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Have been lurking for a while. Got on the wait list for a metallic bronze 32” about a year ago, just as COVID was heating up. Tile factory closed, which really put a damper summer 2020 BBQ plans as my cheap propane grill sprung a leak. Anyway, with bated breath she has finally arrived, and I’ll come out of the shadows now. It’s so beautiful. Well done, Dennis! I was so excited that I actually started the burn in yesterday afternoon and wrapped up around midnight. Was planning on doing a roti chicken on the way up, but I think I’m missing a part. Decided to improvise and did a few pizzas

OK, I've not been to the forums for years. But a year or so I was having a problem holding a low and slow on my 15 year old KK and I posted to Dennis. Darned if he didn't call me to walk me through a fix. Turned out to be nothing more than un-attach and re-attach my gasket with some heat resistant silicon. Well, I did loosen the top to make sure it was square. The very next cook I set it to 225 and it never moved. I've cooked butts and ribs since then with no effort at all. I've known Dennis since he was just getting started with the KK business (16-18 years ago?) and know him to be

I was gifted this steak, lucky me. Served with air fries and roasted carrots.

I got a new position at work which keeps me really busy so I've only done limited grilling lately and not much time on the forums. I swore off buying new grills so I couldn't do that again but I never said anything about a new truck. Me and Mrs skreef wanted to get a bigger trailer (a 5th wheel) and our Nissan Titan was not going to cut it. Back in January I started looking around for a HD truck. Ended up doing a factory order of a Ram. From order date to dealer delivery was about 11 weeks. Here she is: Ram 3500 6.4 Hemi, 4x4 crew cab, short bed Laramie lv1, towing tec

Hi All, Now that my final payment has been made an my BB32 is on it's way, I thought it is a good time to introduce myself. I'm in Allen Texas just north of Dallas. My background and path to the BB32 is similar to a lot of stories I've read on the forum. I've been using a Large BGE for about 10 years. At the time I switched from a gasser to the BGE I was so impressed that I gave my very nice Weber gasser to my brother (which he still uses). I'm supper excited to join the next level experience of the KK. Like a lot of you I started out thinking about the 23. Talked to Dennis and

I went to my butcher looking for a Pork belly and he came out with the meatiest porka I ever saw, a 12 and 1/2 lb'er. Gorgeous and skinned perfectly wrapped in airtight vacuum seal. I'll skip the naked pics and show you the finished. Dry brined with maple syrup and some Makers Mark with the pink curing salt, brown or turinado sugar, salt, cayenne, pepper and some dry thyme. Sliced in two because the piece was quite big to cure as a whole then after a week set on the Lang Smoker over apple, cherry, at 180-210 for 3hrs to 150 degrees. These pieces were sliced up approx 1/4 in. or a shave l

After staring at all of the wonderful photos of food over the past several weeks, I realized I have posted any food pics in quite a while. Then it hit me, I haven’t cooked much in months. Guess life got a bit busy. Time to correct that. Here are some cooks I’ve done this past week. Bone in Rib-Eye. Decided to try the rotisserie for something different. After resting and ready to cut. Fingerling potatoes. Had a last minute idea to throw Parmesan cheese in the pan to make crisps. Worked perfectly. Plated Might as well do some Picanha.

I have good news for you all.. It does not belong to any of them. It's at a house in Malibu that belongs to a singer. They must rent the property to shoot there. These reality shows BS about places belonging to them all the time.

I give it a 7-8 out of 10. My first brisket in a while..but I am my own worst critic. Sent from my iPhone using Tapatalk

And with that information, I'd like to announce that both of my KK's and ALL accessories are now up for sale.

Back from a brief Florida vacation and cooking ribs per the neighbors request...for the neighborhood of course. Sent from my iPhone using Tapatalk

They sell pork tenderloins in a two pack at my local butcher shop, Iowa Meat Farms. Yesterday was more asian inspired today is more traditional French I made a pork tenderloin with a garlic, salt, rosemary & thyme paste/crust. Cooked indirect at 350 with pecan woods then seared abs finished in the cast iron pan with a little kerry gold Irish butter served with roasted fingerling potatoes with garlic powder, truffle salt, black pepper, olive oil, rosemary and Parmesan cheese and roasted Brussels sprouts with red onion, garlic, applewood smoked bacon abs balsamic vinegar gl

I finally jumped on the taco bandwagon. Freshly made corn tortillas, chicken thigh cooked on a trompo, and a load of accompaniments to go with it, this definitely won’t be the last time I do this! Sent from my iPhone using Tapatalk

Just wanted to share this. Celebrating a birthday with some friends in a place called Rainbow Beach. Population about 1200 people, and beaches like this. It’s south from a world heritage park called Fraser Island. A really beautiful place to visit. The sand here is so fine and when placed in a tall jar with water, it settles in the colours of a rainbow. Although we don’t get snow in our part of the world, Mac, Jon, I do like seeing your photos and try to imagine how different that must be to what I am experiencing. Sent from my iPhone using Tapatalk

Cheese, pepperoni, veggie pizza. Nailing the crust lately with a few minor recent changes, most notably brushing olive oil on dough crust and then also when taking the dough ball out I’ve been holding the ball with my fingers on the outside edges hanging it vertically and slowly spinning the dough and letting gravity help distribute the dough evenly

I'd like to introduce my new slow cooker, it held the temp perfectly for the 4 hour cook of my Slow Cooker Campfire Potatoes. https://www.themagicalslowcooker.com/slow-cooker-campfire-potatoes/ My first time making these but not my last, Here's my slow cooker just approaching the 300F mark. Campfire potatoes on the grill. 4 hours later and no peeking. Plated. Veggies from last summer's garden.

When I was first researching the KK I stumbled across this video and I remember it being a defining moment in my decision to purchase a KK or not. I distinctly remember telling myself “I want to cook global cuisine....I think I should get the KK” after I watched this video fast forward 18 months, I’ve never attempted this recipe but @Syzygiesrecentky posted it and it spurred my memory bank so I present boneless leg of lamb Tandoor style on the rotisserie served with Indian basmati rice

Yesterday was Day 198. Here is the whole sirloin rack when it arrived back in September of last year. I coated three ribs in fat and the rack has been sitting at the bottom of my dry ager for months. I invited friends round last night. The fore rib, one shelf up, was the back up in case the long aging experiment had gone wrong. The fore rib had only been in for about 50 days. Sense of trepidation. I thought I could see some dark mould underneath the fat on the end face of the meat. I need not have worried. It was an amazing revelation to see such clean

I already had a lot of accessories, but those were missing. I’m ready for a busy summer of cooking. Envoyé de mon iPad en utilisant Tapatalk

It has taken me a while to try paella again on the Solo stove. I was scared of getting it wrong. I took @ckreef's advice about feeding in smaller pieces of wood to keep control of the fire. It worked out well. Certainly gave me confidence to try again in future. Everyone loved it.

Having beautiful weather this weekend (70s). Thus inspired, Caribbean pork chops for dinner last night - Cuban mojo (left) and Jamaican jerk (right). Direct, main grate, 325F, with an AL foil pouch with pimento wood chips. Plated with brown rice and sautéed green beans.

My wife is getting her 2nd Pfizer shot tomorrow morning. she works in the schools. In anticipation of her not feeling well or being able to help with the kids tomorrow we decided to do our big cook today and just eat leftovers tomorrow I’ve stated before that brisket is my favorite thing to cook and my first love in BBQ. I usually cook mine unwrapped. I’ve recently been turned on to the venerable @tony b favorite rubs and have been working my way through some of them so today I did my Easter Brisket @tony bstyle and it did not disappoint. In fact I’m now re-evaluating some of my go to c

Smoked Bone In Short Rib pappardelle pasta bone in beef short rib. Dry rubbed with salt, pepper and garlic powder. Left in fridge 48 hours Took bone in beef short rib and smoked over coffee char with mesquite wood chunks for 10 hours at 225. Cooked a couple of pieces of applewood smoked bacon, sweet onions, garlic, carrots, mushrooms, red wine beef stock, thyme and rose Barry in a Dutch oven on medium. Added smoked beef ribs to sauce along with smoked bones and simmered on low for 7 hours served with Pappardelle pasta and fresh Parmesan Reggiano cheese along wi

Tri-tip rubbed with Dizzy Pig “Cow Lick” rub per the recommendation of @tony b grilles asparagus, slow cooked seeet potato baked potato & Cesar salad J Pinot Noir to round it out cooked indirect around 375-400 on half grate. Seared and finished lower grate. With mesquite wood checked in at 82 today down from 85 yesterday

Great chicken schawarma a couple of nights ago. Two new innovations for me. I kept the skin on alternate boned out thighs and I put foil in the bottom of the pan to stop the juices burning. Pulled out the foil when I came to slice the meat. Delicious.

It is very cold outside but sunny. In fact I'm taking my torch to get the lock on the mailbox open as soon as I post this. In spite of the cold I was determined to grill some pork burger.

Good evening, I just wanted to drop a quick note and say hello. I am in the EARLIEST stages of the process of getting a KK (I only emailed Dennis yesterday with some basic timeline/availability & shipping quote questions in fact) and while I haven't heard back from him yet.. in the past 48 hours I've gone from "Well maybe I will" to "Yeah I am committed, let's do it!". Even my wife is accepting of the idea so no excuses right? I'll be upgrading from a Large BGE that I've had for 7+ years and I am VERY excited to say the least and I already know that I'll be wanting the 32" BB wi

Let's not forget that some of the most influential posters here are women. I talked my wife into buying my first ceramic cooker. She figured it would be an upgrade if I stopped using her ex's offset firebox. She bought me my KK 23" Ultimate. And when I put her on the phone with Dennis she was completely charmed. @braindocare you sure your wife didn't just want to talk with Dennis?

Midweek cook with some left over Annatto marinade Turned out pretty good And plated Sent from my iPhone using Tapatalk

So, 1st cook with my "cheapo" Trombo King vertical spit. Chicken Shawarma from Trader Joes. I used the double drip pan. Main grate, 325F for an hour before starting to slice. Started slicing off about every 20 minutes. All done. Flour tortillas (purchased!), tzatziki sauce, tomatoes and red onions. Side salad. Crazy Hazy IPA from a local brewery. Close up. Easy, peasy cook. Soaking the vertical spit in PBW. Left the drip pan in the KK to cool off. It will get soaked likewise today. Next up - the Al Pastor tacos!!

Started my dough last night and put it in the fridge as usual but when I took it out to make a pizza for supper the dough had hardly risen at all. Guess my yeast is old. Decided to set it in a warm spot for about 5 hours and by then it was looking pretty good. Baked in the oven. It was a late supper but it was tasty. Never say die.:)

There’s been a steady influx of pizza pictures lately, so I debated not posting. But Saturday pizza party with the nieces and nephews was a huge success. Still haven’t made my own crust yet...the pizzeria down the street sells a 14 in ball of fresh dough for $2 so it will take some motivation for me to put the effort in. Pizza sauce = stewed tomatoes, roasted garlic, basil and Parmesan in a blender. Whole milk mozzarella. A must in my opinion. Garbage/supreme picture posted. This was a 14 in dough ball but I usually stretch it for a slightly thinner crust. Basically covers 85% of

Needed lunch meat for work so pork loin it is. Nothing fancy...just S&P, garlic and thyme. On a side note...I had the pleasure of meeting Tony B. the other day. We had a couple beers together at Russian River Brewing in Santa Rosa CA. I can tell you Tony is as nice in person as on the forum. Good conversation along with good beer.

Brisket finished wayyy early. Expected ~16 hours took 11.5. 16 lbs @ 235-250F. Back up plan to hold in the oven until dinner. Bark lost a bit of crunch in the process but flavor and juiciness held. The point was a bit more roast like than I usually love but all turned out great considering. Very juicy and smoky. I wanted to cut into it terribly this morning when it finished because it had great jello jiggler jiggle, but I abstained. Rosemary and roasted garlic gold potatoes with some Parmesan for crisp. Mac and cheese...no credit deserved, just warmed from the store. Sent fr

Turkey breast over pecan in the big MSR smoke pot.

Well, I finally bought a Bonfire, which was delivered last Friday. The KK Shopping Club pressure was too much to resist. I haven't had a chance to try it yet as it has been pretty rainy, super windy, or both here for the past couple of weeks. It sure looks good, though. Now I just have to get the chain saw running...

Recently went freezer deep diving and came up with a couple of packages of snags (beer brats and merguez) that were over 6 years old. Looked just fine. The power of the FoodSaver! Thawed out and tossed on the main grate, direct, 325F. Plated with the leftover au gratin spuds and a salad. No midnight runs to the bathroom, so they were still good (tasty too!) An assortment of good mustards to compliment the snags!

Another try at pizza. My last was unconvincing. This one more satisfying: Envoyé de mon iPad en utilisant Tapatalk

Lamb was the calling of the day. Rotisserie boneless leg, with smoker pot of coffee and apple woods, 275F. Pulled at rare (120F). Made some au gratin potatoes to go with it. Two types of Boursin cheese (chive & black pepper), along with cheddar and the top coating of parmesan. Excellent. Plated with the steamed broccoli and a lovely Merlot. Lots of leftover lamb, so thinking a nice stew in the claypot for dinner tonight??

Pizza Easter Sunday Kind Of Night

I found one little package of ribs at the bottom of the freezer so here goes- After @235F for about 5 hours. Plated.

Ha. All our prejudices are wonderfully illustrated by this thread. The young “grasshopper” brings us a story we oldies would never have found ourselves, we hate it because it brings our precious club into contact with the world of the nouveau riche, we hope that it turns out that the Man owns the tool and rail at the fact that a woman might afford to get someone else to do her barbecuing for her. I love it. Long live our weirdly wired human brains.

Lamb choppppps

Cheese, pepperoni & goat cheese, arugula and prosciutto pizzas

Beer bratwursts for lunch. Sent from my iPhone using Tapatalk

Cheese, pepperoni & veggie

I posted this in the Cooking thread, but thought it appropriate to repeat here. Boneless leg from Porter Rd, so it was trimmed up nicely to start with. My house rub, with a bit of extra mint tossed in, made into a paste with Duke's mayo and shoved inside with a teaspoon, along with rubbing the outside. Rotisserie cook, with smoker pot of coffee and apple woods, 275F until rare (120F).

I made this up on a whim thinking of a fantastic chipotle wine sauce at a TX tex-mex chain called Cantina Laredo. This is just like their's but I think it is even better. Note - my salsa of choice is very hot - combined with the chipotles in adobo sauce this sauce had a healthy heat kick. If this stuff was poured on your favorite possession you would eat said possession to not let the sauce go to waste It is that fantastic. Ingredients are approximations. 1 oz unsalted butter 1/2 cup half-half (maybe 1/3 cup) 1/8 cup white wine 1 heaping teaspoon chicken bullion paste 1 Tbs K

Shawarma & desert .... smoky