Scott.W

Got a new phone and forgot to log in two years ago. Well the turkey was a hit and I am planning on doing another one today.


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I have don’t that before lol. Gotta check on the bird and keep him secure


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I have a MEATER probe
I am planning on cooking around 300-350
I have the large basket
Planning on exposing it to the fire with some hickory smoke.

Planning on rubbing the bird with compound butter - Rosemary, thyme, and garlic.

Spraying it with apple cider vinegar every 20 mins or so


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I am going to rotisserie a turkey for thanksgiving. Any advise?
I have read it’s about 20 mins a pound
 
 
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The rub was salt and pepper. Only.

Horseradish Sauce

1 pound horseradish root - peeled, ends trimmed, cut into 1/4-inch dice - like a carrot
.75 cup water, or as needed - divided
A third of a cup of distilled white vinegar
1.5 teaspoons kosher salt

Place diced horseradish in a food processor; add a splash of cold water. Pulse on and off until mixture begins to blend. Scrape down sides of food processor container. Stay away from the fumes. It will gas you out.

Continue blending, adding a bit more water if mixture seems too dry. Process until horseradish is finely ground. Wait 2 minutes before adding the vinegar and salt; supposedly this makes the horseradish hotter. After 2 or 3 minutes, add vinegar and salt.


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Meant to send this back when I smoked it but since we were hosting Christmas I completely forgot until I was perusing the forum for inspiration for this weekend. It came out perfectly!


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Thanks!!


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Any pointers on cooking a prime rib roast on the rotisserie? Roughly with a 8lb roast how long per pound? I’m thinking a basic salt and pepper crust.

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Dennis
Thank you


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Thank you Dennis


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I got a rotisserie basket and the shaft for the motor is to long
Am I missing something? I cannot mount the motor to the grill. The motor is not spring loaded so I am stuck.
 
 
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I got a rotisserie basket and the shaft for the motor is to long

Am I missing something? I cannot mount the motor to the grill. The motor is not spring loaded so I am stuck.

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Evo to the left and the tank is on the right!
Forget the grill....That’s why the cover is on it.


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Love it. I’m ordering a steel plate. I did not use the deflector that came with the KK just the pizza stone. Came out great though needed a crispier crust. 

Pizza night


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What would be the setup for a good pie? I have the 32. I have read where people use the deflector and then the pizza stone right on that. To me it seems like the pizza stone needs to have airflow around it


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So good!


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Great job!
Your gonna love your EVO. I use my Evo and KK all the freaking time. Jealous over your sink. My HOA made it prohibitively expensive (10k) to put one in.


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Okay so the two sauces are honey mustard and modernist cuisine buffalo sauce.
HM:
1/2 cup butter
4 cloves garlic, used a press
1/4 cup Dijon mustard
1/4 cig dried mustard powder
1/3 cup honey
1 tablespoon Worcestershire sauce with extra
1 teaspoon vinegar
 
Very good!
 
You can look up MC wing sauce. Great burn.
 
Indirect heat and rocking at 325 I’ll post finished product
 
 
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Okay so the two sauces are honey mustard and modernist cuisine buffalo sauce.

HM:

1/2 cup butter

4 cloves garlic, used a press

1/4 cup Dijon mustard

1/4 cig dried mustard powder

1/3 cup honey

1 tablespoon Worcestershire sauce with extra

1 teaspoon vinegar

Very good!

You can look up MC wing sauce. Great burn.

Indirect heat and rocking at 325 I’ll post finished product

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Got it finally. Averaged about 500-525 and heat soaked the stone for almost an hour. Great crust. Toppings where perfect.


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My pizza crust did not bubble like it typically does. The toppings where melted  and cooked but the crust was just eh. I’m using the KK tomorrow night. I was using my oven with a temp of about 550 and it came out great. The EVO does a pretty good job at making pizza but you have to precook the dough which to me is cheating and not authentic. 

I have brewed off on on for five years. Have two young ones so it put things on hold. 

Yea I told the local builder I didn’t want a gas grill. I think I have only used the thing three or four times since I got it. I wish I put a second power burner instead. 

I had an outdoor kitchen built and I am not kidding I wish I didn’t have my gas grill. I use the Evo for breakfast and Komodo every weekend. No regrets whatsoever! Worth every penny in fact my wife’s cousin who bought my old KJ is considering switching! I haven’t quite nailed down my pizza yet. I think I have to heat soak the stone some more. Suggestions?

Oh yea the power burner is for brewing beer.

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So I made the switch and purchased the 23 Ultimate! Cant Wait!