tekobo

Thanks, I hadn't considered using the upper grate that way. That will create more space on the main grate too, bonus. Yes, I would normally have softened the butter but ran out of time. The interesting thing is that some of the butter stayed liquid, trapped beneath the skin. It came out all nice and oozy, like that 80s favourite chicken kiev, when we cut into the chicken. Definite do again.

I am mining a rich seam of Turkish recipes from the cookbook Oklava at the moment. On the assumption that there are probably copyright issues if I simply type out the recipe, I thought I would look to see if the recipe had been published online. It has been, here https://myhungryvalentine.com/en/chou-fleur-roti-selin-kiazim-oklava/, in French. Translate into language of your choice. Here are my non-copyrighted photos. You rub large chunks of cauliflower in a mix of two bottled Turkish tomato sauces - one hot, one mild - and some olive oil. Alongside is a copy cat "road kill" cook in the style of @Aussie Ora. Two lumps of frozen tarragon butter under the skin and covered in Dizzy Pig's swamp venom. No sriracha stix yet @tony b. The chicken was cooked to the right temp but came out blacker than I would have liked. Any tips? Should I have oiled the skin? Maybe ambient temp too high? The cauliflower recipe called for blackening the cauliflower in a dry pan after cooking for 15 mins. I baked for half an hour in the KK instead and then browned on the grill bars. Add toasted pistachio nuts, parsley, onions and a sumac dressing. Super delicious.

I had a similar problem with my second pizza cook. I had got so used to being able to use a basket for more than one cook that I had underestimated the coal needed to get up to temp for a pizza. Having recognised this part way through the cook, I took out the grates, added more coal and all was well. I had read some advice from @ckreef before about max three turns to start and then down to two and that works for me. Using that method I haven't been in danger of running out of coal on an individual cook (just so long as I fill up at the start of the cook!). It is the best fun experimenting with pizzas on the KK. My recent learning is to remember to use my drug dealer scales to measure out the very small amounts of yeast required for some recipes. I was using old fresh yeast for one cook and overcompensated just a little bit too much with my yeast weight AND didn't use my small scales to measure it out. The resulting pouffy dough balls soon collapsed in on themselves when I tried to shape them. Still tasty though. Cheese, pig products and bread, what's not to like??

Wow. Have you tried them? If they are as good as they could be I am going to wish I invented that!

It looks great @Aussie Ora. I see a copy cat dinner coming up very soon. Butter under the skin, what could be better?

Wow. You got to do some really fun stuff Bruce. And I must say, you do look rather dashing standing in that aqua duct.

I don't like to say this but that was before I was born! Did you have digital cameras back then or did you get your photos digitised? Either way, that was a rather rude way of saying, yes, please post some pictures!!

Wow, 1966! I think you will find that things have changed a bit since then! It's a deal. Sounds like it's a story that will need at least a bottle, or two. Will start laying in supplies.

Yeah, the surface area available to you is definitely different but for things like ribs or whole chickens I think the difference between the two is not so great. I am definitely in the space where I would say that if you want a good entry to the KK range and can't stretch to a 23" then you should have no regrets with the 21". The real game changer for me is in having two KKs and I am still really grateful for the advice that got me to this combination. Ha ha. You keep threatening to come over. My door is always open and you would both be very welcome. Now put your money where your mouth is and get on that plane!

That was an awesome cook AND you cooked my two favourite cuts in the whole wide world - ribs and wings. Welcome indeed!

Yeah, I might try that for a comparison of all four rubs. So far, I really liked both Swamp Venom and Dizzy Dust. The Swamp has a nice heat but it is not overpowering and the Dizzy Dust has a nice range of rounded flavours. I can't say anything more eloquent than that because I was mostly focussed on eating by the time the ribs were ready!

I bought a load of pork ribs at our farmer's market today and thought I would try out a comparison between my KKs for rib cooking capacity. 21" Main Grate Only - 4 slabs 23" Main Grate Only - 5 slabs 21" Main and Top Grate - 6 slabs 23" Main and Top Grate - at least 7 slabs, I ran out of ribs! Size of rib racks for scale

Just to close off the story, this is what happened to the pig cheeks: What did I learn? That the folk at Le Pigeon are geniuses. Their recipe makes pig cheeks taste light and summery. I also learned that cooking in a pot in the KK while it warms up is a good idea, putting a La Chamba pot in at the end of a pizza cook is not such a good idea. It was risky for the pot but I was lucky and it didn't get upset at being shoved into a super hot KK. It was also risky for the food as it dried out the contents quicker than I would have liked. A bit of extra chicken stock sorted that out and I had a yummy week day meal.

Hey Bruce, the photos look great. Just about to try the rubs here. I got so excited about trying them that I covered half a rack of ribs in Dizzy Dust and half in Swamp Venom. Now, just need to wait for the ribs to cook....

Just catching up on posts while I wait for my dinner to cook. @Pequod' pork loin and @amusedtodeath's chicken and short ribs have just pushed me over the edge. Can I hold on for the ribs to cook? How to stop salivating? Eat the sides while I wait? No, of course not. Why didn't I think of it before? Adult beverage, here I come.

A honeymoon sounds like the ideal time to maximise your KK buying potential! Congratulations on both counts.

Lots to ask you about @MacKenzie! The microgreens looking good. No questions there - you've explained how to "make" those, I just need to execute now. What are the round white things - is that rice or something else? Is that a La Chamba pot I see? And how did it all taste?? Oh yes, good looking cook!

I love your pyramid of rubs Bruce. As someone else said, you don't do things by halves! I got the dizzy dust too, coarse. Will try it soon and we can compare notes. We've got friends coming for dinner tonight and I have sort of set my heart on trying out some Turkish recipes. Not sure that I can sell a Dizzy Pig rub as being authentically Turkish!

Tee hee. it is always a great feeling when you finally settle on the solution that is best for you. Looking forward to seeing your purchase when it arrives. If you don't get hold of Dennis via WhatsApp, do what I do: lurk on the KK website and send him a chat request or ring him when the chat app says he is online. Usually sometime between 5pm to 9:30pm UK time.

Very nice @MacKenzie. I will take a note of the temperatures and give this a try. Cold smoked bacon is more common here so that is all that I have tried so far. Cold smoked came out really well. It amazes and enjoyfuls me what can be done with a KK.

That reminds me. I have been meaning to ask @Tucker whether he had cooked duck for his wife yet. I think we should have a duck-off!

Errrr, nope. The basement is shared territory and he already has a good proportion of it covered in wine so he knows we need to work it out. It's a compromise thing. Again, nope. I doubt you will like them, they are very spicy. The best thing about this recipe is that it is infinitely adaptable to your taste. Get some chilies that you like.

You sneaked that in Tyrus! I hope we will get to see the delivery, unboxing and the goods you produce. And no, don't want to interfere with this installation thread so you will need to start one of your own.

Gosh, that looks really really good @MacKenzie. How did it turn out with the smoke? A bit like you'd used a WFO? If so, that is a lot of money you've saved there.

It sounds like we are going to have a similar voyage of discovery here, apart from the scud launcher pizza wheel! I'll get the stone hotter and dome cooler next time and I too agree that it is nice to have some distinct cheese blobs as opposed to melting it all in from the start. For the four cheese pizza I put the hard cheeses down first and added the soft cheeses in the last minute or so. No photos coz the burnt bits were too ugly. See you when you do your next monthly!