Tyrus Posted January 29, 2018 Report Posted January 29, 2018 When I received the rotisserie I knew chicken had to be first, simple and good test. A nice toy almost as good as the Lionel railroad set I had as a kid. Well, it was a 3 part process, brine, rub and sauce. While the brining was on I smoked up a 4.5 Lb piece of pork belly for bacon. This piece was cured for 5 or 6 days with an addition of apple jam and cooked to 150 with some pineapple juice and soy sauce baste. That makes it Hawaiian, if a Kangaroo walked by it would Australian. I got the spit on and it was a wonder to behold, don't take much to please me. The chook was rubbed and about 40 mins later basted with the sauce. The sauce was real good but was used up as a baste, it would have been nice to dip at the end. Hope you like the pics 7
MacKenzie Posted January 29, 2018 Report Posted January 29, 2018 Chicken is looking very tasty and so does your pork belly. Slicing that for breakfast I hope. 1
Tyrus Posted January 29, 2018 Author Report Posted January 29, 2018 Just now, MacKenzie said: Chicken is looking very tasty and so does your pork belly. Slicing that for breakfast I hope. Doing another one tomorrow, that one is maple. Bag and tag
Bruce Pearson Posted January 29, 2018 Report Posted January 29, 2018 I like the pics! That’s one tasty looking meal and great pictures 1
Eddie mac Posted January 29, 2018 Report Posted January 29, 2018 Very very nice bacon looks awesome and the chicken looks awesome now will you throw the bacon in refrigerator to cool completely before slicing? Now the chicken what temp did you go in the KK 1
Tyrus Posted January 29, 2018 Author Report Posted January 29, 2018 I went from 200 on the bacon to 350 for the chicken and I think it climbed to 400 when I came out after a second check. No problem, I took it off later and the meat was just what you would expect. No work involved, have to say I was quite pleased. Nice tool, nice toy.
Tyrus Posted January 29, 2018 Author Report Posted January 29, 2018 Just now, Tyrus said: I went from 200 on the bacon to 350 for the chicken and I think it climbed to 400 when I came out after a second check. No problem, I took it off later and the meat was just what you would expect. No work involved, have to say I was quite pleased. Nice tool, nice toy. Sure sure put the bacon in frig but before I slice it goes in the freezer for an hour to stiffen up a little more then I slice.
sfdrew28 Posted January 29, 2018 Report Posted January 29, 2018 Pork belly is a fine looking slab Sent from my iPhone using Tapatalk 1
Eddie mac Posted January 29, 2018 Report Posted January 29, 2018 Great job all around I want to do a 12lb turkey on the roto next I have one in my freezer will have to thaw and brine after superbowl
Tyrus Posted January 29, 2018 Author Report Posted January 29, 2018 7 minutes ago, Eddie mac said: Great job all around I want to do a 12lb turkey on the roto next I have one in my freezer will have to thaw and brine after superbowl those hotel turkeys are good too,,no fussing with wing and legs, but if you like the dark meat hold your course.
Aussie Ora Posted January 29, 2018 Report Posted January 29, 2018 Nice spin those bits of chook turned out great awesome bark and colour .I like my bacon the hawian twist sounds good .you must share your recipe. and I reckon if a roo hoped on by it would have stood up on its back legs raised its paws and said I will box you for it lol Outback kamado Bar and Grill 1 1
tekobo Posted January 29, 2018 Report Posted January 29, 2018 Hey @Tyrus. Looks very good. But nowhere do you actually say how it all tasted. Well??
Tyrus Posted January 29, 2018 Author Report Posted January 29, 2018 2 hours ago, tekobo said: Hey @Tyrus. Looks very good. But nowhere do you actually say how it all tasted. Well?? I did allude to it though. You know the chicken coming off the KK is always moist, the KK factor I call it, sort of a built in forgiveness for the operator. The taste had a sweet vinegar coating with a warm setting to the lips coming through from the rub. Together they played well. Visually, I would have liked to have seen more red from the sauce like I saw on Eddie Mac's pork but the taste overrode any expectations with appearance. The bacon was spot on as you Brits might mention, just enough salt inside to make it one you would appreciate. That's it, not legendary, closer to epic. Gotta go, patriots are having there rally on TV and Huli Huli chicken is on google video if you wish to try. Go pats
tekobo Posted January 29, 2018 Report Posted January 29, 2018 3 minutes ago, Tyrus said: not legendary, closer to epic. Gotta go, patriots are having there rally on TV and Huli Huli chicken is on google video if you wish to try. Go pats I was going to say something nice about your epic chicken. Until you started your needling. All good. I won't rise to the bait. Imagine I said something nice about your epic chicken and that you'll soon be sending me the rub in payment when Philly win.
Tyrus Posted January 29, 2018 Author Report Posted January 29, 2018 Philly win.? You don't pull the mask off the Lone Ranger, and you don't mess around with the Pats. Jim Croce 1
Bruce Pearson Posted January 29, 2018 Report Posted January 29, 2018 You also don’t spit into the wind Jim Crouce
tekobo Posted January 29, 2018 Report Posted January 29, 2018 Y'all are losing me with these American cultural references but that's all the losing that I'm planning on in the next week or so.
Eddie mac Posted January 29, 2018 Report Posted January 29, 2018 Let’s start by saying I am a civil man do not want to start any wars but I will be firing up a special smoker and hanging some ribs GO PATS 1
