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 4 hours ago Author Report Posted 4 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 4 hours ago by tekobo 3
Tyrus Posted 2 hours ago Report Posted 2 hours ago (edited) 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 by the food that comes off of it. He ain't heavy, he's my KK. Edited 57 minutes ago by Tyrus 1
