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Meanwhile here, finally took the plunge on my first overnight cooking session. Black Angus brisket, 5.1kg (11 pound). Convinced the wife that an overnight cook was a better option as otherwise would’ve been a hot and fast session all day to get it done, with much smoke. So I decided that a year in to my KK experience, that I knew (enough) what I was doing. Lit the KK at 9:30pm, giving myself a couple of hours to be close enough to 220. Was worried that I’d end up hotter, so leant on the conservative side. Trimmed and rubbed with Meat Church Holy Cow. On at 11:30pm. I was so stressed that I barely slept- kept dreaming of coming to the KK at 3/4am and finding 400f, and things done… obviously got to sleep eventually. Checked at 6am; 200F, stalled at 140F. Cracked the damper a bit; my little boy (who usually wakes the house up) slept in till 8am bless him… 220F; 145F on the brisket. Let it coast through the stall. Wrapped at 12.5hrs/ 170F. Cranked the KK to 300F to help grill some simple snags and burgers for the kids. Pulled brisket off after 19hrs of cooking. 2hr rest. Served with roast potatoes, horseradish cream and spicy salsa. Beyond delicious… not sure if it was the low/slow (previous have been also amazing but hot/fast), or maybe it was the new butcher…either way. Another win for the KK…

Comfort food was required today. Did pork meatballs and made some spaghetti pasta to go with them.

Picked up a Sirloin Cap at Costco last weekend for a pichana cook. I did not know they were sold 2 per pack. Nice surprise. So, the pichana cook was delicious but didnt actually happen since I have no pics to share. I did take pics of the other cap i cooked on Wednesday. It went indirect at 230 to 250 to an IT of 112, rested it while my 23 came up to approx. 450 - 500 dome temp. back in for a sear, fat cap down for less than a minute to get a little color, 3 to 3.5 minutes on the other side. Beautifully rare and delicious The rest of the meal is just another fantasy, no other pics... except for the sandwich i had yesterday evening Kook on fellow KK'ers

Sunday Pizza Night! and first time using my stone and doing 'za on the kk the pizza looks a bit comically small but it was around 10" - it just shows the awesome size of the 32BB, and its a 14" peel. 600F in the dome, and ~3 hrs heat-up/soak

In the middle of the afternoon I decided to make cheese burgers. Get the meat from the freezer, do the patties, no buns, find a bun recipe, make the buns, grill the burgers. It was busy but worth it.

No KK cooking for me last week, this week or next week as I’m on a 3 week Hawaiian trip with my family. One week in Kauai, one in Oahu and one in Maui and I did get to eat some delicious pig that was cooked underground last week (two pics for reference) but tonight I wanted to sneak in a non KK pic because of the setting of my “grill”. Teriyaki chicken cooked over charcoal with fried rice in my backyard here on Oahu. Was fun to cook with charcoal again as it always reminds me of camping, tailgating and my Weber Smokey mountain.

So I joined the monthly club at my wagyu butcher. It entitles me to a free 1/2 wagyu cheeseburger and crispy potatoes every month plus a 12% discount on purchases. It’s a pretty smart marketing move because I go there and enjoy my burger & potatoes I order an IPA or two and I leave with a cut of meat everytime. Today I picked up some A5 filets about .9 of an lb total for two took another stab at making my crispy potatoes cakes on the griddle. Used he food processor today to slice the potatoes vs my feeble attempt on the ma doling last time which resulted in a pretty cut up knuckle. Tossed the potatoe slices in olive oil, truffle salt, thyme & oregano, big slab of butter on top. Finished with shredded cheese. Pretty tasty. Made 4 cakes only needed 2 wagyu filet with salt reverse seared in cast iron pan. sweet corn on the cob tasty little Zin & Syrah blend the wife had staged away. Solid meal

@Tyrus - I've actually intentionally cooked a frozen steak on the KK. I wanted to get a good crust without overcooking the interior. Sear grate at very high heat.

Ribs turned out great Sent from my SM-T835 using Tapatalk

Pizza night here- first time in quite awhile. Ham/cheese for the kids; and four varieties for us: - classic margherita with buffalo mozzarella - potato/ mushroom/ truffle oil and thyme - chorizo/ brocollini/ chilli - anchovy/ capers/ chilli Happiness!

This appeared on my breakfast plate this morning.

I actually received my 32" Autumn Gold Pebble KK almost a couple months ago now. I had wanted it held at the warehouse until my patio was completed but some communications got crossed up there and it went out the door and arrived early! Not such a bad thing I guess. But it just had to be stored in my garage while the patio was being done. The driveway was also cluttered with pallets of pavers and stone. The whole patio remodel was done with receiving the KK in mind. Otherwise it would have been extremely difficult to get back there. So the timing of the grill purchase and patio was great. We also just had the deck redone over the patio with a TimberTech Dryspace installed which will help with grilling year round here in the Puget Sound area. Below are pictures of the the patio work, arrival of the KK, and the KK in it's resting place! I've just gotten some outdoor cabinets from NatureKast on order for a BBQ island that will go under the deck. Unfortunately it's an 8 week lead time but at least I can cook now! Old pathway and patio: Pictures of the new patio construction (new fence also)! IMG_4913.MP4 Now for the KK!

Swordfish with a simple arugula salad. Cavenders and lime on the fish. Love the 16TT for weeknight meals like this.

Speaking of briskets - tried something completely new yesterday - PORK brisket! Yep, from Porter Rd. It looked very interesting, so I went for it. Cooked just like a beef one - 225F with the Guru, smoker pot with hickory and apple chunks, indirect. Rubbed with CYM, Dizzy Dust and Slap Yo Daddy. Going on the KK. Out of the stall, 165F, ready to wrap in pink butcher paper, slathered with smoked pork leaf lard. Done and unwrapped. Very juicy! Sliced up like butter! Plated with smashed roasted red potatoes and a Southern/Asian mashup of succotash - I don't like Lima Beans, so this one has Edamame. Seasoning of Sake, Mirin, Sesame Oil, Shallot Crack Sauce, Mala and Togarashi. Pretty good! But the star of the show was this pork brisket!! Better than pulled pork or ribs - juicy, soft texture without being mushy, almost buttery. Might be my new "go to." Just wish I could get it locally without having to order online.

My wife asked, What do you want for supper, chicken wings? Nope, I want beef, check the freezer. Well, 10 minutes or so later she comes back with a frozen 3 rib choice rib eye from 12/20 and a recent one from 4/22, it was obvious kind of where to go. So the old piece set out on coolish day in the sun but never thawed completely in the 5 or 6 hours . I cooked it on the Santa Maria, although it could have been done on the KK as well but this had to be a visual cook being partially frozen. Who say's you can't cook a frozen steak and have it come out the way you want. Montreal on one side and a Santa Maria dressing on the other, just right.

Enjoying my KK

"Oregon Country" tomahawk ribeye from Town & Country grocery tonight. First steak on my 32" KK and this one was definitely worthy. Fantastic marbling made it super juicy. And a really thick cap. Coarse kosher salt and garlic seasoned for the dry brine for about 3 hrs. Adds fresh cracked pepper once I brought it out of the fridge to warm up a bit. Did a reverse sear baking it at 300F dome temp (using the half grate on main grilling level) to an internal temp of 120F. Pulled it off and let it rest while vents were opened up wide. Once the coals were ripping seared it on the lower grate for 1.5 min each side (rotating @ 45 sec). Wife and I agreed that it was right up there with the best I've made. Seasoning, crust, and done-ness were all perfect for our preferences. Sent from my iPhone using Tapatalk

Looks good Troble. Made your roti chicken tonight with green crack sauce, smashed roast potatoes and green papaya salad for some extra funk and spice (actually made with green Granny Smith apples instead). So so good IMG_4377.MOV

I had some chicken breast meat left from a previous cook and decided a chicken salad sandwich would fit the bill today.

Scored a great tri tip from my local butcher and decided to prepare it for tomorrow. Injected it with my favourite koren bbq sauce then sprinkled it with the last of my gunpowder Tony b sent me .vacuum sealed it to marinade . Sent from my SM-T835 using Tapatalk

Bourbon sausages with Dijon mustard on brioche bun served with frozen store bought Yukon gold fries dusted with garlic powder and truffle salt

Little meal for one. Wagyu tri-tip (so juicy) and tomatoes and garlic roasted with oil and balsamic vinegar.

There's something right about baking bread outdoors with fire.

My father in law came back from Peru and loaded me up on spices. So I made Peruvian Pollo a la Brasa. Marinated the chicken for 36 hours. Roasted potatoes with truffle salt, aji pan a & oregano. Topped with Peruvian Green sauce. Will eat this next few days.

Got some nice shorties and gave them some Grill mates steak rub and a bit of melted butter at the end .it always amazes me how these shrink and rise . They were falling of the bone gotta love how the KK keeps things moist. Sent from my SM-T835 using Tapatalk

A few pics while wrapping. It is in the cooler now. Party is at 2 PM. It probed like melted butter so i think it will be ok EDIT: And the finished product, with bread of course. It was by far the best brisket i have ever cooked and i've cooked some decent ones in the past. This one was so tender and juicy, it wasn't a big party but we ate the entire thing

Did my prep last night, this 15 pound brisket will be going on the 32 soon

smoked some pork belly, roasted some coffee, and grilled some chicken nones before the typhoon comes…

https://binchogrill.com/collections/grills i have the 24" model. t compressed bamboo charcoal sticks worked pretty well, so now i don't need expensive binchotan. the tare i made is new so it wasn't too thick, but it was damn tasty. the chicken was so good..ehh.. i need to work on the skewering. not enough meat will burn the skewer. skewers roll around if unbalanced. skewers too short will burn your hands when picking up.. very fun to cook on.

Just wanted to let you know that I'm back from my MUCH needed family holiday.. First time out of Indonesia since COVID started. DId four days in Paris, four days in Provence, four days in Venice and four days in Rome.. A great trip, my 16 year old daughter and wife's first time. Over booked the trip and ran myself ragged but lived. Produce was spectacular, but sadly most of the restaurant food was underwhelming.. I did not realize how good both the food in Bali and my house was.. Qatar airways was amazing and DOHA airport mind blowing.. the business class lounge was over 100,000 sq'.

Latest pizza night. 24 hour poolish dough. 650-700f for 4 min . We may try a side by side with a stone and a steel next time just for fun.

Yesterday was a chicken wing kind of day, and first time trying Bachan's Japanese BBQ sauce. I really liked it

Great looking pizza !!!!! we went out for a day early Fathers Day dinner last night, local place, Mother Anna’s makes a great sausage cacciatore

Beard Papa's Cream Puffs. It's like an eclair, but with 10x the pastry cream. Probably one of the guiltiest of guilty pleasures in the pastry world repertoire. Recipe is pretty straight forward. It's Japanese but the ingredients and how-to is in english subs. Bake for 35 min at 190c. I highly recommend a pastry bag or gun for this.

Chicken thigh dinner. Plated.

It was stuffed pasta shells night here, stuffed with fresh spinach and ricotta. Added a few more things, mushrooms, olives, German Butter Cheese, aged cheddar, tomatoes and some marinara sauce. Once baked added some chives and parmesan cheese.

Thank you for this conversation, I knew I could count on this community for a good pizza dough. I agree with Poochie this is a learning process with ingredients, the BBQ, down to how you stack your fuel. They are all elements to track and tinker with to make the ultimate pizza. We all have to start somewhere. I will try my first pizza on Monday, wish me luck and thank you all for the great conversation.

@C6Bill that sauce is very similar to Tare. except it has additional tomato sauce and sesame oil, which i assume thickens it. you can make this sauce. and keep making new sauce and adding the original mother sauce. if maintained properly, it can last decades.

chocolate macarons very hard to get the shape right, new found respect for people who make these for a living..

@Troble I like living in the midwest but, boy howdy, I would love to be able to start a sentence with: So I joined the monthly club at my wagyu butcher.

might as well take these as far as i can since vanilla is so expensive.. spent vanilla pods vodka (80 proof). rum is also ok but vodka has a neutral profile. foodsafe airtight container combine in a bottle and wait a few months. i read you can speed it up in a pressure cooker, but whats the rush..

I got the 500, I don’t need anything big but I can see how it would turn into the 42 situation real fast😂😂😂

Developed this sauce recipe trying to get as close as possible to Johnny Harris's (Savannah) barbecue sauce. It isn't QUITE there, but it is in the ballpark: Johnny Harris- Style Barbecue Sauce 2 tbsp chili powder 2 tbsp fine ground black pepper 2 tsp white sugar ½ tsp salt 4 cups catsup 1 cup yellow mustard 1/4th cup Worcestershire sauce 1/2 cup real cider vinegar (may experiment with other vinegars, like champagne vinegar or sherry vinegar) ¼ to ½ cup packed brown sugar (prefer dark) (May substitute honey, and add dark molasses. Should be to your taste. 2 tbsp butter 3 Tbsps fresh lemon juice Directions: Combine catsup in mustard in large pot. Warm on low heat. Stir in all ingredients except butter and lemon juice and mix thoroughly. Cook on low and stir frequently until well blended- 15 minutes. Remove from heat. Cool for 15 minutes. Add butter, stir until thoroughly blended. Add lemon juice to taste. Best if heated before using. Do not boil. This is the base recipe, and it is good for all meats- beef, chicken, pork, etc. I also usually use both honey and dark molasses (as above) for the sweetener. Taste at the end and add more honey or sugar or salt if needed. You could add cayenne pepper or hot sauce if you wanted it hotter- most of the heat in the recipe comes from the black pepper. I have also added several shots of espresso sometimes; tried dark chocolate once to good result; tried adding (separately orange marmalade or raspberry jam to give it a more fruit base.) You can also experiment using different vinegars (like champagne or Spanish sherry), but this is usually a lot more expensive for very subtle difference. You could also try adding a little cinnamon, Chinese five-spice, or both (not more than a teaspoon.) In my last patch, I doubled the recipe, added one tablespoon each ground ginger and five-spice.

Yea I changed my setup to this…

Going to get a few things today but have to set it up first Sent from my iPhone using Tapatalk

Pebbles are nothing but damaged tiles, rejects 😬

the anova chamber sealer came in today. it's small, but thats what i wanted. probably can seal a large t-bone, but no more.. vacuum sealing seems ok. pickle mode is awesome. paper thin baby cucumbers and birds eye red pepper pickles in 30 seconds..😄

not the best looking pan d'epi but it tastes good and it's very crispy.. recipe here: https://www.youtube.com/watch?v=DBBJYda-dyA i used multi seed flour in the poolish and sprinkled mild salt on the bread prior to baking. thermomix was used instead of hand kneading.

My neighbor came back with a Sea Bass this time so it deserved some herbs to bring it around. Out on the KK and on to the plate. Herbs consisted of Chives, English thyme, Italian Parsley, Curly Parsley, Red onion, lemon, salt & pepper in olive oil . I used to get most my herbs at the market but this year we stepped up and built a herb box to hold them all.

chicken on dragon boat festival day and my in-laws actually ate my food..😓