tony b

Nice view. I'll be experimenting with Charles' infrared plate in the near future on a rotisserie chicken. Eager to see how well it works. I've used it on static cooks (i.e., not spinning) and liked it, so I'm hoping it works as well with a dynamic (i.e., spinning) cook.

Yes, sometimes 1 picture IS worth a 1000 words.

HURRAY! Expect pictures of the un-crating and that big 4th of July cook!

As a former POSK owner, go the planter option with this turd and just buy a real KK to cook in. My "RJ special" (I got one of the first ones built in the Indonesian factory that he later abandoned and Dennis took over) lasted 6 years and then began to disintegrate rapidly. After 2 years of patching it up to keep it going, I finally came to my senses and bought the "real deal" from Dennis. Never looked back. (btw - I gave away my POSK to a friend. 2 months later, half the neck area where the bolts hold the top hat spider gave way completely. But, believe it or not, I never had an issue with the mass tile shedding that became common later, especially with the POSKs made in Mexico.)

Slam dunk, dude! This will be the best pork shoulder they've ever eaten. No doubt! Post in the Charcoal Share area to see if anyone is close by to share a pallet.

Well done, Syz. I also did Tandoori chicken tonight. I cheated. Did Ed's Marinade #1, but for #2, I used Penzey's Tandoori spice blend with Greek yogurt and lime juice. Didn't have the kashmiri chili powder, so I used Gochugaru (Korean pepper), has a bit more kick, but has a bright red color (HIgh ASTA). Like the way it came out. Sorry, no pics, as I was a bit rushed to get dinner done tonight.

The Queen has spoken.

I bet so. We can't wait for those pictures!

You can't take it with you!

Why do you think he cooked all that food - it was for the dogs!

Nicely done.

Had no idea you could do this??

Don't we all, Tony!

Crazy good looking pies, Charles! I'd be making lobster risotto, too, if I could get those cheap tails you mentioned at Kroger. Sucks to live about as far away from either ocean as you can get!

Nice sausage!

Very nice! I know how nice it is to get the kitchen exactly how you want it. Takes the joy of cooking to a whole different level!

Gonna have to give this one a try. Haven't done burgers in a long time.

Here's a discount code for $50 off an Anove SV circulator for those who've wanted one, but have been on the fence (hint, hint ckreef!) anova-sfb8stf8 Don't know how many times it can be used, so 1st come, 1st serve is a sure bet!

What a sweetie! And yes, we all want to know her name so we can properly address her!

Can't wait to see the pics of that piggie, Aussie Ora!

Screams out Sous Vide to me! But, the end results look pretty damned tasty from here!

TY for the feedback. This is what makes cooking fun for me - the experimentation!

OK, so I did another experiment with the koji rice. Like I said before, this time I did some sirloin (fortunately on sale at the local market). Two similar sized pieces - one rubbed with the koji rice and the other with flaked Kosher salt. Air dried/aged in the fridge for 3 days. Here they are right out of the fridge after the 3rd day. Koji rice on the left and salt rubbed on the right. The salt rubbed steak is quite dry/firm on the surface, but pliable. Washed off the koji rice and dried with a paper towel. You'll notice the similarity now in surface textures. Rub mix is Dizzy Pig Raising the Steaks and Cow Lick. I oiled the steaks lightly and then applied the rub. Onto the KK on the sear grate. Dome temp at 500F, with a small chunk of mesquite. Toothpick is in the salted one. After a couple of flips (about 30 seconds per) Done. Rested and sliced open. You can see that there's some textural differences between them. Koji on the left, Salted on the right. Plated, with a nice ear of corn and a twice baked potato, and some sauteed mushrooms for the steaks. OK, for the results. There were very noticeable differences between the two steaks. The salted one was drier (less moist), but had a more intense beefy flavor. A tad salty too. (Note: I didn't rinse it before applying the rub.) The koji steak was softer and had a hint of that malty flavor I picked up the first time. This time I made sure to rinse the steak thoroughly and rubbed it well with a paper towel to remove as much of the rice as I could before applying the rub. Both were very tasty steaks, just different. I leaned toward the salted one, as I liked the more intense beefy flavor. Next time, I'll rinse it before applying the rub and may only go 2 days of air drying in the fridge. So, in conclusion, I didn't find that the koji rice rub accelerated the aging process any more than just a good Kosher salt rub. It was a tad moister and a bit softer than the salted one. I think if the salted one had only be dried for 2 days, that they would be more similar in texture. I did prefer the beefier taste of the salted one. I still have about 1/2 a bag of the koji rice left, so I might try it again with a tougher cut, like a flank steak.

HOMERUN, dude! both the pork and the burnt ends looks spectacular! The party will be a Paar-taay!

I'm sure you'll suss it out, proper!