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Prime rib. Rubbed with Worcester sauce yesterday. Sea salt, black pepper, garlic & onion powered rub cooked at 350 on rotisserie and basted with butter, olive oil, garlic, rosemary, thyme & a dash of soy sauce baste mixture. Mesquite wood chucks to add smoke flavor potatoes Au Gratin with Gruyère cheese, fennel & sweet onions Side Caesar salad not pictured chocolate crusted oreo cookie ice cream pie and chocolate crusted strawberry ice cream pie

Super simple and easy big a classic…Roast Chicken harvested a ton of Meyer Lemons off my tree so made a marinade of meter lemon, butter, olive oil, sea salt, black pepper & rosemary. Rubbed it all over the bird and inside the cavity as well as under the skin on the chicken breast. Stuffed the cavity with lemon rinds and rosemary. Threw it on the 3rd rack up top on the KK. Cut up a pan of celery, carrots and sweet onions and put that on the top grate under the chicken then used the double drip pan on the lower grate to get indirect heat above. Couple apple chunks in the coals and used @tony bjealous devil coals. Cooked at 325 for 1 hour 15 minutes rested for 30 minutes also made some baby potatoes and roasted them in the oven at 400 with olive oil, truffle salt, black pepper & rosemary. Pulled them out and sprinkled some Parmesan cheese on top took some chicken drippings and made a gravy with white wine, chicken stock, butter, rosemary & salt will eat this the next few days

The thing that I like least about barbecuing fatty meats is the nasty smoke that you get as the fat hits the hot coals. I complained about this to Dennis a while ago and he sent me a photo of a longways basket splitter that he had mocked up for someone in Singapore. Dennis’ logic was that the fat drips off rotisserie meats on the “down” side and, as the meat rotates away from the fire on the “up” side, you don’t get fat dripping into the fire and causing flare ups. I had to test that out so I tried it in my 23 and it seemed to work. It was easy in the 23 as the basket is round and so you either split it side to side or back to front. Not so in the 32 because the splitter that Dennis makes progressively splits the basket width ways, not long ways. So, I got a local guy to make something up for me which looks like this: It worked well in a chicken cook that I did in October. No/v little in the flare up department and great flavour. I was reminded of this when I saw @johnnymnemonic’s post where he had a heat shield between his chicken and the fire in his 42. This trick makes it possible to expose your food to the fire throughout the cook. I cannot comment on achieving greater crispiness as I tend to have wet marinades and sauces on my chicken. I also cannot yet comment on how well this works for something that is really fatty. I have a rolled porchetta to try sometime and will report back on how the fat dripping works and also whether I manage to get that elusive crispy skin. In the meantime I hope I have not pissed @DennisLinkletter off too much by posting this. I think he has a version of this divider in the making but I don’t know how soon/if he plans to offer it for sale.

Great looking meals everyone. Like @alimac23 I’ve also been a busy busy recently so not posting as often… we bought a new house a couple of weeks before Christmas so have been flat out since then getting our current house ready for sale in February- it has been an epic marathon of cleaning/ de-cluttering and beautifying. I hope it all pays off. Did manage to knock out a small brisket today while cleaning windows (250F, peach wood chunks, some salsa, salad, roasted spuds). 9hrs plus a one hour rest. It was sensationally good. Perhaps the last proper KK cook before the move (some holidays coming up, and we plan to move out for the 3-4 week sales campaign).

Hey all! I hope you’re all going well. Sorry it’s been a while since I posted. Life’s been fairly busy lately, the two daughters are amazing, but definitely take a lot of work and time up, as I’m sure a lot of you will understand. Had a few cooks recently, still absolutely loving the BB32. Sent from my iPhone using Tapatalk

Marinated (lawrys salt & brown sugar) Pork tenderloin grilled Indirect at 350 with some apple wood. Finished in the cast iron pan with some Irish butter crispy baby potatoes. Booked them in water with baking soda and kosher salt for 10 minutes. Tossed them in a bowl with duck fat, truffle salt, garlic powder & black pepper. Threw them in the air fryer and then finished them by tossing them in olive oil and a ton of fresh thyme. Turned out super tasty grilled asaoargus cooked in cast iron pan after pork, dusted with olive oil, salt, black pepper and garlic powder before getting tossed in the pan.

Bought a 3 bone beef rib Monday morning. seasoned it with olive oil, salt, black pepper and garlic powder. Let it sit overnight. Put the ribs on the KK at 8am Tuesday and cooked it at 250 degrees with some mesquite wood chips. Removed from KK at 6pm. Rested an hour deskinned a bunch of plum tomatoes & vine tomatoes. Threw them into a lot with some sautéed onions & garlic added chicken stock, oregano, salt and fresh basil. Started simmering that Tuesday 5pm made some homemade tomato paste by slow cooking some plum tomatoes on a cookie sheet in the oven. Added the tomato paste around 6pm. Added baby Bella mushrooms at 6pm. Trimmed beef ribs of fat and added to sauce at 7pm. Added 3 beef bones to sauce at 7pm to enhance flavor. Covered and left on simmer overnight, stirring occasionally before bed woke up in the morning big and stirred the sauce, made a fresh pasta dough ball covered and let sit for an hour then put into new Christmas present pasta roller on my Kitchen Aid stand mixer. Ran it through to level 6 and cut out some fresh pappardelle pasta and hung on rack to dry Strained pasta sauce twice between 12pm-5pm to remove top layer of fat boiled pasta for 4 minutes at 5:30pm served sauce into pasta to mix. Serve with freshly grated Parmesan cheese because the meat was so soft and cooked down for so long it made this really great thick ragu type sauce. Very flavorful and decadent. First time I ever attempted to make pasta by hand. I’d give it a solid B with some moments of A work. Couple of my first strips were still double folded and a bit thick but 85% of the pasta was great. Lotta effort into this one. Eat this again tomorrow and have another rounds worth of sauce in the freezer for another time

Meanwhile back at the ranch I had a quick supper. It was a grilled cheese sandwich but the cheese was smoked last fall and it pushed this sandwich over the top. The bread was homemade using white and freshly ground whole wheat and rye flours.

I'm not sure if anyone's presented a meat slicer for review or the reasoning behind the purchase. What brought me around to making this purchase started first with an idea of a tall thinly sliced roast beef sandwich with lettuce, tomato and mayo on rye. From there this Beswood Model 250 ended up on my doorstep lookin for a home. Now this kitchen appliance isn't a daily user nor does it fit on the counter to stay, but it will slice all your meats efficiently, quietly and nicely whenever you have a mind to do something with intention. I have it in mind for marinated roasts of pork, beef and lamb and possibly some turkey and chicken breasts with the purpose in mind to shrink wrap for storage. Also, bacon and even cuts for beef jerky came to mind as another thought. Along with this I ordered some meats from Porter Road, I think they're in Tennessee, two bottom round roasts and a top round. I've always noticed here others purchasing on occasion their meats on line, something I was always was reluctant to do, reason being is seeing and touching what's in front of me has been my choice vs a picture on the computer screen. Well, I finally pulled the trigger and considering a little wait around Xmas, the package arrived and I found myself pleasantly surprised with the quality. Whomever packed the box inadvertently tossed in another 6lb top round....Merry Xmas. So thanks, with reluctance and the constant exposure hereI finally came around and broke the mold. So it does what a slicer does, evenly cuts cheese, meats, veggies or breads with precision. It works quietly with a belt drive and effortlessly along a gliding track, what more could you ask for. So the deed was done and I gave it a try, the sandwich was yummy. It has the Tyrus stamp of approval, whatever that's worth...I like it, watch them pinky's though if you are ever of a mind to buy one or similar.

Trying to get in a couple of cooks before the deep freeze hits on Wednesday (single digit highs and lows 10F below zero). Chicken thighs on the main grate, 325F, direct. Plated with mushroom risotto with some truffle salt, Greek Salad.

Happy new year everyone - hope 2022 brings everyone much happiness and good health. We are a couple of months into our journey with the KK, and we are loving it. Particularly like the cattleman’s steak (rib eye on the bone), pizzas and ribs. Tonight was a cracking night in Sydney and we threw a few Morton bay bugs (I think they are called flat head lobster elsewhere) on the KK with a little garlic and ginger butter and grilled for 5 mins in shell side then a few mins on the meat side. Finished off with so chives, green chillies and lime - They were delicious!! Sent from my iPhone using Tapatalk

Paella This is such a fun way to prepare food with friends. And watch it transform. And the locals really enjoyed the spectacle. Sent from my iPhone using Tapatalk

Small dry aged ribeye roast cooked to medium using the cold smoker with hickory pellets and the thermoworks temp monitoring and control. I have an older KK without the cold smoker port, so i attached the fan to my old single dial damper. This worked pretty well but my temps did range a bit since I'm still figuring out where to set the Billows fan damper - it's a 20cfm fan so it will overshot in a hurry. Also wilted some mixed greens in my new Solidteknics flaming pan along with kernel corn fixed in the vermicular and left-over brown rice. Overall, I'm happy with all of this but the roast would have been better at medium-rare. While digging out my old damper, i found some fire starters this i forgot i had; they came as a bonus when i got my Solo fire pit several years ago. They're made from sugar cane. I used two of them to light the pellets in the cold smoker and they worked very well!

Christmas rib tradition continues. Plus a couple of yard birds for good measure. Sent from my iPhone using Tapatalk

Nicely done on both cooks! Congrats on your Dad's 70th! I did a Prime Top Round roast that I found "buried" in the downstairs freezer. Indirect, with Guru at 250F, smoker pot of mesquite and post oak. Cooked to 195F. Wrapped in butcher paper slathered with Wagyu beef tallow at 170F. Took a bit longer than I had anticipated (an extra hour), but I was happy with the outcome - crazy smoke ring! Plated with sous vide mashed potatoes with gravy made with the shallot crack sauce (awesome!) and some "roasted" corn (LOL - I over did it a bit and the paprika got really dark!)

One of those rare days where I won't be firing up the KK. 8+ inches of snow yesterday and it's below zero outside. Hunkering down with Brunch of Eggs Benedict and Mimosas with the leftover bubbly from NYE! Stay safe out there!

Traditional New Years Eve plate. Happy New Yeats all!

Traditionel Christmas duck, roasted 4 hours. Came out really good. I am really enjoying the rotiresseri. Forgot plated pictures. Server with red cabbage, stewed white cabbage, potatoes and gravy.

Bone in leg of lamb on the rotisserie with some mesquite wood & cous cous. lamb was marinated for two days in garlic, balsamic, mint, rosemary, cumin, salt and a bunch of fresh squeezed Meyer lemon juice cous cous was with olive oil, garlic and more fresh squeezed lemon juice homemade chunky Tadziki with a bunch more lemon juice/zest basted the leg every 15 minutes with leftover marinade

I tried out a boned and rolled suckling pig on Sunday evening. There was much less smoke than normal and I managed to get good, crackly skin. Definitely a good way to do rotisserie of fatty meats on a KK. The black marks on the outside of the meat came from the wet stuffing that leaked from the inside of the piggy roll. Part of an Indonesian style meal. \ Gratuitous shot of my current obsession - madeleines.

Brisket - usual Worcester & soy base. Meatchurch Holy Cow rub Busted out the external smoker for the first time in over two years of ownership. Pretty easy to use and used some mesquite pellets for smoke flavor sour cream, garlic, Parmesan & chives mashed potatoes homemade cornbread

Bourbon marinated bone in pork chops crispy baby potatoes boiled in water with kosher salt & baking soda for 10 minutes. Then tossed in duck fat, garlic powder & truffle salt. Then roasted in oven at 450 for 60 minutes, stirring/mixing ever 20 minutes. Then tossed again in the bowl with the residual duck fat and fresh rosemary grilled asparagus with olive oil, garlic powder and momofoku savory seasoning J Russian River Pinot Noir

First rodeo with the rotisserie on the 42. Only thing I want to improve next time is putting the birds over direct heat: skin not crispy. But still the best chicken we ever had. Sent from my iPhone using Tapatalk

Remember the pic of the snow on my deck on NYD? Well, I cleared it off yesterday enough to get to the KK to cook dinner, seeing as it was the warmest day we'll see this week (34F). A couple of notes: 1) Reminder if you live where it's cold like here, remember to take out your dome thermometer. I know better and forgot. Did a temperature check in boiling water and it was reading over 10F low. Not a biggie, but I'll adjust it before the next cook. 2) A very cold KK takes much longer to warm up than "normal." It's been in the single digits here most of the week during the day and below zero at night. I usually can get the KK up to temp (325F in this case) in about 30 minutes. Last night it took well over an hour. Threw off my whole cooking schedule. Which I took advantage of with an extra glass of wine while waiting! Trader Joe's chicken shawarma thighs on the menu. Plated with curried rice, side salad and homemade tzatziki sauce. Good thing there's leftovers, as we're back in the deep freeze again. Super windy, too. Windchills in the -15F range all day today. High tomorrow and Friday of 2F. Stay warm and safe, ya'll. Poor folks stranded on the VA highway overnight had it pretty rough!

Cooked 225f until 110. Pushed it up to 400f dome, cooked until 127f. Rested and serviced. Forgot a pic on the grill, the pic in the glass dish is hanging out on my KJ big joe while I waited for my KK to get to 400f. I should also add that I dry aged it from about the first week of November.

The pork shoulder is done 😁

Celebrated the successful break-in of my new, electric snowblower yesterday. We'd gotten over 6" of snow Friday, with significant drifting (close to a foot). Steak night! Prime NY strip, marinaded in Shio Koji with SPG, then rubbed with SureShot Sid's gunpowder (my go-to steak rub now). Grilled direct on the lower grate with some mesquite chunks. Plated with a nice 2x baked spud with some cheddar on top, sauteed mushrooms and spinach in Bearnaise sauce. A nice bottle from Trefethen (interesting blend of Petite Verdot/Cab/Merlot).

I tried out a new pizza dough recipe tonight. The recipe called for a double fermentation, and took 48 hours to make, I’d definitely go to the trouble of making this dough again. The best thing about the recipe is that you can freeze the dough balls as they reach peak fermentation, then use them when we you need them. I’ve got another 4 dough balls frozen, ready to go! Sent from my iPhone using Tapatalk

@RokDok got me into making cider although I managed to dodge the massive spend on scratters and such like by simply using my home juicer to start the process off. We are visiting him next week and I may take a bottle with me so that he can judge whether I have ended up with cider or just a nice batch of cider vinegar. An interesting by product of the process were the cider lees - the sediment that falls to the bottom of your fermenting container as your apple juice turns to alchohol and clarifies (or at least, that is what I think was happening). I used the cider lees to marinade wings and they came out nice and deeply delicious, a real umami flavour. I also tried to use them to make a sourdough starter but that was not successful at all. No pix, sorry, but I do have pics of the output of my cook last night. I used this recipe https://www.quicksandfood.com/recipe/sake-lees-marinated-grilled-chicken-w-herb-salad-sesame-chilli-sauce/#ingredients and sake lees that friend bought me for a present. My excuse for not taking the pic of the food cooking on the KK? It was cold and dark out and I left my phone in the house! I give you sake lees chicken shawarma. Yum.

Happy new year everyone, I hope you had a great holiday! We had total fire bans here on the days leading up to Xmas, as we had a run of days that were 40+ Celsius. Luckily I cooked my beef ribs for Xmas day, a few days before on the KK, as I predicted the fire bans coming. Reheated them in a slow cooker on Xmas day, they went down a treat! Sent from my iPhone using Tapatalk

M My eldest daughter tested positive for coronavirus 2 days before Christmas so we were not able to be with extended family as normal. The grocery store happened to have fresh chickens in a pinch. So it was garlic and herb roast chicken for Christmas dinner. Asparagus grilled on the kk. Roasted organic fingerling potatoes in the oven. Worked out well. I didn’t do the best job of spatchcocking the birds. Not all of the breast was on top. Also I did not probe them in quite the right location. Upon checking them with the instant read thermometer they needed more time and threw off my timing for dinner. But it all looked and tasted great. Grill tidings of great joy. Sent from my iPhone using Tapatalk

Just a couple of pics from by Christmas feed down the beach Sent from my SM-T835 using Tapatalk

Speaking of cooking in the oven, did a 5 lb bone-in pork roast for dinner last night. Family said that it was the best they'd ever had! I'll take the compliment anyway I can get it! 😁

Cooked a wagu beef brisket ended up being hot and fast as the komodo shot to 290 and didn't want to cool down so I just went with it, 165 after 4 hrs wrapped in pink paper and like jello after 2 two more hours, let it rest for 6 hrs and cut to see how it looked, very moist, just a little shy on the seasoning but was a good cook

Wanted a dinner that would have leftovers for tonight and here it is, pork tenderloin and potatoe scallop. Plated. I am afraid I overcooked it but still tasty.

Finally our state borders are opening and we can visit our beach… South Golden Beach. 1 hour south of Brisbane. Nobody else on this beach…… except 1 man and his dog. So good to be back here again. It’s 10 minutes south of the Queensland/ NSW border that only opened up recently. And finished the day with a G and T sundowner. Sent from my iPhone using Tapatalk

Chicken thighs last night. Icelandic rub, direct, main grate, 350F with leftover wood chunks from the pork butt cook. They produced a LOT of smoke, as you can see in this picture. Plated with melting potatoes with the Shallot Crack Sauce! Got some nice crispy skin on the chicken!

Just suspended Poochie's account for a month! LOL

Smoked 2 chuck roasts. Did them all the way to 210 degrees before opening the kk. While finishing them in foil I began grilling. First some peppers. Potatoes wrapped in foil, brushed with olive oil, kosher salt in pouch. Grilled the burgers and 2 portobello caps. When potatoes were pliable in pouch, removed from pouch and direct grilled. Brushing with olive oil and turning often till skin was crisp. Sprinkled potatoes with kosher salt. My wife started plating before I could show all finished products together for the grilled items. Chuck roast is meat candy. Turned out awesome. It is cooling in bags now and I will vac seal it later tonight. Burgers shrooms peppers and potatoes all stellar. Cool thing about this much room in your 42 is you can warm up the dish you are bringing the food in on. I had plenty of room to just Chuck it in the grill for a couple minutes. Boy do I love my 42. Beverage: founders porter in a frosty mug. Awesome choice for the weather we are having. Sent from my iPhone using Tapatalk

Marinated duck with some Japanese spice, those specks are sea weed, tasty spice. No plate

A policeman pulls MacKenzie over for speeding in her Corvette. Officer: Miss, do you know how fast you were going? MacKenzie: Yes, officer, I was going around 40 in this 25 zone. Officer: I'm glad you admit it. I'm afraid I'm going to have to give you a ticket. MacKenzie: Can't you let it go this time? I live just a half mile from here. I won't let it happen again. Officer: A half mile makes it worse. Don't you know that most accidents happen within 5 miles of your home? Mackenzie: No sir, I didn't. So the next day MacKenzie moved.

I just want to say I wish each and everyone of you the best in this new year!!! HAPPY NEW YEAR🎈

Nope. Just used my Lodge pan (KK shopping channel via @RokDok) and skewer. Cleaned up nice with a soak in Fairy liquid overnight. @tony b yes, lees are good for marinading. I too love shio koji and use it raw on food as well as a marinade. Lees give a stronger, funkier flavour. All good.

Well it went on at 2 PM yesterday and was done at 8 AM this morning. It finished just before the weather started to turn bad. Perfect timing. This was my first time using the FlameBoss with the KK and it worked perfectly Carrots and potatoes are finishing in the oven, my lady friend does grow some interesting veggies 🤐. Then the baked beans will go in to warm up too. And of course the coleslaw is in the fridge chilling. And of course there will be apple pie from Montilio's Bakery for later. Happy Holidays everyone !!!!

I agree with others here that the KK won't react like an indoor oven and would likely result in overcooking the roast. I have excellent and consistent results with smoking prime rib in the KK at 200°F until its internal temp is 110° -112°F, pull it, then let the KK run up to 500°F or so and sear all sides (on the sear grate in low position) for about 1 - 1 1/2 (max) minutes each side. The result should be prime rib with an internal temp about 122° - 124°F before resting.

So, I dropped Dennis a note yesterday to apologise for stirring up interest in the event that he wasn't actually going to go with this accessory. He says he is but he hasn't yet sorted price or confirmed whether any have been produced for sale yet. In the meantime here is a photo of his version (rather more sophisticated than mine) for you to drool over. I am happy with mine because it was relatively cheap and I got it made locally but I remember messaging Dennis to say that it was a game changer for me when I used it.

I read this out to my husband. He half laughed and half groaned. Divorce may be in order. Gotta train him not to find @Poochie’s jokes funny.

I managed to make it to Nigeria in October, before Omigodcron made itself known to the World. Here are some pictures from an authentic suya joint. It was good to eat the real thing again and to taste the different rubs used by different suya joints. All that said, my visit confirmed to me that my sacrilegious use of pork when I make suya in the UK does give great flavour that, sadly for them, the Muslims who generally cook suya in Lagos won't ever get to taste. And no, I do not know what big and small torso are!

@Mark SurrattAs a recent purchaser, I will outline my story, my decision, and my results. As I use my 42 more and more, I get more perspective. I made my original order back last June. I ordered a 32BB in matte black pebble. As I waited and waited, 2 things happened. 1) I got impatient and wanted to see if I could get a cancellation on the boat ahead of me 2) I had FOMO on making sure I got the biggest grill. The biggest reason for ordering my KK is that I do big cooks of pulled pork. I was doing 2-3 cooks of 2 pork butts in each cook on my Big Green Egg for my brothers in law, which now I can do all at once. I can do 6 butts on the main grate (with room to spare and drip pans underneath) without making 2 layers with the upper grate, which is astounding and awesome. The pic I am providing is featuring 5 but I could easily do 6. I vac seal and freeze BBQ for my brothers-in-law for Christmas to take back home to new york. And I have some other family gatherings, etc where I bring frozen bags and warm them up in the sous vide and they taste almost like they are fresh off the smoker. And I am expanding the stuff I do this technique with. I ended up being successful in acquiring a cancellation in the boat ahead of me and received my KK in November. Here are some observations. A) the 42SBB is not too big. The basket splitter comes standard. You can grill with a small amount of charcoal. With half a basket or less you can run the grill for many hours. Full baskets are a lot of charcoal, but it doesn't burn near as much as you think it is going to. For grilling in particular, You have ample space for all sorts of versatility. The way that the upper and lower grates are split into 3 sections gives you several different ways to set the grill up, which is so handy and cool. B ) after living with the 42, I occasionally find myself wanting a smaller KK or wanting to use my BGE. I think it boils down to how you are going to use it. For me, I love my 42 because I do a lot of grilling and I absolutely adore the extra room that this grill gives me I do several very large smokes every year and it's great to do it all at once rather than in batches I could probably do these large cooks in a 32 very easily as well but I appreciate all the handy extra space. I don't have to fool with the upper grate unless I want to do - what - a dozen pork butts (which I may do one day and I will post pics!). If you are mostly doing one brisket or one pork shoulder and that type of thing and you are doing mostly smoking and not grilling, I would recommend sticking with the 32 or even looking at the 23 ultimate. The reason is that on this pork butt cook that you see in pictures below (yes, they are all perfect and awesome) but - the butts on the right side where there was more fire underneath were slightly hotter than the ones on the left. This is a HUGE nitpick because THIS IS A KK and the results are mind blowing no matter what, but - it is my impression that the temperature consistency is more and more uniform the smaller KK you have. If you are doing smaller amounts of food and you are aiming for absolute utter perfection, I think a smaller KK is the "best tool for the job". That said, do I have any hesitation about smoking small amounts of food in my 42? None whatsoever - and the results are - as I say - mindblowing - just like with any KK. Bottom line: If you grill a lot like I do and you want the absolute most versatile KK in the line, upgrade to the 42. It's so useful to have all the room and you won't regret it, except for the rare occasion where you wish you had a smaller one. At least, that's my take.

Sorry, tonite Golumpki is on the menu.