Paswesley Posted July 31, 2010 Report Share Posted July 31, 2010 KK Family: I felt rotten today, I have an upper repiratory infection, so to cheer myself up- I got to Kookin'! I put a fresh 11.5 pound turkey and a 9 pound fresh picnic on the main grill and settled in at 326 for a spell. For dinner, I added a nice milk gravy to the giblets that I had slow stewed on the stove along with a nice side salad, and, well, I nearly swallowed my tongue it was so good. Despite the fact that I did not wrap the wings in foil, they remained so tender and juicy that my wife told me to stop grinning when I bit into one. The pork was an improvement on the first attempts a week back. Spectacular! As we were tidying up, I noticed a couple Beauregard sweet potatoes sitting accusingly in the basket that we keep dry veggies in. When I mentioned to my wife that the potatoes might have been added to the meal, she said, "It's still hot. What's stopping you." I sprayed a coating of canola oil on those puppies and set them in the KK. Two hours later, I was grinning like a fool again. Now, "I am southern born and southern bred, and when I die, I'll be southern dead." I know a good tasting sweet 'tater when I taste one. Mable ought to be ashamed for how she made those potatoes taste. When I cook them in a conventional oven, the juices run out and burn in the bottom of the pan. In the KK, all of the juice somehow stayed in the skin, and when I bit into it, it was like someone had poured a little pool of rich sweet syrup over the potato in the skin. I am not ashamed to admit that I ate the skin and licked my fingers. Has anyone ever tried to cook a sweet potato pie in the KK? I mean, if the bare potato comes out like that, the pie ought to be "slap yo' momma good!" Quote Link to comment Share on other sites More sharing options...
Syzygies Posted July 31, 2010 Report Share Posted July 31, 2010 Oh I love sweet potato pie. Quote Link to comment Share on other sites More sharing options...
slu Posted August 2, 2010 Report Share Posted August 2, 2010 Pie I've done several strawberry-rhubarb pies and many apple gallettes. Will do a sweet potato pie very soon. I cut my sugar by at least half since the potato is so sweet to begin with. Also, I reduce the spices, nutmeg and cinnamon to a scant pinch. I prefer to taste the potato rather than the heavy spices. Good luck! Quote Link to comment Share on other sites More sharing options...
