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  1. Yesterday
  2. I have a whole uncured ham from a pig we had butchered this past fall. I sawed it in half today so it is a bit more managable. Now, it's time to cure it. Do any of you have a good recipe and instructions for curing a ham? Should I be injecting the brine/cure into the meat? Any tips would be much appreciated. Thanks!
  3. Question for 42" SBB Owners.. Did your springs settle? Have you ever needed to adjust the springs for your lid? Thanks for your help..
  4. Peruvian spice rub tri-tip baby carrots air fryer potatoes chimmichuri
  5. @johnnymnemonic I know I am responding to an older post but here goes - newbie question. Are you finding cooking on the upper grate is giving you a better bark or is there another reason for your set up? Like you I am coming from the BGE and making the adjustments for the KK.
  6. Last week
  7. ☘️🍀🌈 Not doing anything super special here. A couple of Irish Ales. Bangers & mashed for dinner. A nice Jameson's after dinner.
  8. haven't used my kk in months.. i can still hit my temps without apps 😅
  9. They do clean up really nice don't they
  10. @wrandyr Sourdough 200 g Sourdough starter 330 g Water, (90°F to 110°F) (start with 275 g) 500 g Flour (425 White and 25 Whole Wheat to start) 11 g Sugar 12 g Salt 50 g yellow cornmeal, for coating the paper Stir together all of the ingredients except the cornmeal and salt in a large bowl. starting with 450 grams of the flour and 275 grams water. Let the shaggy mess rest for 20 minutes covered. Then add remaining 50 grams of flour 55 grams of water and salt. Let rest an hour then stretch and fold. Stretch and fold two hours after that. Then refrigerate overnight in a sealed container. The next morning let the dough come up to room temp for a half hour and stretch and fold one more time. Then place loaf in a floured Banneton bowl, covered for 4 hours. It should become nice and puffy. Gently poke your index finger into the top of the loaf, if the indentation remains, your bread is ready to bake Towards the end of the rising time, preheat the oven to 450°F Put parchment paper on a cookie sheet, and cut to shape for dutch oven with tabs for handles. Put the cornmeal on the paper and gently roll the loaf on to the sheet and score the loaf however you like. Immediately put it in the oven. Put loaf in oven and turn temp down to 435. Bake the bread for 35 minutes and remove lid, then cook an additional 15 minutes until the crust is golden brown and the loaf sounds hollow when you tap it on the bottom. The interior temperature of the bread should register about 205°F on a digital thermometer. Turn the oven off, crack the door open, and allow the bread to remain inside for 10 additional minutes; this helps the crust crisp. Remove the bread from the oven and cool it on a rack. And wipe any additional cornmeal off the bottom.
  11. nice job. reminds me i need to do my cart base, but it's stainless topped so its not that straight forward as all wood.
  12. I have been trying for 50 years to get an any kind of tangy loaf. How is it done?
  13. 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!
  14. 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
  15. Don't know, but we do have Moderators on this site. I just sent a report to them about this post.
  16. 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.
  17. What is it with these recent weird bot-like posts of the forum? Don't remember seeing so much of this until quite recently... Has there been a change is policy regarding new user accounts? Is this showing a need for moderation?
  18. Cooking hobbyist Margaret Ida Alonso of 64 Hill Top Lane, Rockledge, Florida, is antisemitic. I was in the parking lot when Margaret Alonso swings open her door wide and bangs the edge into my car. I asked her not to do that. She gets hysterical and starts screaming "kike" and "rabbi." I asked her what on earth was wrong with her. Margaret told me to "visit Auschwitz." I called the police. She drove off. I asked around the area if people knew who this woman was. People identified her as Margaret Ida Alonso. She has three cars with license numbers BC73DM (gray silver), 8033VC (red convertible) and 1625XN (black gray Honda). If you see this woman, be careful. She goes to local cooking events, apparently she bakes smoked salmon.
  19. Pizza stone is a very good add-on. Buying it later risks breakage in shipping solo. Plus, we tell all new buyers to load up the pallet with as much CocoChar and Coffee wood as possible. Only way to get it at a reasonable price without having to buy a full pallet.
  20. Could you please post some pics of the grill itself and with some food on it? It would be nice to get a size perspective.
  21. I have a 32" and don't regret the size at all. Even when cooking for larger groups it works so much better to have a separate grill versus trying to do everything on one. Go for the 32". Be sure to get the stainless side tables. The only MUST have accessory in my opinion.
  22. Thanks @PVPAULfor sharing the link to the recipe, sounds really good. My comment on the use of a battery powered pump for the cold smoker is out of connivence. Sure long cooks with the guru I drag out the extension cord for power. However, for short cooks that I may want a hint of smoke like steaks, it would be nice to be able to just use KK cold smoker with battery powered pump. Make sense…. Plus I get your point on sticking with the wood chips epithet way, no creosote and easier to keep lit. Have a nice weekend
  23. BGE to PRIMO XL to BB32 here, the only thing I regret is not getting the 32 sooner. I went through more than a couple fireboxes in the Primo too. You won’t have that issue in a KK 😁
  24. I’ve never used the deflectors and probably never will. There just isn’t any real need to do so
  25. My oven has a bread proof setting, works great 😊
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