tony b

Great minds. I have a baby butt (2.75 lbs) on the rotisserie right now.

You can always "hep" it out. My first thought would be to add Dijon mustard to balance the sweetness or some Gochujiang (Korean hot chili paste) if you can get it - Sriracha in a pinch.

Nice family meal and the pooch is pretty cute, too!

Thanks all. Yeah, MacKenzie, I see a lot more fries in my future meals now! Like maybe again tonight with a couple of onion rings tossed in for good measure.

Man, I miss our Fresh Market! But, the Trader Joe's should be opening in the not too distant future!

I'm doing a small pork butt (2.75 lbs) in the Octoforks and I put Jon's CharBroil deflector under it to catch the drippings.

Another mayo experiment tonight. This time - surf & turf. Mayo slather on both the shrimp and the steak to hold the rubs. Also, did another air fryer experiment - tonight was frozen french fries. I liked them much better than last night's onion rings. The steak had Sriracha stix inserted, with the outside rubs of Oakridge Carne Costa with some Espresso Salt, served on top of sauteed mushrooms with a balsamic glaze. Lazy tonight, only a plated picture.

So, you faked me out into thinking it was ketchup - good one!

So, last night's cook was my 1st attempt at mayo instead of mustard as my base. Spun some lovely Berkshire bone in chops with an ear of corn. The setup - Sriracha stix (on the right) inserted into the chops, light slather of mayo on the chops - one gets the IPA rub and the other gets the Slap Yo Daddy. Into the roti basket (1st cook with it), along with the ear of corn. Onto the KK, direct @ 350F with a big chunk of peach wood. An hour later. Plated up with some air fryer frozen onion rings (1st cook of those, too! Nice and crispy, but this particular brand didn't have a ton of onion inside.)

Ketchup on poutine - heresy, MacKenzie, just heresy! Happy Canada Day! 150 years strong!

Pictures, pictures, and more pictures! We rarely see whole pig cooks on this Forum, so we'd all be very interested in how it comes out. A basic mop of apple juice, cider vinegar, fresh ground black pepper, red pepper flakes and sea/Kosher salt on the pig's belly, every 30 minutes or so, should do the trick. Don't bother slathering the skin side of the pig - it will just roll off.

I think that you might be the first person to post about roasting chestnuts on their KK??

Had a co-worker who had Acrunanas. We had to work one Saturday and he brought in the eggs and I brought in the country ham and biscuits and we had "Green Eggs & Ham" Breakfast!!

Our local supermarket carries Stubbs. I'm down with the TN Red Sauce from Blues Hog. Never seen Millie's before. Will be interested in what you think of those?

Excellent rib roast, MacKenzie. That center looks perfect! LIked the Hawaiian black salt, but where's the Purple Crack? @CeramicChef - even MacKenzie doesn't put ketchup on a baked potato!

Well done, sir!

Here yah, Jon! Have to admit that I often am shuffling stuff around during my food prep to make room on the cutting board. I'm a big mise en place guy - everything get put into prep bowls/ramekins.

I was thinking the same exact thing, Jon! Dangerous territory he was venturing into.

MacKenzie, that grilled cheese was spot on! I would have never thought up using mayo on the outside by myself, but I'm glad that someone else did and shared it! Steve, in all the Cornell chicken cooks that I've done over the years, it never occurred to me to put it on the corn. Will definitely be trying that out soon! No local corn yet (at least another 3 or 4 weeks), but the stuff we're getting (probably from Ark) isn't too bad.

Tasty looking salmon!

Oops, my bad! I meant it for tangles163.

OK, MacKenzie, where'd you hide the ketchup in that picture??

Second MacKenzie on this one. Better to get the fire started, use a hairdryer (or equivalent) to make sure it's started well. Then, close the lid and spin the top vent open wide, with the bottom vent fully open, as well. I don't pull the bottom vent door out anymore. Too easy to get dust/charcoal bits in there and not be able to close it down completely at the end of cooks (YMMV). If I need to "turbo" the process, I'll pull the guru port plug. Erik, it sounds like you just ran out of fuel. Next time make sure that you fully load the basket, as these very high heat cooks run through some charcoal. Especially if you're doing a pizza and you need to heat soak the KK and pizza stone for at least an hour before you start cooking. Fully heat soaked, you will have almost no rebound effect between pizzas and can cook several in a row without worrying about under cooking the crusts before the toppings are done.

Those poor shrimps never knew what hit them! The meatballs look great, too!