Buzilo Posted March 26, 2021 Report Posted March 26, 2021 Oooh That looks delicious [mention=3445]Buzilo[/mention]I think the rotisserie should be more fun. Sent from my iPhone using Tapatalk
Troble Posted March 26, 2021 Report Posted March 26, 2021 @Buzilo that looks great. What’s in the top rack? @tekoboi think you should be able to achieve the same level of crispiness whether it’s rotisserie or vertical. It’s just a function of fine and temperature right? When I did rotisserie I usually did it at 425, I think I did one around 400. when I’ve done vertical I’ve been in the 375 range. It’s taken longer to crisp but looking back on my photos I don’t see a difference, but I’ve been using the double drip pan on the lower grate to block out the flames and try to force the heat to the top where the vertical meat stand is. It seems to have worked. I need to do the next vertical temp at a higher temp. I also found that allowing my meat slices to cook on the bottom tray worked really really well when I used the double drip pan to block the heat see pics below from most recent cook 4
Troble Posted March 26, 2021 Report Posted March 26, 2021 (edited) 9 minutes ago, Buzilo said: I think the rotisserie should be more fun. Sent from my iPhone using Tapatalk It is but trying to slice that thing at 425 while the lid is open over an open flame and you’re slicing directly into a foil tray that’s sitting on top of hot coals gets hot and a bit dicey to be honest. Be careful Edited March 26, 2021 by Troble 1
Buzilo Posted March 26, 2021 Report Posted March 26, 2021 15 minutes ago, Troble said: @Buzilo that looks great. What’s in the top rack? @tekoboi think you should be able to achieve the same level of crispiness whether it’s rotisserie or vertical. It’s just a function of fine and temperature right? When I did rotisserie I usually did it at 425, I think I did one around 400. when I’ve done vertical I’ve been in the 375 range. It’s taken longer to crisp but looking back on my photos I don’t see a difference, but I’ve been using the double drip pan on the lower grate to block out the flames and try to force the heat to the top where the vertical meat stand is. It seems to have worked. I need to do the next vertical temp at a higher temp. I also found that allowing my meat slices to cook on the bottom tray worked really really well when I used the double drip pan to block the heat see pics below from most recent cook The other thing is a desert, dough is made out of almond flour and egg (low carb) inside cream cheese and peanut butter. I hear you on the rotisserie. I think I would take it out to shave the chicken. Specially in the summer if we’re eating outside, shave some off, and throw it back for more 1
Buzilo Posted March 26, 2021 Report Posted March 26, 2021 I’m gonna look for a warming drawer to keep the warm meat while the rest cooks.
Buzilo Posted March 26, 2021 Report Posted March 26, 2021 Thoughts? I’m thinking to keep the crispy chicken warm while the rest cooks Salton Electric Warming Tray with Automatic Temperature Control, Keeps Food Hot for Buffets, Entertaining, Stainless Steel Warmer Cooktop for Appetizers, Large Surface Measures 25” X 12”, 1000 Watts (TWT40) https://www.amazon.ca/dp/B0002PZUEO/ref=cm_sw_r_cp_api_i_H1H7W2QCENDW6EQKRKMX
jonj Posted March 26, 2021 Report Posted March 26, 2021 13 hours ago, Troble said: I’m often partly drunk when BBQing The story of my 2020... 2 4
tony b Posted March 26, 2021 Report Posted March 26, 2021 4 hours ago, jonj said: The story of my 2020... Same here! 2
MacKenzie Posted March 26, 2021 Report Posted March 26, 2021 I have more nerve than good sense to post this miserable cook after the above. Chorizo sausage and fries. 6
Bruine Posted March 27, 2021 Report Posted March 27, 2021 I have more nerve than good sense to post this miserable cook after the above. Chorizo sausage and fries. Simplicity is good. It certainly look appetizing.Envoyé de mon iPad en utilisant Tapatalk 1
Troble Posted March 27, 2021 Report Posted March 27, 2021 I’d happily eat anything you serve @MacKenzie 1 1
BOC Posted March 27, 2021 Report Posted March 27, 2021 Same here! @Tony B and Jon J I thought that was a requirement for this kind of hobby. Safety first, drinks second, food third.Sent from my iPhone using Tapatalk 1
tony b Posted March 27, 2021 Report Posted March 27, 2021 Nah, it's food first, drinks a close 2nd and safety maybe?? LOL 3
Troble Posted March 27, 2021 Report Posted March 27, 2021 (edited) @tony b I’m in full agreement with your ranking system Edited March 27, 2021 by Troble 2 1
jeffshoaf Posted March 27, 2021 Report Posted March 27, 2021 16oz ribeye, dry aged for 32 days, roasted with mesquite and reverse seared. I used a small MSR smoke pot for the mesquite (I'll use the bigger MSR for long cooks - the small one would probably be sufficient for those too but i have to justify having both!). Storms were rolling thru the area so i rushed the roasting part of the cook and didn't get as much mesquite flavor as i had hoped. Also planned on grilling the veggies as well but did them in the vermicular kamado due to the storms. 6
5698k Posted March 27, 2021 Report Posted March 27, 2021 I never get tired of seeing prime brisket on my KK. I’m using a dry coffee cardamom rub. Sent from my iPad using TapatalkI give it a 7-8 out of 10. My first brisket in a while..but I am my own worst critic. Sent from my iPhone using Tapatalk 11
BOC Posted March 27, 2021 Report Posted March 27, 2021 Pizza night These look great! Sent from my iPhone using Tapatalk 5
