Aussie Ora Posted October 5, 2017 Report Posted October 5, 2017 Mixed some butter with old bay to put under the skin and used a great south African chicken rub with a bit of purple Crack .mixed up some spuds carrots and red onion and sprinkled the with some purple Crack qunami and raging river. Can't wait Outback kamado Bar and Grill 2 Quote
KayJab Posted October 5, 2017 Report Posted October 5, 2017 Ahh - Ina Paarman's rubs - I know them well. Looks like a great cook... Sent from my ONEPLUS A3003 using Tapatalk 1 Quote
Aussie Ora Posted October 5, 2017 Author Report Posted October 5, 2017 Ready to goOutback kamado Bar and Grill 3 Quote
MacKenzie Posted October 5, 2017 Report Posted October 5, 2017 Aussie, you are making me wish I was having a nice dinner with roasted veggies instead of the planned sausages. 1 Quote
Bruce Pearson Posted October 5, 2017 Report Posted October 5, 2017 Looking rather delicious mate! I’m having friends over Sunday for a barbecue. They are bringing chicken and I’ve never cooked chicken on my KK what computer you cook it up let up Lily down? 1 Quote
Bruce Pearson Posted October 5, 2017 Report Posted October 5, 2017 That was supposed to say what temperature did you cook it up? And did you leave the lid up or down? 1 Quote
tony b Posted October 5, 2017 Report Posted October 5, 2017 Nice chook, Aussie! Bruce, other than a quick sear of a steak, you should never cook on a KK with the lid up for any length of time. It's bad for the gasket. 2 Quote
Tyrus Posted October 5, 2017 Report Posted October 5, 2017 That looked so good it inspired me to put it on the grill now. Although I didn't have your spices I substituted some Sazon in place and have the veggies downunder. 1 Quote
Aussie Ora Posted October 5, 2017 Author Report Posted October 5, 2017 That was supposed to say what temperature did you cook it up? And did you leave the lid up or down? Hey Bruce I cooked at 400 took about 45 to 50 min to reach internal temp and the lid was closed Outback kamado Bar and Grill 1 Quote
Aussie Ora Posted October 5, 2017 Author Report Posted October 5, 2017 That looked so good it inspired me to put it on the grill now. Although I didn't have your spices I substituted some Sazon in place and have the veggies downunder. Nice can't wait to see the pics Outback kamado Bar and Grill Quote
Bruce Pearson Posted October 5, 2017 Report Posted October 5, 2017 Thanks guys for the replies have a great evening 1 Quote
tony b Posted October 5, 2017 Report Posted October 5, 2017 Nice, I like the Sazons. This one is my "go to" for rice dishes. https://www.amazon.com/Badia-Tropical-Seasoning-Coriander-Annatto/dp/B00GJFHSZK 1 Quote
Aussie Ora Posted October 6, 2017 Author Report Posted October 6, 2017 Nice, I like the Sazons. This one is my "go to" for rice dishes.https://www.amazon.com/Badia-Tropical-Seasoning-Coriander-Annatto/dp/B00GJFHSZK Just looked it up heaps of recipes my have to try someOutback kamado Bar and Grill Quote
Shuley Posted October 6, 2017 Report Posted October 6, 2017 I love spatchcocking. Apparently we are going to do a "Friendsgiving" this year with the people we eat lunch with everyday at work and I volunteered to provide the turkey. I'm wondering if spatchcocking is appropriate for this occasion? yes, I'm the type to obsess over a meal for months. That's why I'm doing a rotisserie rib roast cook this weekend before I volunteer for Christmas dinner lol 2 Quote
tony b Posted October 6, 2017 Report Posted October 6, 2017 7 hours ago, Aussie Ora said: Just looked it up heaps of recipes my have to try some Outback kamado Bar and Grill If you can't get it down under, Aussie, I'll put it on the list for the next Care package. 1 Quote
