tony b

Because who doesn't like to "chook their chicken?" sorry, couldn't resist that one!

Chalk it up as a science experiment - now we all know how long we can go with a full basket of lump @ 400F.

Been to Pequod's - serious pie and well worth the wait to get one. The cheese up the side is what we call "Detroit style" around here. One of our local spots does it and it's the standard order when I walk in - "Small, Detroit, Mombo Combo, no green peppers."

What's wrong with Guinness? He was a sweet dog!

@ckreef - yeah, what a mess that was, but someone we know (), came to the rescue.

I second the use of Blue Loctite on this piece, once you get the length figured out.

I had cooked on mine for several years before getting the basket, so I followed Dennis' suggestion and squirted some WD-40 in there to loosen the gunk up. That freed up the spring, but I still had the same problem you guys do, my square rod was about 1/4" too long. Had my neighbor shave it down with his Dremel. Fits like a glove now. He said that it was fairly soft to cut and wasn't a big problem.

Nice variety of cooks.

I sit mine on the deck railing by the KK. I bent the bracket into a half Z shape and just use it as a stand so the display is upright and can be easily read without going outside.

Serious plate there, MacKenzie!

One of my favorite things about summer is when the Hatch chiles arrive at the local market. As I comment earlier this summer, I thought that I'd try and rig up a roaster basket for the rotisserie and spin some chiles to see how I like the results versus just putting them on the grates and flipping them around to roast. I built the basket out of 1/4" wire fabric. I left half-moon openings on each end to facilitate loading and unloading. Placing the roaster inside the rotisserie basket with the openings on the bottom, utilizes the solid sides of the rotisserie to keep the peppers inside. A couple of shots of the roaster in the rotisserie basket. Some lovely Hatch chiles. Toss a couple of pounds of chiles into the basket and onto the KK for a nice spin. Spun on direct heat, no smoking wood, started out around 300F, for the first hour, with a ramp up to 425F over the next hour period, with another 30 minutes at the higher temperature. Total roasting time was 2 1/2 hours. Just experimenting with it. At the low temp, they were sweating nicely, but not roasting, so I upped the temp to char the skins. I will likely do another batch soon, as they are still available at the local market. Happy with the way they came out. Next time, I'll start out at the higher temperature and probably shorten the time down to an hour to 90 minutes.

Seriously well done! Perfect tri-tip.

Looks seriously yummy!

Just so happens that I just bought pork tenderloins at CostCo yesterday. Hmmm? Wonder what I might do with it?

Good luck in the Challenge, Susan!

I vote for #1 - it says "paella" to me.

Going to make my monthly CostCo run tomorrow and I'll be looking for those yummy sausages, MacKenzie!

Looking good. Send more pics when the 4 burly boys move it to its final home.

Yes, it does! Honestly speaking, did you miss the basil at all when eating it? I bet not!

Can get pre-made Za'atar from Penzey's Spice Co. (btw - they are my "go to" spice source for just about everything, except BBQ rubs/marinades.) https://www.penzeys.com/online-catalog/zatar/c-24/p-486/pd-s and the Sumac berries, too. https://www.penzeys.com/online-catalog/sumac-berries/c-24/p-1171/pd-s

Hey Wilbur! Glad to see you posting again. Had been wondering where you were and if everything was OK at home?

Can't wait to see the pics of the finished product!

I'm inspired - it's Iowa State Fair time, where the name of the game is "food on a stick." So, I'm thinking "Tots on a stick."