C6Bill

I bet that tastes as good as it looks and it looks amazing !!!!!!!

Great, now I have WTF102 envy 🤬

Congratulations!!!!! It looks great on that platform !!!!

Thanks, it was a great day 😁

That is some really good looking beef !!!!!!

One more pic

The desert is a Fireman Derek's Salted Caramel Pie, it's good Now taking all the leftover to my sisters house for dinner lol

Well to say it was good would be an understatement. And we archived crackling I should have payed more attention to the fire as it migrated to the right side but I was a little distracted while it was cooking. It was a birthday party after all 🥳 The fire wanted to burn more to the right side of the smoke pot but that's ok. It still came out extremely moist and tender. We took the drip pan out for the last 15 minutes to get the nice crackling. It was so good, I will absolutely be doing this again !!!

I’ll be using coffee char for the first time tomorrow. I hope I don’t like it as I know I can’t get more right now LOL

Yes, I will thaw and unwrap. I should probably light the fire at some point too.

Looks fantastic !!!!!

Thanks @Basher and @tekobo I’m really looking forward to this cook. It is for a special friends birthday 🥳 She is not exactly thrilled about getting a year older so I want to make this a extremely happy and memorable day.

Well from what I have been reading I think I have a plan in place. It is a 9.1 pound Porchetta from Snake River Farms. But of course any words of wisdom would be much appreciated. I did a test fitting to check center of gravity, I still might just use the spit but we will see. the torture chamber might be a little overkill for just a 9 pound roast. Thanks in advance Cook direct on rotisserie Add drip tray if there are flare ups or getting too crisp 385 to 400 degrees, 3 hours ??? Set it out for 10 to 12 hours to draw moisture out of skin prior to cooking Pat dry and add a little baking powder to the rub to help crisping the skin, I have pork lard for basting is needed.

Good info, thank you 😊

The lid was opened a good portion of the time as I was trying to really crisp the bacon. So no surprise that the handle got hot 😁

Nice looking loaf !!!!! I'm still afraid to try my bread in the KK. I'm sticking to the oven for now

My butcher had some nice steak tips on a stick and the jalapeño and shishito peppers were fresh picked from a friends garden. The peppers were stuffed with cream cheese and cheddar then wrapped in history smoked bacon. This was my first multi level hot and fast cook. Next time I’ll wrap the handle of the KK with a hand towel, it got more than a little warm lol Also used the smoke pot with the KK Coffee Wood chunks. I was happy with the results 😁

My go to is Wicked Good, it is somewhat easy to get around here. If I can’t get that the I’ll get Rockwood. And a Looftlighter for starting it.

That looks great 👍

Now I want pork !!!!!

Great looking chicken !!!! What temp did you cook at ?

Well done !!!!!! The good kind of well done not the bad kind lol

Great looking meal !!!!! So how did you end up cooking the brisket ?

Now I want wings and pizza and beef ribs !!!!!!

Franklin does a Masterclass, I bought it. It was extremely informative and when complete you can download the PDF and go back and watch the call again anytime you like. I think i have watched it 4 times lol Aaron Franklin Masterclass