Paul Posted October 20, 2019 Report Share Posted October 20, 2019 Looks perfect @MacKenzie 1 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted October 20, 2019 Report Share Posted October 20, 2019 Handsome, very handsome. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 20, 2019 Report Share Posted October 20, 2019 Gravy is done and I now have the bones, etc in the slow cooker to make stock. This roast just keeps on giving and giving. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 20, 2019 Report Share Posted October 20, 2019 (edited) OMG, MacKenzie! That just looks PERFECT!! Edited October 20, 2019 by tony b 1 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 21, 2019 Report Share Posted October 21, 2019 Thanks, Tony, I must say it did taste goooood. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted October 21, 2019 Report Share Posted October 21, 2019 Awesome cook mate .great to see someone realize the KK can get hot and cooled down before it gets heat soaked Second time doing pork belly. Last time I couldn’t get the crackling right. So this time I started at 300C to puff up the skin quickly then reduced the temperature to 140C for 3h - did before KK was heat soaked and put in cold grill grates and the deflector stone slab to absorb the heat inside. Gave it another blast at 300C for 15mins at the end. Sweet & spicy rub - sugar, cayenne, garlic, onion, cumin - with just a bit of olive oil and salt for the crackling. Great fun. Sent from my SM-T835 using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted October 21, 2019 Report Share Posted October 21, 2019 Mac that looks perfect! Nice cook bet it tastes as good as it looks, send me a slice please lol 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 21, 2019 Report Share Posted October 21, 2019 7 hours ago, Bruce Pearson said: Mac that looks perfect! Nice cook bet it tastes as good as it looks, send me a slice please lol Thanks, Bruce. It has been a long time since I did a beef roast and now I'm wondering why because it was very tasty and the Meater took it to the perfect temperature. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 23, 2019 Report Share Posted October 23, 2019 (edited) You now how it goes, one forum member buys a new gadget and the next thing you know it's in your Amazon basket. It just happened to me, thanks Jon. Did 10-12 chicken drumsticks today in this new rotisserie basket. It would have held a lot more but I didn't want to put all my eggs in one basket. Plated. Napoleon Rotisserie Grill Basket Accessory in Stainless Steel - 64000 - Fits All Standard Spit Rods. Best for Even Cooking of Wings, Fries and Roasted Veggies. Wings tasted great but one thing you'll notice, the wings did get beat up a little but perhaps if I had loaded the basket it wouldn't have happened so much. Edited October 23, 2019 by MacKenzie 5 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted October 23, 2019 Report Share Posted October 23, 2019 Thanks Mac, I've been looking for something like this. Always wanted to throw a few spuds in with the meat for self basting. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 24, 2019 Report Share Posted October 24, 2019 Bruce, I used some Tabasco Sweet and Spicy on the chicken. It is delicious. 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted October 24, 2019 Report Share Posted October 24, 2019 Mac that meal looks almost to good to eat lol nice photos. And I bet it tastes better than it looks. That sweet and spicy Tabasco is one of my favorites. I’m glad you are enjoying it. 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted October 24, 2019 Report Share Posted October 24, 2019 Good job Mac, a useful tool especially for an even cook on veggies. Now if we could figure out how we could do a couple of eggs that would be somethin 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 24, 2019 Report Share Posted October 24, 2019 48 minutes ago, Tyrus said: Now if we could figure out how we could do a couple of eggs that would be somethin I think we'd have to pack it full for the eggs.! 1 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 24, 2019 Report Share Posted October 24, 2019 I got this one from One Grill back a ways. I like it because it's adjustable, so things don't flop around. The only downside, and it's common to all baskets like this, is that the spit rod goes through it, which can get in the way sometimes with larger pieces of food. https://smile.amazon.com/dp/B008P4B8M2 3 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted October 24, 2019 Report Share Posted October 24, 2019 (edited) 5 hours ago, tony b said: I got this one from One Grill back a ways. I like it because it's adjustable, so things don't flop around. The only downside, and it's common to all baskets like this, is that the spit rod goes through it, which can get in the way sometimes with larger pieces of food. https://smile.amazon.com/dp/B008P4B8M2 Like that one also, it's adjustable. The down side is it's for the bigger items, the smalls would fall out, unless you laid in a screen of some sort. I'll let you folks do the experimentation and sort it out first but I will forge ahead with this little diddy and see how it works. Today I was going to do a brisket flat but my package arrived late in the day so, tomorrow we'll do the trimming. This is a boning/fillet knife, has a great feel and is well balanced in hand. It's 6.5 inches and has a full tang and I prefer a smaller knife for trimming fat and silver skin off. Is it the correct knife, ah who cares it's comfortable. I had brought one back similar from Colorado with a nice elk handle but misplaced it in the yard. Must of looked for 2 hours for that knife...I just can't find it. It'll turn up one day unless, one of those pesky squirrels may have taken it and is dicing his nuts up for supper in some tree. Advertised on Amazon by Dalstrong and recently marked down, a quality instrument, seeing how so many others here are appreciative of cutlery. Edited October 24, 2019 by Tyrus 5 Quote Link to comment Share on other sites More sharing options...
Basher Posted October 25, 2019 Report Share Posted October 25, 2019 Tyrus that's a nice looking blade. I love a good knife. Do you know what steel it is? It has a very similar handle to a Miyabi knife I have. Sounds Japanese, but it isn't. I think Zwilling make them and although they have a Damascus looking steel blade, there is a whole lot of stainless in them. My favourite blade is Aogami Super Blue Steel. Holds a razor edge forever and is really responsive to sharpening, however, it doesn't like water very much! I have been looking at Ginsan steel for the next knife. Anyone used this before? 1 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted October 25, 2019 Report Share Posted October 25, 2019 10 hours ago, Basher said: Tyrus that's a nice looking blade. I love a good knife. Do you know what steel it is? It has a very similar handle to a Miyabi knife I have. Sounds Japanese, but it isn't. I think Zwilling make them and although they have a Damascus looking steel blade, there is a whole lot of stainless in them. My favourite blade is Aogami Super Blue Steel. Holds a razor edge forever and is really responsive to sharpening, however, it doesn't like water very much! I have been looking at Ginsan steel for the next knife. Anyone used this before? Hello Basher, The steel listed is AUS-8 Japanese steel and the handle a is laminated black pakka-wood. They offered Damascus blades however, I felt a blade of this smaller size was better represented with this high carbon steel and the Damascus maybe more inclined towards the larger thicker blades such as, a Chefs knife or your typical larger slicing knives. Do you coat your blue steel blade with oil while it sleeps before it's next use? My next purchase will be a larger chefs knife by the same manufacturer with the hope of eventually retiring the cheaper set I have because I'm constantly sharpening. I remember Bruce Pearson has a beautiful set of carving knives as well as a number of forum members and to give credit where credit is due...Bruce turned me on to this brand. I believe the knife is made in the Japanese tradition with an attempt to get as close as one may get but if you want the best you know as well as I that you have to go to the source and ante' up. I also love a good well performing comfortable knife and yes it has to have a look about it. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 25, 2019 Report Share Posted October 25, 2019 (edited) In the mood for some spicy sausages. There jalapeno and cheese did the trick. Served with turnip casserole, some creamed blue potatoes and a little tomato. Turnip casserole with smoked cheddar cheese and crushed corn flakes. Edited October 25, 2019 by MacKenzie 4 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted October 26, 2019 Report Share Posted October 26, 2019 Very nice Mac. Is that Corning ware on the smoker Quote Link to comment Share on other sites More sharing options...
