Everyday Misc Cooking Photos w/ details

[MacKenzie]

Delicious, I'm sure. 

[Snake Plissken]

Randomly decided to try a prime rib roast on the KK (I usually do the “chef John” oven technique). Really happy! Smoked at 225-240, was a 5.5lb two rib roast and took just under 3 hours to get to 115. Took off and brought dome temp to 450ish, then seared on the sear grate right over fire for about 5 mins total. 

If/when I do it again, I’ll probably cook till 120 internal vs 115 as it was more on rare side vs mid rare but still delicious! Used small amount of apple and cherry, next time probably just use a single chunk vs 2. 

 

[C6Bill]

That video made my mouth water !!!!!!!

[C6Bill]

First time using the rotisserie the other day , thrilled with the results 😁

[DennisLinkletter]

12 hours ago, Snake Plissken said:

Randomly decided to try a prime rib roast on the KK (I usually do the “chef John” oven technique). Really happy! Smoked at 225-240, was a 5.5lb two rib roast and took just under 3 hours to get to 115. Took off and brought dome temp to 450ish, then seared on the sear grate right over fire for about 5 mins total. 

If/when I do it again, I’ll probably cook till 120 internal vs 115 as it was more on rare side vs mid rare but still delicious! Used
small amount of apple and cherry, next time probably just use a single chunk vs 2. 
 

I'm guessing that your final temp floated up quite a bit from the 115º reading you took on the grate while resting.   The meat keeps cooking when you pull it if the outside was getting hit with 450º for 5 minutes..
The doneness on the video definitely does not look like 115º to me.. more like 120-125º

[MacKenzie]

C6Bill, I can see why you are trilled with your first roti cook, that chicken looks lovely. 

[C6Bill]

7 minutes ago, MacKenzie said:

C6Bill, I can see why you are trilled with your first roti cook, that chicken looks lovely. 

Thank you, it tasted just as good as it looked 😁

[Basher]

Yes Bill. A perfect bird.
Kk chicken retains the moisture.
Well cooked.


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[Snake Plissken]

18 hours ago, DennisLinkletter said:

I'm guessing that your final temp floated up quite a bit from the 115º reading you took on the grate while resting.   The meat keeps cooking when you pull it if the outside was getting hit with 450º for 5 minutes..
The doneness on the video definitely does not look like 115º to me.. more like 120-125º

Exactly - it ended up about 125 after putting back on for the reverse sear, I think I would have preferred 130-135… But minor quibble. Came out great. 

[C6Bill]

50 minutes ago, Snake Plissken said:

Exactly - it ended up about 125 after putting back on for the reverse sear, I think I would have preferred 130-135… But minor quibble. Came out great. 

I think I have watched your video 12 times lol To me that temp is absolutely perfect !!!!!

Edited June 16, 2021 by C6Bill

[Troble]

Rotisserie chicken, over peach wood. Rubbed with salt, pepper, butter, garlic, olive oil, rosemary & lemon thyme from the garden. Butter slices tucked under skin over breasts

air fryed potatoes tossed in olive oil, garlic powder, truffle salt, oregano and Parmesan cheese. 
 

baby carrots with momofoku savory seasoning roasted in chicken drippings 

[Basher]

Next level…. Again Troble.
Well played.


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[Troble]

@Basher this was a monumental cook, I’ve been cooking on my KK now for over a year and I just figured out I could put my drip pan on top of that metal cage thingy that goes over the coal basket. I’ve always been envious of you using your drip pan under your rotisserie but my drip pan does t sit on the 2nd gate and allow the rotisserie to spin, the only way to it it is on that metal top piece that the heat deflectors would sit on. 
 

the carrots were amazing all charred and cooked in the chicken juice. Really happy with it all 

[MacKenzie]

Troble, great cook and just look at the gravy possibilities sitting in the bottom of that pan. 

[Basher]

Agreed Mac, and yes Troble, having the indirect option mid cook makes the rotisserie a no brainer.
Good to see you worked out a method with the 32”
I still reckon you can get the upper grate flipped to sit on the fire basket and place your tray or foil on this to allow more room for an indirect roti cook, with veges around the edge.
And well timed veges with the roti are very tasty.


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[Troble]

@Basheryou might be right I’ve never used that upper grate/flipped method. Will try to remember for next time 

[BOC]

[mention=3378]Basher[/mention]you might be right I’ve never used that upper grate/flipped method. Will try to remember for next time 

Yes, I’ve done this. I actually did this and used the double bottom drip on top of it…probably didn’t need to do both but I felt better about the pan not being directly on the fire

[C6Bill]

14 hours ago, Troble said:

@Basher this was a monumental cook, I’ve been cooking on my KK now for over a year and I just figured out I could put my drip pan on top of that metal cage thingy that goes over the coal basket. I’ve always been envious of you using your drip pan under your rotisserie but my drip pan does t sit on the 2nd gate and allow the rotisserie to spin, the only way to it it is on that metal top piece that the heat deflectors would sit on. 
 

the carrots were amazing all charred and cooked in the chicken juice. Really happy with it all 

Did you cook direct for awhile first to get that good color then put the drip pan in ?

 

[Troble]

@C6Billno I had the pan in the entire time. I did put 3 chunks of peach wood in though to finish a bag and it was smoking very he’s g the first 20-30 minutes 

[Troble]

Peru played Brazil today in Copa America. I’ve been wanting to try to cook my Lomo Saltado in the cast iron wok on the KK for some time now, so I gave it a try. Didn’t have any tomatoes but turned out good. Bought some thin sliced grass fed sirloin and didn’t realize it was almost sandwich thin cut, outside of that it was super tasty, better than the soccer game that’s for sure