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  1. Well I have learned a lot here thank you so much for sharing with me. Here are some pics of a brisket cook i did this weekend. I used B&B char logs and got a 27 hour burn time. So all of my concerns about being able to pull off a long cook are gone. The density of the charcoal is significant because a full basket of the char logs weighed 16 pounds while a full basket of the Blues Hog weighed not quite 6 pounds. This was easily my best brisket ever, it was only a choice cut and it was phenomenal. I separated the point and flat because going into it I was worried about cook time. Throughout the cook I measured the temp on the main grate and the riser grate and once the Kamado came back to 225 after I put the brisket on they were within 2 degrees of each other for the next 9 hours. However, as the kamado was climbing back to temp there was a big gradient between the upper and main grate. The main grate was at 180 and the upper grate was at 120. Probably because the flat was absorbing most of the heat coming up from the pit. When the grate temps finally converged at 225 (took 90 minutes) both the point and flat were at the exact same temperature 103F. Neat!!!
    10 points
  2. Beautiful day here in the Boston area so I decided to make a batch of chicken breasts. I’ve been dealing with some blood pressure issues lately so I haven’t been doing as much of the good stuff as I had in the past. I’m just trying to teach myself moderation lol But tomorrow I’ll be making an exception and making a nice porterhouse 😁 Anyways todays cooking and a little BB32 eye candy too 😉 My lady friend wanted to try some chicken with just salt and pepper, they don’t look too appetizing but it’s what she wanted so it’s what I made for her. Anyways, happy cooking everyone !!!!! PS, the sourdough is a whole grain sourdough. I’m almost offended that everyone likes it better than my typical extra tangy loafs. Don’t tell them but I do too lol I use KA Super 10 and the KA Harvest Grains to replace 100 grams of the APF
    9 points
  3. haven't used my kk in months.. i can still hit my temps without apps 😅
    7 points
  4. Roast chicken, mashed potatoes, roasted vegetables & gravy
    7 points
  5. Took advantage of better temps today and did some chicken drumsticks. Plated with pickled onion, potatoes and carrots. Interior.
    7 points
  6. cold smoked salmon. i still can't figure out how to get the wood chips to burn for more than 1.5 hours without my intervention. maybe i need a more powerful air pump... but the smoke is intense enough that i just left it over night and it was pretty good flavour.
    7 points
  7. I’ve been experimenting off and on with a “Peruvian spiced brisket” over the past four years or so and today I got a little closer to truly nailing the flavors I’m looking for soy sauce pat down followed by Peruvian spice rub of aji Amarillo, aji pancake, salt, pepper, garlic powder, little brown sugar tasty bark!
    7 points
  8. After more than 3 years out in the weather, I finally got around to sanding and refinishing my side tables with Tung oil. Good as new!
    6 points
  9. They do clean up really nice don't they
    6 points
  10. Got it clear coated and in its spot. Sent from my iPhone using Tapatalk
    6 points
  11. Don’t get too upset @Troble, but in the quest to utilise the leftovers, we had Al Pastor pizza tonight. All the trimmings on my side, but just the meat and cheese for the kids. They loved it. I’m a firm believer that almost everything can be made into a pizza, and even more so into a toasted sandwich (I had an Al Pastor Toastie for lunch!).
    6 points
  12. First Pulled Pork of the year 😊 I prepared the meat, my wife the coleslaw and buns. Delicious:)
    6 points
  13. back in bangkok and just had a very good meal at Jeh O Chula. the wait was about an hour, but you can book.. their most popular dish is tom yum soup with MAMA noodles (Thai version of Indomie) with raw egg yolks and several legs of backfin lump crabmeat.. at first glance, it's looks like cheap food i used to make in college, but man is this thing tasty... the crispy pork was some of the best i've had in bangkok. it rivals hk's famed siu yuk.. the stir fried chinese kale was freaking amazing. i believe it was only seasoned with salt fish (a pungent fermented salt cured fish. it's an absolute umami flavour bomb) and the mud crab. simply steamed and loaded with roe and served with magic thai seafood sauce. and the face of the restaurant, the owner i suppose, is this grey haired lady chopping away at crispy pork belly... might ruin someones night if one of these cables got cut accidentally..
    5 points
  14. I was driving home in the early morning hours when a police officer pulled me over. The officer asked where I was heading so late. I proceeded to tell him I was on my way to a lecture about the use of alcohol and the toll it takes on your body and marriage. The officer thinks for a minute and asked. "Who in the world gives lectures at this time of the morning????" I stared at the officer for a moment and said “my wife!
    5 points
  15. Yep. Plus, don't forget that you can use the upper grate as your sear grate if you really want to put a hard crust on your steaks. Just turn it upside down and it sits right on top of the charcoal basket handles - mere inches away from the fire.
    5 points
  16. ☘️🍀🌈 Not doing anything super special here. A couple of Irish Ales. Bangers & mashed for dinner. A nice Jameson's after dinner.
    4 points
  17. My oven has a bread proof setting, works great 😊
    4 points
  18. Here is reason painted it black. This is my homemade forno bravo pizza oven replica. The two match Sent from my iPhone using Tapatalk
    4 points
  19. Hello! Just saw myself tagged over at AmazingRibs, but not sure if there was a question. You're in good hands here. These are the real pros. I'm a hack. 😏
    4 points
  20. Unsurprisingly, I ate very well and had a great time in general. Remi IMG_8065.MOV
    4 points
  21. Well done! I think the 32 is a great choice @Dennis. Details please...what colour? Tiles, of course. When is it due to arrive? If you made a mistake and ordered pebbles 🤭, I am sure that there is time to make the change and cross over to the right side of the tracks.
    4 points
  22. Thanks for all the suggestions! Decided to go big or go home so pulled the trigger on a 42 this morning. Also got the SS side tables, rotisserie and baking/pizza stone. Now.... the wait. Picked one already on the boat though, so not too terribly long.
    3 points
  23. Finally got around to face loft on KK. I was able to get it over to my house and started prepping the tiles. I had to replace some on stack that I didnt do when rebuilding the grill (see hammered KK thread). Sanded whole thing down with 80 grit to give some texture for paint to stick to. Taped off all SS and sprayed with hvlp. Paint used is charcoal metallic high heat from KBS coatings. Ill hit it with a high heat clear as well tomorrow Sent from my iPhone using Tapatalk
    3 points
  24. Hi Team KK I am Dennis Feldman and just pulled the trigger on the 32 this morning. We live on the east coast of Florida and have been a BGE'er for ~23 years. Part of my outdoor kitchen currently includes, a Fontana Fireze hybrid gas/wood Pizza Oven and a Halo 4B griddle. Looking forward to learning from the group and sharing ideas, techniques and recipes . All the best, Dennis
    3 points
  25. 3 points
  26. I forgot to mention that if you go with the billows, be sure to get the optional damper - the billows moves so much air that it'll overshot your target temperature. The damper is under $5 and resolves the issue.
    3 points
  27. trying on baked wings two of the many spices we bought from the grand bazaar in instabul this year. one was potato chips spice (true to taste) and kfc spice (close but not really)
    3 points
  28. if you are looking for a controller with more than 4 ports, Fireboard 2 Drive has 6 thermistor ports. Wifi and Bluetooth. if you get this, use the 2 probes supplied until they break, then buy thermoworks probes because they are better made. avoid the Fireboard fan, the cable wraps, the magnetic base. all junk. and get the bbqguru pit viper fan.
    3 points
  29. Your cooks are looking great @MsTwiggy so you are certainly doing a lot of things right! I wouldn't sweat the charcoal issue, you will find your sweet spot over time. I close my lid straight away after lighting and remember dire warnings of messing up my gasket (or burning my hands) when I first joined the forum and was told not to leave the lid up with a fire going. We don't have access to Dennis' coffee lump or cocochar in the UK. I buy a commercial brand of cocoshell briquettes that has worked very well for me over the years. I smile when you US folk talk about pallet shares. I was once so desperate to try Dennis' fuel that I pestered him until he told me it made no sense unless I wanted to buy a whole container load. That would have been one hell of a "pallet" share! I have learned to be happy with what we have here and may one day find my way to into a US KK owner's house to see how the other half live.
    3 points
  30. Cooked a tandoori marinated lamb leg yesterday, served with mint raita, garlic naan and mango chutney, such a tasty meal! Sent from my iPhone using Tapatalk
    3 points
  31. I’ve never used the deflectors and probably never will. There just isn’t any real need to do so
    2 points
  32. The smoker pot and aluminum foil pouch work on the principle of starving the wood of oxygen so it does not fully burn, but just smolders. Plus, if the holes are pointed downward into the fire, then the escaping vapors burn off the volatiles (like the alcohol), giving you a cleaner smoke. Placing the chunks of wood directly in the basket does work, as you said, if you're patient enough to let it burn past the white smoke phase, but on the downside, you've lost some wood in the process that's not giving you the full benefit.
    2 points
  33. I bought the pro model from Costco for my wife's birthday and she loves it. I'm not a big ice cream fan but the flavors she's come up with are really good.
    2 points
  34. Hi Dennis- didn't mean your post, was referring to the original post from a new user with one message and suspicious language!
    2 points
  35. Just wanted to ping this 2014 post to new members can see it..
    2 points
  36. Only one way to find out, looking forward to your bagel cook.
    2 points
  37. The primary reason many (most?) of us don't use the heat deflector stone(s) is that they just add to the heat-up time (and more charcoal burning) for not a very good reason. You're mainly just trying to shield the food from the direct infrared heat of the fire for indirect cooking, so just a simple sheet of AL foil will do that, and it catches the drips, so you won't have to mess up that SS pan.
    2 points
  38. Thanks tekobo. I like your idea of a 32 and another type of cooker. Had not really considered that. Right tool for the right job kinda thing. I like it. I'll take your advice and take my time. I also have to fix my tractor so I can even move the thing into position, so have some time.
    2 points
  39. It's not called a "rats nest" for nothing! 😆
    2 points
  40. WOW. Does anyone have any idea where which wire connects to what?
    2 points
  41. My daughter goes to U of and I’ll be coming for her birthday on March 29th. I’d be happy to bring you several boxes for free. I have more than I’ll ever use. Dennis suggested to load up so I did. Sorry for late reply well over a year ago. The outdoor kitchen is getting closer and the 32 Big Bad KK is still awaiting a crane to move to the backyard. I ordered two cabinets from Dennis KK Teakworks. They are beautiful. I am awaiting countertops to be installed as well as a LeGriddle flat top and sink. The other cabinet will be a bar. The quality and price of these units are the equivalent to his Smokers. The drawers are high quality and lined with stainless steel.
    2 points
  42. Salmon takes up smoke so easily, I'm not surprised that yours came out well with only a couple of hours of smoke. It's all in the prep to build up the pellicle for the smoke to attach to.
    2 points
  43. Your damer top setting was too far open.. Remember, charcoal always burns at the maximum volume for the allowed airflow. If it's too hard, there's too much air; if it goes out, you are choking it off. And you were not taking into account you get a false reading when you first light the grill because the body is sucking up so many BTUs.. When it finally gets to heat.. it rushes to 300 because that was your airflow setting. I suggest you try opening the damper top, hauling it back until it touches the gasket, and then move it just about an inch. That will get you about 235º
    2 points
  44. I was told that BBQ Guru was not always willing to sell only their fans (???) If you run across that, there are these, but I also do like the damper on the Guru fans. You could always choke the airflow on the Humphreys with something too.. Humphreys Fan for Fireboard Regular price$ 69.00 USD Humphreys Link/URL
    2 points
  45. Nice looking brisket! Dennis has recommended putting the wood pellets for the cold smoker into the microwave for a bit to help dry them out. I'm guess your idea of putting the wood chunks on the main grate is doing something similar. Good tip, I might give this a try for cooks where I'm not planning on using the smoker pot. You might investigate the Dutch oven smoker pot and see if it's something that you might want to try. Lots of threads here about how to build one, with props to @Syzygies who pioneered the idea. I use mine on almost every cook that goes beyond a couple of hours.
    2 points
  46. @MsTwiggy looks fantastic. well done 👌
    2 points
  47. Yup, I'm still happy with the Creami. I'm partially blaming it for my regaining half of the forty pounds I lost. I created a very simple recipe that the creami turns into one of the best non-meat things I've ever eaten: one 15 oz can of peaches in natural juice, one 14 oz can of sweetened condensed milk, dash of cinnamon. Freeze overnight, process in the Creami on "ice cream" mode, add 3 graham crackers and processed in the Creami on "mix-in" mode. It ain't healthy but it's very tasty!
    2 points
  48. Well, we finally had the time to have the neighbours over for dinner: given the success last time, I thought I’d knock out another Al Pastor. Picked up 4.5kg (10lb) of pork butt on my bike, marinated up and we were good to go. They loved it- and with 10lb of pork we’ve got plenty of leftovers for the week’s meals. @Troble, I’m going to find an excuse to go to San Diego for a conference, and buy you a beer! Remi
    2 points
  49. some updates. after 2 weeks of curing (too long, but whatever), i butterflied and rolled it. now it should be another 2 months drying until target weight...
    2 points
  50. How did all y'all celebrate Mardi Gras? Cajun-blackened pork wings on the KK. Plated with Dirty Rice made with duck confit and "hairy coats" (that's cajun for green beans, y'all!) with a shallot creole sauce. And, of course, Hurricanes! Served in the appropriate Pat O'Brien's glass, circa 1977! Bon Temps, y'all!
    2 points
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