tony b Posted June 1 Report Share Posted June 1 2 hours ago, NapDogg said: since it’s practically impossible to dry out a chicken on a KK So true. One of our members (ckreef) actually did an experiment where he intentionally tried to dry out a whole chicken on the KK. It was impossible. 1 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted June 8 Report Share Posted June 8 Last night I got out two frozen chooks that my Italian butcher had spatchcocked and deboned for me. Per another post on this forum, I tried dusting one of the chickens with baking powder to see if the skin came out crispy. Heat soaked the 32 to 250C and cooked the chickens on the top grate. IMG_0175.MOV That fat came out of the chickens. Soooo delicious. The chicken on the right was the one with the dusting of baking powder. It came out a little browner but no real discernable difference in skin crispiness. I also cooked dessert on the KKs. Roasted strawberries with sugar and black pepper followed by a few drops of rose water at the end. Then I cooked some chocolate fondant Everyone thoroughly enjoyed their KK cooked dinner! P.S. The starter was not KK cooked but it is worth a mention. Sous vide cooked octopus legs, compressed in a meat press for making ham, cooled and then sliced to make octopus carpaccio. Game changingly delicious with a drizzle of good olive oil. 9 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 8 Report Share Posted June 8 @tekobo - Just Effing Amazing! I'm dying to try that octopus! Quote Link to comment Share on other sites More sharing options...
C6Bill Posted June 8 Report Share Posted June 8 You had me at dessert ❤️ Quote Link to comment Share on other sites More sharing options...
tekobo Posted June 9 Report Share Posted June 9 20 hours ago, tony b said: @tekobo - Just Effing Amazing! I'm dying to try that octopus! Hey there, it is soooo delicious. I bought some at our local salumeria in Padova and really wanted to work out how to make it. Turns out it was relatively easy, just needed a sous vide machine, a meat press, some patience and a meat slicer. I will post full details in the sous vide recipe section when I next make it from scratch. 16 hours ago, C6Bill said: You had me at dessert ❤️ Yeah, it was a full on dessert night. The non-lactose intolerant folk had deliciously wobbly, slippery elderflower panna cotta, which was the original choice to go with the roasted strawberries. 1 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted June 10 Report Share Posted June 10 Salt, pepper, Butter, olive oil, garlic, lemon chicken 9 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 11 Report Share Posted June 11 Perfect👍👍 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted June 11 Report Share Posted June 11 Beautiful chickens !!! Quote Link to comment Share on other sites More sharing options...
JDBBQ Posted 17 hours ago Report Share Posted 17 hours ago Flannery Porterhouse ! YumSent from my iPhone using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
JDBBQ Posted 17 hours ago Report Share Posted 17 hours ago Sent from my iPhone using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted 3 hours ago Report Share Posted 3 hours ago @JDBBQ - that steak looks wonderful. 👍👍 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted 3 hours ago Report Share Posted 3 hours ago Yesterday I decided it was time to do some pork ribs. Lit the KK and shortly there after unexpected company arrived. In all the commotion I forgot about checking the KK temp. It was 425F and time was wasting. I needed to get the ribs on so they'd be done before bedtime. I put the ribs on and shut dome vents down to almost closed. By the time 5 hours had pasted the temp was now about 225F. We all know the last thing one wants to do is overheat a KK, it takes forever to get the temp down. I was dreading opening the KK. Surprise my ribs weren't burnt to a crisp. There's still hope for a nice dinner. I will admit the ribs were a little dry but the KK flavour more than made up for that. Plated with a baked potatoe with taragon, butternut squash and the first radish of the season. 1 Quote Link to comment Share on other sites More sharing options...
