tony b

Well, a bit of a setback in yesterday's rotisserie cook. My spit rod (hex) has worn down on the end that goes into the motor connection and was slipping. I went out to check on it after about an hour and it was hardly turning, so one side of the chicken was getting cooked faster than the other. So I took it off the spit and just roasted it on the grate. Came out OK. I had rubbed it overnight with baking soda and salt to dry out the skin. I didn't remove enough of the salt rub before seasoning it with Yardbird, so it was a bit overly salted on the skin, but the meat was fine. Will use up some leftovers tonight to make a pasta dish for dinner. I've ordered a new spit rod. Should be back in business soon.

@remi - likely anecdotal. Just wanted to hear how he made that conclusion, as most of us here NEVER use a water pan to cook on a KK (bread baking is the exception.)

Source, please?

Good news, indeed, @MacKenzie

@Poochie - what grade of beef are you using for your brisket cooks? Makes a difference in how you cook them (IMHO).

Good luck. Pre-owned KKs don't show up often and to have one close enough to you makes it even less likely. Start saving up for a new one - it's your best bet to own a KK.

@C6Bill - Happy Belated Birthday! 🥂 I'm shocked that the pooch didn't just snag that steak and run!! Ha, ha!

@Syzygies Thanks, but not my thing at all. The only thing that I actually ferment outside of my beers/meads/ciders, is my hot sauce. Maybe a quick pickle of something, but that's about the extent of it.

@tekobo - you are correct. I was just trying to simplify the description. I will NEVER try to make it myself. Sorry.

Try using the Shio Koji marinade (leftover rice product from making sake) as a good tenderizer. I go through bottles of the stuff. https://smile.amazon.com/dp/B0763MPDQR

Check at Trader Joe's, if you have one nearby. That's where I get mine.

Welcome to the Obsession! You're going to love cooking on your work of art!

Gorgeous steak and nice burgers for the 🐶

It's not the points that's the problem, but the sides of the tines - they are razor sharp and very close together, so trying to push a chicken thigh down far enough so it doesn't come off in the cook almost guarantees you'll slice yourself doing so.

YIKES, Oktoforks! A medieval torture device disguised as a BBQ accessory! I gave up on mine, as I sliced open a finger just about every time that I used them, and you still had to bind the meat to them to keep it from falling off into the fire!

Very nice @C6Bill! Last night was pizza night here. Hadn't done any in ages and got a wild hare (hair?) Upfront - storebought pizza dough and sauce (Trader Joe's). Did 3 personal sized ones - Margarita (homegrown basil), N'duja and mushrooms, and a no-sauce one with slices of fresh homegrown tomatoes, bacon and caramelized onions. Sampler plate with a very nice local beer!

Very nicely done! I'm a big fan of Jeremy's (Mad Scientist) videos.

If you get back to IA sometime, holler at me. I'm just up the road from U of IA.

Me, too! @Poochie - make my own cocktail sauce as well. You can find decent stuff in a jar (Jon gave me some nice stuff in a gift box - sadly not available online), but it still doesn't compare to homemade.

To avoid any confusion, he meant "upper grate" turned upside down, that's what we refer to as the "sear grate."

One trick is to make sure that there's no moisture on the surface of the meat. Blot it off with a paper towel just before tossing on the sear grate (upper grate turned upside down on the charcoal basket handles.) Moisture creates steam, which prevents the browning that you're looking for.

Sadly, I'm getting to the age where all my teenage icons are leaving us.

Go Whiz!! Congrats, Dennis!

Yer Killin' Me!!