Leaderboard

I haven't posted in a few weeks but not for lack of cooking! Here are several items I've done during the holidays and recently. 1st two pics - Tenderloin stuffed with Fior di latte, parrano, and roasted red bells. Smoked over coffee char (I think - probably also leftovers from other cooks) then final sear on the evo. A tad overcooked but its tenderloin so still very good. 3rd - greek lamb chops, green beans, and (over-cooked) greek potatoes. 4th - pork belly burnt ends and a few thick slices for tacos. Fogo yellow and a chunk of post oak. I pulled the thick slices before do

Happy New Years Everyone. Still no KK but sharing a nice meal cooked with the tried and true Midwest winter cast iron over stove. Smoked reverse seared filet with blue cheese sauce. Smoked on the old faithful master built. Sockeye salmon, blackened with seared skin (really crispy this time). Fresh fruit...usual suspect. Broccoli salad and some cheesy potatoes because we do live in the Midwest. Cheers to everyone. May 2021 bring us all the best! Sent from my iPhone using Tapatalk

Here been busy but continue to be inspired by y'all. Chicken shawarma inspired by @Troble. Just four thighs made a good meal for two. I used a shop bought ready mix of shawarma spices. Delicious. The chicken went into tortillas made to @PVPAUL's family recipe and method. I cooked them first in a cast iron pan and then passed them directly over the flames. All topped off with a hot pepper mash sauce inspired by @tony b. See? I've been thinking of you.

My 32” is finally here! I am gonna call it The Texan. I did a lot of research and looked at a lot of images before pulling the trigger. Let me tell you, none of the photos do it justice. It is absolutely stunning to look at in person. The cobalt blue pebbles are gorgeous, as is the new metal lip on the upper lid. I hate having to put the cover on. If you have a picasso, you want to see it! Once I do the burn in/venting, first cook will be carne asada and peri peri whole grilled chicken. I cant wait! Anybody need a used primo xl?

Slow cooked Victorian lamb shoulder with roast potatoes. Threw in some brussel sprouts with ham at the end, but charred those a little too much. Cooked the lamb for ~6 hours at 120c. Used a handful of mesquite chips.

Pork belly burnt ends and two slabs of heritage St. Louis ribs. Sent from my iPad using Tapatalk

Spun some chook legs Sent from my SM-T835 using Tapatalk

I received my 21" Komodo Kamado right at the end of the year. After doing the curing cook, my first few cooks were higher temp cooks for skirt steak and pork chops. Last night I started an 18 hour brisket, using a mix of the coffee charcoal and the much harder extruded coconut charcoal. I've also purchased some Binchotan and am excited to try that next time. I used an UltraQ to manage temps, and with a full basket of charcoal I had to keep the top vent only 1/8th of a turn open in order to keep the temps around 225F. Like everyone else says, it is amazing how well this thing holds heat!

Tri Tip injected with a Korean bbq sauce and dusted with some lanes magic dust Sent from my SM-T835 using Tapatalk

It’s 86 degrees here today in January. Peach tree flowers are opening. Feels like summer I’ve done the lobster cooks 3x now. First time I paid $16/each, then it was $24/each. Then they disappeared for about 6 weeks cause China was buying them for $65/each. Now they are back for $30/each but after a long week here in the US decided to treat myself and the wife one of the lobsters had this pink stuff in it I guess it’s called a tamale, highly sought after in sushi restaurants I was told but that one was incredibly pink and tasted like Maine lobster claws grilled over coffee cha

Today was the day to smoke my curing pork loin. I couldn't have had better weather for the curing period, temp. were perfect for me to put the curing bucket in the ODK all day and bring it in at night with a couple of water bottles that were frozen. Did most of the cook about 210F and near the end moved the temp to about 225F. Fortunately I have a pebbles KK and the temp. held rock solid. It was below freezing an my Smoke didn't like that so I set it on the flat part of the KK dome and it worked perfectly. This was the lightest colour I've ever got

My dad, mother and brother all got COVID last week. Mom ended up having to go to the ER on 12/23 cause she had asthma and they were concerned about her breathing. After keeping her for 12 hours with no updates they diagnosed with her COVID pneumonia/fluid in her lungs. They gave her this Regeneron drug cocktail that Trump got and they sent her home. Whatever was in that cocktail worked because now a week later she’s almost completely healed. Scary stuff. I say this because today 12/31 is my Dads birthday and after they had to spend Christmas on quarantine they also have to do NYE and his birth

My first time sport fishing and we caught this while we were fishing for tuna! Weighed in at 760lbs. We were in Mexico. Gave most of it away to the poor people who needed food so nothing went to waste. Catching this fish is a really weird and funny story but a little to long to put in this post. I hope everybody has a wonderful New Year and stay safe. Looking forward to posting more next year.

Swordfish night on the 16: Accompanied with bay shrimp cocktail and Schramsberg Hyde Vineyard sparkling wine.

Prime Rib in the rotisserie basket. 325F with smoker pot of post oak, coffee wood and mesquite. Meat was rubbed with the classic English Prime Rib seasoning with a splash of Worcestershire sauce for binder. Resting. Got out the china for this one. Hey, it's Christmas! Plated with sous vide mashed spuds (w/lots of butter, half-n-half, sour cream and both purple and black crack!) and sous vide broccoli. Horseradish sauce and au jus for the meat. Dinner rolls. Oh yeah, a 30 year old Cab from Heitz Cellars ('89 vintage). Hey, it's Christmas, ya'll! Nailed the mediu

Cooked beef ribs today got it a bit 🔥 to start with 320 so took it out for 30 mins to let it cool down a little to 280. And it sat there like a rock. The ribs were perfect after 4 1/2 hrs, took them off wrapped in foil and they were perfect. The coffee wood is so good for smoking.

Cold last night so no outdoor photo. KK pork chops with Jamaican jerk rub.

My Sister and Mom live in the same town as Tony B. We have been trying to meet up for years. My Sister and her son's fiancée have met Tony before but not me. Two ships passing in the night!!! I would come into town and he would be off at a beer conference somewhere. Tomorrow I finally get to meet the famous Tony B.!!!!! I came into town Sunday to visit Mom, gave Tony a ring and we are meeting tomorrow at his local tavern (all proper Covid rules being followed) for the introduction of a new beer. I can assure you a few KK Forum tall tales and BBQ lies will be told!!!! A quick

Gonna try to reverse sear a tomahawk ribeye tonight! Currently lightly glazed with olive oil and a decent dusting of Himalayan salt. I’m a little nervous and excited, fingers crossed!

Believe it or not it’s raining in San Diego. Supposed to rain for most of the next week and we may get double our annual rainfall for the year in one week. Can’t wait to see fat it does to my plants that being said I moved my cook indoors so it’s a non KK cook, but good old fashioned roasted chicken. Rubbed with melted butter, olive oil, salt, pepper, garlic & rosemary cooked over red, yellow & purple potatoes with carrots and sweet onions. Dusted with truffle salt, pepper, thyme, garlic and rosemary started it off at 425 for 30 minutes then brought it down to 350 for

Knives......talk about Pandora's box! Below is my most recent knife purchase from October. It's a 220mm tapered Gyuto. The octagonal handle is made out of cherry burl. The blade is forged from roller bearings and hardened to HRC 64. A highly functional work of art made from the most basic materials. It's a carbon knife so it requires maintenance but well worth it. If you're just starting out there a few points to consider. Stay away from any knife sets. They usually have ten more knives than you need which means you're spending money on stuff you don't need. I would really only consider

You're going to be blown away by that Kurobuta pork. Heritage breeds are just so crazy good. Last night was steak night. New cut - Sierra steak from Porter Rd. Similar to flank. Cooked direct, lower grate (thin steak), mesquite and post oak, rubbed with Gunpowder. Grilled a piece of haloumi cheese and the romaine lettuce for the Cesare salad. Plated with a nice 2x baked spud. Chimichurri sauce and sautéed mushrooms for the steak. Interesting cut of beef. Good flavor, but you have to cut it against the grain.

Since @tekobo mentioned football, I'll share my cook for the weekend's games. I made chile verde, starting with turning 6 pounds of pork loin and pork shoulder into carnitas yesterday, finishing up this afternoon with the rest of the cook. Four pounds of tomatillos, 1 1/2 pounds of tomatoes, 1 1/2 pounds of Hatch and poblano chiles, etc. Game one is about to start.

So here are the final two photos: this is the finished version of the brisket.....but five hours later. So you cannot let a brisket sit for 5 hours and reheat it and expect it to be as good as Franklin/Micklethwait/LA Barbecue (and 20 other great Austin-area brisket master), but I am getting closer. Back at 1 PM, when I SHOULD have been slicing it, it was probably a lot closer. SO NEXT TIME.....I am going to start the brisket at 6AM for a 6-7PM serving. It seems to be cooking in 11, not 13 or 14 hours. Anyone else have the same experience? The flavor was good. Quite good. I am going to ba

My Christmas gift to myself was this Trompo stand that is overpriced but it beats buying foil trays and setting those over the coals and then cutting the meat off the spinning rotisserie like I did in previous attempts so I thought I would give this a try. It’s nice because I could carve the meat and then allow it to cook further and simmer in the juices below while it sat in the tray the technique I used that I think is important is that I would cut off the crispy outside about every 20 minutes, let them fall to the tray below and then I would spray the meat up and down with pineapp

Happy New Year everyone. Good to hear your folks are doing better @Troble - I wish them a continued and speedy recovery. We decided that we'd do some seafood for a change having been made hungry by @Basher on more than one occasion! We started out with Carlingford Oysters. I bought a chain mail glove some years ago much to the consternation and judgement of my wife. I also paired it with an excellent Rosle oyster knife which saw me shuck a dozen in under 5 minutes. A friend is an ER doctor at a hospital located in a wealthy area of London. He always jokes that stabbing yourself in the ha

NYE Dinner. A combo of lamb shoulder & chicken drumsticks cooked over CoffeeChar. Forgot to take photos after it had been carved sorry... Too many IPAs by then

And finally for the wife and I our annual NYE tradition Midnight moon, OG Krystal, Humboldt Fog, Frommage D’Affinois (served with honey crisp apple and fig jam). Sopresada rustica on the side with seedy sourdough baguette from Bread & Cie. Laurent-Perrier Rose & Joseph Phelps Cab Savignon

Last night's dinner - Mojo marinated pork tenderloin, rubbed with lemon zest/juice, garlic and smoked paprika. Lower grate, direct, 325F with apple wood chunks. (Not sure where the white streak of light came from? Aliens trying to steal my dinner?? LOL!) Plated with roasted potatoes, mixed peppers and red onion. Chimichurri sauce on the side. Nice Carménère to go with it.

Road side chicken, whole java-talapia fish, and prawns. All so moist prawns hot and sweet

On the carving board: Merry Christmas and Happy New Year all! Sent from my iPhone using Tapatalk

Prime Rib Christmas: Smoking Searing Resting Carving Ready for dinner with roasted sweet potatoes, roasted brussels sprouts and robbed the cradle for a 2016 Caymus cabernet.

Our food discovery of 2020 was just how much we like duck breast. While I was KK-less over the summer I found that cooking duck breast over my Solo Bonfire stove worked very well. There was limited smoke and what smoke there was stayed outdoors. The fat collecting channel also felt like a great innovation. It was so good that I thought this would be my go to method for all time. Then my 16" KK arrived and I tried the duck breast out in there with good results. This week I thought I would look up alternative recipes for duck breasts and, alongside a great recipe

Dry aged tomahawk turned out great! My first dry aged steak, definitely had a different flavor and texture. The steak was over 3lbs so needless to say it’ll be steak and eggs this morning! Y’all have a great Sunday!

I’m batching at the moment with my 13 y.o. son while wife and daughter are off to a water polo comp. My son asked for a steak for dinner so I picked up a couple of t bones on the way home, lit the fire, position the lid at 3/4 open and went for a run. Is this the perfect grilling fire? When I came home about an hour later, my son had seasoned and cooked these. I guess he was hungry and had been watching my behaviours at home after all? It looks like I may have someone to leave the KK to..... assuming it out lives me. Sent from my iPhone using Tapatalk

I should have gotten a picture of he whole shoulder BEFORE I cut it up, but I'll get one of the second shoulder when I unwrap it tomorrow, instead. In the meantime, here's dinner for seven- AFTER we ate. So dinner, and lunch, and dinner, and maybe two or three other meals to come. Oh, and it turned out delicious and nearly perfect.....a good day (except for the Saints' game.)

This my second carrot cake done on the KK. We will serve it it with some honey Bourbon drizzle. I’m not a baker at all so bare with me that the frosting is not teal even on it. Sent from my iPhone using Tapatalk

Kurobuta pork shoulder on the left, Costco pork roast on the right. Can’t wait to see/taste the difference. Never done Kurobuta pork before. The fat cap on it is amazing. Pure white and buttery soft. Update - Right before the wrap -

So good to be home. I found this little pork loin in the freezer. Salted, cumin, paprika. I’ll do this at a higher temp- 400f direct and have built to fire up to the from of the basket. Sent from my iPhone using Tapatalk

For the new folks, there's a next step to this process that's important. Once you see the dome temperature drop 50 - 100F, you're pretty sure the fire is out at that point. Next, bump the top vent off its seat a bit. This will prevent it from seizing up on you as it cools down further. If this happens, it's a major PITA to get the top vent open again. You should also open the lid to the 1st position on the latch to take the compression off the gaskets. They will last much longer if you do this.

Like this? Sent from my SM-G973W using Tapatalk

Just finished slicing, packaging and vacuum sealing Canadian Bacon. It is now in the freezer.

Non KK cook seared scallops with sweet onion, bacon, red pepper, corn & heavy cream sauce

Let's try that again...

Adobada Tacos/Tacos Al Pastor You probably know this dish as Tacos Al Pastor. I call it Adobada Tacos. Who is right? The answer is both of us are. In Mexico, the terms get used differently depending on the region and you will find further discussions about if it’s Al Pastor or Adobada depending on if it’ hits the griddle after it’s been cut. The sensible answer to this is that Adobada is the type of sauce or marinade that is commonly found in many Mexican dishes. You will often see dishes served “in adobada sauce”. They call the pork on the spit Tacos Al Pastor. But in Baja Califor

Sent from my iPhone using Tapatalk

Meatloaf and potatoe scallop for dinner this evening. Both dishes were cooked on the 16 inch KK. We are under a heavy snowfall warning. Guess I know what I'll be doing tomorrow. First I'll have to get Little Barbie the snow blower out. That little thing will out blow machines two or three times the size.

Did some pork ribs today. It was a different experience. This time of year it just gets so dark sooo early. Ribs on the grill. My thermometer has been stuck for hours, ohhh, that's right it's a KK. 5 hours later, if I wasn't so hungry I would have gone for another hour or 2.

And ribs for dinner. 23 years of ribs for Christmas. Sent from my iPhone using Tapatalk

More ribs 😋 then put 2 chicken on the top grill for the last hour took off ribs and cranked it up to 400 to give chicken skin nice crisp, put on a bit more charcoal opened her up to 500 and finished off with cheese pizza no photo but was good.