme fraiche. Finished with frozen peas and mint. Super yummy.

I second that emotion. Gorgeous.

No worries at all @Troble, @Forrest et al. My tongue was firmly in my cheek as I wrote that post. Looking forward to seeing @Pequod pretending to sell his KKs. Again. As for the 4Ks? I am so pleased that the celebs are moving on from thinking a Kamado Joe is the bees knees. I remember seeing these articles and cringing: https://www.dailymail.co.uk/news/article-5903077/The-3-000-barbecue-status-symbol-loved-celebrities.html https://www.thesun.co.uk/tvandshowbiz/9696775/david-beckham-5k-summer-bbq-storms/

Ha. All our prejudices are wonderfully illustrated by this thread. The young “grasshopper” brings us a story we oldies would never have found ourselves, we hate it because it brings our precious club into contact with the world of the nouveau riche, we hope that it turns out that the Man owns the tool and rail at the fact that a woman might afford to get someone else to do her barbecuing for her. I love it. Long live our weirdly wired human brains.

Oooh That looks delicious @Buzilo

Cooked Hispi cabbage on the grill grate and finished it off in La Chamba roasting pan, alongside some sous vide potatoes. Seasoned the cabbage with some Mexican oregano, champagne vinegar and salt and pepper rub to cook it and then poured on some bagna cauda sauce to soak into the crevices in the cabbage towards the end of the cook. Super delicious. Sliced up like a nice piece of meat. Served with a deep fried whole sea bass.

Hi Brian. I liked the rotisserie method because it looks great and you get a crisper finish when you slice the meat onto the pan below. That said, the vertical method is sooo simple and fuss free that it is a winner for me. I also think that the vertical method can work well in a 32 set up for two zone cooking. Cook slow on the "cool" zone and then move to the hot zone when you want to slice and give your meat a crisp edge. You are of course limited by the height of your spike in the vertical method while stacking a rotisserie on a 32 would feed a crowd and would look super impressive.

Sorry for not being as clear as I could have been @Bruine. The problem I had on previous cooks was that the juices ran into the bowl of the cake tin and burned up. When I came to slice it wasn't an attractive destination for my nice juicy meat. My solution was impromptu and rather crude. I rolled up foil and put it in the bottom of the bowl like so: With this last cook some juice and fat from the chicken skin collected on top of an around the foil. When I was ready to slice I pulled out the foil, leaving a nice amount of liquid. It was just perfect to toss the chicken slices in while doing the crisping. Extra tastiness.

Thanks all for your kind comments. First I must give credit where credit is due. To @Troble for introducing the concept and leading the way with shawarma on the rotisserie and then on to this vertical cooking method and to @BOC for encouraging me to make my own Trompo King. Spices used came from this pack from our local Meditteranean store. Tasting the powder on its own is yak but super tasty when spread liberally on the chicken and cooked. I have to admit that I am not sure about the temp or the timing. Temp was approx 180C-200C and timing between half an hour and 45 minutes before I started slicing. @Tyrus this is a home made contraption. The cast iron tray at the bottom helps to keep the vertical spike in place and provides a fire shield during the early part of the cook. I considered @Forrest's suggestion that you sit your Trompo King on a double drip tray to avoid burning the juices. That would work for the cooking phase but not for the crisping up phase. My foil solution was clumsy but effective. Next try will be troble's adobado and I will see if an alternative idea appears. In the meantime here is my completely free re-purposing of a cake tin that I had only ever used once or twice to make cake and now have used for vertical roasting at least ten times. Works a treat and cleans up beautifully after each cook.

Great chicken schawarma a couple of nights ago. Two new innovations for me. I kept the skin on alternate boned out thighs and I put foil in the bottom of the pan to stop the juices burning. Pulled out the foil when I came to slice the meat. Delicious.

@Buzilo I am so pleased that the 42 is doing just what you wanted it to do - two large pizzas side by side. I don't imagine that was much fun in two layers on a 21. Here's to many more magic meals.

Yummy!

I would start with just sitting and looking at your new KK. It's a beaut. Congratulations.

@Syzygies- what beautiful tortilla! Super lovely puff. @PVPAUL it was one of your earlier posts, as you know, that got me into making tortilla for the first time. Thank you for generously sharing your family recipe. Your little tips were very helpful. You said not to add too much flour at the rolling stage and that your family used to use lard in place of oil. I find that using animal fat in my flour tortillas seems to make them less likely to stick and I don't need to flour my rolling surface much, if at all. You also said about cooking the tacos over direct flame and I have found that to be a good technique when I want a quick puff and slight char. Thanks a lot. I look forward to seeing how you get on with the Masienda products. Mine will probably arrive in April and I will have a go with the Premier grinder then. @SilverSuzieQue look forward to seeing your blue tortillas in all their glory.

You are teasing us @Buzilo! Nothing in the pics to give us a sense of scale. Can you throw a child, dog or goat into the KK to help us understand just how mighty it is?

No worries Jon. I can't recommend it yet. Once the plug is changed I will find time to find out how/why Indians use one in their cooking. My coeliac friend seemed to enjoy his lentil or rice dosa when he had it in an Indian restaurant but they were experts and their dosa looked super impressive. I am relying on Dave being right to turn this into a must have piece of kit. Texan friend couldn't believe that I could make corn tortilla and begged me to make her some. Imagine her delight if wet masa makes my tortillas even better than she remembers.

What he said. Now that you have the pot I would just use it. See how you go. I don't need the smoke to last very long, just enough to flavour the meat and I have no problem with that quantity of pellets. I don't tend to hang around watching or timing and so I can't give you any more information. Get smoking!

That tilt on the tailgate of the truck happened with my 32. Scary and not something you tell anyone else because you think it is just yours it happened to. Happy that your 42 made it. And what a beauty she is too. More pix please!

You are right not to bite. At least not until I give you a very good reason to do so. Its primary purpose is to grind corn for masa for tortillas. However, Indians use it for making batter for dosas and other things. That will be an interesting rabbit hole to visit. As will the one with Thai spice mixes. We shall see.

So far so good. The stone wet grinder has arrived from India. Gotta change the plug but then it should be good to go. Also have to find somewhere to store it! Now the wait for the corn from Masienda...

Hi @Forrest. I regularly use pellets in my smoke pot. I also use apple chips, made by putting apple tree branches through a chipper. As you will see from the photo below, I avoid the issue of blocking the holes by sprinkling the chips/pellets in to avoid the holes. It will be interesting to know how much wood others use. I only ever use the amount you see in the pot here and last time I thought I had over smoked the chicken that I cooked. I know that you have expressed concern about the smoke pot blocking the fire. I use it deliberately as a shield sometimes. Here it is, sitting a little high because I didn't bother fiddling with the coals underneath for this photo, in my 16TT. I put the grate over the top and it cooks just fine. The advantage of an enamel exterior is that it is easy to clean when you get around to it. Have fun experimenting!

Time to deploy the cheerleaders.... I am very excited for you. I don't think I have seen a 42 in olive pebble. Looking forward to it but not as much as you are, I suspect!

Hi @jeffshoaf, all part of the learning. You are like me, you have bought in bulk and so have lots of opportunities to get to the perfect steak. One of the pleasures of having a dry ager, I have found, is simply leaving a joint in the ager and cutting steaks off it when you want. You get the benefit of tasting the meat as it ages over time and the excitement of knowing that a good steak is only a knife cut away. Good luck on your next attempt.

Well? What was it like? Any appreciable difference from eating the meat on arrival?