tekobo Posted September 4 Author Report Posted September 4 Simple ribs and wings cook on my "portable" KK Passed the bend test and then sauced. Wings. Naked. 5
jonj Posted September 6 Report Posted September 6 On 9/4/2025 at 1:52 AM, tekobo said: Wings. Naked. They seem to have colored slightly. Perhaps from embarrassment when the lid was unexpectedly opened? 4
tekobo Posted 2 hours ago Author Report Posted 2 hours ago (edited) Back in Italy to enjoy the lead up to Christmas. Cooked ribs on the 16 last night. Came out great. No pix. Used the heat shield/paving stone for the first time. It was a good call, the short distance between the fire box and the grate means I have found it difficult to genuinely cook low and slow without something to shield the bottom of the food from the fire. I am near Venice and in the home of bigoli pasta. Today I am trying three versions using a Chad Robertson recipe that uses up spent leaven. Here we are at the first stage: I am experimenting. Bigoli are made with buckwheat flour as the base. I made three variations. The first with durum wheat, the second with whole wheat flour ground from UK hard wheat grains and the third with Italian 00 flour. I followed the quantities for the recipe without thinking for the first one with durum wheat. It was too wet and I made the necessary adjustments for the second two. Will see how each extrudes, using the bigolaro, later today. KK action? Boiled meats are a speciality here and, as well as capons, they include beef short ribs. I have set the KK going and will do a nice slow cook in place of boiling and will see what the Italians think of it. Warming up now: Edited 2 hours ago by tekobo 1
Tyrus Posted 1 hour ago Report Posted 1 hour ago Have KK will travel. OK, you must have a dolley to move that or the stand is on wheels. Nevertheless it's gotta be a touchy situation...I give you credit though, the effort is only outweighed the food that comes off of it. He ain't heavy, he's my KK.
