Majestik

Could someone please post a detailed Spatchcock Chicken recipe, please? I see everyone talking about it but don't know what it is. Thx, Mike

We just like to hear you whine... Or perhaps someone here is "winging it". Looking pretty cool to me...

I think you've always squinted, Gerard.

I know, I know, I was ASKIN'... even if it did come off sounding obstinate.

So then... what's the difference? You saw my pics... 18lb roast falling apart in flaky juicy strings... cooked (by y'alls standards) hot and fast... 350F for 7 to 9 hours... I'm just wondering what is the point of these ultra-extended low temperature cooks when a hotter-faster cook seemed to have magnificent results? What is it that I am missing?

Welcome to the wonderful world of ceramic cooking!

Re: This might be cool.. any other ideas? Wow, thank YOU, Dennis!

Ah well.... here's a smattering of some font choices... opinions?

There's one specific reason I wouldn't want to use the font I sent you.... it has been used before... by someone we all know and love.... Not that it's used anymore, but that's partly my doing....

Sure it's technically cooked, but there's always that "reheating cook" prior to dinner... I haven't looked at the package, but they usually suggest 10 to 15 mins per pound... I was kinda looking at this as an opportunity to infuse some nice smoke flavor....?

When's the last time y'alls done a ham in ceramics? I have a 10lb spiral cut at home and I was planning to just use the K like an oven... what is it, 15 minutes per lb? About 350F? And throw in some hickory... that's the plan anyway... any suggestions? Thx, Mike PS I used the term y'alls on purpose... trying to transition to the south and all. he he.

Dennis, How is this different from the vacuum kiln drying thing you do?

That looks like Chucky alright! You might not have to cook it as long as you think... both of mine were in 9 hours or less.... albeit at a higher temp than I would have preferred, but it all came out wonderful. --Mike

Rough and dirty.... you can see how something would fit up there. Obviously you'd make it transparent, do it in photoshop so it's clean.... Thx, Drunk_J...

Guideline Someone had asked what the parameters would be and I forgot to point out the obvious.... you see that crapola "Komodo Kamado Refractory BBQ" logo in the upper left of the forum screen? Whatever they use will have to fit nicely in that upper blue bar area.... the colors may change, but the space allowed doesn't fluctuate much between templates. Right Drunk_J?

There's a lizard for Porkchop.

Hey, I didn't draw that salamander-fish-dragon... I STOLE it. And I do recall enjoying that movie as a child...

Looks pretty good, Drunk_J. Looks like it was a pain.

Oh shoot, I totally forgot he invented Kanji! Dang!

I was thinking in terms of something Dennis might actually adopt... not just for the forum. Something that seems primal and exotic, yet sophisticated. I shy away from animals and things that initially seem cool but eventually may appear gaudy or hokey. Going for something long term and conservative: So this is what I have... color schemes can be tweaked easily. The lettering, to me, seems both wild and smooth. The symbol in the middle is the Japanese Kanji character for "Kamado". --Mike

It's totally moist and doesn't need sauce. However, I now have a mason jar of spicy dixie sauce I have to use up, thanks to you.

The chuck roll is an impressive cut... I've got 3 and a half bags of it left to eat on for my lunches... I think this thing will literally feed me for a month... and that's after the extended family's had three meals off of it. And it's all good.

Both times I've purchased one (once at Sam's, once at BJ's) I had to ask the butcher specifically for a "Chuck Roll". Both times they went into the back were they keep all their dark secrets, and came back with an 18lb cryovac labelled "Chuck Roll". So, be sure to ask and get that exact cut.

Well now, if you're gonna photoshop away the true color of that K.... ha ha. Looks good. When I got my chuck roll both times the butcher had to retrieve it from some mystery cache in the back... I almost got the shoulder roast assuming it was the same thing based on the diagrams posted earlier in the week... but the butcher said no, the chuck roll was more tender, not the same. What do I know? It LOOKS good.

I do have to give props, Firemonkey. That pizza was a work of art. And the previously frozen tuna STILL looked great.