tekobo

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.

That looks lip smackingly delicious @RandyS!

Good spot @Smokydave. I had bought half a box of limes and some passionfruit in anticipation of some caipi action. In the end, it felt more like a long drink night so we had a couple of long drinks with muddled mint. No name because The Husband said he made the recipe up but they did contain green chartreuse and, unusually, I actually liked them. I feel obliged to report that no caipis were harmed in the making of this meal. I think there will be many repeats of this cook. I went online and found multiple suppliers of picanha in the UK. Anything from ridiculously expensive imported premium Argentine beef to picanha steaks from the supermarket, Sainsburys. Shows you what I know. Oh well, I had fun doing the butchery.

Now you are confusing me. I was getting used to the idea that an American biscuit was for savoury stuff and that was the difference between them and English scones. This looks like a scone, probably tastes like a scone and...is a scone??? Whatever, they look tasty!

You're lucky that you can find them! I need to find out if any butchers in the UK sell picanha. It would get awfully expensive if I had to buy a whole rump every time we got the shakes for picanha. I think you are right. We ate and cooked a lot of picanha when we were in Brazil last year and not one of them came out as well as last night's. Even better, our friend didn't join us for dinner last night because the weather was rubbish. That means there are leftovers for lunch today. Double hurrah!

@BonFire and @Tangles previous posts on the subject inspired this cook. And what a cook! We have eaten in Brazilian meat places in NYC and all over Brazil. Truly amazing, to be able to replicate the experience at home using a KK. Compared to slicing the meat off the skewer, the following plated picture looks mundane. Served with Brazilian farofa simples and pepper sauce. Tender and utterly delicious. How did I get here? Rewind: Cooked for about 20mins at 230C with tray underneath. Last five minutes without tray. The MEATER thermometer disliked the direct heat and asked to be removed. Butchers in England don't know the picanha cut so I watched this You tube video. Picanha cutting starts at about minute 24. Here is my version: Lump of 75 day aged rump Follow muscle seam to separate out the picanha End product Trimmed up and cut Skewered Yippee! Heaven within our reach.

That looks like a super supper. I have been wanting to try grilled peaches. You've moved that up the list, particularly as they will soon be gone...