tekobo

Disclaimer: I don't drink coffee. However, The Husband is a coffee nut so I sent him a copy of @DennisLinkletter's post above. For those of you looking to do some comparative shopping here is his response: "He into coffee too! I like my Mazzer Mini Electronic - 64mm flat steel burr, 600g hopper, single dose ground to order. Around $1000 X" The X was for me, obviously. Just wanted you to know that The Husband loves me in spite of me.

Hey @Wahoo. Your 28 days is up! Did I, perchance, miss the post with your delivery and uncrating photos? Heaven forfend!

That's great, thanks Aussie. The link to @churchi's cook is v helpful and I will also look over at the links on other forums that others in that post referred to. My main concern is with the fat burn off. A porchetta is a loin (like churchi's cook) with the skin taken off and then wrapped in a belly. I live in a built up area and subjecting them to the fat burning off during the high temperature phase makes me a not so good neighbour. I will be interested to see how you go with the smoke and the cook.

Tee hee. Does that mean I am now a proper, grown up KK owner now?

I am still keen to hear from anyone who has had success with crisping up pork skin in their KK. Would be good to know how you achieved it. The meat on this last cook came out very juicy and tasty. You just can't get that smoky flavour in an indoor oven so I'll be trying a few more experiments to see how I can minimise the smoke from the burning pig fat while maximising the flavour in the meat.

I just went for it. Cooked the pork at about 225C with no water in the drip tray for the first half an hour. It was really really smoky. Swapped out the fatty drip tray once the crackling was nice and crunchy and put in pan with a bit of water to keep the smoke down. Came out really nice. We have munched up a fair bit of the crackling and the meat is now resting. Will have some corn while we are waiting and will accompany the pork with some beetroot, currently lurking in foil on the OK. The crackling turned out OK but I am not sure if I really want that much smoke in my life. I suspect the KK is not the best tool for cooking fatty pork at high temperatures...

Great description, gummy bears. I don't want upside down smiley faces at dinner today so I may just do this first trial on my indoor oven rotisserie. Will do a KK practice with a smaller, more receptive audience (=bribed with drink) at a later date. Thanks Bruce, it was v tasty but was lacking that crunch that we all look forward to in a pork roast.

Hi folks. I am planning an Italian Christmas feast and one suggestion is that I make porchetta. The plan is to roll a pork belly around a loin and cook on the rotisserie. The only problem with that is that I have not had good success with getting pork skin crisp in my KK. I have no trouble in my indoor oven - cook at high temp (220C) for up to half an hour and then lower temp to about 170C for the rest of the cook. Reducing the temperature rapidly in the KK doesn't seem like a practical option and I suspect the fact that KKs keep meat most might be acting against me here. Grateful for any advice. Planning on a trial with a de-boned pork leg later today. I cooked the below pork joint a few weeks ago: Looked good but just didn't manage to get the skin as crispy as I would like.

I pooh poohed the idea of a MAPP torch when @tony b first mentioned it. I also resisted the Milwaukee blowy thing and even supported @Bruce Pearson in his decision to step away from the till and leave the leaf blower in the shop. However, I have since succumbed myself and am so pleased that I did. I use dense coco char in the KKs and it is difficult to light. To get things going I put a small pile of catering grate charcoal in the middle of the pile of coco char and light the pile with a MAPP torch. I then blow with a Matki leaf blower (brand available in the UK: https://www.amazon.co.uk/gp/product/B00NLXXQXQ/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1 ). I walk away and come back for a second blow about 10-15 mins in and I now never get that cold coal feeling. I have learned some safety lessons too. The catering charcoal sometimes sparks when you light/blow it and a small ember flew up at my eye once. No damage done but I now where safety glasses and a long gauntlet when I light the KK. Looks ridiculous but better safe than sorry.

That is really cool. So glad that this 42 made it to a good home where it has a sibling to keep it company. Soooo looking forward to seeing your cooks.

Of course I would love the 42 if for no other reason than it exists and, as @pequod reliably informed me, it comes with a goat. The 42 was an option when I made my choice and I still think having two KKs is more versatile than having one great big one. I know it sounds mad to say this but I would only have a 42 alongside at least one other cooker.

Tee hee, I have to say that I agree with @Tyrus. Where IS the beef @MacKenzie? Tyrus, thanks for asking after me. I have spent the summer doing a little consultancy work but am now about to start more full time work again. First day back in an office turns out to be in the week leading up to a party where we will be feeding 100+ people. Lots of planning and procuring to do. Am finding time to grill and eat but no time left to post!!!

Congratulations! What colour? When is it coming?

What a great story. Jasper looks like he was a feisty little dog. Fitting that he should have TWO boats named in his honour. Good dog!

Tee hee. I don't think this is helping the 42 Fund. Just sayin'...

Everything is but a google search away. I can report that amazon.com sell shiso seeds. And I am sure there will be others in the US who sell the plants. It is difficult for anything to be "rare" these days.

Yes, thanks for the tip Tony and also to @MacKenzie for illustrating how shiso can be used with other meals. I have difficulty getting hold of it here and so decided to grow some this year. It has gone bonkers and I don't make sushi often enough to keep up. So far I have used it to make a fresh tea infusion and it is an ingredient in one of The Husband's more unusual cocktails.

Naaaaice Tony!

Great cook Aussie. Some describe farofa as having the texture of sand. I know some people who hate couscous who also say it has a sandy mouthfeel. I think couscous might be a good substitute if you can't get hold of farofa.

Ooooh. That looks lovely Steve M. I think you have helped me decide on dinner for tonight. Steak, beans and chips. Yum.

That looks great @Shuley. And I like that the wrapping worked.

That looks seriously yummy @MacKenzie!

Boo. I have learned a lot from your posts. And I don't do any other "social media" and so can't follow you elsewhere. Hopefully you mean au revoir and not adieu.

Cobalt blue pebble. Excellent choice! And I am sure the 32 will be a great, versatile cooker. Enjoy the wait - you'll be busy once it arrives.

You sure did your wife and your talents proud. Great looking meal.