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Everything posted by tony b
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Agree! I have the basket, spit rod/forks, and the cradle options. Use all 3, depending on the cook. Put in another plug for using Powdered Brewers Wash (PBW) for soaking/cleaning the rotisserie parts. Lots of nooks and crannies to clean. PBW makes it easy, peasy! Just wipe off with a wet sponge and rinse after a couple of hours soak.
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I actually like the BBQ chicken feet at the dim sum places.
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My advice - keep the rotisserie option open.
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Or just buy it like I do! LOL https://www.amazon.com/dp/B00ILZ9SNG
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If not possible to adjust the sprinklers, invest in a Sunbrella cover for your KK - a good idea regardless!
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What Robert said. Check the seal and make sure that the lid is fully closed (not in the 1st position). That butt should have been done in 6 - 8 hours. Definitely.
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I've done a cold smoked salmon using the smoker attachment. But this was 5 years ago, so don't ask me any questions about how I did it - I've slept since then! LOL
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Yes, get to know your grill before embarking on the venting. You can do as many cooks under 350F as you'd like before needing to do the venting.
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Lovely cooks all around! Nice job folks! Making me hungry. I do like a Carribean goat curry. @alimac23 is that a Cavalier in the piggie picture? I've owned 4. Sweetest dogs around! Unfortunately, they don't live all that long typically. This is my current baby - Buddy. He's about to turn 2 years old.
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Welcome to the Obsession, Bowtie! Looking forward to getting to know you and seeing your cooks. Your experience with all those other grills will jumpstart you in getting a handle on the KK. Once it arrives, sit down with a cooler of your favorite adult beverages and get to know your KK vent settings. Light a small fire (tennis ball size), just bump open the top vent off its seat and a 1" opening on the bottom (less sensitive) and see where it lands. After about 30 minutes, bump the top open a bit more and let it settle out again. Keep doing this until you get to about 400F (about the limit for heating the KK up before venting it a very high temps - another day with a cooler of adult beverages - see the theme here! LOL). Around 300F you might need to bump the bottom vent open a tad more. Take notes until you get a feel for it as you cook more.
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ScotchBrite pads work well to clean the temperature probes.
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That sounds EGGcellent!
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Dude, that's a shit-ton of mole sauce!
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Tried Rodney Scott's Porcini Garlic Herb Pepper rub on a steak last night - double thumbs up! Giving Gunpowder a run for my #1 steak rub!
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@Bruce Pearson - good to see you still hanging around. Definitely need to cook something on your KK. As the saying goes - It's just like riding a bicycle!
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WOW!! That's a lotta piggie!! 🐷
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Excellent. Coincidentally, I just bought some of Rodney Scotts BBQ rubs and they arrived today. Plan to do a couple of chicken leg quarters to check two of them out. If folks are interested, they are being sold by The Spice House, up in Milwaukee. I'm a fan of this place for buying a lot of my bulk spices, along with Penzeys. Search results for rodney (thespicehouse.com)
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Lovely smoke ring!
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I'm a big fan of their lump charcoal. Pretty much all I use anymore, as I can get it at the local BBQ store. So, I'm assuming that these briquettes will be good, too. What says Naked Whiz?
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Puttering around on a knee scooter for 6 weeks doesn't sound like a lot of fun to me either!
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I've not done this particular recipe on the roti, but it should be just like any other spun chicken cook. If you have the basket splitter, do a front/back split with the fire in the back, so the chicken rotates in/out of the direct heat side. You can baste the bird as often as you want. I typically shoot for 375F on a chicken cook on the rotisserie. No harm in bumping it up higher (400F - 425F) if you want to shorten the cooking time. Skin will get a bit crispier at the higher temperatures. Don't forget to post pictures. One of the tenants on this Forum - no pictures, it didn't happen!
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😆 In all seriousness, I hope your surgery is successful and you recover quickly!
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I remember having to hand crank our family's ice cream maker as a kid. We all took turns. Last person turning got to "lick the beater!" We eventually upgraded to the electric motor - while easier, it took some of the fun out of it.
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Lovely. To celebrate the day, it was lamb chops. To make them "festive," I "colored" them with Moroccan green and red harissa pastes. On the main grate, 325F, apple wood chunks. And springtime means asparagus! Plated with roasted potatoes, crusty bread, Greek salad, and a nice merlot.
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Only been there once, but it was great! The grilled octopus that I had in Thessalonica was probably one of the top 5 meals that I've ever eaten!!