Beermachine

I've never used the deflectors for a JoeTisserie cook. I like the fat to drip on the lump to give it some extra flavor. I spun that bird at 400F direct until the breast read 165F. It think it was probably about 1.5 hrs.

Hey Gurus, I haven't been here in a long while. Life is just too busy. We had 3 groups of Aussies come through in June and I have only just been able to get some time to post. So my wife told me at 2pm today that she and my daughter were going out for dinner. At 5pm she said they'd decided not to go and implied that I should cook outside. Quick chook spin. Took some gravy powder and mixed it into a paste with olive oil. Rubbed the yard bird and then gave her a spin. Last minute, but real good!

Thanks. Was a great meal. I got the grate custom made by The Burn Shop.

Salmon, asparagus, cauliflower, zucchini and peppers. Was great! Forgot the money shot....

The best way is to eat them at home:

Thanks KK. It was one of the nicest pizzas that I have cooked in recent times. From now on there will be extra Chicken Shish so that I can follow up with a Lahmacun (Turkish Pizza) afterwards.

NIce job

The best part about left over Turkish Chicken Shish Kebab is the pizza:

I haven't been to Turkey, but I have had some great Turkish food in Germany. I got this recipe off a Turkish friend of mine. • 4 chicken breasts • 1 medium onion • 2 cloves garlic • 2 tbsp. tomato paste • ½ cup plain yogurt or milk • 3 tbsp. vegetable oil • 1 tsp. ground black pepper • 1 tsp. paprika • 1 tsp. salt • oregano, sumac and paprika for garnish 


 PREPARATION Begin by washing the chicken in very cold water for several minutes. Blot the meat dry on paper towels. Cut the meat into bite-sized cubes about the size of large dice. Using the finest grater possible, grate the onion and garlic cloves. Pour the pulp and juice into a very fine wire mesh strainer and press out the juice into a separate bowl. You will use the onion and garlic juice in the marinade and discard the pulp. In a glass or ceramic bowl, combine the juice, yogurt or milk, oil, tomato paste and seasonings. Add the cubed chicken. Cover the bowl and refrigerate it for at least four hours, or overnight for the best results. When you are ready to cook the chicken, remove the pieces from the marinade and lace them on small metal or bamboo kebab skewers. The chunks of chicken can touch each other, but don’t pack them together too closely. Sprinkle the kebabs with salt then put them on the grill. Grill them evenly on all sides. You can sprinkle Turkish spiceslike oregano and paprika over the hot kebabs to add extra flavor.

No, there were a few flare-ups and some sparks flying from the charcoal. I closed the lid when that happened to settle the fire down a bit. Between the opening and closing of the lid it was a perfect balance.

It just keeps getting better. The pics tell the story:

Absolutely perfect mate. Well done. Seriously good work. I have never seen a better KJJ stand.

Nice, looks like a bought one!