All Activity

Hi George belayed it Easter. I see you went all out. The stars of the feast the lamb and tsoureki look amazing. we are lucky here to be able to do a whole lamb which turned out delicious as well.

Looks great !!! The eggs are so red i thought they were tomato's lol

Hello KK Family!! I celebrated Greek Easter this past Sunday and would like to share my cook. It started with me dying our traditional Red Easter eggs. I learned that to get that deep red color you must use brown eggs! As you will see they came out great!! I also made my homemade spinach pie as well as Stewed greek style fresh string beans seasoned with spg, oninons ,quartered whole tomatoes, fresh dill ,garlic and cinnamon using single origin olive oil. I also roasted small red & white potatoes seasoned with SPG,Greek Oregano Olive oil. And finally a 6.41 lb boneless leg of Australian lamb seasoned with slices of fresh garlic placed inside the entire lamb with SPG, Greek oregano cooked on my KK using the Spit Rotisserie . I Used 3/4 basket filled heavy with XL jealous devil lump. Cooking temp was 350-400 degrees took only 2 hours for the cook. I also made my Greek sweet Easter Bread called Tsoureki, Hope you all will enjoy the pictures!! For appetizers in keeping with family tradition going back years and in honor of my late Mother's Hungarian heritage I still cut up some Hungarian Kielbasa along with greek Kayseri & Kefalograviera Cheese as appetizers with the spinach pie & eggs!! For Dessert my homemade Greek Baklava11 Thank you George IMG_4446.MOV IMG_4443.MOV IMG_4422.MOV IMG_4421.MOV IMG_4419.MOV

Got a short break in the weather last night. Threw a steak on with some asparagus. Plated with a 2x baked spuds, shrooms and a salad. Everyday Cab.

I recall cellaring a bottle from Bonny Doon for several years. It still had some grip to it.

Tannat is up and coming in Virginia, but most need about 10 years of cellaring. What’s That has tamed it into something more fruity and medium bodied. Good everyday red as a young wine. Really nice pairing with grilled pork, lamb or beef.

Tony b-that would appear to be true. I pulled it at 170 and it’s still moist and delicious. Sent from my iPhone using Tapatalk

@SteveL - it's probably what the KK does best. Almost impossible to overdo it. We actually had a member back in the day do an experiment to see if you could actually dry out a chicken on the KK. NOPE! He gave up after several trials.

LMAO!! Hope they got a snack! Tannat - an unusual grape for sure. I've had some 100% bottles. Needs bold foods as a pairing. Yours is on point!

Love cooking chicken on this thing! Sent from my iPad using Tapatalk

The ribs: Spares smoked in the Meathead method The slaw: From a local deli The cornbread: Made with locally stone milled bloody butcher cornmeal The wine: From a local wine incubator — a red blend of Tannat on Vinepair’s top 30 red blends list. The dog (not shown): salivating

NapDogg yes white bottom! A glass of wine would go well with it!!!

Άσπρο πάτο !

C6Bill, Lovely idea👍👍

I needed some quick meals to stuff in the freezer and pork loin is great for that. I take the whole loin and cut it into 4 2.5 lb sections and cook it low and slow (250) until I get to about 145 internal. It will carry over a little. Then i slice it up and vac seal it. I like to cut it up and add it to salads

Was just discussing this with someone and thought it might be a good idea to get it out there again..

Happy Easter to you too and that was a nicely done cook. 👍👍

Right back at you.🐰🐰🐰

Buona Pasqua! Sent from my iPhone using Tapatalk

Happy Bunny, everyone! 🐰

Dinner tonight-Cooked up a delicious duck on the KK and served it with a port orange reduction sauce. Accompanied the duck with grilled artichokes with charred lemon aioli, hasselback potatoes and asparagus. Happy Easter everyone! Sent from my iPad using Tapatalk

First I want to wish everyone a Happy Easter !! I hope and pray all is well . Enjoy the day with your loved ones. Also today was my first cook using the KK cradle. I prepared 2 chickens both were about 4.5 lbs. I seasoned one with Kosmos spg and added oregano the other with shake that which is S&P& Butter from the flat top king and added oregano. Placed 1 Meater pro probe in each breast and set temp to 158. Filled basket with leftover Fogo Black,Rockwood and Jealous devil XL lump. Lit the lump set Bottom vent left side 1/2 open and set right side with large whole open and damper open 1 1/2 turns. It took 15 minutes to reach 325 so I shut left side vent completely and set right side vent to 2nd large whole and closed top damper to 1/2 turn. Put cradle in!! Was sunny and 66 degrees when I started. About 1 hour in temp dropped to 50 degrees wind kicked up and the rain came. No rain was in the forecast nice surprise. Cooking temp was 350 degrees and held rock steady. The bird on the left finished 15 minutes before the one on the right as the left side was red hot and the right side was lagging behind. Total cook time was 1hr 20 minutes. But using the cradle and its unique design made it so easy to stop the motor loosen the arms pull the chicken and slide the other to the left Side!! If I was using a spit I would have had to shut it down remove the entire spit and then put it back. I need to learn how to get an even burn across the entire basket any tips would be much appreciated. The main reason why I used the cradle today was I am Greek and we celebrate Easter next Sunday on the 12th. So I intend to do a Lamb and wanted to get some idea as to how this works. The birds were juicy, tender and crispy skin. I did open the bottom vent all the way on the left and right to see how the KK would respond when calling for a higher temps so with 6 minutes left on the one bird. And to see if Could get the skin even more crispy the KK responded and before I knew it the temp was 450. Unbelievable!! Here are some pictures!! I forgot to mention I used the 6'' cradle!! George

Yummy!! Sent from my iPhone using Tapatalk

Today I grilled a tri tip from a local grass fed farm. I dusted it with a beef rub and marinated it for a couple of hours in W Sauce, then reverse seared it to 115°. I let it rest for 15 minutes until I got the grill up to 600 and seared it for a couple of minutes on each side to pure perfection. [emoji2962] Sent from my iPad using Tapatalk

This is my second one, if I see any more I’m getting it. They’re labeled as American Wagyu. Sent from my iPhone using Tapatalk