Basher

Adam I’m not sure about the 21”. The basket with splitter is round in my 23” so can face any direction.
Most of my roti cooks are done with a full basket.
I place the lowest grilling rack in and start the cook direct.
When it starts dripping, I place foil or a tray on the lowest rack so it becomes indirect.
Par boiled potatoes can be placed around the edge to cook.
Other veges are tough to combine like a multiple cook.



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Wow, Jeff that’s impressive.
Who made this?


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Very nice Syz.
Capers, anchovy, lime, cumin are superb flavours with fish.
I bet that was tasty.


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Yep, easy with 3 or 4 blokes.
Nice and steady.
It would be preferred dry weather.
As tony said, try not to put too much pull on the lid handle. Ask the guys to fight the instinct to grab the handle, unless at last resort...... seriously, it’ll be fine with 3 or 4 blokes.


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Thank you Mac, Troble the sauce bbqs beautifully. That piece looking like a burnt end is not burnt, the sauce blackens, but remains tasty.
Tony the crackle was crackly over 70% of the skin. It was devoured with no time for a photo. I had to pull it as the internal temp was getting away towards med well when the target was medium.
Next time I’ll hold the first 20 mins with the skin down before rolling the roti.


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Tomatillo they clip onto the side bracket like headphones with the hooks facing out. You will see two holes in the side bracket facing front and back.
Yes a part of this bracket will rest against the tiles and yes it for hanging some tools on- tongs, etc.


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Speed I’d roll it down the ply with 3 blokes around it.... nice and steady.
Ditch the machine.
Maybe post a photo of the slope and ply?
BTW, congrats on your decision with the KK. I’m interested in seeing it’s final resting place.


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Ok Tony, Troble, let’s go with pork tonight.
Troble with your ingredients I made a Mexican al BBQ sauce with a heavy hand of vinegar.

Marinated a boned out pork leg and let the pig have a roll in the fire.

Mostly direct at 200c- that’s about 400f


Trying to work up some crackle.

Got it about 70% there. That’s cumin seeds on the skin.


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Well spotted. '67
 

Happy days Remi.
What year is that Maserati?


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Great job [mention=3775]Snake Plissken[/mention] I’m sure your parents were thrilled, looks like you had a little fan coming after those nachos too! Great idea 
[mention=3378]Basher[/mention] it’s been so long since I’ve seen a cooking post from you, did you remember how to use your KK? Pics looks like you did well, but perhaps it was  your boy cooking? 

Great looking beef ribs Snake, I only discovered how good these are with a KK.
I spun a couple of birds for Sunday dinner

I had a hotter temp this time, about 220c, direct for first half of the cook, then indirect once the juice started dripping.

Dry curry rub on one, home made BBQ rub on the other.

Par boiled sweet potato and spuds around the edge of the grilling grate.

Pretty tasty Sunday dinner with creamed mushroom onion sauce.




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Awesome looking KK jadeite.
No problem fitting a whole pig in there.


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Beautiful looking KK Bill.
I didn’t realise how similar in shape the domes of the primo and KK are.
Well done.
What are you going to cook? Don’t waste the heat from the burn in.


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So the dry aging fridge has remained wrapped until we fumble through the new kitchen renovation.
However, the local supermarket( a 7 minute walk away) has been closed for 9 months after smoke damage from a fire.
They opened yesterday and displayed this.

Yum yum.


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[mention=3070]tekobo[/mention] apologies for the delay I’m actually traveling for work and flew to San Antonio for a dinner last night. Trying to see if I can squeeze in a lunch trip today for a highly regarded brisket place the locals are talking about.....
let me try to answer you questions 
I used my hands to flip the pig it wasn’t very hard at all, it was 24 lbs and you know I work out so I just picked it up, flipped it, sauced it and then flipped it back. I was going for pulled pork from the start so I thought saucing it would be a good idea. 
 
I started at 5am at 250 and I flipped it around 11am, cranked it up to 325 after I flipped it to try to crisp the skin. Took it off at 1pm but honestly it probably could’ve stayed on another 30-45 minutes but my guests were hungry. I pulled the pork to make sandwiches, it was soft, juicy and moist but the pig cost me $160, it was also previously frozen so not sure that affected my outcome but both my wife and I felt that my pulled pork had more flavor than the pig and for that price I could’ve bought 5 pork butts easily and cooked them 
I removed the eyes because we have 6 kids under 5 at the house and I didn’t want to scare them. I actually didn’t drink that much because I was too busy playing in the pool with my friends kids who I hadn’t seen in a year and there were two that were one years old that I hadn’t even met yet. The kids always like me to be the monster in the pool and toss them around and make them fall off the floating animals so I did that all afternoon and woke up sore the next day 
I wouldn’t change anything about the cook other than to try to find a fresh pig not frozen and I would leave the pig on a bit longer in an effort to crisp the skin more. That being said I don’t think I’ll do the pig again or very often given that my wife and I both preferred my pulled pork over the pig 

That’s a great looking spread on that table Troble,
Well done


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They look good Dennis


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Troble you are not cooking for 20...... there’s another 50 here watching........ no pressure!!!!!


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Congrats on the decision to invest Lila.
We look forward to seeing your uncrating and cooks.
Colour?


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This sounds like a level of complexity that you could leave out if you wish.  I do not know what Rodney Scott normally cooks but my guess is it may be a much bigger whole hog.  In that case he will likely have a frame for turning the hog with and the injection is worth the effort.  I think that the flesh of a suckling pig is so tender that you don't really want to be messing with it too much.  Salt and pepper or a gentle rub of your choice applied the day before and then cooked on its belly, giving the skin the chance to crisp up would be my choice. 

I vote for head on Troble. 2 reasons
The head will help anchor the body in your desired cooking position
And, lots of desirable meat to be picked off the head.
As long as it fits.


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Just another addition to Tekobo’s international restaurant menu.
Well done.


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Correct Forrest.
Donno the red brackets slip on and off pretty easily if you want to hang the tables collapsed.
I never have need to remove the side tables so use those points on the table to hang cleaning brushes where they don’t rub against the KK body.


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That piece of kit looks just awesome [mention=3378]Basher[/mention].  Just beautiful.  I look forward to seeing it in action.  When is your birthday and will you get to cook with it on the day or has that "deadline" been missed?