tony b

As always with a brisket, start early, as you need to wrap it and let it rest for at least an hour, if not several, so no harm in it being done earlier than you expect.

Your roux looks absolutely perfect! Nice job, Robert!!

I was going to ask what you did with that many loaves, as we all know the "life cycle" of a French baguette is only a day.

Holy crap, dude! That was some flare up on that steak! Wicked! So, what was the special occasion for this elaborate feast??

@5698k, Robert, that looks like a boil kettle for homebrewing beer!! Have you gone down that rabbit hole?

Measure the width of your doors and gates to make sure that it will fit through in the crate - as you have a BB32, if you chose to use a lift of some sort. Otherwise, you will need to uncrate it first. Sheets of 1/2" plywood are typically used to roll the KK around on soil/gravel. Get 2 or 3 sheets so you can "leapfrog" them as you go. It will take at least 2 people to roll it and move the plywood. The key is once you get it rolling, it's easy to keep going, but if you have to stop and start, then it gets harder.

It changes the pH on the skin. Helps it dry out more. I should have been more aggressive in wiping it off before seasoning the chicken prior to cooking.

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.