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I forgot to take pics while it was cooking but here is the final result 😁

I did ribs for one, me, today. Found these at the bottom of the freezer (There is more.) from 2023 so I thought I'd better cook them. 😀 They might have been old but I thoroughly enjoyed them. I got the KK a little hot 330F for the first hour but shut the vents down so only a crack still open and ended up doing most of the cook at 260F.

It has been ages since I've posted a KK cook so here goes. Arthritis is taking it's toll on me making it hard to do lots of things but I just had to do a chicken cook on the KK because we all know the KK does the best job on chicken. It didn't disappoint. I loved the flavour of the chicken.

18 lb brisket at 9 hours in, i'm happy with the bark so time to wrap. I'm thinking 4 hours wrapped and I'll be placing it in the cooler for a nice 5 hour nap before serving From start to finish it should be 13 hours at 235 degrees.

Made these for World Cup final. Meant to posted Sando pics but forgot to take them pulled pork turned out great

Beef tenderloin with black truffle and Maldon, a kale bacon and veggie mix, spinach, mashed and broccoli. Seared down below and dressed in Butter with rosemary and thyme top shelf. Rose to temp up top, half basket. Sliced a little early for the guests but everyones piece came around to be as the plated piece, side to side red.

Happy 4th! Rack of St Louis ribs, dry rubbed (Dizzy Dust and Apple Pie), smoked for 5 hours with the Guru (250F) and the smoker pot with hickory and Apple chunks. Grilled some corn. Ribs came off a little over for me (restaurant tender). plated with tater salad and a lovely local IPA.

Like riding a bike….miss you all happy 4th!

Had some neighbors over for a Spanish themed paella dinner that turned out great. Made paella with chorizo, scallops, shrimp, and clams. Also made homemade gazpacho and sangria that were great accompaniments! Fun night! Sent from my iPad using Tapatalk

While my 1st paella turned out tasty, i didn't quite get the soccarat. The rice was brown on the bottom, but not crispy. Had hungry guests to feed.

I did another rib cook last evening. Used the 16 inch KK. Cooked 4.5 hours at 250F The 16inch KK was rock solid for the entire cook. 😁 Ribs are ready to fall off the bone. Underside. Plated with some roast potatoes and roasted red onion which turned purple.🙃 I know you can't tell from these pixs but the ribs were wonderful. 🥰

Made a rack of St Louis on the KK tonight but this was more about fitting tops on the old sewing machine bases that have been taking up space in the garage. The smaller thicker top was completed a year ago and the wider thinner top was just completed. Seems my thickness planer had a mind of it's own and severely damaged the wider top. I managed to save it but matching thicknesses were out of reach. Wood was reclaimed Douglas Fir from an old ice house built 1853 in New Bedford Mass, one treated with UV Poly urethane and the other was a water base UV Poly. The ribs were good, used BRDSLR's BBQ sauce, my second batch. One of these will stand by my KK and the other by another as sturdy workhorses.

A nice grilled dinner. Suya pepper beef skewers, cheesy spuds in beef tallow (an omage to RFK, Jr), local corn.

In my area we joined in a crop share with a farmer that has a large stand offering fresh veggies. In our weekly purchased allotment brown bag we recieved swiss chard, egg plant, brussel sprouts, zucchinni, and summer squash along with other things. Here the idea for a veggie slow cook stew came about, all these contents were cut up into larger size pieces along with home made pasta sauce, some chive, red pepper flakes and chourico were added to the Yankee pot made in Columbia. So the Kk was set up for indirect at 250, placed the pot in for 2 to 2 1/2 hrs and let it stew, but don't forget to stir a few times during the process. I'm not sure what it was, but the combination of ingredients produced an unusually good mixture, be it the time slow cooked, the swiss chard's unique taste, or the addition of the sauce combined with chourico. It all made a nice side or meal for that matter as I enjoyed it sprinkled/drowned with fresh cheese over linguine. Vegetables slow cooked like meat, who would have known, almost set it and forget it...an easy fine tasting healthy meal cooked up in the KK. Give it spin, make your own rendition...works well. I did leave the pot cover on and found the sauce adequate for the amount of liquid because some of the veggies had there own.

I’ve done heaps of them. Main grate, 300F or so. Everything made in the pan. Chorizo first, the seal chicken next in the chorizo oil. Then make the sofrito in that oil to deglaze. Then meat back in, rice, stock, seasonings, fresh herbs. Have extra stock ready, and most importantly everything laid out and easily to hand before you start. Enjoy!

Hello KK family!! Wishing our Great Country A Happy 250th Birthday!! And a Happy 4th!! As we celebrate let's not forget the great patriots who made this possible. We owe it all to them! The brave souls who sacrificed it all and gave birth to the greatest nation to ever exist on this planet. As we gather together around our KK 's give a special thanks to them. They had a vision of what they wanted this country to be and didn't stop until it was accomplished. Pray that our great nation will continue to be that beacon of light that shines bright for all to see. And that our children and families will be able to enjoy all that we have enjoyed!! God Bless George Baralis

So far so good, happy 4th to those that celebrate.

Half grate, foil under. Temp 400 ish for one hour 5 min. It was a big chicken, 6.5 lbs !!!!

Thanks for you comment gcb, This time it was just a simple rub with garlic powder, some hot paprika mixed with a chicken rub that someone sent me. You really don't need much when doing it on the KK. Stay tuned, another cook could happen.😀🤞

@remi - Thanks. Just what I was looking for. A couple more questions - how long does it take to cook (guessing 30 minutes once you add the stock to the rice)? Do you raise the temperature at the end to get the socarrat? @C6Bill - nice looking brisket!

As they say TonyB, practice makes perfect! Post pics! Sent from my iPad using Tapatalk

Nicely done, Steve. We also had sangria - white variety - peaches, white grapes, and strawberries in moscato, topped off with Cava. I get another try at the paella this Friday for out-of-town guests. This one will be seafood. Hoping that I've gained enough experience to get the soccarat this time?

Looks good to me !!!!!!’

How did you cook it - rotisserie, top grate, etc.? Looks perfect!

C6Bill, WOW🥰

Hello Mackenzie !!! Looks fantastic! What did you flavor the chicken with? Also very sorry to hear about the Arthritis I know how that can make everyday tasks extremly difficult. My prayers are with you. My mom suffered many years with Rheumatoid Arthritis. Looking forward to your next post with pictures. George

Yeah- I reckon around 30min once rice and stock are in. Given that there is very frequent opening of the lid for all of the various steps, the temp isn’t really 300F and climbs quite a bit… so there has always been socarrat!

Looks great McKenzie! Sent from my iPad using Tapatalk

send few bucks for shipping and its yours

My 23 KK bought in 2017 had 3 screw inserts in the base to accept the gas insert. If I were looking at these regs and lived where you were, well I just might be calling Dennis for advice...why not. Too bad, the KK is probably the safest Q to operate with lump for many reasons, one of which you could start the coals with the lid closed using a fiberous firestarter and everything is self contained. Wait a while, you know how things work, you toss out something because you don't need it or the rules have changed, then everything changes back again and your kicking yourself. See how the gas option works, forget any idea surrounding pellets.

Whoa-that looks amazing! Sent from my iPad using Tapatalk

Those cheap brushes cost me 50 cents a piece, so yah they were cheap, but a bargain. Your right, I have some PBW, however this was a touch up....and like I said Toney, this and a few other pieces I have are strictly dedicated for working at a cleanish/dirty looking appearance. A wash after every use isn't practical, a good garden hose rinse and back to work. Might have embellished a wee bit.

Be careful with cheap wire brushes - they're notorious for shedding wires into the food. Folks end up in the ER. Intricate pieces of gear like this I just soak in Powdered Brewers Wash (PBW). It just takes a wet sponge or paper towel to wipe it all down after a couple of hours soak.

A dangerous combination to posess Eagle eyes and speed!!!! Great score!!

Those two cooks, Troble and C6Bill, look awesome, extra tasty and delicious I'm sure.🥰😁

Smoked a Costco Prime Brisket using Goldie’s resting method. Came out great. Here’s the basics. 1. Worcestershire Binder 2. Light sprinkle of Garlic Salt and Lawery's Seasoning Salt 3. Rub 2 to 1/2 Pepper to Salt 4. Dry Brine over night 5. Harry Soo’s Weber Smokey Mt wood/charcoal setup. If you are not using this, you are missing out. 6. Inject the flat with beef tallow 7. 250 degrees. No cruching, No spritzing. Threw fat scraps on my perforated heat deflector. Rendered fat = incredible flavor profile. 8. Pulled when the point probed like butter and the flat was 195 9. Goldie’s - foil wrap twice. Be sure to put a dig scoop of tallow under the point. Into a foil pan, 1/2 cup of water, foil cover over the pan. 10. Put into my Igloo Sous Vide warming cooler at 160 degrees for 22 hours. Brevel Toaster oven works too. Aggressive trimming and a long controlled rest key to a perfect brisket evert time.