C6Bill Posted May 23 Report Share Posted May 23 My weekly batch of chicken. And a few extra for a friend. I like to experiment with flavors. For a couple I brushed on a chili lime aioli, it was really good 😁 6 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 26 Report Share Posted May 26 (edited) Did another bacon KK cook, it tastes just wonderful can't get enough of this. Did a 20+ pound smoke on Fri, half for me and half for friends. Sliced my share today and the house smells wonderful. Here are a few pix, nothing special, except the bacon. The following is bacon from my last smoke and the pix is this morning's Breakfast. st I now have 9 packages just like this one in the freezer, should see me thru until the fall. I had a few bites and piece left that I will use for soups or pizza.. Edited May 26 by MacKenzie 10 Quote Link to comment Share on other sites More sharing options...
Troble Posted May 28 Report Share Posted May 28 Bone in leg of lamb 6 2 Quote Link to comment Share on other sites More sharing options...
Dennis Posted June 2 Report Share Posted June 2 New first for me on the KK - handmade Bagels! Finally got to use the stone most use for baking Pizza. Bagels went on at 425F for 23 minutes on top grate. With the stone in it took some time to get to temp. Likely due to all the hardware and stone. They did come out very good 👍 will definitely do it again. 9 Quote Link to comment Share on other sites More sharing options...
tekobo Posted June 2 Report Share Posted June 2 Rotisserie chicken. Tasty. 8 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 3 Report Share Posted June 3 I'm being pushed over the edge to get a rotisserie chicken going by those two lovely looking chickens. 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted June 3 Report Share Posted June 3 1 hour ago, MacKenzie said: I'm being pushed over the edge to get a rotisserie chicken going by those two lovely looking chickens. I don’t know how you live without one Quote Link to comment Share on other sites More sharing options...
Troble Posted June 3 Report Share Posted June 3 Took my goths to Safari Park this weekend. Stopped by the far stand on the way home. Got some amazing fruit and produce rainbow carrots, asparagus and sweet white corn on the cob along with pork tenderloin My oldest told me that the asparagus “popped” in her mouth it was so fresh. Great summer meal 8 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted June 4 Report Share Posted June 4 @tekobo i cooked the same thing Sunday lol And cooked some of my arm with the looftlighter, i got careless putting it away lol 1 1 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 4 Report Share Posted June 4 OUCH! 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted June 4 Report Share Posted June 4 2 minutes ago, tony b said: OUCH! The chicken made it worth it lol 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted June 9 Report Share Posted June 9 And today I cooked duck, and not my arm lol I needed the duck ready to cook at 6 AM so i used the Fireboard to keep a nice steady 200 degrees until 5 AM when my alarm went off. Then I set it to 300 to fan the flames and went down to set my vents. 6:02 AM the duck was on at 370 degrees and 28 minutes later it was done. I could have moved it down to a lower rack at the end to render out a bit more of the fat cap but we were more than happy with the results, a few thin slices went in wraps with bacon eggs and cheese. It made for a nice breakfast, the rest will be for dinner. 6 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 10 Report Share Posted June 10 Wow, duck for breakfast! I've never seen that before (or even thought about it!) Nicely done! Quote Link to comment Share on other sites More sharing options...
C6Bill Posted June 10 Report Share Posted June 10 It's my lady friends favorite thing i cook so when she asks for it i don't care what time of the night or day she wants it, it will get cooked for her 1 Quote Link to comment Share on other sites More sharing options...
johnnymnemonic Posted June 12 Report Share Posted June 12 On 3/18/2024 at 10:50 AM, Dennis said: @johnnymnemonic I know I am responding to an older post but here goes - newbie question. Are you finding cooking on the upper grate is giving you a better bark or is there another reason for your set up? Like you I am coming from the BGE and making the adjustments for the KK. Today I have 4 pork butts cooking in my KK42, and yes I'm using the upper grate. It isn't just the bark. I get better smoke on the upper grate with low and slow. And with spatchcock chickens I get crispier skin on the upper grate (dome really radiates the heat and the closer the food is, the better, in my experience. But I will say coming from the BGE it doesn't matter which grate main or upper, the results are better. I can get close with the egg but the KK is the best. Sorry for the slow response - haven't been on here in a few months. Cheers! 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 12 Report Share Posted June 12 Last evening I decided to do individual meatloaves, wild rice and freshly picked spinach for dinner. Got the KK fired up- Meatloaf on the KK. Done, I know the pix is not the best but... Plated. The wild rice was very fine, about the size of the lead in a pencil. It's amazing what it turns into. 8 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 13 Report Share Posted June 13 Last night was a new experiment - a mash-up of Japanese & Nigerian. Mixed Yakiniku with Suya Pepper rub to marinate beef skewers. I liked how it came out. Will file this one away for future reference. The corn is not local. Won't see the "good stuff" for at least another month or so. This corn was OK. 9 Quote Link to comment Share on other sites More sharing options...
Dennis Posted June 16 Report Share Posted June 16 First full packer brisket on the kk overnight. 13h low and slow smoke @ 210F then 250F for last 3 hrs. Rendered tallow wrapped when done 205 degrees. Rested in warming oven for 7hrs @140F. Results; very tender, juicy, great bark and burnt ends. As Matt Littman would say from Meat Church “I ain’t mad at that”…. 7 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 17 Report Share Posted June 17 For all my BBQ friends in the UK (and elsewhere), last night was Bangers & Mashed night. Local sausages (Beer and Jalapeno-Cheddar) on the KK. Mashed potatoes, with onion & mushroom gravy. And, of course, mushy peas! All accompanied by this lovely cider from upstate NY that was brought back for me by a buddy in the homebrew club on his recent visit back there. Cheers, Mates! 7 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 17 Report Share Posted June 17 I see you are dining in style, Tony, that's the only way to go. 👍👍 1 Quote Link to comment Share on other sites More sharing options...
