Pequod Posted April 27, 2019 Report Share Posted April 27, 2019 (edited) @alimac23 inspired Triple R chicken underway. That’s Roti’d Roadside Roadkill chicken in a basket. Using the Meater, of course. Shaker bottle of roadside mop to baste it as it spins. Done. Edited April 27, 2019 by Pequod 3 Quote Link to comment Share on other sites More sharing options...
5698k Posted April 27, 2019 Report Share Posted April 27, 2019 Did this turbo..350°, took 2.75 hrs for a 12lb brisket, cooked to 170° internal, wrapped in butcher paper, then went to 202°. I separated the muscles, wrapped the flat in foil and towel. The burnt ends took another two hours to render. I’m convinced about the turbo method..Sent from my iPhone using Tapatalk 9 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 28, 2019 Report Share Posted April 28, 2019 Tony, we are having the same weekend here, it's the pits. Quote Link to comment Share on other sites More sharing options...
BonFire Posted April 28, 2019 Report Share Posted April 28, 2019 (edited) 6 hours ago, Pequod said: @alimac23 inspired Triple R chicken underway. That’s Roti’d Roadside Roadkill chicken in a basket. Using the Meater, of course. Shaker bottle of roadside mop to baste it as it spins Do all my roti's with a split basket length-ways, fuel towards the back now. ali's down the middle and your a full basket. Just wondering if there'd be any difference....maybe not. Edited April 28, 2019 by BonFire forgot 3 Quote Link to comment Share on other sites More sharing options...
Pequod Posted April 28, 2019 Report Share Posted April 28, 2019 8 hours ago, BonFire said: Good question. The engineer in me says that split basket is like AC current and full is closer to DC (actually a lower amplitude AC since it still spins the food away from the heat source periodically). To achieve the same RMS voltage (or heat transfer in our case), AC has a higher peak (and lower minimum) amplitude, while DC is constant throughout. In other words, it requires the same amount of heat to be transferred either way, so not real sure it would matter. Would take some experimenting and blind taste testing to see if it matters on the plate. My guess is no. 3 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 28, 2019 Report Share Posted April 28, 2019 14 hours ago, MacKenzie said: Tony, we are having the same weekend here, it's the pits. I just want to know who ticked off the Easter Bunny and caused him to dump snow on us this late in the season!! 1 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 28, 2019 Report Share Posted April 28, 2019 Well I can tell you who it wasn't. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 3, 2019 Report Share Posted May 3, 2019 (edited) We are having a stunning day today, sun, no wind, no bugs, the birds are singing, it's awesome. So what better thing to do than make an awesome cheeseburger on the KK. Made the rolls yesterday, previously ground a chuck roast and also made pickled red onions yesterday. I'm ready. I guess the site is not, I am unable to attach pixs. :(:(:( Here are the red onion rings pickling in salt, sugar, sherry vinegar with a bay leaf and cubano pepper. There is purple crack on this salad. K Edited May 4, 2019 by MacKenzie 4 Quote Link to comment Share on other sites More sharing options...
Steve M Posted May 3, 2019 Report Share Posted May 3, 2019 22 minutes ago, MacKenzie said: We are having a stunning day today, sun, no wind, no bugs, the birds are singing, it's awesome. So what better thing to do than make an awesome cheeseburger on the KK. Made the rolls yesterday, previously ground a chuck roast and also made pickled red onions yesterday. I'm ready. I guess the site is not, I am unable to attach pixs. :(:(:( /home/kkforum/public_html/uploads/monthly_2019_05 could not be created. Please contact us for assistance. OK Could you provide a link to a cheeseburger that looks similar? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 3, 2019 Report Share Posted May 3, 2019 Steve, I wish I could but can't seem to get pixs uploaded, they all fail and I get that notice that I posted above. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 3, 2019 Report Share Posted May 3, 2019 Can you upload a pix? Quote Link to comment Share on other sites More sharing options...
Steve M Posted May 3, 2019 Report Share Posted May 3, 2019 12 minutes ago, MacKenzie said: Can you upload a pix? I have the same issue. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 3, 2019 Report Share Posted May 3, 2019 I have the same issue. I guess we belong to an elite group. Quote Link to comment Share on other sites More sharing options...
Steve M Posted May 3, 2019 Report Share Posted May 3, 2019 17 minutes ago, MacKenzie said: I guess we belong to an elite group. We're special for sure 2 Quote Link to comment Share on other sites More sharing options...
Pequod Posted May 4, 2019 Report Share Posted May 4, 2019 A single rack of St. Louis spares underway using the two zone configuration of my 32. For those asking about the splitter, note that I’m using the 1/4 basket configuration to hold coco char, and this is more than enough for this cook at 275 for 4’ish hours. Leaving the coals exposed gives me the luxury of placing my peach wood chunks exactly where the flame zone is (rather than the usual Kamado wood chunk hit or miss routine). 4 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 4, 2019 Report Share Posted May 4, 2019 1 hour ago, Pequod said: Leaving the coals exposed gives me the luxury of placing my peach wood chunks exactly where the flame zone is (rather than the usual Kamado wood chunk hit or miss routine). You know that the real solution to this "problem" is to build yourself a cast iron smoker pot. Quote Link to comment Share on other sites More sharing options...
Pequod Posted May 4, 2019 Report Share Posted May 4, 2019 1 hour ago, tony b said: You know that the real solution to this "problem" is to build yourself a cast iron smoker pot. Have one Quote Link to comment Share on other sites More sharing options...
alimac23 Posted May 5, 2019 Report Share Posted May 5, 2019 Spun another chook for lunch on Friday, I’m loving the rotisserie!Sent from my iPhone using Tapatalk 5 Quote Link to comment Share on other sites More sharing options...
winired Posted May 5, 2019 Report Share Posted May 5, 2019 Had to spin some more wings .let them marinade in some buffalo sauce then sprinkled with pine apple head. plated with some salad and chips ....... Yum. Looks like Aussie Ora signed in with an alias lol Outback Kamado Bar and Grill 7 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 5, 2019 Report Share Posted May 5, 2019 It was another gorgeous day here and the outside was calling me, so much to do and so little time. Transplanted my tomatoes into bigger pots and set them up in a tent in the greenhouse to keep them from freezing. There was some yard work to do and then there was that 10 pork belly that I bought yesterday. Needless to say a quick lunch was needed and here it is. A nice salad while the sausages were on the KK. Plated. 5 Quote Link to comment Share on other sites More sharing options...
