tekobo Posted June 8 Report 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
tony b Posted June 8 Report Posted June 8 @tekobo - Just Effing Amazing! I'm dying to try that octopus!
tekobo Posted June 9 Report 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
JDBBQ Posted June 22 Report Posted June 22 Flannery Porterhouse ! YumSent from my iPhone using Tapatalk 2
MacKenzie Posted June 22 Report Posted June 22 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. 8
wrandyr Posted June 23 Report Posted June 23 I have discovered that putting a pan of water in the KK will drop the temp pretty quickly, at least if it hasn't been heat-soaked for too long. 1 1
Pequod Posted June 29 Report Posted June 29 Spinning a Huli Huli Chook and Pineapple with Dizzy Pig Pineapple Head on the 32. 7
remi Posted July 6 Report Posted July 6 Short notice dinner plans last night resulted in a 3.3kg porchetta on the roti. Good times. 7
C6Bill Posted July 6 Report Posted July 6 My lady friend asked for a turkey sandwich the other day 7 1
tony b Posted July 8 Report Posted July 8 @remithat porchetta looks perfect! I'm envious, as I've never had one come out looking nearly that nice! 1
SteveL Posted July 8 Report Posted July 8 Great results tonight on the upper rack. BBQ with a vinegar binder and two rubs on the left, and Cornell Chicken on the left at 400°. Both turned out great with nice crispy skin. Sent from my iPad using Tapatalk 4
