Hephaestus

Here is my first attempt a naan bread. It turned out very good and tasty. A lot better than what most of the indian restaurants offer around here.

On 10/28/2016 at 4:24 AM, tinyfish said:

Great looking leg of lamb. Did the dog get it share?

Absolutely! She is the happiest one around as soon as I get close to the kk. She always gets her share. She likes both meat and fish.

47 minutes ago, MacKenzie said:

What a beautiful cook and what a gorgeous dog.:)  

Her name is Nelly

I went to our local fish market looking for a fresh fish. This is what I found:

5 lbs fresh pompano. I could not believe my luck!

Thank god it was not any bigger.

7 hours ago, CeramicChef said:

ait another minute.  I'm wondering where the veggies went that are cut up and under the spun chickens?  Those veggies have to be some kind of tasty and they're not in the money shot!  Garlic, onions, celery, yams - those had to have been really tasty!

You are absolutely right I was so hungry i did not include the veggies in the shot. I can tell you though they did not last long. They were simply delicious.

9 hours ago, ckreef said:

Wait a minute. Where's the basket. I want a straight rod and forks setup.

 

There is a story to the straight rod. It is an original DCS rod and attachments. I bought it from a bbq supplier. I then took it to a local machine shop and had it machined to fit the kk. I find it more practical than the basket. Easier to use and clean. The whole experiment was cumbersome and frankly quite expensive. If there is a lot of interest may be Dennis could start to offer it as an alternative to the basket. 

I got inspired to do 2 chickens on the rotisserie, after watching an episode of Steven Raichlen's Project Smoke. These are the results:

Waooooo cousin this looks amazing! You earn the right to feel like Greek.

You are right Poochie it was absolutely delicious. The only downer tinyfish was that I did not catch it myself. I migth get a chance this winder in Florida. But then again, I can't take the kk with me. 

The talk from Wilburpan on the different grates for fish, got my taste for fish going. I headed to my favorite fish market and this is what I found. With a fish this big, I can only use the main grate

I also cook my fish on the main grate. I find that it is easier to flip them, especially when I cook whole fish, and I can adjust the intensity of the fire the way I need it. Have a look.

http://komodokamadoforum.com/topic/4932-stripe-bass-and-vegies/

It was just under 5.0lbs and we took it off the kk at 185F internal. We let it rest for about 20 min.

We made sandwiches with italian buns. What you see is a soft cheese spiced with garlic and fine herbs. We also added baby arugula, from our garden and napa cabbage  slow with spicy mayo dressing. Simply delicious.   

We got ourselves a beautiful lamb shoulder. We rubbed it with a home made coffee spiced rub and let it marinate over night. We then slow smoked it with pecan chips at 250f for exactly 5 hours. The pics say the rest:

ecx- Great looking kk. Congratulations and welcome. It's great to see another kk in Canada. 

It is Greek Easter and it's time for lamb on the bbq

Go Frogs91,

Have a look at the following link. It describes another way to smoke and enjoy this beautiful fish. 

     Maple glazed smoked salmon    

Parrothead72 nice job looks realy nice congrats.

Tony b we use carrots celary and onion to help with the gravy.

Loquitir the brown that you see is from the apple chips we use. I also think that the colour migth be more intense because it was cooked on the upper rack.

Hi parrothead72,

I am a little confused. You talk about our thanksgiving, which is actually on Monday, but your in Jamesport NY.

Anyway, I just did our turkey 2 days in advance. I had our butcher cut it in two. We do not stuff ours we cook our stuffing in the oven. Therefore, I find I have more control in cooking the 2 halves. We brined ours for exactly 24 hrs. We put it in the fridge for 3hours. I cooked it on the upper rack indirect at 400 F for just over 2 hrs. I took it out at 160 F on the breast. Tent it with al foil for 20 minutes. The most moist turkey we ever had. The skin was not as crispy as we might have preferred but this could have been due to the basting. We used apple wood chips.

dstr8, they did taste like candy. I must confess however, I did not catch them myself.

I am sorry guys but I have to tell you you are both wrong. It is actually diced up vidalia onion in a root beer bbq sauce. My wife and I both feel that pineapple could be interesting. Maybe next time.

I am sorry about the mix up. here is 2 more pics.