SteveL

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Decided to try something different today and went with Steven Raichlen’s Buccaneer Chicken accompanied with Sauce Chien. Instead of using hardwood smoking wood, you use sugarcane as smoking wood and cook the chicken on top of split sugar cane pieces. I cooked it on the top grate and got beautiful browning. It turned out fantastic! Sent from my iPad using Tapatalk

I’ve been waiting for the right day to break out of the cold tundra of Rochester, NY to fire up the KK for some great cooking and today was the day. I bought some dino ribs from a local grass fed farm, salted and peppered them with a touch of crushed red pepper, and put them on the grill at 250° at 7:30 am. 10 hours later, including 2 in the stall, they came out perfectly. Happy Valentine’s Day to all ! Sent from my iPad using Tapatalk

Looks great Remi! Sent from my iPhone using Tapatalk

Thx Tyrus. It is my cute grillfriend in any weather! And I agree on the restaurant comment too. I’m working harder now on presentation. Sent from my iPhone using Tapatalk

Cooked up an early NYE dinner today. I followed Myron Mixon’s porterhouse recipe and grilled it on the lowest grate in my KK and paired it with lobster tails that we did in the oven. Mind blown! There’s a reason Myron is a barbecue champion! Sent from my iPad using Tapatalk

I’m not familiar with GGG. As I’ve said previously, I rarely use the RFX ambient probe as it’s been months. I rely on the Tel-Tru that Dennis includes with the unit. I’ve noticed some drop off in temp accuracy with that too, but have started taking it out every 3 months or so, cleaning the carbon off of the probe with SOS pads, and recalibrating it in boiling water. The accuracy of the dome temperature is close enough for everything I cook. I monitor the actual meat with an RFX wireless probe and have had perfect results every time. As Dennis has said on here as well as his videos, once you get the airflow down, you don’t need the gadgets and that makes sense to me. Sent from my iPad using Tapatalk

I love the rfx and use it all the time. Sent from my iPad using Tapatalk

The flan was in the center of the squash and they blended great together. Sent from my iPad using Tapatalk

As Fall is encroaching upon us, I cooked some Italian Sausages I picked up from a local sausage maker yesterday and paired them with acorn squash with parmesan flan on the KK tonight. Perfecto!

Great night for pizza on the KK. I did two pies from Joe Beddia’s Pizza Camp book, roasted mushroom with mushroom cream, and a mortadella, ricotta cream, and roasted pepper pizza. The last one I made for myself with pizza sauce, pepperoni, mushrooms, banana pepper rings, anchovies, and mozzarella. All three were delicious! Sent from my iPad using Tapatalk

I have both and ThermoWorks is much better. Sent from my iPad using Tapatalk

Another great cook on the KK tonight. Did BBQ chicken, I marinated in a maple bourbon mop sauce, then sprinkled with a bbq seasoning. I cooked it on the hanger at 325° and it came out with crispy skin, but oh so juicy meat. I also cooked Twice Baked Potatoes with bacon bits, cheddar, and the same bbq seasoning. Both came out delicious! The skin was still a little charred, but deliciously crispy so I think it actually was better at a lower temperature of 325 vs 400. It took longer to cook, but was worth it. Sent from my iPad using Tapatalk

I use ThermoWorks RFX and the Billows temperature controller. I used the Billows a lot when I first got the kk, but once I got a handle on controlling the temperature via airflow, don’t use it anymore. I use the RFX temperature probes all the time to monitor the food temperature and love the RFX system. Sent from my iPhone using Tapatalk

I think that’s a great idea. I’m uncertain how to set up a new stream though. Sent from my iPhone using Tapatalk

I’ve never used a drip pan with the hanger. Sent from my iPhone using Tapatalk

Did a tamarind duck on the kk today. I found a marinade on the internet and then mopped it every 15 minutes with a tamarind mop sauce that accompanied the marinade recipe. I hung it on the hanger in the grill that was set at 400°. We had company and all thought it was moist and delicious. Next time I’m going to try it at 375 and let it go a little longer. What are your thoughts, would lower temperature reduce the charring, or would the longer cooking time increase it? Sent from my iPad using Tapatalk

Another great result on the KK with two chickens, one marinated with Maple Bourbon marinade, then sprinkled with Citrus Rub and the other marinated with Cornell Chicken marinade. Both came out fantastic, but the overall winner was the Maple Bourbon/Citrus Rub combination. Everyone at our gathering raved about the outcome! \ Sent from my iPad using Tapatalk

I really mean it when I say I love the duck hanger. Everything I cook on it has turned out great and it has become my favorite accessory. As it relates to the 21, he doesn’t have it on his website, but it may be worth a call to ask Dennis. He may have one made at the request. My only thought is the 23 has three spots for hanging and the 21 would be less, maybe only 1. To be fair to that though, a 21 is smaller cooking area so that probably would be ok. I’ve only cooked one thing at a time on mine so far and am obsessed with it. I’m planning on cooking three chickens in a couple of weeks and can’t wait. I’ll be sure to post pics! Sent from my iPad using Tapatalk

I highly recommend! Sent from my iPad using Tapatalk

Yes, I hang it just below the hook with the grill temp at 400° and insert a temperature probe facing upward in the breast. I take it off at 165° breast temp. This might look a little burnt, but it’s not. The marinade/mop sauce had a fairly high sugar content and carmelized by the end after mopping it three times during the cook. So far I’ve done 1 thing at a time. In a couple of weeks I’m having visitors and am planning on cooking three at the same time, which is the most you can hang in a 23 Ultimate. I mean it when I say I love the duck hanger. It’s fun to use and everything I’ve cooked with it has turned out great. But then again, everything I cook on this grill turns out fantastic! Sent from my iPad using Tapatalk

These didn’t upload Sent from my iPad using Tapatalk

I’m obsessed with the duck hanger. Cooked this chicken with a maple bourbon marinade and mop sauce then generously sprinkled it with a citrus rub. I mopped it three times during the cook. The skin was oh so crispy and the meat was juicy and moist as it always is. Sent from my iPad using Tapatalk

Another great fish meal on the Kamado. I live in the Rochester. my area and we went out on a friends boat last night in Lake Ontario , had some great conversations and caught some steelhead and salmon. Today I cooked a steelhead filet that I brushed with olive oil, sprinkled with sea salt and fresh ground pepper, as well as B T Leigh’s Something for Spring Asian rub on cast iron at 400°. My wife made lemon artichoke pasta as a side. Both were wonderful. Sent from my iPad using Tapatalk

Great results tonight on the upper rack. BBQ with a vinegar binder and two rubs on the left, and Cornell Chicken on the left at 400°. Both turned out great with nice crispy skin. Sent from my iPad using Tapatalk