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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

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Showing content with the highest reputation since 09/18/2021 in all areas

  1. For those who are not aware of the sheer size of a BB32, it is plenty of room to spatchcock a bird. even a 25 pound one 😁 Nothing fancy, just a little rub and cooked for 2 hours and 10 minutes at 375 degrees.
    13 points
  2. After watching some YouTube vids and stumbling upon some TX style beef short ribs at CostCo last week, I decided to go for it. OMG!!! I have to say that this is better than brisket! For Real! If I were on Death Row, this would be my Last Meal! Indirect, with smoker pot of post oak, mesquite and apple wood chunks, Guru at 265F, wrapped in pink butcher paper at 170F IT with a smear of Wagyu beef tallow, finished at 210F (yes, a bit higher than a brisket). I'd planned an 8 hour cook, but it finished early on me at 5 hours. No worries, stashed in the cooler until dinner time. Sorry no cooking pics, as the timing was a bit hectic and threw me off; plus, my Guru played tricks on me early (I set it at 275F, but for some reason it wanted to sit at 281F??) So I backed it down to 265F and it worked just fine for the rest of the cook. Never had that happen before?? Plated with the last of the season local corn 😢, mashed potatoes with mushroom gravy. I'm telling you people, it doesn't get much better than this!!
    13 points
  3. In my ongoing quest to tick off each major type of KK cooking- tonight was time to spin the first chickens. Thanks @Troble for the excellent recipe... Not able to source the proper chilis here in Melbourne at present, but we made do. Enjoyed a barrel-aged Firestone Walker (recently acquired a mixed 24-pack of historical releases from those guys)- happy days! IMG_3063.MOV
    12 points
  4. Apparently I did not eat enough Mexican food last week although to be fair I did not have one carne asada taco…..my wife had family in from Peru today so I made carne asada tacos. Flour tortillas, salsa rojo, salsa verde, guacamole, refried beans, cotija cheese and homemade marinated carne cooked over mesquite wood
    12 points
  5. Mrs RD & I had a fabulous weekend staying with @tekobo and @Sharky in their lovely home. Our culinary experience is mainly UK / Europe / Indian / S.E.Asian and @tekobo was once again about to open our eyes to things new. Mexico beckoned - @Troble has already excited us with his accounts of Mexican cuisine just south of the border and when things have settled a bit - that is going to be our next long haul backpack destination. We arrived to find this sitting in the 32" : ( Sorry the pic was taken as we were about to tuck in ) Veal Short Ribs. ( We'd had delightfully seared tuna loin as a starter ) This was to be the tortilla filling. @tekobo and been lured to the burrow entrance by @Syzygies, and had clearly emerged triumphant. The corn kernels had been cooked and treated with lime and prepared to go into the recommended Indian made roller grinder to make the tortilla dough. Here's a picture of it in action , with Mrs RD gazing into it as if it were a crystal ball. It's her birthday next year - maybe my choice of present has been made easier. We were introduced into the ways of the tortilla press and the result was just amazing. Tekobo gave us a packet of Maseca and lent us a tortilla press from her collection and as the haze lifted we saw this rabbit hole....... Three-Way Chicken was a friendly bet which will have to wait for the moment as there is a break in the weather and I need to sort he vegetables out and harvest the hops.... Cheers RD
    12 points
  6. First attempt at beef-ribs here tonight (or any type of ribs ever actually...) 6.5hrs, 275F a la Franklin, debuted the KK hot/cold smoker with some mesquite. Served with potato salad, cos, and Franklin's espresso BBQ sauce. Another win for the KK- no surprises there.
    12 points
  7. Did another small cookb using oak on the big grill last Saturday. I didn't make too big of a fire this time but did have to add wood during the session. I'm still experimenting with different sear techniques and used the griddle for the sear this time. Cooked all the sides on the grill as well, including baking a couple of potatoes in the embers. Very tasty!
    11 points
  8. Pizza again. Typical kitchen sink style, 500° KK dome, 485° baking steel, 6 - 6.5 minutes. Per previous comment, note deflector(!) in use under the baking steel on upper grate.
    11 points
  9. Ha ha ha ha. We'll turn you into a multi KK house yet.... Our friends raved about @RokDok's beer. Most of the stash he had brought for The Husband to enjoy was happily consumed by the unplanned guests who dropped in on Saturday night. And before @DennisLinkletter rocks up to tell us off for showing him pics of uncooked food on KKs, here are the pics I took later on of the cook on the 23. I had to move one of the chooks down a level and that got @RokDok thinking that I might need another KK with even more space. Good thinking BatMan? I can just taste those fat soaked potatoes...
    11 points
  10. Some Spatchcocked BBQ chicken, roasted carrots, Kamado-San rice. KK ran this cook at 450, smoking plum wood in my KK external smoking unit. I’m really starting to believe that hot and fast is the best way to go with super efficient Kamado style cookers. You avoid incomplete combustion and dirty smoke profiles. Really starting to love the KK external smoke unit! Sent from my iPhone using Tapatalk
    11 points
  11. Just another steak night but this time it was a Solo campfire cook. My first one of the year.
    11 points
  12. @C6Bill that looks/sounds like a killer soup well done! Lobster season has started again in San Diego so I went down to the docks today and picked up 3 live lobsters that were caught last night. If you don’t remember from last year our CA spiny lobsters don’t have claws but they have big tails. Always fun to see the girls get excited/scared about the live lobsters and then explaining to them why they keep moving after they are dead is also somewhat entertaining Grilled lobster with salt, black pepper, butter, garlic & parsley grilled over mesquite wood Grilled asparagus with salt, pepper, garlic & olive oil Brussels sprouts with applewood smoked bacon, red onion and balsamic vinegar served with Laurent-Perrier Rose
    10 points
  13. Thanks Tekobo. I cooked a rotisserie chicken a few weeks ago and Mrs RD said that, altho it was OK, it was nowhere near as good as cooked by her in the oven indoors. When I mentioned this to Tekobo a gauntlet whizzed past my ear. So, chicken the first way was "Pollo al Matone" - Chicken in a brick - T had bought some brined chicken, spatchcocked one, seasoned it and placed it it a shallow terracotta dish with a loose (very loose) lid which compressed the chicken. The second way was simply placing a trussed chicken ( one that she had brought over from Italy ) - into a small metallic baking tray, and placed these into her 23", thus : Note - over direct heat but high up. Two other chicken ( ready brined too) were rotisseried indirectly on the 32" with the foil wrapped single bottomed tray beneath. Meanwhile, the double bottomed drip tray was in the kitchen over a moderate heat on the stove and par-boiled potatoes were tossed in goose fat. The single bottomed tray was removed and the double bottomed tray with the potatoes were put in under the chicken to cook and crisp. , Finally the chicken were given a direct blast over the direct heat to brown up Meanwhile Sharkey was in the kitchen reducing some stock and wine for a delicious gravy and the runner beans that had been picked earlier were boiled. The chicken in the 23" were simply delicious - moist and lots of juices in the terra-cotta. The rotisserie chicken was moist and delicious - potatoes yummy and crisp - of course accompanied by appropriate beverage. We didn't eat four chicken - Tekobo had prepared an extra one for a friend nearby whose husband was unwell and so they too had a delicious meal. Mrs RD was converted, and it was my turn to be grilled as to why I hadn't achieved results like this.A kind of peace was restored when I suggested it was because I didn't have enough KKs.
    10 points
  14. Hi All, Nice to join after a long time lurking. I got my new cobalt blue pebble 32 a couple weeks ago and still learning but having a blast so far. Here is my 4th cook and favorite so far - slow smoked beef ribs. S&P rub ad 9 hrs at 250 with some Hickory smoke. They turned out incredibly tender and juicy with a nice barque on the ends. So far so good!
    10 points
  15. Simple cedar planked salmon on a Caesar with some crunchy bread and wine.
    10 points
  16. What can I say? We gave two of the three chickens away, together with some baked/grilled yams and carrots and green crack. Loved by one and all.
    9 points
  17. I cooked a rotisserie chook last night. I always love the results that the KK rotisserie gives. Sent from my iPhone using Tapatalk
    9 points
  18. Well there was another birthday in the family yesterday so the request from my sister was for chicken and a loaf of sourdough. The chicken was done at 400 indirect for an hour. They were good size birds, 5.5 and 7 pounds. I can’t take credit for the cupcakes. There is a local place that makes those just fine without my help lol
    9 points
  19. Well, for this week anyway. Wife: I've had it with you! I can't believe you forgot my birthday for the fifth time! I think a divorce is in our future. Husband: I'm sorry, dear. It won't happen again. I'll get you tickets for the upcoming NASCAR event. How's that? Wife: You'll do better than that. I've been wanting my own race car for years. A fast one too. Husband: You can't be serious. Wife: Tomorrow afternoon, there better be something in the driveway that can go from zero to 200 in less than 5 seconds. Period! Husband. Yes dear. So the next day the wife comes home and sees a package in the driveway. Thinking it's the keys to a race car she opens it to find a bathroom scale.
    9 points
  20. It's our friend Peter's birthday, and his wife asked if a bunch of us would meet in the village pub this evening at 8pm to celebrate. So, as we live next-door to the pub we suggested that the bunch came here for some food first. Now having been under the spell of @tekobo 's KK cooking wizardry - and having eaten her fab veal short ribs we thought this would be a great dish to serve tonight. In view of the fact that it's a pretty significant birthday for Peter, slow cooked ( braised really) rib is moist, succulent and above all soft, it would be easy for him to eat. We could even cut it up small for him if he forgot to bring his teeth. There is a commercial butcher at the end of the road. I know them well and I ordered the short rib from them. An unusual request here in Blighty : " So, let's get this straight Dok - you want Pork Spare Ribs, but not separate - all joined up and not in Pork but in Beef - so - bones with a lump of meat on them". " Yes, indeed , I think that would be a reasonably accurate approximation of my requirement " So, picked them up this morning : The thing is that they are frozen. Mrs RD is always giving me tips and advice and very helpful in pointing out where I've done things wrong, but she suggested browning them in a pan first. 8/10 Roasting them over direct heat with some cherry wood initiated the smokiness, gave a decent Maillard and really helped with the thawing out : Whilst this was happening Mrs RD made a braising stock of : Softened Onion & Garlic, Star Anise, Fresh Ginger, Coriander Powder, Chinese 5-Spice, White wine vinegar, soy sauce and beef stock, which we poured over the browned ribs, followed by a couple;e of bottles of stout from a batch I'd made in 2017.: Both pans now in the KK at about 150 celsius with hunks of cherry wood from our tree which had a haircut a month or so ago.
    9 points
  21. Used my newly delivered Peruvian spices, also used my favorite dark/stout beer Alesmith Speedway Stout and use aji amarillo instead of jalapeños for the green sauce. Very authentic and extremely good
    9 points
  22. Smoked a chicken on the Komodo kamado with lump and apple wood and roasted fingerling taters in the drip pan. It was the first time i used the cold smoker and it worked well. Filled it about 2/3 full of loose apple wood chips and it pumped smoke for a bit more than an hour. Tighter packing and filling it should get me more time but I'll need to figure out how tight the chips can be without the fire going out
    9 points
  23. This choice beef tenderloin cooked rare with a compound butter is quite honestly the best steak I’ve ever had. Washed it down with some Pliny, what a lunch! Sent from my iPhone using Tapatalk
    9 points
  24. A friend gave me some of her first smoked meat adventure and I'd say it won't be her last, I sure enjoyed it. Loaded with Swiss cheese and some cold slaw.
    9 points
  25. Took delivery of my 32” Big Bad earlier last week (which I have nicknamed “The Cookie’n Monster” after the blue Sesame Street character), got it up into its new home on my porch yesterday, and it’s being christened as we speak with a rack of St. Louis cut ribs. This is my first post, but I lurked here for a couple of years leading up to my purchase. This forum is a fantastic resource and I’m glad to be part of it. I’m mostly preaching to the choir, but for those folks who are still considering the purchase, it is everything people say it is and more. Truly the best of the best, and a purchase for my lifetime and beyond. TNSmoker
    9 points
  26. Fish on the 16TT tonight. Forgot to take pictures of the carrots on the grill but here they are plated with the fish and a spinach and borlotti salad. Made use of the hot KK to cook the sides for tomorrow's dinner. Slow roasted, assorted vegetables from the allotment. Can't wait for dinner tomorrow!
    9 points
  27. We started the day with Eggs Benedict (non-KK) and Mimosas, after which I decided to cook some baby back ribs for dinner. Usually I marinate the ribs overnight in Wicker's Marinade, but as this was a late decision, I used Gate's Hot & Spicy dry rub with a duck fat binder. I smoked the ribs (and later, beans) at 225°F for 5 1/2 hours (no wrap), with the temp rising to 247° at the last 30 minutes. It was a windy day and I opened the dome several times at the end adding the beans, probing the ribs for temp, etc. so had some temperature rise at the end. Also had the last of the farmers' market tomatoes and cole slaw, accompanied by a 2010 DuMOL Ryan Pinot Noir. Finished (after a bit of a rest) with still warm cherry pie made by Jackie. All in all, a pretty good day. Lewis Hamilton won his 100th F1 race in the morning, so yay! The Chiefs beat themselves with four turnovers against the Chargers in the afternoon, so boo! However, the food was good, the wine was superior, and the day was beautiful.
    8 points
  28. Just another steak night. Prime grade ribeye cap marinated in Shio Koji & Sureshot Sid's gunpowder (my go-to!), lower grate, direct, 400F, mesquite chunks. Twice baked spud with cheddar cheese, sautéed shrooms with the smoked wagyu beef tallow, simple salad & crusty bread. Decent TJ red.
    8 points
  29. Pizzas tonight- I did a much better job of getting the KK heat cranked up and heat-soaking longer, and so managed to have 500F dome temps for the first time for a pizza session. Showed in the results!
    8 points
  30. Steak, potato, and last corn for Chiefs-Ravens football game last night. Steak was great, corn was last of season and so-so. Game didn't end well for my team (Chiefs); wine was great (2004 Shafer Hillside Select cabernet).
    8 points
  31. Well I finally went and did it, I turned 60 today lol while not an “everyday” cook I am too tired to start a new thread lol So it started with a really nice tomahawk from Snake River Farms. We used cocochar with coffee wood in the smoke pot. Indirect at 250 until an internal temp of 120. Then while getting the coals hot enough to sear we cooked a duck breast for later use. We started the meal with a blue cheese wedge salad then we had some cheesy potatoes and a Swiss chard with mushrooms. And a creamy horseradish sauce. We finished with a key lime pie from Fireman Derek’s in Miami, shipped up through Goldbelly. It was a great day to say the least And I still don’t feel a day over 59 lol And yes, the AC/DC shirt is a must for private birthday parties lol
    8 points
  32. Found some ribs in the freezer from a few months ago - cooked super fast! Took about 3 hours then I sauced and cooked another 20 mins. Cooked at about 225-250 with cherry and a little bit of pecan. Used meatchurch rubs (honey hog base and topped with holy gospel).
    7 points
  33. Thank you to @Troble for the Aji Panca and aji amarillo paste in the care package that he sent me a few months ago. I was not totally sure I was doing the right thing, but I blended all the ingredients in the list above the red potatoes recipe to make the marinade for the chicken. I only decided to make this recipe late this morning and so did not have “overnight” to marinade the chicken. They will have been marinading for about six hours by the time I need to start cooking. I remembered that @Troble‘s quantities are usually generous so I made up the marinade recipe for two chickens but applied it to three chickens. I kept the cleaning up down by putting each chicken into its own bag, pouring in a third of the marinade and sealing with the vacuum sealer. Here they are in the dry ager awaiting their fate. I also made up the Peruvian green sauce aka green crack. It is sooo good. Looking forward to uniting that nice cool sauce with hot rotisserie chicken later today.
    7 points
  34. Decided it was a good day for soup, it doesn't really feel like soup weather but i did want something nice and fall like lol This is a butternut squash and shishitzo pepper soup, everything you see on the KK was grown in my friends garden. She is amazing Cooked the squash/onion and potato for 60 minutes at 350 before adding the peppers and tomato, then cooked for another 40 minutes or so. After all of that was cooked I cored an apple and baked that for 20 minutes. Then everything into the Blendtec with a little vegetable stock. And then some chicken stock and a little light cream into the pot to get to the proper constancy. Topped with sharp cheddar and sour cream. And of course some jalapeno frito scoops
    7 points
  35. About 3 hrs indirect at 315 degrees. Not quite as tender as low and slow but very good. Glazed with a Peach BBQ Sauce from a local farmers market.
    7 points
  36. Tekobo goes to the local steakhouse and unfortunately for her, it’s Tony’s first night as a waiter. Tekobo: I’ll have the 8oz fillet please Tony: Yes miss. Coming right up. As Tony is bringing the steak to her table, Tekobo gets annoyed. Tekobo: Sir, why is your thumb on my steak? Tony: So it won’t fall on the floor again, miss.
    7 points
  37. No in-progress cooking shots, as it was drizzly rain all afternoon. Ribs were on for 5 hours, wrapped in pink butcher paper after 3 hours with smoked beef tallow slather, and rested in the cooler for 90 minutes. Cook was indirect @ 275F with smoker pot of hickory, mesquite & post oak chunks. Plated with rosemary/thyme mashed potatoes with shitake mushroom gravy. Leftover coleslaw from the other night's cook. Nice Rhone red blend to go with it all.
    7 points
  38. Father's day gift from the wife and kids... put it to good use today!
    7 points
  39. Chuck short ribs on the 16TT. A variation on meatheads big bad beef rub. Sorry, no plated picture.
    7 points
  40. Surf & Turf night. Seafood truck came to town and I loaded up on fresh shrimp. Surf = bacon wrapped shrimp with cajun seasoning & a slather of sauce. Turf = Denver steak with Dizzy Pig Raising the Steaks. Direct, lower grate, mesquite wood chunks. The "washed out blob" in the pic is the slice of rustic Italian bread from the local bakery - one of my favs! Plated with a nice baked spud, shrooms, and side salad. Decent Beaujolais to wash it all down with.
    7 points
  41. Short answer to your second question is that, yes the 22 is a better cooking vessel than the 19. I can say that with confidence even though I have owned neither. I have a 16 and while it is fun to cook on, it has limitations, one of which is how close your food is to the fire. In my larger KKs you have the option to cook indirect higher up or close to the fire on the lower grates. It’s all about flexibility and, in addition to the extra space, the 22 offers better cooking options.
    7 points
  42. A new butcher shop opened a few minutes from my house today 😁 I just grabbed a few sausages, garlic/cheese and some sweet Italian. So nice to have more options close by
    7 points
  43. You mean like this?? Picked these over the weekend. That's a 3 gallon bucket. Maybe 25% of what's on the plant?
    7 points
  44. keeping it simple for todays lunch, thighs marinated in teriyaki, squash, orange bell peppers, onions and a couple of jalapenos. The bread is an Italian take and bake loaf.
    7 points
  45. I know this is not a KK cook but it does keep me going so I can cook on the KK. Fresh from the garden except the celery and the shallot.
    7 points
  46. My wife and I are down here for the first time in 2 years (no kids!). So next few days I’ll be posting our eating journey. Love this place it’s magical started with lunch today at Salve Asador de Campestre aguachiles, ceviche, tuna rolled tacos and grilled octopus. 100 degrees outside so good food/weather
    7 points
  47. Loaded 23 lookin good... Its the only pic I took yesterday.
    7 points
  48. @tony bmy wife’s family was in town last weekend from Peru and they brought me a TON of spices and sauces from Peru. I’m going to be refining this recipe with some of the rubs they brought me plus my Aji Amarillo plant has about 30-40 peppers on it that are about to turn
    6 points
  49. Suya Pepper porkchops. Direct, main grate, 325F, apple wood chunks. Plated with polenta with parm & chives, green beans and a nice rose.
    6 points
  50. A friend with KK envy gave me some smoked sliced goose breast meat. The season just opened here on Monday and her husband got the goose.
    6 points
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